四川川菜馆怎么样 101207做川菜的小饭店，不供应盖浇饭，只有烧菜，貌似开了蛮长时间的。昨天去了他家，菜谱做得很漂亮，有图有真相。神奇地发现了脆皮豆腐（12RMB），于是点了。等了蛮久，味道跟学校的差别挺大的。不过感觉还行，老板娘也挺客气的，还问我要不要饭。
我在四川川菜馆工作，我在那是做<；ahref=\"https：//www.findlaw.cn/197200/\"target=\"_blank\">；采购的，.
开一家做经典四川菜的川菜馆，起个什么样的英文名比较地道，让老外看了一目了然 Szechuan cuisine，Szechwan cuisine，or Sichuan cuisine(Chinese：四川菜；pinyin：Sichuancai or Chinese：川菜；pinyin：chuancai)is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors，particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers，as well as the unique flavour of the Sichuan peppercorn(花椒).Peanuts are also a prominent ingredient in Szechuan cooking.Although the region is now romanized as Sichuan，the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West.There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality，which was politically part of Sichuan until 1997.The four best known regional sub-styles are Chongqing style，Chengdu style，Zigong style，and Buddhist vegetarian style.Szechuan cuisine often contains food preserved through pickling，salting，drying and smoking，and is generally spicy.The Sichuan peppercorn is commonly used；it。
