Cantonese Cuisine 粤菜概要1.pptVIP

The History of Cantonese Cuisine Improvement Tang dynasty With the help of vinegar,sauce,ginger and other seasoning ,Guangzhou people improved the their cuisine by steam,cook,fry,braise and so on Absorb Ming dynasty In this period,people absorbed the advantages from foreign cuisine and put them into their own cooking to make their cuisine better,and at the same time,they radiated their cuisine to the foreign countries. Peak Qing dynasty With the study of foreign cuisine and the effort of Guangzhou people,the Cantonese cuisine arrived its peak with the combine of China and Western,which made it more special and attractive. Cantonese cusine Ingredients Many different kinds of vegetables and meats Different kinds of sauce and condiments Hoisin sauce Oyster sauce Black bean sauce Chu hau paste 海鲜酱 蚝油 蒜蓉豆豉酱 柱候酱 Delicious Cantonese Food Home-Style Cooking Deep fried dishes Slow-cooked soup Noodle dishes Siu mei Little Pot rice Dessert Home-Style Cooking Chinese steamed eggs 蒸水蛋 Cantonese fried rice 炒饭 Steamed ground pork with salted duck egg 咸蛋蒸肉餅 Blanched vegetables with oyster sauce 白灼菜心 Deep fried dishes Yau Zaa Gwai 油炸鬼 Fried milk 炸牛奶 Slow-cooked soup Snow fungus soup 银耳汤 Spare ribs soup with watercress and apricot kernels 南北杏西洋菜猪骨汤 Noodle dishes Wonton noodles 云吞面 Beef chow fun 干炒牛河 Rice noodle roll 肠粉 Siu mei Char siu 叉烧 Roast duck/goose 烧鸭/鹅 Roast pigeon 烧乳鸽 Little Pot rice Rice with layered egg and beef 窝蛋牛肉饭 Rice with minced beef patty 肉饼煲仔饭 Rice with Chinese sausage and preserved meat 腊味煲仔饭 Dessert Double skin milk 双皮奶 Guilinggao 龟苓膏 how to make Steamed vermicelli roll(广式肠粉） Ingredients: rice flour ?non-glutinous flour? corn starch water oil white sesame Spring onion Soy sauce step 1 step 2