5. Shui zhu yu: Water-boiled fish with sizzling chili oil
水煮鱼
When the craze for Sichuanese food took China by storm in the late 1990s, this dish took center stage.
上世纪90年代末，中国开始刮起川菜风，水煮鱼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.
水煮鱼是一道非常显眼的主菜，这道菜将水煮过的鱼肉浸在一大盆滋滋作响、满是干辣椒和四川花椒的热油中。油本身不是用来吃的，要用筷子将鱼肉片从油中夹起。
6. Shi ling shu cai: Seasonal greens
时令蔬菜
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，但是如果没有一道清淡的菜肴，尤其是时令蔬菜调节口味，那这顿饭就不完整。
Sichuan province lives up to its reputation as the "land of plenty" in its gorgeous abundance of fresh produce.
四川省因为盛产各种新鲜的农产品而享有“天府之国”的美誉。
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，初春时节，可以尝尝鲜嫩的菜苔，或者奇妙美味的折耳根（也称鱼腥草、西洋菜）。折耳根可以生吃，有一种独特的酸味。
