粤菜英文介绍 马海晶 任卉
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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。
Main ingredients
The Cantonese will eat everything that swims. Everything that files, and everything that has legs.
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。
人饮茶，少不了来一笼虾饺。上乘的虾饺， 皮白如雪，薄如纸，半透明，内馅隐约可见， 吃起来爽滑清鲜，美味诱人。
ቤተ መጻሕፍቲ ባይዱ
Dim sum
Ox tripe
牛百叶
Ox tripe, namely the stomach. It contains protein, fat, calcium and other nutrients, potassium and sodium balance. With the maintenance; the elimination of edema, improve immunity, buffer anemia, is conducive to growth and development. ——牛百叶，即牛的胃。它含有蛋白质、脂肪、
Due to the Ming and Qing thriving economies, the Cantonese had a great promotion 由于明清繁荣的经济，粤菜得到了很大的推广。
Guangdong has an advantage in diet for it’s
subtropical(亚热带的) climate and long coast
Flavor features
• 五滋：酸、甜、苦、辣、咸 • 六味：清、鲜、嫩、爽、滑、香
Attach great importance to mouth feel ——菜肴注重良好的口感
Be famous for the taste of light、fresh、crispy、tender、 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
深广及溪峒人，不问鸟兽蛇虫，无不食之。
其闻异味，有好有丑,山有鳖名，竹有鼠名，鸧鹤之足， 腊而煮之，鲟鱼之唇，活而食之，谓之鱼魂，此其至珍者 也。至于遇蛇必捕，不问短长；遇鼠必执，不别小大；蝙 蝠之可恶；蛤蚧之可畏；蝗虫之微生；悉取而燎食之。蜂 房之毒，麻虫之秽，悉炒而食之。蝗虫之卵，天蟒之翼， 悉鲊而食之。此与甘带嗜荐何异哉！
摘自-南宋周去非之《岭外代答》
Cooking skill
The Cantonese has more than 20 cooking methods, and is good at stir-fry ,fry , bake, braise, stew and so on. ——粤菜有超过20多种的烹饪方法，尤其擅长炒、煎、焖、 蒸、炖、等…
The 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. 由于广州是当时的一个贸易港口，粤菜的烹饪技 艺在宋朝和唐朝成熟。
Use a wide variety of ingredients, offering food of all tastes, shapes and colors ,good at changing. 广泛运用各种原料，赐予食物的味道、形状、颜 色以广泛的变化性。
Origin and history
Accurate dosage（剂量 ） of ingredients ——用量精而细
Emphasize the decorating and the color ——注重颜色，装饰美而艳。
The condiment（调味品 ）
Main ingredients: spring onion、sugar salt、soy（大豆）
CANTONESE CUISINE
WELCOME TO GUANGDONG
Brief introduction
One of the eight great traditions of Chinese cuisine 中国著名八大菜系之一
Guangzhou is the paradise of dainty food. 食在广州
Yum Cha(饮早茶)
Dim sum
Crystal shrimp dumpling
水晶虾饺
Shrimp dumpling is a traditional dessert Guangdong restaurant. The Cantonese have breakfast, will eat shrimp dumplings. Excellent shrimp dumplings, white skin just like snow , thin as paper, translucent, filling looming, eat up slippery fresh, delicious and enticing. ——水晶虾饺，是广东茶楼的传统美点。广东
sauce、rice wine、cornstarch（玉米淀粉 ）、vinegar、 scallion（青葱 ） oil、and sesame oil （麻油） ； Ginger（姜）、peppers、spices（香味料）、white pepper （白胡椒 ）、anise（大茴香） used with caution； Xo sauce、fish sauce、sand tea sauce、ginger wine sauce.
——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。
Main ingredients
The Cantonese will eat everything that swims. Everything that files, and everything that has legs.
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。
人饮茶，少不了来一笼虾饺。上乘的虾饺， 皮白如雪，薄如纸，半透明，内馅隐约可见， 吃起来爽滑清鲜，美味诱人。
ቤተ መጻሕፍቲ ባይዱ
Dim sum
Ox tripe
牛百叶
Ox tripe, namely the stomach. It contains protein, fat, calcium and other nutrients, potassium and sodium balance. With the maintenance; the elimination of edema, improve immunity, buffer anemia, is conducive to growth and development. ——牛百叶，即牛的胃。它含有蛋白质、脂肪、
Due to the Ming and Qing thriving economies, the Cantonese had a great promotion 由于明清繁荣的经济，粤菜得到了很大的推广。
Guangdong has an advantage in diet for it’s
subtropical(亚热带的) climate and long coast
Flavor features
• 五滋：酸、甜、苦、辣、咸 • 六味：清、鲜、嫩、爽、滑、香
Attach great importance to mouth feel ——菜肴注重良好的口感
Be famous for the taste of light、fresh、crispy、tender、 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
深广及溪峒人，不问鸟兽蛇虫，无不食之。
其闻异味，有好有丑,山有鳖名，竹有鼠名，鸧鹤之足， 腊而煮之，鲟鱼之唇，活而食之，谓之鱼魂，此其至珍者 也。至于遇蛇必捕，不问短长；遇鼠必执，不别小大；蝙 蝠之可恶；蛤蚧之可畏；蝗虫之微生；悉取而燎食之。蜂 房之毒，麻虫之秽，悉炒而食之。蝗虫之卵，天蟒之翼， 悉鲊而食之。此与甘带嗜荐何异哉！
摘自-南宋周去非之《岭外代答》
Cooking skill
The Cantonese has more than 20 cooking methods, and is good at stir-fry ,fry , bake, braise, stew and so on. ——粤菜有超过20多种的烹饪方法，尤其擅长炒、煎、焖、 蒸、炖、等…
The 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. 由于广州是当时的一个贸易港口，粤菜的烹饪技 艺在宋朝和唐朝成熟。
Use a wide variety of ingredients, offering food of all tastes, shapes and colors ,good at changing. 广泛运用各种原料，赐予食物的味道、形状、颜 色以广泛的变化性。
Origin and history
Accurate dosage（剂量 ） of ingredients ——用量精而细
Emphasize the decorating and the color ——注重颜色，装饰美而艳。
The condiment（调味品 ）
Main ingredients: spring onion、sugar salt、soy（大豆）
CANTONESE CUISINE
WELCOME TO GUANGDONG
Brief introduction
One of the eight great traditions of Chinese cuisine 中国著名八大菜系之一
Guangzhou is the paradise of dainty food. 食在广州
Yum Cha(饮早茶)
Dim sum
Crystal shrimp dumpling
水晶虾饺
Shrimp dumpling is a traditional dessert Guangdong restaurant. The Cantonese have breakfast, will eat shrimp dumplings. Excellent shrimp dumplings, white skin just like snow , thin as paper, translucent, filling looming, eat up slippery fresh, delicious and enticing. ——水晶虾饺，是广东茶楼的传统美点。广东
sauce、rice wine、cornstarch（玉米淀粉 ）、vinegar、 scallion（青葱 ） oil、and sesame oil （麻油） ； Ginger（姜）、peppers、spices（香味料）、white pepper （白胡椒 ）、anise（大茴香） used with caution； Xo sauce、fish sauce、sand tea sauce、ginger wine sauce.