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1、-经典粤菜 Brief Introduction Origin and History Feature Influence Special Cuisine FRIED Banana One of the One of the four four great great traditions of traditions of Chinese Chinese cuisinecuisine-中国著名四大中国著名四大菜系菜系之一之一 Guangzhou,a Food paradiseGuangzhou,a Food paradise-食在广州食在广州 Use a wide variety of ing
2、redients,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
3、a great promotion -由于明清繁荣的经济，粤菜得到了很大的推广。-History 历史因素 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。-Geography 地理优势-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
4、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-Main ingredients Cooking skills Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation-粤菜博采众长，烹饪技巧擅长模仿和创新 With its own climate characteristics and customs,Cantonese has f
5、ormed a complete system of cooking skills and unique cooking characteristics.-粤菜根据广东一带的气候、风俗，形成了一个完整的系统和独特的烹饪技巧。Cooking skills The cuisine has more than 20 cooking methods,and is good at Stir-Fry,fry,bake,braise,stew,etc -粤菜有超过20多种的烹饪技法，尤 擅长尤以炒、煎、焖、炸、煲、炖、扣 Accurate dosage of ingredients-用量精而细Emphasi
6、ze the Decorating and the color-注重颜色，装饰美而艳。Cooking skillsMain ingredients：Spring onion,sugar,salt,soy sauce,rice wine,cornstarch,vinegar,scallion oil,and sesame oilGinger,peppers,spices,white pepper,anise used with cautionXo sauce、fish sauce,sand tea sauce,mei cade sauce,ginger wine sauceThe condime
7、ntThe condiment 主要配料：葱、糖、盐、酱油、黄酒、玉米淀粉、醋、大葱蘸少量油、和麻油 谨慎使用生姜，辣椒，五香粉，白胡椒粉，八角。Xo酱、鱼露、沙茶酱、梅羔酱、姜酒等调味品Flavor features Attach great importance to mouth-feel-菜肴注重良好的口感 Be famous for the taste of light、fresh、crispy、smooth which stand for south china s character-讲究清、鲜、爽、嫩、滑，体现浓 厚的岭南特色五滋：酸、甜、苦、辣、咸；六味：清、鲜、嫩、爽、滑、香
8、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，冬春偏重浓龙虎斗配料多样，肉嫩香滑，味鲜特异，营养丰富，秋冬食之最宜。蛇肉能祛风活血，除疾去湿，补中益气，明目滋阴。由来 广州文昌广州文昌鸡鸡 .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
9、美观，芡汁明亮。Sliced Chicken with Chicken Liver and Ham.东江盐焗鸡东江盐焗鸡 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。Dong Jiang Baked Chicken in Salt 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,B
10、ritain 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，以示粤式菜肴点心的正宗粤菜点心粤菜点心中国面点三中国面点三大特式之一大特式之一历史悠久、历史悠久、品种繁多，品种繁多，五光十色，五光十色，造型精美，造型
11、精美，口味新颖，口味新颖，别具特色。别具特色。Material：Banana 4,Flour 50g,Cornflour75g Egg 1,Sugar 250g,Oil Water1、将香蕉剥去皮，、将香蕉剥去皮，切成滚刀块，放在切成滚刀块，放在面粉上滚蘸一层；面粉上滚蘸一层；2、把鸡蛋清倒入、把鸡蛋清倒入玉米面中，搅和成玉米面中，搅和成糊；糊；3、把植物油倒入、把植物油倒入炒勺内，在旺火上炒勺内，在旺火上烧烧78成热，把成热，把裹好面粉的香蕉再裹好面粉的香蕉再裹上一层蛋清糊，裹上一层蛋清糊，一个一个地放入油一个一个地放入油中浸炸。炸到浅黄中浸炸。炸到浅黄色后，捞出控净油；色后，捞出控净油；炒勺留点底油，炒勺留点底油，放入白糖炒到金放入白糖炒到金黄色，大泡变小黄色，大泡变小泡，最后颜色加泡，最后颜色加深，可以拔丝时，深，可以拔丝时，倒入香蕉块、青、倒入香蕉块、青、红丝，快速颠翻红丝，快速颠翻均匀，盛入预先均匀，盛入预先擦好一层油的盘擦好一层油的盘中，码摆整齐即中，码摆整齐即成。成。Tips1、熬糖酱的油在旺火上烧、熬糖酱的油在旺火上烧78成成热。快速搅动。热。快速搅动。2、白糖炒到金黄色，大泡变小泡，白糖炒到金黄色，大泡变小泡，最后颜色变红时放入炸好的香蕉。最后颜色变红时放入炸好的香蕉。3、熬糖时一定不能放水！、熬糖时一定不能放水！祝你成功祝你成功 Thank you
英文介绍粤菜ppt课件
