中国八大菜系之粤菜Cantonese cuisine of the eight major Chinese cuisinessteemCreated with Sketch.

in #cnfood7 years ago (edited)

粤菜,是我国著名八大菜系之一,粤菜注重质和味,口味比较清淡,力求清中鲜、淡中求美。而且随季节时令的变化而变化,夏秋偏重清淡,冬春偏重浓郁,追求色、香、味、型。由广州、潮州、东江三地特色菜点发展而成,它以特有的菜式和韵味,独树一帜,在国内外享有盛誉。粤菜虽是起步较晚的菜系,但它影响深远,港、澳以及世界各国的中菜馆,多数是以粤菜为主。
derived . And as the seasons change , the focus continued to be mild in summer and autumn , winter and spring biased rich , color , smell , taste and shape . by the guangzhou , chaozhou , Dongjiang three specials on the point of art developed its unique styles and flavors , it enjoys high reputation at home and abroad . Cantonese cuisine is the cuisine of though started late , but it has far - reaching impact , Taiwan , Hong Kong and around the world in the restaurant , most of the Cantonese food .
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广东粤菜的起源
粤菜源远流长,历史悠久。它同其他地区的饮食和菜系一样,都有着中国饮食文化的共同性。早在远古,岭南古越族就与中原楚地有着密切的交往。随着历史变迁和朝代更替,许多中原 人为逃避战乱而南渡,汉越两族日渐融合。中原文化的南移,中原饮食制作的技艺、炊具、食具和百越农渔丰富物产结合,这就是粤式饮食的起源。粤菜起源于汉,就是凭借这段历史来说的。南宋 南宋以后,粤菜的技艺和特点日趋成熟。
Guangdong Cantonese origin it is about the same as the rest of the diet and cuisine , all have the commonality of Chinese dietetic culture . In the ancient , Nationality of Lingnan ' s culture of Central Plains in Chu having intimate contact . With the history change and dynasty replace , many Central Plains people fleeing while Nandu , growing fusion between Chinese and Vietnamese communities . Central Plains culture to the south , the Central Plains cooking skills , cooking utensils , tableware and Baiyue and Fishermen bounty binding , this is the diet of Cantonese origin . Cantonese cuisine originated in the Han , a sort of this history . Southern Song Dynasty after the Southern Song Dynasty , and the characteristics of Cantonese skills are maturing .
粤菜特点
粤菜用料十分广泛,不仅主料丰富,而且配料和调料亦十分丰富。为了显出主料的风味,粤菜选择配料和调料十分讲究,配料不会杂,调料是为调出主料的原味,两者均以清新为本。讲求色、香、味,型,且以味鲜为主体。粤菜取料之广,为全国各色菜系之最。粤菜选料广博奇异,品种花样繁多,令人眼花燎乱。天上飞的,地上爬的,水中游的,几乎都能上席。如材动物性原料方面,除了经常用的鸡、鸭、鱼、牛、羊、猪外,还善用蛇、鼠、龟等许多动物。
广东菜刀工干练以生猛类海鲜的活宰活杀为见长。技法上注重朴实自然,不像别的菜系刀工细腻,也是其特点之一。口味以爽、脆、鲜、嫩为特色,清淡爽口是粤菜的主体口味。
Cantonese food features In order to show the main flavor China cuisine , Cantonese cuisine emphasizes the use of selected ingredients and seasonings , and toppings won ' t stray , is the main seasoning is called the original taste of both , where the freshness is present . its color , fragrance , taste , style , and fresh flavor as the main body . Cantonese take - off " state of the art , as the national cuisines of most colors . extensive selection of Cantonese cuisine is singular , a wide selection of dishes which dazzle the eye . An assemblage of flying in ground swimming creatures , could count on . As metal raw materials of animal origin , in addition to the regular use of chicken , duck , fish , cattle , sheep , pigs , but also to optimise the use of the snake , gopher tortoises , and many other animals . techniques with an emphasis on simple nature and , unlike other knife delicate cuisine , is also one of its characteristics . taste to the cool , crisp , fresh , tender , delicious taste of Cantonese cuisine is one of the main body .

著名的粤菜有:
The famous Cantonese are :
烧乳猪
Roast suckling pig
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吊炉烤鹅
Roasted Goose
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白切鸡
Sliced Boiled Chicken
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糖醋咕噜肉
Sweet and sour pork
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白灼响螺片
Boiled conch slices
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香芋扣肉
Stewed Pork with Taro
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谢谢您花时间看这篇帖子。您的点赞评论和转发是我持续发帖的动力 :-)
Thank you for taking time to read this post . Your liking comments and reposts is my last post : - )