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1、TheCantoneseCuisine粤菜~~~BriefIntroductionCantonesecuisineisoneoftheeightgreattraditionsofchinesecuisine.Withit'sownclimateandcustoms,Cantonesehasformedacompletesyetemofcookingskillsanduniquecookingcharacteristics.Guangzhouistheparadiseofdaintyfood.粤菜是中国
2、八大菜系之一，根据自身的气候和习俗粤菜形成一个完整的系统的烹饪技艺和独特的烹饪特点，广州是美味食物的天堂OriginanddevelopmentCantoneseoriginatedinHandynasty——粤菜起源于汉朝CookingskillmaturedinSongdynastyandTangdynastyCantonhasbeenatradingport——由于广州是当时的一个贸易港口，粤菜的烹调技艺在宋朝和唐朝成熟DuetotheMingandQinthrvingeconomies,the
3、Cantonesehadagreatpromotion——由于明清繁荣的经济，粤菜得到了很大的推广ThreemainbranchesGuangzhouCuisine广州菜(Mostinfluentialandpopular)ChaozhouCuisine潮菜(ClosetoMinnancuisine,extremelypopularinthewest)DongjiangCuisine东江菜/客家菜(Hakkaculture)MainingredientsInterestingly,theCantone
4、sewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,excepttheplane,andeverytningthathaslegs,exceptthetable.有趣的是，广东人会吃任何水里游的，除了海艇之外，一切飞的除了飞机，和一切有腿的除了桌子。MaincookingskillsTheCantonesecuisinehasmorethan20cookingmethods,andisgoodatstir-fry,fry,
5、deep-fry,bake,braise,steew,ect......粤菜有超过20种的烹饪方法，擅长用旺火炒，炒，油炸，烤，炖，炖肉，等等......TheCondimentofcantonesecuisinehasspringonion,ginger,pepperssugar,salt,soysauce,ricewine,vinegar,scallionoil,andsesamoil粤菜的调味品有葱，姜，辣椒糖，盐，酱油，料酒，醋，葱油，香油。SauceEnglishChineseOysters
6、auce蚝油Sweetandsoursauce糖醋酱Blackbeanpaste蒜蓉豆豉酱Shrimppaste虾酱Soysauce酱油XOsauceXO酱TypicaldishesBoiledwhitechickenBoiledwhitechickeniscommontotheculturesofSouthernChina,includingGuangdong,Fujian,andHongKong.Assuch,it'spresentinchinatownsaroundthewoldorwherev
7、eChinesepopulationsreside.煮熟的白鸡是常见的中国南方的文化，包括广东，福建、香港，例如，目前在世界各地的唐人街或无论哪里有中国人口居住BoiledprawnsShrimpisthemainingredientsinCantonesecuisine,maincookingprocessisboiled.虾是粤菜的主要成分，主要烹饪方式是煮。Guangzhoupeopleliketousetheboilingwatertobeboiledshrimp,inordertokeepi
8、tsfresh,sweet,tendertaste,thendippingsauceandfreshshrimpsheller.广州人喜欢用沸水煮虾，以此保持其新鲜，甜美，温柔的味道，然后蘸酱和去壳RoastedcrispysucklingpigCrispysucklingpigisthemostfamousspecialityofCantonesefood.It'scrispyskinwithbrightredcolor.Themeatisfresh,
