CANTONESE CUISINECANTONESE CUISINEWELCOME TO GUANGDONG Brief introductionOne 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 historyThe 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 ingredientsThe 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 skillThe 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（调味品 ））Main ingredients: spring onion、sugar salt、soy（大豆） sauce、rice wine、cornstarch（玉米淀粉玉米淀粉 ）、vinegar、scallion（青葱青葱 ） oil、and sesame oil （麻油麻油） ；Ginger（姜姜）、peppers、spices（香味料香味料）、white pepper（白胡椒白胡椒 ）、anise（大茴香）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) Dim sumShrimp dumpling is a traditional dessert Guangdong restaurant. The Cantonese have breakfast, will eat shrimp dumplings. Excellent shrimp dumplings, white skin just like snow , thin as paper, translucent, filling looming, eat up slippery fresh, delicious and enticing.——水晶虾饺，是广东茶楼的传统美点广东人饮茶，少不了来一笼虾饺上乘的虾饺，皮白如雪，薄如纸，半透明，内馅隐约可见，吃起来爽滑清鲜，美味诱人uCrystal shrimp dumpling 水晶虾饺 Dim sumOx tripe, namely the stomach. It contains protein, fat, calcium and other nutrients, potassium and sodium balance. With the maintenance; the elimination of edema, improve immunity, buffer anemia, is conducive to growth and development.——牛百叶，即牛的胃。
它含有蛋白质、脂肪、钙等营养物质，.具有维持钾钠平衡;消除水肿，提高免疫力，缓冲贫血，有利于生长发育uOx tripe 牛百叶 Dim sumDrum juice chicken is chicken feet both simple and healthy eating, and taste and mouthfeel of the good, this dish cheap, delicious, oil and not greasy, a lead a person to endless aftertastes, can be said to be a food for children as well as adults. ——豉汁凤爪是鸡爪既简单又健康的吃法，而且味道和口感绝很好，此菜价廉物美，色香味俱全，油而不腻,令人回味无穷，可以说是男女老少皆宜的一款美食Drum juice chicken鼓汁凤爪 Phoenix Claws 凤爪 肠粉Rice Noodle Roll or Steamed Rice RollA common dish inCantonese breakfast Chee cheong fun Porridge + some dim sums =common breakfast 干炒牛河 beef chow fun All kinds of “ fun” Shao MaiHar Gow虾饺烧麦 Lo Mai Gai（糯米鸡）Glutinous rice is wrapped in a lotus leaf (荷叶)into a triangular or rectangular shape. Turnip Cake萝卜糕Taro Cake芋头糕 Water chestnut cake马蹄糕千层糕黄金糕Gold cakeThousand-layer cake Traditional dishesSweet and sour porkSteamed frog legs on lotus leaf 咕噜肉荷叶蒸田鸡 Steamed spareribs with fermented black beans and chili pepper (辣椒)豉椒排骨Steamed fish粤式蒸鱼 Stir-fried water spinach with shredded chili and fermented tofu 椒丝腐乳通菜Blanched vegetables with oyster sauce蚝豉油菜 Due to Guangdong's location on the southern coast of China, fresh seafood is prominent in Cantonese cuisine . In Cantonese cuisine the freshest seafood is odourless(无臭的) . In Cantonese culinary(烹饪的) arts, the best cooked is steaming.For instance, in some recipes（食谱）, only a small amount of soy sauce（酱油）, ginger, and spring onion is added to steamed fish. According to Cantonese cuisine, the light seasoning is used only to bring out the natural sweetness of the seafood. 姜葱龙虾白灼虾蒜蓉蒸鲍蒜蓉粉丝蒸瑶柱 Yee Sang or Yusheng (鱼生)The meaning is “Congratulations for your wealth”.Just served with sauce Siu Mei烧味 烧肉Roast pig char siu 叉烧Roast duck烧鸭Roast goose 烧鹅 Cantonese lou mei is very famous and the most famousLou mei is Beef entrails（内脏）（内脏） 牛杂Lou mei 卤味 白切鸡盐焗鸡葱油鸡酱油鸡 Assorted dishes 拼盘A very common dish and usually prepared as the first dish when you go to restaurant. porridge 老火靓汤Slow-cooked soup in the Cantonese dialect is usually a clear broth (肉汤) prepared by simmering (慢煨)meat and other ingredients (原料)over a low heat for several hours. Every Cantonese family will cook the slow-cooked soup and some families drink it every day. Soup is one of the most important banquetdishes and usually eaten at the beginning of the diner. Milk Custard with Egg White Steamed egg custard 燉奶 tortoise jelly 龟苓膏凉草粉 糖水 Influence The Cantonese cuisine has wide effect. Until 2005, the United States has more than 40000 Chinese restaurant; fourteen thousand UK; France, Holland each have two thousand; Japan more than one thousand. These local Chinese restaurants, mostly Cantonese restaurant, business is flourishing. The Cantonese cuisine of its unique delicate flavor, coquettish, with " food in Guangzhou" reputation both at home and abroad.——粤菜具有广泛的影响。
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