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1、TheCantoneseCuisine———经典粤菜contents•BriefIntroduction•Mainingredients•Cookingskills•Thetypicaldishes•RecommendationCantonesecuisineisoneoftheeightgreattraditionsofChinesecuisine.TherearemanydifferentkindsofcookingskillsinCantonesecuisine.Cantonesecuisinefeatureslightandfreshw
2、ithaclearandfragrantsmell,lightfoodsareservedinsummerandautumn,andstrongfoodsinwinterandspring.Withit'sownclimateandcustoms,Cantonesehasformedacompletesystemofcookingskillsanduniquecookingcharacteristics,Guangzhouistheparadiseofdaintyfood.BriefIntroductionThreemainbranches•G
3、uangzhouCuisine广府菜(Mostinfluentialandpopular)•ChaozhouCuisine潮州菜(ClosetoMinnancuisine,extremelypopularinthewest)•DongjiangCuisine东江菜/客家菜(Hakkaculture)Interestingly,theCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,expecttheplane,andeverythingthathas
4、legs,exceptthetable.MainingredientsMaincookingskillsTheCantonesecuisinehasmorethan20cookingmethods,andisgoodatstir-fry,fry,Deep-fry,bake,braise,steew,ect...Condimentspringonion,ginger,pepperssugar,salt,soysauce,ricewine,vinegar,scallionoilandsesameoilsauceEnglishChineseOyste
5、rsauce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,itispresentinChinatownsaroundtheworldorwhereverChinesepopulation
6、sreside.Thechickenissaltmarinatedandboiledinitsentirety.Whenthewaterstartstoboil,theheatisturnedoff,allowingthechickentocookintheresidualheat.Thechicken'sskinwillremainlightcolour,ifcookedcorrectly,themeatwillbequitetender,moist,andflavourful.Duetothesimplicityofthepreparati
7、on,thequalityoftheingredientsishighlyimportantforthesuccessofthedish.Itisservedwithacondimentcalledjīangcōng(姜葱),whichisasaltedmixtureoffinelymincedginger,scallions,andeitherliquidporkfatorvegetableoil.ThehighestLakeVegetableThehighestLakeVegetableisoneofitsvegetarianrecipes
8、,cookingskillissteamedvegetable,tasteoffragrance.ThehighestLakeVegetableisc
