广州美食英文介绍.pptx

Cantonese cuisine Eat in Guangzhou Liang Yanyan (Shirley) Restaurants Rice noodle roll（肠粉） It is a thin roll made from a wide strip of shahe fen (rice noodles), filled with shrimp, pork, beef, vegetables, or other ingrediets. Herbal tea / tisane （凉茶） Herbal tea is any beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water, and usually does not contain caffeine. These drinks are distinguished from true teas (black, green, etc). Tong sui （糖水） Tong sui literally translated as “sugar water”, also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Sweet potato soup （番薯糖水） Mung bean soup （绿豆沙） Black sesame soup （芝麻糊） Porridge Sampan Congee Congee with lean pork and century egg （皮蛋瘦肉粥） Congee with lean pork, liver and kidney 及第粥 艇仔粥 Slow-cooked soup Little Pot rice Little pot rice are dishes cooked and served in a flat-bottomed pot. Such dishes are cooked by covering and steaming, making the rice and ingredients very hot and soft. A clear broth prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs are often used a s ingredients. Jook-sing wonton noodles ingredients how to cook traditional custom THANKS Welcome to Guangzhou~