英文介绍粤菜

，皮爽肉滑，色
泽微黄，皮脆肉
嫩，骨肉鲜香，
风味诱人花雕鸡
「特点」制法独
特，色如琥珀，
鲜美可口，闻名 遐迩。
Dong Jiang Baked Chicken in Salt
Special Cuisine
• 聚丰园的 醉 虾、醉蟹
• Drunk shrimp • Drunk crab
食用者即可以 尝到虾的鲜香， 同时也可以尝到 酒的洌香
--经典粤菜
content
Brief Introduction 简要介绍 Main ingredients主要材料 Feature特征 Special Cuisine代表食物
• One of the four great traditions of Chinese cuisine
--中国著名四大菜系之一
--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
--粤菜有超过20多种的烹饪技法，尤 擅长尤 以炒、煎、焖、炸、煲、炖、扣
• Accurate dosage of ingredients
--用量精而细
Emphasize the Decorating and the color --注重颜色，装饰美而艳。
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。
Sliced Chicken with Chicken Liver and Ham.
来自百度文库
Special Cuisine
• 东江盐焗鸡
•
特点：制法
独特，味香浓郁
• --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
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.
• cantonese food, also called the cantonese cuisine, which is one of four big cuisines, originated in lingnan, from guangzhou, chaozhou,dongjiang the three specialties
--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.
• Guangzhou, a Food paradise
--食在广州
• Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing
Brief Introduction
Feature
• 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。
Special Cuisine
• 西园的鼎 湖上素
鼎湖上素 的特点是： 色泽鲜艳， 芳香扑鼻， 令人有甘香 脆口、爽滑 鲜甜之感
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