3. Hui guo rou: Twice-cooked pork
回鍋肉

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?lèi)?ài)的菜肴就是回鍋肉，這道家常菜是將滋滋冒油的豬肉（完全沒(méi)有剃掉肥肉）和豆瓣醬、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.
首先要將豬肉煮一下，切片，然后再回鍋翻炒，這就是這道菜叫“回鍋”肉的原因。

With nothing more than plain white rice and perhaps a gentle broth, it makes an entirely satisfying meal.
只需再配上簡(jiǎn)單的白米飯，或者再加上一碗清淡的肉湯，就能讓人吃得心滿(mǎn)意足。

4. Yu xiang qie zi: Fish-fragrant eggplant
魚(yú)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.
經(jīng)典的“魚(yú)香”醬汁是用鮮紅的泡椒、生姜、大蒜和蔥制成，基調(diào)是酸甜口。因?yàn)閭鹘y(tǒng)魚(yú)肉烹調(diào)中需要用到這些調(diào)料，“魚(yú)香”這個(gè)奇怪的名字就由此而來(lái)。

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、魚(yú)或家禽都可以烹調(diào)成魚(yú)香口味，但是其中最美味的一種家常做法就是魚(yú)香茄子。