英文经典粤菜介绍
粤菜英文介绍yue cuisine
Mushrooms and shanghai green 香菇上海青
The hometown lawei three steam 家乡腊味三蒸
Pan-fried shrimp balls 香煎虾球
Broth dip mandarin fish 高汤浸桂鱼
Pickle kidney 泡椒腰花
• Cantonese has a wide selection of materials ( fish, seafood, birds and domestic animals.) and famous for their fresh materials and light taste.
Some famous and delicious dishes
Crispy suckling pig 脆皮烤乳猪
Illustrating 龙虎斗
Protect the country dish护国菜 (另有在上 海世博会的译名为king spinach soup,国王菠菜 羹)
The Hawaii papaya stew bird’s nest 夏威夷木瓜炖燕窝 Salt and pepper ribs 椒盐排骨
Guangzhou Wenchang chicken
广州文昌鸡
Cantonese has extensively absorbed cooking skills essence. Be good at imitation and innovation.（擅于模仿创新）
Dinghu on prime 鼎湖上素 It’s a famous vegetarian dish.
The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.
经典粤菜英文版
--Main ingredients
The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.
Cooking skills
• Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation
---粤菜博采众长，烹饪技巧擅长模仿和创新
• With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics. --粤菜根据广东一带的气候、风俗，形成了
--粤菜注重质和味，口味比较清淡，力 求清中求鲜、淡中求美。夏秋偏重清淡 ，冬春偏重浓
Special Cuisine
龙虎斗
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。 由来~
Special Cuisine
• 广州文昌鸡 . 以海南岛文昌 鸡为主料，配以 火腿、鸡肝、郊 菜，经煮、蒸、 炒而成。此菜造 型美观，芡汁明 亮。
一个完整的系统和独特的烹饪技巧。
Cooking skills
广东中山传统美食英文介绍五句话
广东中山传统美食英文介绍五句话Cantonese cuisineBefore we visit the restaurant and taste the delicious food，I would like to tell you something about the slow-cooked soup.Enjoying a good fame in China and abroad，Cantonese cuisine is one of the four major traditional cuisines in China.In general，Cantonese cuisine is characterized by its diferent and special ingredients and its fine making.For this reason，the Cantonese food tastes fresh，light and unique.When in Guangzhou，you cannot miss the nutritious and healthy slow-cooked soup，which takes five or six hours to cook.It is the unique charm and rich cooking culture that have earned Cantonese cuisine a well-known saying-Eating in Guangzhou.Steaming fish is a classical Guang Dong dish.It is famous for light，soft and slippery taste.The material must be fresh，and the cook must control the heat to make sure the fish remain tender and pure.Put the fresh fish in the pot to steam for 8 minutes with mild heat.Before the dish is finished，add a spoon of oil and somechopped green onion and a spoon of soy sauce，and then the steaming fish is done.My father is very good at cooking this course.I really love the way he cook the fish，not only maintain the original flavors of the fish，but also provide with enough protein.译文：粤菜在我们参观餐厅，品尝美味的食物，我想告诉你一些关于粤菜的事情。
英文介绍粤菜
-- History 历史因素
• Cantonese originated in Han dynasty
---粤菜起源于汉
• Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port 。
affluence
• USA has nearly 10,000 Chinese restaurant, Britain has more than 5000 , The French and Dutch each have two or three thousand, Japan not thousands of home. Among them, Canton accounted for 6O %above
The condiment
• 主要配料：葱、糖、盐、酱油、黄酒、 玉米淀粉、醋、大葱蘸少量油、和麻油 • 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡 椒粉 ， 八角。 • Xo酱 、鱼露、沙茶酱、梅羔酱、姜酒 等调味品
Flavor features
五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香 • Attach great importance to mouthfeel ---菜肴注重良好的口感 • Be famous for the taste of light 、 fresh、crispy、smooth which stand for south china s character ---讲究清、鲜、爽、嫩、滑，体现浓 厚的岭南特色
--Main ingredients
The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.
英语谈资：粤菜 5 - Honey Glazed BBQ Pork 蜜汁叉烧(中餐篇 15)
英语谈资：粤菜 5 - Honey Glazed BBQ Pork (Char Siu) 蜜汁叉烧（中餐篇15）
叉烧是经典的粤式烤肉，用蜂蜜上过釉
Char Siu is a classic Cantonese roast meat, with a sweet honey glaze.
好的叉烧有多重口味：
A good one has depth of flavor:
咸与甜的反差，加上一点辣味
a salty and sweet contrast with a hint of spice
它嫩而多汁，外皮带一点焦脆
It is juicy and tender, with a bit of burnt crispiness outside
跟米饭或面条一起吃。
完美！
Serve with plain rice or noodles. Perfect!
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口感指数4颗星；营养指数4颗星
===================================
主要词汇：
honey glazed 蜜汁上釉的
Char Siu 叉烧
a salty and sweet
contrast 反差
a hint of 一点点
burnt 烤焦的
crispiness （名称）酥脆
plain rice 白米饭
（英语谈资可以帮你提高英语口语，让你跟老外聊天时有内容）。
【管理资料】英文经典粤菜介绍汇编
Brief Introduction
Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. Cantonese cuisine features light and fresh with a clear and fragrant smell, light foods are served in summer and autumn, and strong foods in winter and spring. With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food.
The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect...
Condiment
spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil
sauce
English
Oyster sauce Sweet and sour sauce
广东粤菜介绍英文作文
广东粤菜介绍英文作文Guangdong cuisine, also known as Cantonese cuisine, is one of the most popular regional cuisines in China. It is known for its delicate flavors, fresh ingredients, and exquisite cooking techniques. Here is an introduction to some of the most famous dishes in Guangdong cuisine.1. Dim Sum: Dim sum is a type of Cantonese cuisine that is often served in small portions. Some of the most popular dim sum dishes include steamed dumplings, siu mai, and shrimp dumplings.2. Roast Goose: Roast goose is a classic Cantonese dish that is known for its crispy skin and succulent meat. It is often served with a sweet and savory sauce and is a must-try dish when visiting Guangdong.3. Wonton Noodles: Wonton noodles are a popular Cantonese dish that is made with thin egg noodles and filled with pork and shrimp. It is often served in a flavorful broth and topped with green onions and cilantro.4. Clay Pot Rice: Clay pot rice is a traditional Cantonese dish that is made by cooking rice and meat together in a clay pot. The result is a delicious and fragrant dish that is often served with soy sauce and green onions.5. Steamed Fish: Steamed fish is a healthy and delicious Cantonese dish that is often served with ginger and scallions. The fish is steamed to perfection and is known for its delicate and fresh flavor.Overall, Guangdong cuisine is a must-try for anyone visiting China. With its fresh ingredients, exquisite cooking techniques, and delicate flavors, it is sure to leave a lasting impression on your taste buds.。
粤菜英文清单参考资料
广东粤菜CONTONESE CUISINE一、烧味类BARBECUED AND ROAST乳猪拼盘Suckling pig and barbecue combination烧味拼盘Assorted barbecue platter脆皮乳猪Crispy suckling pig蜜汁叉烧Barbecue pork with honey flavour卤水鹅片Slice of marinated goose潮莲烧鹅Roasted goose琵琶乳鸽Roasted marinated pigeon(per bird)佛山惠蹄Marinated sliced pork’s knuckle爽脆海蛰Shredded jelly fish卤水鹅掌亦Marinated goose webs and wings龙岗白切鸡Steamed chicken served with spring onion and ginger sauce玫瑰食油鸡Poached chicken in soya bean sauce二、鱼翅、燕窝SHARK’S FIN& BIRD’S NEST蟹肉干捞翅Braised shark’s fin with crab meat珊瑚海虎翅Braised superior shark’s fin with crab yolk红烧大鲍翅Braised superior shark’s fin竹笙酿官燕Stuffed imperial bird’s nest with bamboo pith雪蛤燕窝翅Braised bird’s nest and shark’s fin with toad红烧鸡丝生翅Braised shark’s fin with shredded chicken海鲜竹笙大生翅Doublel-boiled shark’s fin with bamboo pith and seafood胭脂官燕Braised imperial bird’s nest with crab meat and crab york海鲜官燕Briased im perial bird’s nest with seafood本店主厨特别推荐OUR CHEF’S SPECIAL RECOMMENDATION原只凤吞翅（4-6位用）Double-boiled whole chicken stuffed with shark’s fin in soup(for 4-6 persons)三、海鲜SEAFOOD山汁虾球Deep-fried king prawn in mayonnaise and sesame西湖虾饼Pan-fried shrimps mousse with crab meat and vegetable油泡鲜虾泡Sauteed king prawn黑椒爆鳝片Sauteed sliced eel with black pepper翠芹百花片Sauteed cuttle fish and seasonal vegetable雀巢脆香鳝Pan-fried sliced eel with bean curd in basket香煎银雪鱼Pan-fried sliced silver cod冬菜蒸银雪鱼Steamed silver cod with preserved vegetable琥珀彩虹带子Sauteed scallop with walnuts百花椒酿吊片Deep-fried cuttle fish with shrimps paste食油皇干煎虾碌Pan-fried king prawn with soya sauce四、精美小炒CANTONESE DELILGHTS翡翠鲜虾球Sauteed prawns with seasonal vegetable海皇扒乳酪Sauteed seafood and egg white沙律海鲜卷Deep-fried seafood with mayonnaise wrapped in rice paper椒盐局肉排Deep-fried spare ribs in spring salt腰果盆虾海鲜盏Pan-fried seafood with chestnut in taro cup碧绿琵琶豆腐Pan-fried shrimps paste and bean curd with egg百花椒酿茄瓜Pan-fried shrimps paste with eggplants in spicy saltXO酱爆花枝片Stir fried cuttle fish in XO sauce滑蛋虾仁Scrambled egg with shrimps油泡田鸡Sauteed fresh frogs蒜香肉排Deep-fried spare ribs with garlic五、家禽POULTRY银城吊烧鸡Deep-fried crispy chicken金华玉树鸡Steamed chicken with yunnan ham and mushrooms姜葱霸王鸡Steamed chicken with ginger and spring onion菜胆上汤鸡Steamed chicken with seasonal vegetable in superior sauce马岗狗仔鸡Braised goose with “magang” style柠汁煎鸡排Deep-fried chicken with lemon sauce云腿拼鸽脯Braised pig eon breast with “yunnan” ham菜片炒鸽崧Sauteed minced pigeon served with crispy lettuce北菇蒸鸡Steamed chicken with black mushrooms辣子朝鸡丁Stir-fried diced chicken with garlic and dried chili六、蔬菜VEGETABLE竹笙鼎湖上素Braised bamboo pith with yellow fungus and mixed vegetable 红烧北菇扒豆腐Braised bean curd and black mushroom雪耳扒鲜草菇Braised straw mushroom and white fungus with vegetable食油皇蒸茄子Steamed eggplant with soya sauce竹笙扒时蔬Braised bamboo pith with seasonal vegetable蟹肉扒时蔬Sauteed crab meat with seasonal vegetable椒盐炸豆腐Deep-fried bean curd in spicy salt瑶柱肉松扒时蔬Sauteed dried scallops and minced pork with seasonal vegetable 时蔬炒榆耳、黄耳Braised vegetable with mixed fungus金银蛋扒时蔬Poached seasonal vegetable with preserved eggs and salty egg 咸鱼鸡粒扒时蔬Sauteed diced chicken and salty fish with seasonal vegetable七、肉类BEEF & PORK雀巢黑椒牛柳粒Sauteed diced beef with black pepper sauce in taro basket 马蹄吊片蒸肉饼Steamed cuttle fish with water chestnut in minced pork京都局肉排Sweet & sour spare ribs菠萝生炒骨Sweet & soup pork with sliced pineapple翡翠炒牛肉Sauteed beef with oyster sauce梅子蒸肉排Steamed spare ribs in plum sauce腰果肉丁Sauteed diced pork with cashownut & vegetable croutons中式牛柳Sauteed beef fillet with slice onion in sweet & sour sauce八、海味、煲仔DRIED SEAFOOD & CASSEROLE银城一品煲Braised assorted dried seafood with sea moss and goose web in casserole 花膠扣鹅掌煲Braised fieh maw with goose webs in casserole挂花炒瑶柱Scrambled egg with conpoy红烧海参北菇Braised sea cucumber with mushroom金菇肥牛肉煲Braised beef sliced fender with enoki and satay sauce in casserole海鲜杂菜煲Sauteed seafood and mixed vegetable in casserole咖喱海鲜煲Sauteed seafood with curry sauce in casserole嘟嘟鸡煲Sauteed chicken with pig’s liver and shallots in casserole咸鱼鸡粒豆腐煲Salty fish with bean curd and diced chicken in casserole蒜香发财瑶柱脯Braised whole conpoy with sea moss & garlicXO酱虾干豆腐煲Sauteed shrimps and bean curd with XO sauce九、鲍鱼ABALONE正宗壕皇网鲍Braised superior abalone(10 heads)(preparation time 4 days)壕皇原只禾麻鲍Braisd whole “oma” abalone in oyster sauce金银鲜鲍脯Braised sliced abalone with fish maw翡翠鲜鲍片Braised sliced abalone with garden green海参焖鲍片Braised sliced abalone with sea cucumber银芽炒鲍丝Sauteed shredded abalone wit bean sprouts玉树麒麟鲍片Steamed shredded abalone with black mushroom, “yunnan ”ham and vegetable十、汤、羹SOUP鲍参翅肚羹Shredded abalone and assorted dried seafood in soup菲王瑶住羹Yellow chives and conpoy in soup蟹肉珍珠羹Sweet corn soup with crab meat豆腐粟米羹Sweet corn and bean curd soup海皇酸辣汤Seafood soup with sweet and soya sauce花膠鸭丝羹Fish maw with duck shreds soup杞子鱼云汤Fish’s head wit h medlar in soup香茜皮蛋鱼片汤Parsley and preserved egg with fish sliced in soup紫菜海鲜鱼肚羹Seafood soup and fish maw with sea weed十一、面、米粉、饭NOODLES& VERMICELLI AND RICE银芽肉丝炒面Crispy fried noodles with shredded pork and bean sprouts草菇干烧伊面Braised E-Fu noodles with straw mushrooms食汁排骨炒河粉Braised flat rice noodles with spare ribs in black bean sauce鸳鸯炒饭Fried rice with shrimps and sliced chicken in two sauce福建炒饭Fried rice Hokkian style扬州炒饭Fried rice “yangzhou” style虾球窝面King prawns and noodles in soup星州炒米Fried rice vermicelli with enoki and conpoy干炒牛河Fried flat rice noodles with beef in soya sauce生炒鸡丝饭Fried rice with shredded chicken and shredded lettuce十二、甜品DESSERT杏汁燉官燕Double-boiled imperial bir d’s nest in almond cream椰汁燉官燕Double-boiled birds nest in coconut milk雪蛤燉红莲Double-boiled toad and red dates in rock sugar syrup冻香芒布甸Chilled mango pudding鲜果西米露Sweetened sago cream with seasonal fruit椰汁馒头Chinese dumpling with coconut(6 pc)椰汁三色糕Coconut cream pudding奶皇糯米糍Sweetened glutinous rice dumpling with egg yolk cream(4 pc) 五彩椒炒驼峰肉Sauteed hump of camel with colour pepper椰汁花生奶露Double-boiled peanuts in coconut milk十三、点心Dim Sum糯米鸡Steamed Glutinous Rice with Assorted Meats Wrapped in Lotus Leaf 牛肉丸Steamed Beef Ball蒸排骨Steamed Short Rib叉烧包Steamed B.B.Q Pork Bun生肉包Steamed Pork Bun紫菜卷Laver Roll with Shredded Crab姜埋奶Milk Bang into Ginger Juice芝麻糕Sesame Cake鸡仔饼Baked Pork Cake金钱肚Steamed Beef Tripe with Chili Sauce沙皇包Steamed Egg Yolk Creamy Bun牛仔骨Steamed Veal Rib with Pepper Sauce牛柏叶Beef stomach马蹄糕Water Chestnut Cake榴莲酥Baked Mashed Durian in Puff Pastry茅根粥Congee with Herb及第粥Congee with Pork Belly and Liver蛋挞Baked Eggs Tart煎饺Pan-fried Chive Dumpling猪肚Steamed tripe春卷Spring Roll虾饺Steamed Shrimp Dumplings凤爪Steamed Chicken Feet with Sauce蟹肉小笼包Steamed Bun with Minced Pork and Crab Meat罗汉斋肠粉Rice Rolls with Mushroom and Vegetable菜干咸猪骨粥Congee with Salt Pig’s Bone and Preserved Vegetable皮蛋瘦肉粥Congee with Preserved Eggs and Pork煎粟米饼Pan-fried Corn Cake蟹子烧卖Steamed Pork and Crab Roe Dumplings蒸猪大肠Steamed Pig’s Large Intestine with black pepper煎萝卜糕Fried Radish Cake（生菜丝）鲜虾肠Steamed Shrimp Rice Rolls（with Shredded Lettuce）（榄仁）马拉糕Steamed Sponge Cakes with (Pine Nuts)（家乡）咸水角(homemade) Mixed Puff（香茜）牛肉肠Steamed Beef Rice Rolls（with Parsley）(排骨)布拉肠Steamed Rice Noodles (with Short Rib )(排骨)肠粉Steamed Rice Rolls (with Short Rib)(冬菜肉松蒸) 陈村粉Steamed Rice Noodles (with Minced Meat and Preserved Vegetable)以下无正文仅供个人用于学习、研究；不得用于商业用途。
英语谈资：粤菜 4 – Braised Squab Pigeon红烧乳鸽 (中餐篇 14)
英语谈资：粤菜 4 – Braised Squab Pigeon红烧乳鸽(中餐篇14)
红烧乳鸽有脆脆的发亮的外皮
Braised Squab Pigeon has crispy and glossy skin
和嫩而多汁的肉质，以及沁人的香味
and tender and juicy meat, plus amazing fragrance
它通常是用五香粉，酱油，醋，和米酒红烧的
It is usually braised with five spice powder, soy sauce, vinegar and rice wine 然后再烤至外皮酥脆，里面软嫩
Then roasted until the skin is crispy and meat is tender.
烹饪好的话，它是绝对美味的
When it’s done right, it is truly impressive and satisfying
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口感指数5颗星；营养指数4颗星
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主要词汇：
braise 炖，红烧
squab 羽毛未丰的，雏鸟
pigeon 鸽子
glossy 发亮的
amazing 很棒的
fragrance 香气
five spice powder 五香粉
rice wine 米酒
impressive 给人印象深刻的
（英语谈资可以帮你提高英语口语，让你跟老外聊天时有内容）。
粤菜英文介绍 马海晶 任卉
Guangdong has an advantage in diet for it’s subtropical(亚热带的) climate and long coast line which provide abundant ingredients. ——广东地处亚热带，濒临南海，雨量充沛，四季 常青，物产丰富。故广东的饮食，一向得天独厚。
Lo Mai Gai（糯米鸡）
Glutinous rice is wrapped in a lotus leaf (荷叶) into a triangular or rectangular shape.
Turnip Cake 萝卜糕
Taro Cake 芋头糕
Traditional dishes
porridge
老火靓汤
Slow-cooked soup in the Cantonese dialect is usually a clear broth (肉汤) prepared by simmering (慢煨)meat and other ingredients (原料)over a low heat for several hours.
钙等营养物质，.具有维持钾钠平衡;消除水 肿，提高免疫力，缓冲贫血，有利于生长发 育。
Dim sum
Drum juice chicken
鼓汁凤爪
Drum juice chicken is chicken feet both simple and healthy eating, and taste and mouthfeel of the good, this dish cheap, delicious, oil and not greasy, a lead a person to endless aftertastes, can be said to be a food for children as well as adults. ——豉汁凤爪是鸡爪既简单又健康的吃法，而且
英文经典粤菜介绍
The Tao Taoju located in the Shang Xiajiu, it is one of Guangzhou Restaurant brands ,it serve main tea, cakes, cantonese cuisine. It founded in 1880.Tao Taoju is well-known as the "Dean of moon cakes", Bureau of the Internal Trade approved the "national super-class restaurant " in 1998 .
The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chicken's skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish.
Boiled Prawns
Shrimp belongs to Cantonese cuisine, the main ingredients are shrimp, main cooking Guangzhou people process is boiled. like to use the law to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.
英文介绍粤菜句子带翻译
Sentence: 我喜欢周末和家人一起吃点心，品尝各种美味的小吃。
Translation: I enjoy having dim sum with my family on weekends, tasting a variety of delicious appetizers.
2. Char Siu (叉烧 - chā shāo)
Translation: When I travel to Guangzhou, I must taste the authentic Cantonese egg tarts. They have a very delicate texture.
Conclusion:
Cantonese cuisine offers a wide range of flavors and dishes that are beloved by people all over the world. From savory dim sum to sweet egg tarts, each dish reflects the rich culinary heritage of Cantonese cuisine. By learning about these popular Cantonese dishes and their translations, you can appreciate and savor the unique tastes of Cantonese cuisine. Whether you are a food enthusiast or a traveler, exploring the world of Cantonese cuisine is sure to be a delightful experience.
英文介绍粤菜PPT课件
青，物产富饶。故广东
的饮食，一向得天独厚
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CHENLI
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--Main ingredients
The Cantonese will eat anything
that swims, except the submarine.
Everything that flies, except the plane , and everything that has legs, except the table.
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affluence
• 美国有中国餐馆近 万家;英国有5千多 家;法国、荷兰各有 两三千家;日本不下 数千家。其中，粤 籍华人经营的粤菜 馆占6O%以上，有 的干脆打出“食在 广州”的招牌，以 示粤式菜肴点心的 正宗
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THANK YOU
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5
Cooking skills
• Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation
---粤菜博采众长，烹饪技巧擅长模仿和创新
• With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics.
--中国著名四大菜系之一
• Guangzhou, a Food paradise
英文介绍粤菜
---广东地处亚热带，濒临 南海，雨量充沛四季常 青，物产富饶。故广东 的饮食，一向得天独厚 。
--粤菜注重质和味，口味比较清淡，力 求清中求鲜、淡中求美。夏秋偏重清淡 ，冬春偏重浓
Special Cuisine
龙虎斗
Stew snake with cat meat
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。
Special Cuisine
--粤菜根据广东一带的气候、风俗，形成了
一个完整的系统和独特的烹饪技巧。
Cooking skills
• The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, etc
• 广州文昌鸡
.
以海南岛文昌 鸡为主料，配 以火腿、鸡肝 、郊菜，经煮 、蒸、炒而成 。此菜造型美 观，芡汁明亮 。
Sliced Chicken with Chicken Liver and Ham.
Special Cuisine
• 东江盐焗鸡
•
特点：制法
独特，味香浓郁
，皮爽肉滑，色
泽微黄，皮脆肉
Main ingredients ：Spring onion,
sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil Ginger, peppers, spices, white pepper, anise used with caution Xo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauce
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The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chicken's skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish.
The highest Lake Vegetable
The highest Lake Vegetable is one of its vegetarian recipes, cooking skill is steamed vegetable, taste of fragrance .The highest Lake Vegetable is containing a variety of vitamins and minerals, the dish is fresh and smooth, is the top grade of vegetable.
Boiled Prawns
Shrimp belongs to Cantonese cuisine, the main ingredients are shrimp, main cooking Guangzhou people process is boiled. like to use the law to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.
Main ingredients
Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table.
Recommendation
Guangzhou Restaurant, founded in 1935, the headquarters is located in Wenchang South Road, Guangzhou City Road .Guangzhou Restaurant served well-known traditional Cantonese cuisine, it is well-know as " the first restaurant which taste in Guangzhou " of reputation. You can taste many traditional Cantonese dish in here.
sauce
English
Oyster sauce Sweet and sour sauce Black bean paste Shrimp paste
Chinese
蚝油 糖醋酱 蒜蓉豆豉酱 虾酱
Soy sauce
XO sauce
酱油
XO酱
Boiled white chicken
Boiled white chicken is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside.
It is served with a condiment called jīang cōng (姜葱), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.
•Brief Introduction
•Main ingredients
• Cooking skills
• The typical dishes •Recommendation
Brief Introduction
Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. Cantonese cuisine features light and fresh with a clear and fragrant smell, light foods are served in summer and autumn, and strong foods in winter and spring. With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food.
Байду номын сангаас
•Guangzhou Cuisine 广府菜
Three main branches
(Most influential and popular) •Chaozhou Cuisine 潮州菜 (Close to Minnan cuisine ,extremely popular in the west) •Dongjiang Cuisine 东江菜/客家菜 (Hakka culture)
The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect...
Condiment
spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil
The Tao Taoju located in the Shang Xiajiu, it is one of Guangzhou Restaurant brands ,it serve main tea, cakes, cantonese cuisine. It founded in 1880.Tao Taoju is well-known as the "Dean of moon cakes", Bureau of the Internal Trade approved the "national super-class restaurant " in 1998 .
Roasted crispy suckling pig
Crispy suckling pig is the most famous speciality of Cantonese food . It’s crispy skin with bright red color. The meat is fresh, tender an d delicious, it's good for eve ryone. When you have this dish, if you dip some sweet soy bean paste, it will taste better