粤菜介绍.pptVIP

the Cantonese cuisine 粤菜 Brief Introduction 简要介绍Main ingredients主要材料 Feature特征 Cooking skills烹饪方法 Representative food 代表食物 Brief Introduction cantonese food, also called the cantonese cuisine, which is one of four big cuisines, originated in lingnan, from guangzhou, chaozhou, dongjiang the three specialties --Main ingredients The Cantonese will eat anything that swims, flies, that has legs. 海鲜seafood 飞禽bird 家禽野味Poultry beast Feature Cantonese cuisine features light and fresh with a clear and fragrant smell. light foods are served in summer and autumn, and strong foods in winter and spring。 --粤菜注重质和味，口味比较清淡，力求清中求鲜、淡中求美。夏秋偏重清淡，冬春偏重浓 Feature 五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香 Attach great importance to mouth-feel ---菜肴注重良好的口感 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 Feature Cantonese cuisine features light and fresh with a clear and fragrant smell. light foods are served in summer and autumn, and strong foods in winter and spring。 --粤菜注重质和味，口味比较清淡，力求清中求鲜、淡中求美。夏秋偏重清淡，冬春偏重浓 Cooking skills Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation ---粤菜博采众长，烹饪技巧擅长模仿和创新 With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics. --粤菜根据广东一带的气候、风俗，形成了一个完整的系统和独特的烹饪技巧。 cooking skills The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, etc --粤菜有超过20多种的烹饪技法，尤 擅长尤以炒、煎、焖、炸、煲、炖、扣 Accurate dosage of ingredients --用量精而细 Emphasize the Decorating and the color --注重颜色，装饰美而艳。 东江盐焗鸡 西园的鼎湖上素 龙虎斗 白灼虾 shrimp 虾 Soy sauce 酱油 vinegar 醋 ginger 姜 Sesame oil 香油 白灼虾 锅内放入清水，姜片，香葱打成结，料酒烧开 Bring a pot of water, ginger, scallions to knot, cooking wine boiling 水烧开后放入处理好的（剪去须脚，挑去虾线）虾 After the water is boiled in a processing good to cut to the foot, pick to shrimp line shrimp 虾放入后，用中火煮1分钟即熄火Shrimp in, simmer for 1 minutes将虾捞