川菜分为三派：蓉派（上河帮）、渝派（下河帮）、盐帮派（小河帮）。
“三派"已有定论的基础上，规范化表述为：
上河帮川菜即以川西成都、乐山为中心地区的川菜；
小河帮川菜即以川南自贡为中心的盐帮菜，同时包括宜宾菜、泸州菜和内江菜。
下河帮川菜即以老川东地区达州菜、重庆菜、万州菜为代表的江湖菜。
三者共同组成川菜三大主流地方风味流派分支菜系，代表川菜发展最高艺术水平。
Sichuan cuisine is divided into three schools: Rong School (Shanghe Gang), Chongqing School (Xiahe Gang) and Salt Gang (Xiaohe Gang).
On the basis of the existing conclusion of the "Three Schools", the standardized expression is as follows:
Hebang Sichuan cuisine is Sichuan cuisine centered on Chengdu and Leshan in western Sichuan.
Xiaohebang Sichuan cuisine is salt-banged cuisine centered in Zigong, southern Sichuan, and includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.
Xiabang Sichuan Cuisine is the Jianghu Cuisine represented by Dazhou Cuisine, Chongqing Cuisine and Wanzhou Cuisine in East Sichuan.
Together, they constitute the three major local flavor schools of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development.
划分争议
关于川菜地域的划分还有一些不同的说法，王大煜在全国政协文史资料委员会编《川菜史略》中介绍：“川菜大致上可以分为成都帮、重庆帮、大河帮、小河帮、自内帮，每个流派都有其特殊的形成背景和代表的菜品。”
四川旅游学院杜莉教授在《中国烹饪概论》一书中认为现代的四川风味菜主要由川东、川西、川南、川北四个地方风味组成。
求四川美食英文简单介绍 不要太长,我会疯的,重点介绍些就行了in english
Sichuan cuisine By the late Qin and early Han period, Chuan cuisine had basically been established. During the Tang and Song Dynasties, it went through a rapid development. Then in the Ming and Qing Dynasties, it had enjoyed a great reputation. Now, "Chuan" restaurants are spread all over the world. Authentic Chuan cuisine is represented by the dishes of Chengdu in Sichuan Province and Chongqing. It attaches importance to material choice and is particular about specifications. The side dishes distinguished by different colors have a clear distinction between primary and secondary priority, thus being bright-colored and harmonious. It is characterized by sourness, sweetness, numbness, spiciness, fragrance, heavy oil and thick flavor. Placing an emphasis on seasoning, it can't go without chilies, pepper and Chinese red pepper as well as fresh ginger. It wins universal praise for its hotness, sourness and numbness, which are rare in other local dishes. These together develop the unique flavor of Chuan cuisine ,whcih enjoys a good reputation as cuisine that is "one dish with one flavor and one hundred dishes with one hundred flavors". Its cooking methods include baking, sautéing, dry-sautéing and steaming. Chuan cuisine is good at combining flavors and often has thick gravy. based on the five flavors of saltiness, sweetness, numbness, spiciness and sourness, all kinds of seasonings are added, which cooperate with each other and develop into twenty three compound flavors of all sorts, such as home-style, salty and fresh, like-fish flavor, litchi flavor and bizarre flavor, as well as many others.Representative dishes: Braised chicken dices with peanuts, sautéed spicy pork, boiled beef in hot sauce, Mapo dofu (spicy bean curd), fried sliced pork meat with spicy sauce and fish with bean sauce, etc.Characteristics of Hunan Cuisine are: a great vareity of ingredients, shiny and strong colors, hot and spicy tastes, smoked and pickled flavors.
急！用英语介绍一下川菜，具体介绍一下麻婆豆腐或是宫保鸡丁或者是火锅。加上中文
Szechuan cuisine,Szechwan cuisine,or Sichuan cuisine (Chinese:四川菜) is a style of Chinese cuisine originating in the Sichuan Province of southwestern China famed for bold flavors,particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers,as well as the unique flavour of the Sichuan peppercorn (花椒).Peanuts,sesame paste and ginger are also prominent ingredients in Szechuan cooking.Although the region is now romanized as Sichuan,the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in United States.There are many local variations of Sichuan cuisine within Sichuan Province and the Chongqing Municipality,which was politically part of Sichuan until 1997.The four best known regional sub-styles are Chongqing style,Chengdu style,Zigong style,and Buddhist vegetarian style.UNESCO has declared the city of Chengdu to be a city of Gastronomy in 2011,mainly because of its Szechuan style of cooking.
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/Chinese: 四川菜pinyin: Sìchuān cài or Chinese: 川菜pinyin: Chuān cài) is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper. There are many local variations within Sichuan province and the Chongqing municipality, which was part of Sichuan until 1997. Four sub-styles include Chongqing, Chengdu, Zigong, and Buddhist vegetarian style.
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