经典粤菜英文.ppt

--;Brief Introduction Origin and History Feature Influence Special Cuisine FRIED Banana;One of the four great traditions of Chinese cuisine --中国著名四大菜系之一 Guangzhou, a Food paradise --食在广州 Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing;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。 ;Guangdong has an 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。 ;--Main ingredients ;其闻异味，有好有丑，山有鳖名蛰，竹有鼠名鼠留，仓鸟鹳之足，获而者之，鲟鱼之唇，活而脔之，谓之鱼魂，此其珍者也。至于遇蛇必捕，不问长短，遇鼠必执，不问大小，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，炒而食之，蝗虫之卯，天蛇之翼，炒而食之。----南宋周去非在《岭外代答》;Cooking skills;Cooking skills;Cooking skills;Main ingredients ：Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil Ginger, peppers, spices, white pepper, anise used with caution Xo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauce ;The condiment;Flavor features;Cantonese 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、淡中求美。夏秋偏重清淡，冬春偏重浓;Special Cuisine;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。;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。; 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 ;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;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. Among them, Canton acco- unted for 6O %above;美国有中国餐馆近万家;英国有5千多家;法国、荷兰各有两三千家;日本不下数千家。其中，粤籍华人经营的粤菜馆占6O%以上，有的干脆打出“食在广州”的招牌，以示