食在广州(英语)

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1、金融1101张哲莹CantoneseCuisineContentsTheFirstImpressionFlavorFeaturesFamousCuisineCantoneseSoupCantoneseMorningTeaTheFirstImpressionOneoftheeightgreattraditionsofChinesecuisine中国著名八大菜系之一Guangzhou,afoodparadise.食在广州TheFirstImpressionOriginatefromHanDynasty.粤菜起源于

2、汉.Thebusinessboomandthecuisinedevelop.商业的日益兴旺，为粤式饮食特别是粤菜的成长提供了一个非常重要的条件和场所。Locatedinsubtropicalandabundantinrainfall.Itisrichinresourcesandinachoiceposition.广东地处亚热带，濒临南海，雨量充沛，四季常青，物产富饶。故广东的饮食，一向得天独厚。FlavorFeaturesAttachgreatimportancetomouth-feel菜肴注重良好的口感Be

3、famousforthetasteoflight、fresh、crispy、smooth讲究清、鲜、嫩、爽、滑、香五滋：酸、甜、苦、辣、咸六味：清、鲜、嫩、爽、滑、香Roastedcrispysucklingpig脆皮乳猪Eatinspecialdays,suchasweddingdays,ancestor-memorialdaysandnewlyopeneddays.广东人每逢婚嫁祭祖或开张大吉，这道菜总会出现。BoiledChickenwithSauce白切鸡It’simpossiblethatthere

4、isnochickenforfeast.无鸡不成宴。Asitisjustdone,ittastefreshandcrispy.刚熟不烂，保持原味，皮爽肉滑，清淡鲜美。RoastGoose烧鹅AfterFiveSpicesisbesmearedonit,putitintotheboilingwaterthenthecoldone.Roastitaftersaltit.Itsskiniscrispbutthemeatisfresh.涂五香料，滚水烫皮，过冷水。经腌制，最后挂在烤炉里或明火上转动烤成。具有皮脆、肉嫩

5、、骨香、肥而不腻的特点。Putthecookedforelegsofthepigsinthespringwaterforoneday.将猪手（前脚）洗净斩件先煮熟，再放到流动的泉水漂洗。Thencookthemwithvinegar,sugarandsaltagain,anditisdoneaftersoakitforhours.一天捞起再用白醋、白糖、盐一同煮沸，待冷却后浸泡数小时，即可食用。IthasthenamebecausethewaterisfromBaiyunHill.因泉水取自白云山，故名为白云

6、猪手。BaiyunTrotter白云猪手ZhushengNoodles竹升面Peoplemakethenoodlesandthedumplingskinsbyusingthebambootorubthesurface.Itmaylastaboutonehourandahalformore.人们用传统方法用“竹升”（大茅竹竿）搓面、和面，压打出面条、云吞皮的一类面食。一般压打1.5-2小时。Peopleshouldpayattentiontothebambootheyuse.Differentbamboomay

7、havedifferenteffect.选用的“竹升”也有讲究。选用不同的竹升，打出的面口感也不同。CantoneseSoupInGuangzhou,anoldsayinggoesthattheCantonesesoupisindispensableinameal.广州有句老话：宁可食无菜，不可食无汤。TheCantonesesoupneedseveralhoursforcooking.Itcanpreserveone’shealthandbeautifyone’sfeature.广东的老火靓汤都要褒几个小时

8、才够。有着养生和美容的功效。Itisforsummer,becauseitisclearingheatandremovingtoxicity.清热、润肺，十分适合夏日饮用。Euphorbiaroyleanaandribsinsoup剑花（霸王花）煲排骨Corn、carrotandribsinsoup玉米胡萝卜猪骨汤Thisisalsoakindofsoupwhichisforsummer.这也是夏季