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，中國開始刮起川菜風(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。油本身不是用來吃的，要用筷子將魚肉片從油中夾起。

6. Shi ling shu cai: Seasonal greens
時令蔬菜

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，但是如果沒有一道清淡的菜肴，尤其是時令蔬菜調(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.
四川省因為盛產(chǎn)各種新鮮的農(nóng)產(chǎn)品而享有“天府之國”的美譽。

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，有一種獨特的酸味。