近年來，隨著外界對中國的了解逐漸加深，中國美食文化也正在走向世界，俘獲更多外國人的味蕾。

“漂洋過海”的老干媽、黃燜雞米飯、煎餅果子已經(jīng)遠遠不能滿足老外吃貨的胃口。他們越吃越地道，越吃越精通，有人甚至親赴中國，只為開啟一場美食探索之旅。

CNN金牌紀錄片電視節(jié)目《安東尼?波登：未知之旅》（Anthony Bourdain: Parts Unknown）前往四川，體驗麻辣極致，品味四川美食文化。

在眾多中國美食中，最讓外國人欲罷不能的當(dāng)屬一道道麻辣辛香的四川菜。

要問外國人對四川美食的愛到底有多深？看看他們無數(shù)次的“表白”就知道了。

最近，CNN再一次把川菜夸上了天，稱川菜是“最刺激的中國地方菜”（China's most thrilling regional cuisine）、“中國最流行的菜系”（China's trendiest cuisine）。

至于川菜為什么這么受歡迎，CNN認為，其精髓在于多種口味的巧妙融合。川菜口味普遍偏辣，但是卻辣出了不同的層次，不同的味道。

Although it's most famous for its electrifying use of chilies and lip-tingling Sichuan peppercorns, the heart of the local style of cooking lies in the artful mixing of flavors.
雖然，川菜以大量使用辣椒和令人唇齒發(fā)麻的四川花椒而聞名，但其精髓在于將多種口味巧妙融合。

Sichuanese cooks excel at combining hot, numbing, sweet, sour, savory and nutty seasonings to create an astonishing variety of flavors.
川菜廚師擅長將辣、麻、甜、酸、咸以及稀奇古怪的調(diào)味料結(jié)合在一起，烹飪出各種不可思議的美味。

Locals like to say "each dish has its own style; a hundred dishes have a hundred different flavors."
四川人常說：“一菜一格，百菜百味。”

Some of these are dazzlingly hot, like the numbing-and-hot mix of Sichuan pepper and dried chilies.
有些川菜特別辣，比如又麻又辣的四川花椒和干辣椒。

Other dishes are mildly spicy, like those featuring a fish-fragrant sauce based on pickled chilies, and those with a sweet-and-sour lychee-flavored sauce are not hot at all.
而有的菜則是微辣的，比如泡椒魚香口味，糖醋口味的菜就一點兒都不辣。

川菜取材廣泛，調(diào)味多變，菜式多樣，從魚香肉絲、宮保雞丁、水煮肉片，到夫妻肺片、辣子雞丁、麻婆豆腐、回鍋肉，讓人眼花繚亂，垂涎欲滴。

這么多菜色究竟該從哪下嘴呢？CNN為廣大吃貨“安利”了八道必嘗的四川美食：

1. Liang ban ji: Cold chicken in a spicy sauce
涼拌雞

Sichuanese cold chicken dishes, made with poached chicken bathed in a spicy sauce, are simple yet sensational.
四川涼拌雞就是將白切雞淋上辣椒油，做法簡單又美味。

There's no single recipe, but the chicken is often chopped on the bone and a typical sauce might include vinegar, sugar, soy sauce, chili oil, sesame oil and a sprinkling of ground Sichuan pepper.
涼拌雞沒有固定的做法，但是一般會把雞連骨頭一起剁碎，淋上調(diào)味汁。經(jīng)典的調(diào)味汁可能包括醋、糖、醬油、辣椒油、芝麻油和一小撮四川花椒粉。

Roasted peanuts or sesame seeds and sliced scallions may be added as a final flourish.
也可在最后撒上烤花生或芝麻和蔥花。

2. Mapo doufu: Pock-marked old woman's tofu
麻婆豆腐

If you ever thought tofu was boring, this dish will make you think again.
如果覺得豆腐很無味，那么麻婆豆腐會讓你對這種食物有一番新的認識。

It's a mind-blowingly delicious concoction of tender tofu, minced beef or pork, Sichuan chili bean sauce and ground Sichuan pepper that will warm your heart and make your lips tingle.
這道菜將鮮嫩的豆腐、牛肉沫或豬肉沫、四川豆瓣醬以及四川花椒粉混合，烹飪出一道異常美味的菜肴，讓你的心窩暖暖，嘴唇酥麻。

It's named after its inventor, a Qing Dynasty woman restaurateur with a pock-marked face.
發(fā)明麻婆豆腐的是清朝一個滿臉麻子的餐館老板娘，這道菜就是以她命名的。