英文经典粤菜介绍.pptVIP

?Brief Introduction ?Main ingredients ? Cooking skills ? The typical dishes ?Recommendation Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. 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. With its own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food. Brief Introduction Three main branches ?Guangzhou Cuisine 广府菜 (Most influential and popular) ?Chaozhou Cuisine 潮州菜 (Close to Minnan cuisine ,extremely popular in the west) ?Dongjiang Cuisine 东江菜/客家菜 (Hakka culture) Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table. Main ingredients The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect... Condiment spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil sauce English Chinese Oyster sauce 蚝油 Sweet and sour sauce 糖醋酱 Black bean paste 蒜蓉豆豉酱 Shrimp paste 虾酱 Soy sauce 酱油 XO sauce XO酱 Boiled white chicken Boiled white chicken is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside. The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chickens skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish. It is served with a c