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And as well know, Cantonese cuisine is one of the eight great traditions of Chinese cuisine. 众所周知，粤菜是中国著名八大菜系之一。 1 Origin and History 2 Feature 3 Special cuisine Cantonese cuisine three main branches Guangzhou cuisine 广州菜 Chaozhou cuisine 潮州菜 Dongjiang cuisine 东江菜 Feature Cantonese cuisine features light and fresh with a clear and fragrant smell. 粤菜注重质和味，口味比较清淡，力求清中求鲜、 淡中求美。 Be famous for the taste of light 、fresh、crispy、smooth which stand for south china s character ---讲究清、鲜、爽、嫩、滑，体现浓 厚的岭南特色 Crispy suckling pig脆皮乳猪 Ingredients: Roaster 乳猪） Suckling pig sauce （乳猪酱） Sugar and vinegar 糖、醋） Spiced salt 五香盐） Drank shrimp and Drunk crab醉虾、醉蟹 Ingredients: Shrimp 虾 Crab （蟹） Wine 酒） Thankyou!!! * It’s a nice day aha? Group members: 曾惠林，谢雪媚， 赖思敏，胡微微 In china folk has a saying: “people take food as their first need.” 在中国民间有句说法：“民以食为天。” Cantonese originated in Han dynasty ---粤菜起源于汉 Cooking skill matured in Song dynasty and Tang dynasty ---粤菜的烹调技艺在宋朝和唐朝成熟。 During Ming and Qing the Cantonese had a great promotion ---明清期间，粤菜得到了很大的推广。 Origin and History Cantonese cuisine light foods are served in summer and autumn, and strong foods in winter and spring。 夏秋偏重清淡，冬春偏重浓 Special cuisine First, clean the suckling pig, marinate it with a variety of spices, boiling water poured over the pigskin， coated with sweet and sour.将乳猪洗净，从背上切口挖出内脏和猪脑；用各种调料腌好，再用沸水淋遍猪皮，然后涂上糖醋 Second, Using the special firing from the hip into the fork, wood charcoal roasted, baked rotates continuously Toasting Fork, and evenly coated with peanut oil, roast pigskin was red用特制的烧叉从臀部插入，置木炭火上烤，烤制时不停转动烤叉，并均匀地涂上花生油，烤至猪皮呈大红色； Finally, The roasted pig with the layer cake, sweet and sour dishes, onion, sweet sauce.将烤好的猪同千层饼,酸甜菜,葱球,甜面酱一起食用。 1、Wash shrimp and crab, dry water.洗净活虾和蟹，晾干水分。 2、The onion, ginger, salt, rack , soy sauce, monosodium glutamate, sesame oil mix well placed in the bowl, pour shrimp immediately covered with lid, about 5 minutes before eating, sprinkle with pepper