英文介绍粤菜（课堂PPT）

1、1-经典粤菜2 One of the four great One of the four great traditions of Chinese cuisinetraditions of Chinese cuisine-中国著名四大菜系之一中国著名四大菜系之一 Guangzhou, a Food paradiseGuangzhou, a Food paradise-食在广州食在广州 Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing3 Canto

2、nese originated in Han dynasty -粤菜起源于汉 Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port 。 -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。 Due to the Ming and Qing thriving economies ，the Cantonese had a great promotion -由于明清繁荣的经济，粤菜得到了很大的推广。- History 历史因素4 Guangdong has an

3、advantage in diet for its subtropical climate and long coast line which provide abundant ingredients.-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。- Geography 地理优势5-Main ingredients 6Cooking skills Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation-粤菜博采众长，烹饪技巧擅

4、长模仿和创新 With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics. -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。7Cooking skills The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, et

5、c -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 Accurate dosage of ingredients-用量精而细Emphasize the Decorating and the color -注重颜色，装饰美而艳。 8Cooking skills9Main ingredients ：Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oilGinger, peppers, spices, white pepper, ani

6、se used with cautionXo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauceThe condiment10The condiment 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11Flavor features Attach great importance to mouth-feel-菜肴注重良好的口感 Be famous for the taste of l

7、ight 、fresh、crispy、smooth which stand for south china s character-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12Cantonese cuisine features light and fresh with a clear and fragrant smell. light foods are served in summer and autumn, and strong foods in winter and spring。-粤菜注重质和味，口味比较清淡，力求清中求鲜、淡

8、中求美。夏秋偏重清淡，冬春偏重浓13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。Stew snake with cat meat14 广州文昌鸡广州文昌鸡 . 以海南岛文昌鸡为主料，配以火腿、鸡肝、郊菜，经煮、蒸、炒而成。此菜造型美观，芡汁明亮。 Sliced Chicken with Chicken Liver and Ham.15 东江盐焗鸡东江盐焗鸡 特点：制法独特，味香浓郁，皮爽肉滑，色泽微黄，皮脆肉嫩，骨肉鲜香，风味诱人花雕鸡特点制法独特，色如琥珀，鲜美可口，闻名遐迩。Dong Jiang Baked Chicken in Salt 16 聚丰园的 醉虾、醉蟹 Drunk shrimp Drunk crab 食用者即可以尝到虾的鲜香，同时也可以尝到酒的洌香17 西园的鼎湖上素 鼎湖上素的特点是：色泽鲜艳，芳香扑鼻，令人有甘香脆口、爽滑鲜甜之感18 USA has nearly 10,000 Chinese restaurant, Britain has more than 5000 , The French and Dutch each have two or three thousand, Japan not thousands of home. Amon