文档介绍：the Cantonesecuisine粤菜Brief Introduction简要介绍Main ingredients主要材料Feature特征Cooking skills烹饪方法Representative food代表食物Brief Introductioncantonese food, also called the cantonese cuisine, which is one of four big cuisines, originated in lingnan, from guangzhou, chaozhou, dongjiang the three specialties--Main ingredients??The Cantonese will eat anything that swims, flies, The Cantonese will eat anything that swims, flies, that has has legs.??海鲜海鲜seafoodseafood??飞禽飞禽birdbird??家禽家禽野味野味Poultry beastPoultry beastFeatureCantonese 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Feature五滋:酸、甜、苦、辣、咸;六味:清、鲜、嫩、爽、滑、香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FeatureCantonese 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Cooking skills?Cantonese has extensively absorbed cooking skills 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 plete 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Emphasize the Decorating and the color--注重颜色,装饰美而艳。东江盐焗鸡