英文经典粤菜介绍PPT

•BriefIntroduction•Mainingredients•Cookingskills•Thetypicaldishes•RecommendationCantonesecuisineisoneoftheeightgreattraditionsofChinesecuisine.TherearemanydifferentkindsofcookingskillsinCantonesecuisine.Cantonesecuisinefeatureslightandfreshwithaclearandfragrantsmell,lightfoodsareservedinsummerandautumn,andstrongfoodsinwinterandspring.Withit'sownclimateandcustoms,Cantonesehasformedacompletesystemofcookingskillsanduniquecookingcharacteristics,Guangzhouistheparadiseofdaintyfood.BriefIntroductionThreemainbranches•GuangzhouCuisine广府菜(Mostinfluentialandpopular)•ChaozhouCuisine潮州菜(ClosetoMinnancuisine,extremelypopularinthewest)•DongjiangCuisine东江菜/客家菜(Hakkaculture)Interestingly,theCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,expecttheplane,andeverythingthathaslegs,exceptthetable.MainingredientsTheCantonesecuisinehasmorethan20cookingmethods,andisgoodatstir-fry,fry,Deep-fry,bake,braise,steew,ect...Condimentspringonion,ginger,pepperssugar,salt,soysauce,ricewine,vinegar,scallionoilandsesameoilsauceEnglishChineseOystersauce蚝油Sweetandsoursauce糖醋酱Blackbeanpaste蒜蓉豆豉酱Shrimppaste虾酱Soysauce酱油XOsauceXO酱BoiledwhitechickenBoiledwhitechickeniscommontotheculturesofSouthernChina,includingGuangdong,Fujian,andHongKong.Assuch,itispresentinChinatownsaroundtheworldorwhereverChinesepopulationsreside.Thechickenissaltmarinatedandboiledinitsentirety.Whenthewaterstartstoboil,theheatisturnedoff,allowingthechickentocookintheresidualheat.Thechicken'sskinwillremainlightcolour,ifcookedcorrectly,themeatwillbequitetender,moist,andflavourful.Duetothesimplicityofthepreparation,thequalityoftheingredientsishighlyimportantforthesuccessofthedish.Itisservedwithacondimentcalledjīangcōng(姜葱),whichisasaltedmixtureoffinelymincedginger,scallions,andeitherliquidporkfatorvegetableoil.ThehighestLakeVegetableThehighestLakeVegetableisoneofitsvegetarianrecipes,cookingskillissteamedvegetable,tasteoffragrance.ThehighestLakeVegetableiscontainingavarietyofvitaminsandminerals,thedishisfreshandsmooth,isthetopgradeofvegetable.RoastedcrispysucklingpigCrispysucklingpigisthemostfamousspecialityofCantonesefood.It’scrispyskinwithbrightredcolor.Themeatisfresh,tenderanddelicious,it'sgoodforeveryone.Whenyouhavethisdish,ifyoudipsomesweetsoybeanpaste,itwilltastebetterBoiledPrawnsShrimpbelongstoCantonesecuisine,themainingredientsareshrimp,maincookingprocessisboiled.Guangzhoupeopleliketousethelawtobeboiledshrimp,inordertokeepitsfresh,sweet,tendertaste,thendippingsauceandfreshshrimpsheller.RecommendationGuangzhouRestaurant,foundedin1935,theheadquartersislocatedinWenchangSouthRoad,GuangzhouCityRoad.GuangzhouRestaurantservedwell-knowntraditionalCantonesecuisine,itiswell-knowasthefirstrestaurantwhichtasteinGuangzhouofreputation.YoucantastemanytraditionalCantonesedishinhere.TheTaoTaojulocatedintheShangXiajiu,itisoneofGuangzhouRestaurantbrands,itservemaintea,cakes,cantonesecuisine.Itfoundedin1880.TaoTaojuiswell-knownastheDeanofmooncakes,BureauoftheInternalTradeapprovedthenationalsuper-classrestaurantin1998.