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1、--经典粤菜OneofthefourgreattraditionsofChinesecuisine--中国著名四大菜系之一Guangzhou,aFoodparadise--食在广州Useawidevarietyofingredients,offeringfoodofalltastes,shapesandcolors,goodatchangingCantoneseoriginatedinHandynasty---粤菜起源于汉CookingskillmaturedinSongdynastyandTangdynastyasCant
2、onhasbeenatradingport。---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。DuetotheMingandQingthrivingeconomies，theCantonesehadagreatpromotion---由于明清繁荣的经济，粤菜得到了很大的推广。--History历史因素Guangdonghasanadvantageindietforitssubtropicalclimateandlongcoastlinewhichprovideabundantingredients.---广
3、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。--Geography地理优势--MainingredientsTheCantonesewilleatanythingthatswims,exceptthesubmarine.Everythingthatflies,excepttheplane,andeverythingthathaslegs,exceptthetable.CookingskillsCantonesehasextensivelyabsorbedcookingskillsessen
4、ce.Begoodatimitationandinnovation---粤菜博采众长，烹饪技巧擅长模仿和创新Withitsownclimatecharacteristicsandcustoms,Cantonesehasformedacompletesystemofcookingskillsanduniquecookingcharacteristics.--粤菜根据广东一带的气候、风俗，形成了一个完整的系统和独特的烹饪技巧。CookingskillsThecuisinehasmorethan20cookingmethods,a
5、ndisgoodatStir-Fry,fry,bake,braise,stew,etc--粤菜有超过20多种的烹饪技法，尤擅长尤以炒、煎、焖、炸、煲、炖、扣Accuratedosageofingredients--用量精而细EmphasizetheDecoratingandthecolor--注重颜色，装饰美而艳。CookingskillsMainingredients：Springonion,sugar,salt,soysauce,ricewine,cornstarch,vinegar,scallionoil,andses
6、ameoilGinger,peppers,spices,whitepepper,aniseusedwithcautionXosauce、fishsauce,sandteasauce,meicadesauce,gingerwinesauceThecondimentThecondiment主要配料：葱、糖、盐、酱油、黄酒、玉米淀粉、醋、大葱蘸少量油、和麻油谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡椒粉 ， 八角。Xo酱、鱼露、沙茶酱、梅羔酱、姜酒等调味品FlavorfeaturesAttachgreatimportancetomo
7、uth-feel---菜肴注重良好的口感Befamousforthetasteoflight、fresh、crispy、smoothwhichstandforsouthchinascharacter---讲究清、鲜、爽、嫩、滑，体现浓厚的岭南特色五滋：酸、甜、苦、辣、咸；六味：清、鲜、嫩、爽、滑、香Cantonesecuisinefeatureslightandfreshwithaclearandfragrantsmell.lightfoodsareservedinsummerandautumn,andstrongfoods
8、inwinterandspring。--粤菜注重质和味，口味比较清淡，力求清中求鲜、淡中求美。夏秋偏重清淡，冬春偏重浓FeatureSpecialCuisine龙虎斗配料多样，肉嫩香滑，味鲜特异，营养丰富，秋冬食之最宜。蛇肉能祛风活血，除疾去湿，补中益气，明目滋阴。Stewsnakewit
