中国美食文化八大菜系之粤菜教案.ppt

中国美食文化八大菜系之粤菜 主讲：吉林大学 李梦鸽 主要内容 Contents: 粤菜历史 History of Guangdong Cuisine 粤菜特点 Characteristics of Guangdong Cuisine 粤菜代表菜 Representative dishes 广东著名小吃 Famous snacks 粤菜历史 History of Guangdong Cuisine： 广东地处亚热带，濒临南海，雨量充沛，四季常青，物产富饶。秦汉以后，受到中原文化的影响，杂食之法更加发展、完善。近代又吸取西餐技艺，融汇贯通,逐渐形成具有鲜明特色的南国风味菜系——广东菜系。近年来，广东菜更为发展，新派粤菜风靡全国，香港地区菜也应属广东菜系范畴. History of Guangdong Cuisine Guangdong is located in the subtropical, near the south China sea, abundant rainfall, evergreen, rich natural resources. After the Qin and Han dynasties, under the influence of the central plains culture, omnivorous method of more development and perfect. In modern times, it absorbs the western eating art, gradually formed a distinct features of austral flavor cuisine. More development in recent years, the Cantonese cuisine, swept the country new Cantonese, Hong Kong food also should belong to Guangdong cuisine. 粤菜特点： １、选料广泛广博奇异，善用生猛海鲜。 ２、刀工干练以生猛海鲜类的活杀活宰为见长。 ３、清淡爽口广州菜口味上以爽、脆、鲜、嫩为特色，是广东菜系的主体口味。 ４、烹饶方法、调味方式自成体系广东菜的烹调方法许多源于北方或西洋，经不断改进而形成了一整套不同于其它菜系的烹调体系. Characteristics of Guangdong Cuisine 1, material widely broad singularity, to make good use of seafood. 2, the knife labor is well and main kill for live seafood. 3, light and refreshing is the main features, guangzhou dish tastes bright, crisp, fresh, tender. 4, cooking methods mainly from the north or western. 代表菜 菊花龙虎凤Chrysanthemum snail 蛇、猫、鸡三种肉丝，拌冬菇、甜枣烹制而成。其味甘美，有滋补健肾之功效。 Snakes, cats, chicken mixed with dry mushrooms and sweet date. Its taste sweet, have the effect of nourishing healthy kidney. 脆皮乳猪Barbecued Suckling pig 选重5公斤左右小猪，经烧、烤、饪制而成。皮脆肉嫩，味美可口。 Choose weighs around 5 kg pig, after burning, baking and cooking. It is crispy, tender meat, taste delicious. 七彩鹿肉丝 Seven color deer pork 肥嫩梅花鹿腿部的枚肉，切成丝，配以鲜笋、鲜菇等丝制成。爽滑细嫩，气香味美，有暖身壮气，滋补养颜之作用。 Fat deer the leg meat, cut into shreds, match with fresh bamboo shoot, such as wire is fresh. It is Smooth and delicate. 冬瓜盅Winter melon soup. 以瘦猪肉、蟹肉、田鸡、虾仁、莲子等作馅，放入不去皮的冬瓜内，炖熟而成。滋味芬芳，能利尿清热。 With lean pork, crab meat