粤菜yuecuisine（guangdongcuisine）.docx

粤菜 Yue Cuisine (Guangdong Cuisine)粤菜即广东地方风味菜，主要由广州、潮州、东江三种风味组成，以广州风味为代表，具有独特的南国风味，以选料珍奇、配料精巧、依食客喜好灵活烹制而著称粤菜发源于中国南部沿海地区，那里地处亚热带，濒临南海，四季常青，物产丰富，山珍海味无所不有，蔬果时鲜四季不同同时，这里又是与海外通商的重要口岸，经济较发达也促进了饮食文化的发展粤菜讲究少而精，制作精细追求享受，用量精而细，配料多而巧，装饰美而艳，菜品达5000多种粤菜原料广采博收，追求生猛；善用烧、煲、浸、烤、炙、软炸、软炒、清蒸等烹调法，口味清淡鲜和；在配料、刀工、火候、烹饪时间、起锅、包尾、器皿、上菜方式等诸多环节都有着严格要求，如做鱼讲究即杀即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬春“滋补身体”的习俗，口味随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁；菜品口感重清、鲜、爽、滑、嫩、脆，调味遍用酸、甜、苦、辣、咸、鲜，追求菜肴整体的色、香、味和形白切鸡：选用未下蛋的小母鸡或1500克左右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、Yue Cuisine refers to that of Guangdong Province,mainly composed of the flavors of Guangzhou, Chaozhouand Dongjiang and best represented by that of Guangzhou.It has a unique "southland" flavor and is famous for therare and exquisite ingredients and varied recipes to suit thetastes of the eaters. Guangdong Cuisine originated from thesubtropical zone, along the coastal area of southern Chinaadjacent to the South China Sea, which is green all the yearround. It abounds in agricultural produce and delicacies ofall kinds, as well as vegetables varying through the fourseasons. It is also an important trading port to the world; so,the developed economy also promotes the development ofthe food culture with new ideas from home and abroad.Guangdong Cuisine stresses exquisite preparation andprovides enjoyment with delicate, well-chosen ingredientsand beautiful presentation. There are more than 5,000 dishesall together. The materials are of a broad range that includefresh seafood, with cooking techniques including frying,braising, soaking, toasting, soft-frying and stewing withoutseasoning. It has strict requirements in regard to ingredients,cutting skill, cooking duration, tableware, serving style andso on. For example, the fish should be cooked immediatelyafter being killed to keep its freshness. Both quality and tasteare very important, advocating the custom of "nourishingthe body" in Winter and Spring and changing the flavor inaccordance with the season. In Summer and Autumn, lightdishes are favored and in Spring and Winter, strong onespreferred. Light, fresh, slippery, tender and crisp dishes arepreferred and the seasonings include sour, sweet, bitter,spicy, salty or fresh. It pursues the whole effect of the dishes— color, fragrance, taste and shape.Sliced Boiled Chicken: It requires a pullet or caponwith a weight of only 1,500 grams; the yellow chickenof Qingyuan is best, with fleshy, tasty tender meat. Whencooking, the flame is turned down immediately after putting肥小脚矮、味道鲜美，制作时将水烧开，将鸡放下即转用小火，讲究火候，以刚熟、切开后两腿骨略带血丝者为宜。

皮爽滑，肉细嫩，鲜味足老火靓汤：靓汤是粤菜重要的组成部分，汤料与气候变化相呼应，干燥少雨的季节，可选择润肺解渴、气血双补的“菜干煲猪肺”、“雪耳木瓜煲排骨”、“无花果粉葛煲赤肉”；暑热时节，身体火气旺盛，可选择性甘凉的汤料，如“鸡骨草煲老鸡”、“凉瓜赤豆煲龙骨”； 冬季体寒， 宜选择性热的汤料， 如“鲜人参煲老鸭”、“冬虫夏草煲乳鸽”等等，煲汤一般要3个小时红烧大群翅：大群翅取自鲨鱼，分三围，近头部的脊翅称头围，近尾的脊翅称二围，尾部末端称三围此菜烹饪精巧，汤浓郁香醇，翅针透明而嫩滑可口，蛋白质含量很高，营养丰富，是粤系传统佳肴，售价昂贵the chicken into the boiling water. The simmering technique stressesduration and it is best when the chicken is underdone on the shank.When done the skin is loose, the meat tender and the flavor fresh.Soup of the Day: Soup is an important part of the GuangdongCuisine, with the ingredients changed in accordance with the seasons.In the dry season, soups such as "dried vegetable and pork lungsoup", "white fungus, pawpaw and spare ribs soup", "fig, pachyrhizuaangulatus and red pork soup" are served to nourish the lungs andrelieve thirst and increase vitalenergy and blood flow. In the hotseason, the internal heat of thebody is ample, so it is wise toselect sweet and cool soups, suchas "chicken-bone herb and agedchicken soup", "cold melon, redbean and dragon's bone soup"; it iscold in winter, so hot soups such as"fresh ginseng and old duck soup" and "aweto and pigeon soup" arebest. It takes three hours to braise the ingredients.Braised Shark Fin in Brown Sauce:The fin is divided intothree kinds, that near the head, near the tail and at the end of thetail. It is cooked precisely, with strong and fragrant flavor. The finis transparentt, tender and tasty, with a high protein content andabundant nutrition. It is an expensive, traditional dish of GuangdongCuisine.。