粤菜英文介绍马海晶任卉程序.ppt

CANTONESE CUISINE CANTONESE CUISINE E TO GUANGDONG Brief introduction One of the eight great traditions of Chinese cuisine 中国著名八大菜系之一 Guangzhou is the paradise of dainty food. 食在广州 Use a wide variety of ingredients, offering food of all tastes, shapes and colors ,good at changing. 广泛运用各种原料,赐予食物的味道、形状、颜色以广泛的变化性。 Origin and history The Cantonese 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,粤菜的烹饪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。 Guangdong has an advantage in diet for it ’s subtropical( 亚热带的) 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,物产丰富。故广东的饮食,一向得天独厚。 Main ingredients The Cantonese will eat everything that swims. Everything that files, and everything that has legs. Main ingredients 深广及溪峒人,不问鸟兽蛇虫,无不食之。其闻异味,有好有丑,山有鳖名,竹有鼠名,鸧鹤之足,腊而煮之,鲟鱼之唇,活而食之,谓之鱼魂,此其至珍者也。至于遇蛇必捕,不问短长;遇鼠必执,不别小大;蝙蝠之可恶;蛤蚧之可畏;蝗虫之微生;悉取而燎食之。蜂房之毒,麻虫之秽,悉炒而食之。蝗虫之卵,天蟒之翼,悉鲊而食之。此与甘带嗜荐何异哉! 摘自-南宋周去非之《岭外代答》 Cooking skill The Cantonese has more than 20 cooking methods, and is good at stir-fry ,fry , bake, braise, stew and so on. ——粤菜有超过 20 多种的烹饪方法,尤其擅长炒、煎、焖、蒸、炖、等… Accurate dosage (剂量) of ingredients ——用量精而细 Emphasize the decorating and the color ——注重颜色,装饰美而艳。 The condiment (调味品) Main ingredients: spring onion 、 sugar salt 、 soy (大豆) sauce 、 rice wine 、 cornstarch (玉米淀粉)、 vinegar 、 scallion (青葱) oil、 and sesame oil (麻油); Ginger (姜)、 peppers 、 spices (香味料)、 white pepper (白胡椒)、 anise (大茴香) used with caution ; Xo sauce 、 fish sauce 、 sand tea sauce 、 ginger wine sauce. Flavor features ?五滋:酸、甜、苦、辣、咸?六味:清、鲜、嫩、爽、滑、香 Attach great importance to mouth feel ——菜肴注重良好的口感 Be famous for the taste of light 、 fresh 、 crispy 、 tender 、 smooth which stand for south china ’ s character. ——讲究清、鲜、爽、嫩、滑,体现浓厚的岭南特色。 Yum Cha( 饮早茶)