广州美食介绍英文

Background

Guangzhou has been a trading port and many imported food and ingredients are used in Cantonese cuisine. Besides pork, beef and
chicken, it incorporates almost all
In Guangzhou, morning tea has become a culture whether young or middle-aged and elderly people like call their friends at weekend to have breakfast and chat together.
Famous restaurants
Main dishes

Little Pot Rice
Little Pot Rice are dishes cooked and severed in a flat-bottomed pot. Usually this is a saucepan. Such dishes are cooked by covering steaming, making the rice and ingredients very hot and soft.
For many traditional Cantonese cooks, the flavours of a finished dish should be well balanced and not greasy. Apart from that, spices should be used in modest amounts to avoid overwhelming the flavours of the primary ingredients, and these ingredien来自百度文库s in turn should be at the peak of their freshness and quality.
Dessert
After the evening meal, most Cantonese restaurants offer tong sui, a sweet soup. Many varieties of tong sui are also found in other Chinese cuisines. Some desserts are traditional, like Guangzhou moon cakes are very popular in the whole country.
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Cantonese cuisine
Eating in Guangzhou
Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the numbers of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China. When westerns speak of Chinese food, they usually refer to Cantonese cuisine.
Steamed BBQ Pork Bun
Ingredients 1 (1/2 to 1-pound) rack spareribs 3/4 cup hoisin sauce 1 cup shredded cabbage 1 bunch scallions, thinly sliced 1 package active dry yeast 1/2 warm water 1 1/2 cups all-purpose flour, plus more for kneading 1 1/2 cups cake flour 3 tablespoons sugar 1/2 teaspoon baking powder 1/2 cup warm milk 1 tablespoon canola oil, plus more as needed
Shrimp Dumplings (Har Gow)
INGREDIENTS 1/2 pound shrimp (about 8 large) 1/2 cup drained canned water chestnuts 2 scallions ,1 large egg white,1 tablespoon grated peeled fresh gingerroot,3 tablespoons soy sauce,14 won ton wrappers, thawed if frozen,1/2 teaspoon sugar,2 tablespoons vegetable oil 3/4 cup boiling-hot water
Cantonese moon cake The ingredients used for the fillings are various: lotus seed paste, melon seed paste, chicken, roast pork, etc. More elaborate versions contain four egg folks, representing the four phases of the moon. Recent contemporary forms sold in Hong Kong are even made from ice-cream or jelly.
edible meats, including offal, chicken feet, duck`s tongue, snakes and snail.

Many cooking methods are used,
with steaming and stir frying being the most favored due to their convenience and rapidity.
Morning tea
Guangzhou`s morning tea is very special, contains various kinds of characteristic snakes. Since Qing dynasty, teahouses began to provide different snakes. Morning tea is also a way of making friends. The relationship between people becoming closer.

Wonton noodle The dish is usually severed in a hot broth, garnished with leafy vegetables, and wonton dumplings. It also contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.