5. Shui zhu yu: Water-boiled fish with sizzling chili oil
水煮魚

When the craze for Sichuanese food took China by storm in the late 1990s, this dish took center stage.
上世紀(jì)90年代末，中國(guó)開(kāi)始刮起川菜風(fēng)，水煮魚由此登上了餐桌的中心。

It's a dramatic centerpiece of poached fish in a great sea of sizzling oil, thick with dried chilies and Sichuan pepper. The pieces of fish should be picked out of the fragrant oil with chopsticks: the oil itself is not meant to be eaten.
水煮魚是一道非常顯眼的主菜，這道菜將水煮過(guò)的魚肉浸在一大盆滋滋作響、滿是干辣椒和四川花椒的熱油中。油本身不是用來(lái)吃的，要用筷子將魚肉片從油中夾起。

6. Shi ling shu cai: Seasonal greens
時(shí)令蔬菜

Lavishly spicy Sichuan dishes tend to hog the limelight, but no meal is complete without the balancing of mildly-flavored dishes -- in particular seasonal vegetables.
辛辣的四川菜往往最引人注意，但是如果沒(méi)有一道清淡的菜肴，尤其是時(shí)令蔬菜調(diào)節(jié)口味，那這頓飯就不完整。

Sichuan province lives up to its reputation as the "land of plenty" in its gorgeous abundance of fresh produce.
四川省因?yàn)槭a(chǎn)各種新鮮的農(nóng)產(chǎn)品而享有“天府之國(guó)”的美譽(yù)。

Try, for example, tender rape shoots (cai tai) in early spring, or the weirdly-wonderful ze'er gen, sometimes known as fishgrass or Chinese watercress, a salad vegetable with a distinctive sour taste.
例如，初春時(shí)節(jié)，可以嘗嘗鮮嫩的菜苔，或者奇妙美味的折耳根（也稱魚腥草、西洋菜）。折耳根可以生吃，有一種獨(dú)特的酸味。