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Yunnan province: over-the-bridge rice noodles
云南省：過(guò)橋米線
The cuisine: Yunnan cuisine is heavily influenced by Sichuan, meaning locals have a yen for spicy food.
烹飪風(fēng)格：受到川菜的影響，當(dāng)?shù)厝艘卜浅Ｏ矏?ài)吃辣味。
The dish: Allegedly invented by a virtuous wife who wanted to keep her soup noodles fresh and hot for her hard-studying husband, this Yunnan specialty is nutritious and often beautifully presented. The dish normally comes with a bowl of rice noodles, a bowl of stock and more than a dozen of small plates piled with toppings, such as beef, crab meat, salted goose, oyster mushrooms, wooden-ear mushrooms, assorted vegetables and fragrant herbs.
菜肴：據(jù)稱，這道菜是由當(dāng)?shù)匾晃环浅Ｙt惠的妻子制成，由于她的丈夫在外努力工作，因此她用了特別的方式使面條長(zhǎng)久保鮮保熱。這道云南特色菜營(yíng)養(yǎng)豐富，呈現(xiàn)方式也非常新穎。一般來(lái)說(shuō)，這道菜配備有一碗米線，一碗高湯和幾打裝有各種配料的小盤子，例如牛肉，蟹肉，鹽水鴨，牡蠣，木耳，然后輔以蔬菜和香草制成。
Chongqing: chili-fried chicken cubes
重慶：辣子雞
The cuisine: Even compared with food from Sichuan, China's mecca of spicy dishes, Chongqing cuisine scores high in spiciness and numb-inducing ingredients.
烹飪風(fēng)格：即使常常拿來(lái)和川菜作對(duì)比，重慶仍舊是當(dāng)之無(wú)愧的中國(guó)辣菜圣城，在麻辣程度上重慶菜首屈一指。
The dish: La zi ji combines crispy chicken breast cubes with a fireplace of peppercorn, toasted sesame and dried bird's-eye chilis to create a plate of hot, red deliciousness.
菜肴：辣子雞是將酥脆的雞胸脯塊與干胡椒、芝麻和干辣椒一同翻炒，從而做出一盤子火辣辣紅彤彤的美味。
