Cantonese Cuisine 粤菜

1、The History of Cantonese CuisineImprovementvTang dynastyvWith the help of vinegar,sauce,ginger and other seasoning ,Guangzhou people improved the their cuisine by steam,cook,fry,braise and so on AbsorbvMing dynastyvIn this period,people absorbed the advantages from foreign cuisine and put them into

2、their own cooking to make their cuisine better,and at the same time,they radiated their cuisine to the foreign countries.PeakvQing dynastyvWith the study of foreign cuisine and the effort of Guangzhou people,the Cantonese cuisine arrived its peak with the combine of China and Western,which made it m

3、ore special and attractive.Cantonese cusinevIngredientsvMany different kinds of vegetables and meatsvDifferent kinds of sauce and condimentsHoisin sauceOyster sauceBlack bean sauceChu hau paste海鲜酱蚝油蒜蓉豆豉酱柱候酱Delicious Cantonese FoodHome-Style Cooking Deep fried dishes Slow-cooked soup Noodle dishes Si

4、u mei Little Pot rice Dessert Home-Style Cooking Chinese steamed eggs 蒸水蛋Cantonese fried rice 炒饭Steamed ground pork with salted duck egg 咸蛋蒸肉餅 Blanched vegetables with oyster sauce白灼菜心Deep fried dishesYau Zaa Gwai 油炸鬼Fried milk 炸牛奶Slow-cooked soupSnow fungus soup 银耳汤Spare ribs soup with watercress a

5、nd apricot kernels 南北杏西洋菜猪骨汤 Noodle dishesWonton noodles 云吞面Beef chow fun 干炒牛河Rice noodle roll肠粉Siu meiChar siu 叉烧Roast duck/goose 烧鸭/鹅Roast pigeon 烧乳鸽Little Pot riceRice with layered egg and beef窝蛋牛肉饭 Rice with minced beef patty肉饼煲仔饭Rice with Chinese sausage and preserved meat 腊味煲仔饭DessertDouble skin milk 双皮奶Guilinggao 龟苓膏how to make Steamed vermicelli roll(广式肠粉）Ingredients:v rice flour v non-glutinous flour vcorn starchvwater v