Cantonese-Cuisine

CantoneseCuisineCANTONESEDELILGHTSSlow-cookedsoup(煲汤)DessertFeatherCantonesedishfeatureslightandfreshwithaclearandfragrant（香）smell.Lightfoodareservedinsummerandautumn,andstrongfoodsinwinterandspring.Cantonesedishisfamousforthetasteoflight,fresh,crispy,smoothwhichstandforsouthChina’scharacter.粤菜注重质和味，口味清淡，力求清中求鲜、淡中求美。夏秋偏重清淡，秋冬偏重浓郁。粤菜讲究清，鲜，爽，滑，嫩，体现浓厚的岭南特色。CookingskillsThedishhasover20cookingmethods,andisgoodatstir-fry(炒),fry,bake,braise(蒸,焖,扣),stew(炖),etc.Accuratedosageofingredients用量精而细Emphasize（强调）thedecoratingandthecolorStuSpecialcuisine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。造型美观，芡汁明亮。SlicedChickenwithChickenLiversandHamSpecialcuisineSteamedscallopswithgingerandgarlic蒜茸蒸扇貝SpecialcuisineStir-friedhairygourdwithdriedshrimpandcellophanenoodles大姨妈嫁女（虾米粉丝炒节瓜）SpecialcuisineBeefchowfun干炒牛河SnowfungussoupSpareribsoupwithwatercressandapricotkernels南北杏西洋菜猪骨汤Wintermelonsoup冬瓜汤Cantoneseseafoodsoup海皇羹CantoneseFood:DishesDimsum(点心）isusuallyservedasbreakfastorbrunchTheservingsizesareusuallysmallandnormallyservedasthreeorfourpiecesinonedish.Dimsumdishescanbeorderedfromamenuorsometimesthefoodiswheeledaroundonatrolleybyservers.Charsiubun（叉烧包）ThemostpopularbunwithaCantonesebarbecuedporkfilling.Itcanbeeithersteamedtobefluffy（蓬松的）andwhiteorbakedwithalightsugarglaze（釉）toproduceasmoothgolden-browncrust.CharsiubaauRicenoodlerollsorchangfenThesearewidericenoodlesthataresteamedandthenrolled.Theyareoftenfilledwithdifferenttypesofmeatsorvegetablesinsidebutcanbeservedwithoutanyfilling.Popularfillingsincludebeef,doughfritter,shrimp,andbarbecuedpork.Oftentoppedwithasweetenedsoysauce.RedBeanSoupSweetpotatodessertBlackSesameSoupBeancurdJellyHKMilkTeaStewedMilkBeancurd