1、.,1,-經(jīng)典粵菜,THE CANTONESE CUISINE,.,2,Brief Introduction Origin and History Feature Influence Special Cuisine FRIED Banana,content,.,3,One of the four great traditions of Chinese cuisine -中國(guó)著名四大菜系之一 Guangzhou, a Food paradise -食在廣州 Use a wide variety of ingredients, offering food of all tastes, shapes

2、 and colors, good at changing,First impression,.,4,Cantonese 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(shí)的一個(gè)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

3、 -由于明清繁榮的經(jīng)濟(jì)，粵菜得到了很大的推廣。,Origin and development,- History 歷史因素,.,5,Guangdong has an 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(dú)厚。,Origin and development,- Geography 地理優(yōu)勢(shì),.,6,-Main ingredients,The Canton

4、ese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.,.,7,其聞異味，有好有丑，山有鱉名蟄，竹有鼠名鼠留，倉(cāng)鳥鸛之足，獲而者之，鱘魚之唇，活而臠之，謂之魚魂，此其珍者也。至于遇蛇必捕，不問長(zhǎng)短，遇鼠必執(zhí)，不問大小，蝙蝠之可惡，蛤蚧之可畏，蝗蟲之微生，悉取而燎食之。蜂房之毒。麻蟲之穢，炒而食之，蝗蟲之卯，天蛇之翼，炒而食之。-南宋周去非在嶺外代答,-Main

5、ingredients,.,8,Cooking skills,Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation -粵菜博采眾長(zhǎng)，烹飪技巧擅長(zhǎng)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

6、、風(fēng)俗，形成了一個(gè)完整的系統(tǒng)和獨(dú)特的烹飪技巧。,.,9,Cooking skills,The cuisine has more than 20 cooking methods , and is good at Stir-Fry, fry, bake, braise, stew, etc -粵菜有超過20多種的烹飪技法，尤 擅長(zhǎng)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。,.,10,Cooking skills,.,11,Main

7、ingredients ：Spring onion, sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallion oil, and sesame oil Ginger, peppers, spices, white pepper, anise used with caution Xo sauce 、fish sauce, sand tea sauce, mei cade sauce, ginger wine sauce,The condiment,.,12,The condiment,主要配料：蔥、糖、鹽、醬油、黃酒、玉米淀

8、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,.,13,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 -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,.,14,Cantonese c

9、uisine 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、淡中求美。夏秋偏重清淡，冬春偏重濃,Feature,.,15,Special Cuisine,龍虎斗 配料多樣，肉嫩香滑，味鮮特異，營(yíng)養(yǎng)豐富，秋冬食之最宜。蛇肉能祛風(fēng)活血，除疾去濕，補(bǔ)中益氣，明目滋陰。 由來,.,16,廣州文昌雞 . 以海南島文昌雞為主料

10、，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。,Special Cuisine,Sliced Chicken with Chicken Liver and Ham.,.,17,東江鹽焗雞 特點(diǎn)：制法獨(dú)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(diǎn)制法獨(dú)特，色如琥珀，鮮美可口，聞名遐邇。,Special Cuisine,Dong Jiang Baked Chicken in Salt,.,18,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(shí)也可以嘗到酒的洌香,Special Cuisine,.,1

11、9,西園的鼎湖上素 鼎湖上素的特點(diǎn)是：色澤鮮艷，芳香撲鼻，令人有甘香脆口、爽滑鮮甜之感,Special Cuisine,.,20,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. Among them, Canton acco- unted for 6O %above,affluence,.,21,美國(guó)有中國(guó)餐館近萬(wàn)家;英國(guó)有5千多家;法國(guó)

12、、荷蘭各有兩三千家;日本不下數(shù)千家。其中，粵籍華人經(jīng)營(yíng)的粵菜館占6O%以上，有的干脆打出“食在廣州”的招牌，以示粵式菜肴點(diǎn)心的正宗,affluence,.,22,粵菜點(diǎn)心,中國(guó)面點(diǎn)三大特式之一歷史悠久、品種繁多，五光十色，造型精美，口味新穎，別具特色。,.,23,Material： Banana 4 , Flour 50g, Cornflour75g Egg 1, Sugar 250g, Oil Water,fried Banana,.,24,1、將香蕉剝?nèi)テぃ谐蓾L刀塊，放在面粉上滾蘸一層； 2、把雞蛋清倒入玉米面中，攪和成糊； 3、把植物油倒入炒勺內(nèi)，在旺火上燒78成熱，把裹好面粉的香蕉再裹上一層蛋清糊，一個(gè)一個(gè)地放入油中浸炸。炸到