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1、-经典粤菜,THE CANTONESE CUISINE,Brief IntroductionOrigin and History FeatureInfluenceSpecial CuisineFRIED Banana,content,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 cha
2、nging,First impression,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。,Origin and
3、development,-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。,Origin and development,-Geography 地理优势,-Main ingredients,The Cantonese will eat anything that swims,except the su
4、bmarine.Everything that flies,except the plane,and everything that has legs,except the table.,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,-Main ingredients,Cooking skills,Cantonese has extensively abs
5、orbed 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 formed 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
6、 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Emphasize the Decorating and the color-注重颜色，装饰美而艳。,Cooking skills,Main ingredients：Spring onion,sugar,salt,soy sauce,rice wine,cornstarch,vinegar,scallion oil,an
7、d sesame oilGinger,peppers,spices,white pepper,anise used with cautionXo sauce、fish sauce,sand tea sauce,mei cade sauce,ginger wine sauce,The condiment,The 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
8、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,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
9、 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,Feature,Special Cuisine,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。,Special Cuisine,Sliced Chicken with Chicken Liver and Ham.,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，
10、闻名遐迩。,Special Cuisine,Dong Jiang Baked Chicken in Salt,聚丰园的 醉虾、醉蟹Drunk shrimpDrunk crab 食用者即可以尝到虾的鲜香，同时也可以尝到酒的洌香,Special Cuisine,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,Special Cuisine,USA has nearly 10,000 Chinese restaurant,Britain has more than 5000,The French and Dutch each have two or three t
11、housand,Japan not thousands of home.Among them,Canton acco-unted for 6O%above,affluence,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,affluence,粤菜点心,中国面点三大特式之一历史悠久、品种繁多，五光十色，造型精美，口味新颖，别具特色。,Material：Banana 4,Flour 50g,Cornflour75gEgg 1,Sugar 250g,OilWater,fried Banana,1、将香蕉剥去皮，切成滚刀块，放在面粉上滚蘸一层；2、把鸡蛋清倒入玉米面中，搅和成糊；3、把植物油倒入炒勺内，在旺火上烧78成热，把裹好面粉的香蕉再裹上一层蛋清糊，一个一个地放入油中浸炸。炸到浅黄色后，捞出控净油；,炒勺留点底油，放入白糖炒到金黄色，大泡变小泡，最后颜色加深，可以拔丝时，倒入香蕉块、青、红丝，快速颠翻均匀，盛入预先擦好一层油的盘中，码摆整齐即成。,Tips,1、熬糖酱的油在旺火上烧78成热。快速搅动。2、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。3、熬糖时一定不能放水！祝你成功 Thank you,
