3. Hui guo rou: Twice-cooked pork
回锅肉
No dish is more beloved by the Sichuanese than this homely stir-fry of sizzling pork (complete with its fragrant fat) with chili bean sauce, fermented black beans and green garlic leaves.
四川人最爱的菜肴就是回锅肉，这道家常菜是将滋滋冒油的猪肉（完全没有剃掉肥肉）和豆瓣酱、豆豉以及蒜苗一起煸炒。
The meat is first boiled, then sliced and fried, which is why it's called "twice-cooked pork," or literally, "back-in-the-pot" pork.
首先要将猪肉煮一下，切片，然后再回锅翻炒，这就是这道菜叫“回锅”肉的原因。
With nothing more than plain white rice and perhaps a gentle broth, it makes an entirely satisfying meal.
只需再配上简单的白米饭，或者再加上一碗清淡的肉汤，就能让人吃得心满意足。
4. Yu xiang qie zi: Fish-fragrant eggplant
鱼香茄子
Classic "fish-fragrant" sauces are made with bright red pickled chilies, ginger, garlic and scallion, with base notes of sweet and sour -- these are the seasonings of traditional fish cookery, which is the usual explanation for the curious name.
经典的“鱼香”酱汁是用鲜红的泡椒、生姜、大蒜和葱制成，基调是酸甜口。因为传统鱼肉烹调中需要用到这些调料，“鱼香”这个奇怪的名字就由此而来。
This combination of flavors can be used with meat, fish or poultry, but one of the most delicious variations is the everyday fish-fragrant eggplant.
肉、鱼或家禽都可以烹调成鱼香口味，但是其中最美味的一种家常做法就是鱼香茄子。
