川菜起源于中国古代巴、蜀两国，经商、周、秦而汉晋形成了初步 轮廓，唐宋间又有发展，直至清代末期得以成熟，前后经历三千余年，成为中国饮食文化四大主要流派之一，在海内外享有崇高声誉。
川菜，顾名思义，四川的菜，川菜的积淀是及其深厚的，菜式多样，口味清鲜醇浓并重。川菜文化是居于吃的文化，吃是一种艺术，此艺术反映了一个民族 ，一个国家文明的程度的高低。
具有浓郁地方色彩的川菜，是中国四大菜系之一，主要由重庆、成都及川北、川南的地方风味名特菜肴组成。 川菜的烹制方法有煎、炒、炸、爆、熘、煸、炝、烘、烤、炖、烧、煮、烩、焖、、氽、烫、煨、蒸、卤、冲、拌、渍、泡、冻、生煎、小炒、干煸、 干烧、鲜熘、酥炸、软、旱蒸、油淋、糟醉、炸收、锅贴等近40大类3000余种。
川菜作为我国四大菜系之一，在我国烹饪史上占有重要地位。它取材广泛，调味多变，菜式多样，口味清鲜醇浓并重，以善用麻辣著称，并以其别具一格的烹调方法和浓郁的地方风味，享誉中外，成为中华民族饮食文化与文明史上一颗灿烂夺目的明珠。
三香三椒三料，七滋八味九杂。这是什么？这是川菜的特点。吃在中国，味在四川。但这决不是说，其他地方菜系没味或者味少，不是的，我们祖国地大物博，吃精遍地，随便哪个地方都有自己丰富的味，独特的味，值得自豪的味。而川菜的味是祖国菜系中的一个典型代表。
这世界上到底有多少种味呢？我可以肯定没有人能说全了，就是发扬寓公移山的精神，子子孙孙挨着辈吃也说不全说不完，为什么呢？
自然界能产生气味的物质有20～40万种，一般人所能辨识的有200～400种。中国烹饪采用的调味品可达500种左右。味可分为基本型和复合型两种。基本型有9种：
酸、甜、苦、辣、咸、鲜、香、麻、淡。复合型难以胜计，目前只归纳为50 种左右：
一、 酸味型：酸辣、酸甜、姜醋、茄汁。
二、 甜味型：甜香、荔枝、甜咸。
三、 咸味型：咸香、咸酸、咸辣、酱香、腐乳、怪味。
四、 辣味型：胡辣、香辣、芥末、鱼香、蒜泥、家常。
五、 香味型：葱香、酒香、糟香、蒜香、椒香、五香、十香、麻酱、花香、清香、果香、奶香、烟香、糊香、腊香、孜然、陈皮、咖喱、姜汁、芝麻、冷香、臭香。
六、 鲜味型：咸鲜、蚝油、蟹黄、鲜香。
七、 麻味型：咸麻、麻辣。
八、 苦味型：咸苦、苦香。
九、 淡味型：淡香、本味。
那么，川菜的三香三椒三料，七滋八味九杂是什么呢？三香乃葱、姜、蒜，三椒乃辣椒、胡椒、花椒，三料乃醋、郫县豆瓣酱、醪糟。炒菜需有葱姜蒜，这是放之四海而皆准的真理，但是三椒却是真理之上的翻新，是味的进一步扩充，四川人尤其把这三椒的花样弄得别出心裁，产生了七滋八味，创造了世界闻名的川味。七滋是指：酸、甜、苦、辣、麻、辣、香、咸。八味是指：鱼香、麻辣、酸辣、干烧、辣子、红油、怪味、椒麻。九杂是指用料之杂。四川古称巴蜀之地，号称"天府之国"，位于长江上游，气候温和，雨量充沛，群山环抱，江河纵横，盛产粮油，蔬菜瓜果四季不断，家畜家禽品种齐全，山岳深丘特产熊、鹿、獐、狍、银耳、虫草、竹笋等山珍野味，江河湖泊又有江团、雅鱼、岩鲤、中华鲟。优越的自然环境，丰富的特产资源，都为四川菜的形成与发展提供了有利条件。
參考答案:Sichuan bus originated in ancient China, Shu two, doing business, Zhou, Qin and a preliminary outline of the Han, Tang and Song Dynasties between the developer, be mature until the end of the Qing Dynasty, took over 3,000 years, the Chinese food culture has become one of the four main schools. enjoys a high reputation at home and abroad. Sichuan, as the name implies, Sichuan cuisine, Sichuan is the inertia and deep, diverse dishes, Landscape both refreshing taste. Sichuan culture is a living eating culture, eating is an art, the art reflects a nation. the extent of a country's level of civilization. Sichuan is rich in local color, is one of China's four branches, mainly from Chongqing, Chengdu and northern Sichuan. n and the special dishes were composed of local flavor. Sichuan cooking methods are fried, fry, bombing, explosions, quick-fry, speeding, cook in soy, bake, bake, stewed, baked, cooked, the concoction, a little, and boil for a short time. hot, simmer, steam, halogen, dash white, saturate, and soaked, cold, Shengjian, starch, dry speeding, the ingredients fresh Paper Manufacturing Co., Ltd., Suzha, soft, dry steam, paint, bad drunk. admission bombing, fried dumpling nearly 3,000 more than 40 major categories. As one of China's four major branches of Sichuan in China occupies an important position in the history of cooking. It is based on a wide range of seasonings changes, the dishes are varied, Landscape both refreshing taste to use a spicy, With his unique cooking methods and the strong local flavor of the renowned, A history of Chinese food culture and civilization has become a splendid and colorful pearl. Kozo Law in three three seven nine miscellaneous Bawei AIDS. What is this? This is a Sichuanese characteristics. Eat in China, in Sichuan flavor. However, this does not mean that other branches did not mean or mean less, not that, we have better eating precision everywhere. casually which has its own local flavor rich, unique flavor, the flavor should be proud. Szechuan styles of cooking and the flavor of a typical representative of the motherland. In the end mean that the number of species in this world? No one can say that all I can say for sure that there is a rich person in exile Yi carry forward the spirit children and grandchildren lie incomplete generation has got to eat, why? Nature can produce odorous substances are 20 to 40 million, with 200 to 400 people can identify the species. Chinese cooking up to 500% of the condiment. Properties can be divided into two basic and complex type. Nine basic types : acid, sweet, hard, hot, salty, Korea, Hong Ma, desalination. Compound difficult to statistics, only 50% into : 1-Sour : hot and sour, sweet and sour, Study on production of ginger vinegar, ketchup. Second, sweet types : sweet, litchi, a mixture. Third, befuddled type : Xianxiang salty acid, Xianla, Maotai, the fermented bean curd, peculiar. Fourth, Hu : peppery-spicy, fragrant and hot, mustard, Stir, mashed garlic and fruit. 5 : Sweet-scented wine is, a mess of Hong Suanxiang, Law, incense, spices, 10 incense, sesame, Flower, incense, fruit incense, in color, breathing incense, paste incense, Philip incense, cumin, Citrus, curry, ginger juice, sesame seeds, Lengxiang, smell incense. 6 : delicious flavor type, oyster sauce, Method of this month, stipulations. 7 Ma Ma : salty taste, and fold. 8 bitterness type : hardship, hardship incense. 9 : mild short-Hong, the flavor. Then, the three Kozo Law in three Sichuan, seven AIDS Bawei 9 Miscellaneous what? Three incense is onions, ginger, garlic, hot peppers is Sansho, pepper, Chinese prickly ash, three were expected vinegar, soy bean paste Pixian County, Laozaoping in Chongqing. Need cooking sauce, it is universal truth, but the truth is Sansho the renovation, The flavor is further expanded, especially Sichuanese trying to get this Sansho the Mood, a seven Bawei AIDS. created a world-renowned style. AIDS is 7 : acid, sweet, hard, hot, Ma, pungent, incense, Chatham. Bawei means : Stir, spicy, hot and sour, ingredients and style -- oil, peculiar, Law, Ma. 9 refers to miscellaneous materials, miscellaneous. BaShu ancient name of Sichuan, is known as "the land of abundance" in the upper reaches of the Yangtze River, a mild climate, abundant rainfall, mountains, rivers criss-crossing produces grain, vegetables and fruits seasons constant, livestock and poultry species range, deep bioherms production Bear Mountain, deer, river deer, Roe deer, Tremella, Cordyceps. Edible bamboo shoots Game, rivers and lakes another group Jiang AGB fish, rock carp, Chinese sturgeon. Superiority of the natural product of rich resources for the formation and development of Sichuan dishes provide favorable conditions.
