英文粤菜介绍学习教案

1、会计学1第一页，共16页。Brief IntroductionMain ingredients Cooking skills The typical dishes Recommendation第1页/共16页第二页，共16页。Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. Cantonese cuisine features light and fres

2、h with a clear and fragrant smell, light foods are served in summer and autumn, and strong foods in winter and spring. With its own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food. Brief Introd

3、uctionBrief Introduction第2页/共16页第三页，共16页。Three main branchesGuangzhou Cuisine 广府菜 (Most influential and popular)Chaozhou Cuisine 潮州菜(Close to Minnan cuisine ,extremely popular in the west)Dongjiang Cuisine 东江(dn jin)菜/客家菜(Hakka culture)第3页/共16页第四页，共16页。Interestingly, the Cantonese will eat anything

4、that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table.Main ingredients第4页/共16页第五页，共16页。The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect.Condimentspring onion, g

5、inger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil第5页/共16页第六页，共16页。第6页/共16页第七页，共16页。saucesauceEnglishChineseOyster sauce蚝油Sweet and sour sauce糖醋酱Black bean paste蒜蓉豆豉酱Shrimp paste虾酱Soy sauce酱油XO sauceXO酱第7页/共16页第八页，共16页。Boiled white chickenBoiled white chicken is c

6、ommon to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside. 第8页/共16页第九页，共16页。The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is tur

7、ned off, allowing the chicken to cook in the residual heat. The chickens skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish.

8、It is served with a condiment called jang cng (姜葱姜葱), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil. 第9页/共16页第十页，共16页。The highest Lake Vegetable The highest Lake Vegetable is one of The highest Lake Vegetable is one of its vegetarian recipe

9、s, cooking skill is its vegetarian recipes, cooking skill is steamed vegetable, taste of fragrance steamed vegetable, taste of fragrance .The highest Lake Vegetable is .The highest Lake Vegetable is containing a variety of vitamins and containing a variety of vitamins and minerals, the dish is fresh

10、 and smooth, minerals, the dish is fresh and smooth, is the top grade of vegetable.is the top grade of vegetable.第10页/共16页第十一页，共16页。Roasted crispy suckling pigRoasted crispy suckling pigCrispy suckling pig is the most famous speciality of Cantonese food . Its crispy skin with bright red color. The m

11、eat is fresh, tender and delicious, its good for everyone. When you have this dish, if you dip some sweet soy bean paste, it will taste better第11页/共16页第十二页，共16页。Boiled PrawnsShrimp belongs to Cantonese cuisine, the main ingredients are shrimp, main cooking process is boiled.Guangzhou people like to

12、use the law to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.第12页/共16页第十三页，共16页。RecommendationGuangzhou Restaurant, founded in 1935, the headquarters is located in Wenchang South Road, Guangzhou City Road .Guangzhou Restaurant served w

13、ell-known traditional Cantonese cuisine, it is well-know as the first restaurant which taste in Guangzhou of reputation. You can taste many traditional Cantonese dish in here.第13页/共16页第十四页，共16页。The Tao Taoju located in the Shang Xiajiu, it is one of Guangzhou Restaurant brands ,it serve main tea, cakes, cant