英文介紹粵菜（課堂PPT）

1、1-經(jīng)典粵菜2 One of the four great One of the four great traditions of Chinese cuisinetraditions of Chinese cuisine-中國著名四大菜系之一中國著名四大菜系之一 Guangzhou, a Food paradiseGuangzhou, a Food paradise-食在廣州食在廣州 Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing3 Canto

2、nese originated in Han dynasty -粵菜起源于漢 Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port 。 -由于廣州是當(dāng)時的一個貿(mào)易港口，粵菜的 烹調(diào)技藝在宋朝和唐朝成熟。 Due to the Ming and Qing thriving economies ，the Cantonese had a great promotion -由于明清繁榮的經(jīng)濟，粵菜得到了很大的推廣。- History 歷史因素4 Guangdong has an

3、advantage in diet for its subtropical climate and long coast line which provide abundant ingredients.-廣東地處亞熱帶，瀕臨南海，雨量充沛四季常青，物產(chǎn)富饒。故廣東的飲食，一向得天獨厚。- Geography 地理優(yōu)勢5-Main ingredients 6Cooking skills Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation-粵菜博采眾長，烹飪技巧擅

4、長模仿和創(chuàng)新 With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics. -粵菜根據(jù)廣東一帶的氣候、風(fēng)俗，形成了一個完整的系統(tǒng)和獨特的烹飪技巧。7Cooking skills The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, et

5、c -粵菜有超過20多種的烹飪技法，尤 擅長尤以炒、煎、燜、炸、煲、燉、扣 Accurate dosage of ingredients-用量精而細(xì)Emphasize the Decorating and the color -注重顏色，裝飾美而艷。 8Cooking skills9Main ingredients ：Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oilGinger, peppers, spices, white pepper, ani

6、se used with cautionXo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauceThe condiment10The condiment 主要配料：蔥、糖、鹽、醬油、黃酒、玉米淀粉、醋、大蔥蘸少量油、和麻油 謹(jǐn)慎使用生姜 ， 辣椒 ，五香粉 ，白胡椒粉 ， 八角。 Xo醬 、魚露、沙茶醬、梅羔醬、姜酒等調(diào)味品11Flavor features Attach great importance to mouth-feel-菜肴注重良好的口感 Be famous for the taste of l

7、ight 、fresh、crispy、smooth which stand for south china s character-講究清、鮮、爽、嫩、滑，體現(xiàn)濃 厚的嶺南特色五滋：酸、甜、苦、辣、咸；六味：清、鮮、嫩、爽、滑、香12Cantonese 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。-粵菜注重質(zhì)和味，口味比較清淡，力求清中求鮮、淡

8、中求美。夏秋偏重清淡，冬春偏重濃13龍虎斗配料多樣，肉嫩香滑，味鮮特異，營養(yǎng)豐富，秋冬食之最宜。蛇肉能祛風(fēng)活血，除疾去濕，補中益氣，明目滋陰。Stew snake with cat meat14 廣州文昌雞廣州文昌雞 . 以海南島文昌雞為主料，配以火腿、雞肝、郊菜，經(jīng)煮、蒸、炒而成。此菜造型美觀，芡汁明亮。 Sliced Chicken with Chicken Liver and Ham.15 東江鹽焗雞東江鹽焗雞 特點：制法獨特，味香濃郁，皮爽肉滑，色澤微黃，皮脆肉嫩，骨肉鮮香，風(fēng)味誘人花雕雞特點制法獨特，色如琥珀，鮮美可口，聞名遐邇。Dong Jiang Baked Chicken in Salt 16 聚豐園的 醉蝦、醉蟹 Drunk shrimp Drunk crab 食用者即可以嘗到蝦的鮮香，同時也可以嘗到酒的洌香17 西園的鼎湖上素 鼎湖上素的特點是：色澤鮮艷，芳香撲鼻，令人有甘香脆口、爽滑鮮甜之感18 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. Amon