Cantonese cuisine 粤菜

粤菜，即广东地方风味菜，是我国著名四大菜系之一，它以特有的菜式和韵味，独树一帜，在国内外享有盛誉。
Cantonese cuisine - local Guangdong flavor dishes - is one of the four major Chinese cuisines. It developed as a school of its own as a result of its unique dishes and flavors, enjoying a good reputation both at nationally and abroad.
粤菜的特点
The features of Cantonese cuisine
它以选料广泛，讲究鲜、嫩、爽、滑、浓为主要特点。它主要由广东菜、潮州菜和东江菜组成。用料广泛，选料精细，技艺精良，善于变化。口味上以爽、脆、鲜、嫩为特色。讲究清而不淡，鲜而不俗，脆嫩不生，油而不腻。
The selecion of raw ingredients used is extensive and emphasis is placed upon ingredients being fresh, tender, refreshing, smooth and strong flavored. The main types of cuisine include Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine. Ingredients are extensive and their selection is meticulous. Techniques are those of excellence and feature great variation. The tastes of this style are characterized tastiness, refreshing qualities, crispiness, freshness and tenderness. Cantonese cuisine is distinctive for being clean but not ordinary, fresh but not common, crisp and tender but not crude, as well as being oily but not greasy.
粤菜的著名菜肴
Famous dishes of Cantonese cuisine
烤乳猪、文昌鸡、白灼虾、龙虎斗 、太爷鸡、香芋扣肉、红烧大裙翅、黄埔炒蛋、炖禾虫、五彩炒蛇丝、菊花龙虎凤蛇羹、龙虎斗 、脆皮乳猪、咕噜肉、大良炒鲜奶、潮州火筒炖鲍翅、蚝油牛柳、冬瓜盅等都是饶有地方风味的广州名菜。
Roast suckling pig, Wenchang braised chicken, boiled prawns, stewed snake and wild cat , grandpa’s smoked soy sauce chicken, stewed pork with taro, stewed whole shark’s fin in brown sauce, Huangpu scrambled egg, stewed clam worm, fried snake flesh with vegetables, the snake soup with wild cat, chicken and chrysanthemum, the stewed snake and wild cat , crispy barbecued suckling pig, stewed sweet and sour pork, Daliang fried fresh milk, Chaozhou stewed abalone in the firebox heater, beef in oyster sauce and white gourd soup etc. are all famous Cantonese dishes with local flavors.
粤菜介绍
Introduction to Cantonese cuisine
粤菜发源于岭南，以广州、潮州、东江三种地方菜为主。味重清、鲜、爽、滑、嫩、脆，调味遍及“酸甜苦辣咸鲜”，菜肴有“香酥脆肥浓”之别，“五滋六味”俱全。广州菜配料多，善于变化，讲究鲜、嫩、爽、滑，一般是夏秋力求清淡、冬春偏重浓醇，尤其擅长小炒，要求掌握火候，油温恰到好处；潮州菜以烹制海鲜见长，更以汤菜最具特色，刀工精巧，口味清纯，注意保持主料原有的鲜味；东江菜主料突出，朴实大方，有独特的乡土风味。
Cantonese cuisine originates from the south of the Five Ridges, and is based on the local dishes of Guangzhou, Chaozhou and Dongjiang. The tastes are clear, fresh, refreshing, smooth, tender and crisp and the seasonings are “sour, sweet, bitter, spicy, salty and fresh”. The dishes are fragrant, soft, crisp, fatty and strong flavored. The cuisine’s flavors are complete in terms of variety. The ingredients of Cantonese cuisine are numerous and full of variations. It is important that food should be fresh, tender, refreshing and smooth. In general, dishes shall are light in summer and mellow in winter. Cantonese cuisine features particularly noteworthy side dishes. The duration of cooking is important and oil temperature shall be taken into consideration. The seafood dishes are the best examples of Chaozhou cuisine, of which soups are the most distinctive. The cutting techniques are exquisite and flavors are pure and clear. The original delicate flavor of main ingredients is preserved in this cuisine. The major ingredients of Dongjiang dishes are prominent. Dongjiang dishes are simple, tasteful and with unique local flavor.
粤菜选料广博奇特，选料精细，配合四时更替，四季时令菜肴重在色、香、清、鲜。品种花样繁多，令人眼花燎乱。天上飞的，地上爬的，水中游的，几乎都能上席，而且一经厨师之手，顿时就变成异品奇珍、美味佳肴，每令食者击节赞赏，叹为“异品奇珍”。
The selecion of ingredients incorporated in Cantonese cuisine is extensive. The chosen materials are exquisite, Seasonal vegetables are rich in color and fragrance as well as clear and fresh with the changing of four seasons. This cuisine has a wide selection of dishes which dazzle the eye. All of the flying creatures, creeping creatures, and swimming creatures are used as foods. Cooked by chefs, these creatures become rare treasures and delicious foods, making those gourmets gain an appreciation of the food and acclaim it as the peak of perfection.
粤菜的另一突出特点是，用量精而细，配料多而巧，装饰美而艳，而且善于在模仿中创新，品种繁多。
Other outstanding features of Cantonese cuisine are the facts that the defining of ratios of ingredients is meticulous, condiments are rich and ingenious, and ornamentation of food is beautiful and they are brightly colored. Chefs are adept at innovation after imitation, which results in great variety.
粤菜的第三个特点是，烹调技艺考究，刀工操作精细，常用的有熬、煲、蒸、炖、扣、炒、泡、扒、炸、煎、浸、滚、烩、烧、卤等，并且注重质和味，口味比较清淡，力求清中求鲜、淡中求美。
The third feature of Cantonese cuisine is its exquisite cooking techniques, and meticulous cutting techniques. The cuisine’s commonly employed techniques are those of decocting, boiling, braising, stewing, steaming, frying, soaking, soaking and spicing of food etc. Quality and flavor are of great importance and tastes are light with the purpose of being fresh whilst clear and delicious in combination with light.
“食在广州”还离不开广东饮茶，各酒楼、酒店，茶楼均设早、午、晚茶，饮茶也就与谈生意、听消息、会朋友连在一起了。广东饮茶离不开茶、点心、粥、粉、面，还有一些小菜。值得一提的是潮汕工夫茶，它备用特制的微型茶壶、白瓷小杯和乌龙茶，斟茶时有“关公巡城”和“韩信点兵”两步，所冲茶浓香带苦，回味无穷。广东点心是中国面点三大特式之一，历史悠久，品种繁多，五光十色，造型精美且口味新颖，别具特色。
“Eating in Guangzhou” should not be undertaken without drinking tea in Guangdong. Each small or large restaurant and tea house provides morning tea, afternoon tea and night tea. Drinking tea is connected with the discussing of business, gathering of information and meeting of friends. Drinking tea in Guangdong involves tea, refreshments, porridge, fried rice noodles and noodles as well as side dishes. Kung Fu Tea from Chaoshan is particularly noteworthy. The drinking of Kung Fu Tea involves the use of a small tailor-made teapot, white ceramic cups and oolong tea. When pouring the tea, two steps are taken – “Guangong Xuncheng (the step like a general patrols the city)” and “Hanxin Dianbin (the step like a general selects the soldier)”. The tea has a concentrated fragrance and bitter taste and great after taste. Cantonese refreshments are one of the three major local specialties. They have a long history and are available in wide varieties rich in color and of exquisite appearance, and novel taste which serve to demonstrate their distinguishing features.
广东粥特点是粥米煮开花和注意调味，有滑鸡粥、鱼生粥、及第粥和艇仔粥。广东粉为沙河粉，软中带韧。广东面以“伊府面”最为出名。
Cantonese porridge is made of rice which is boiled to splitting. The seasoning is very important. There is chicken congee, raw fish porridge, assorted meat congee and Tingzai porridge. Cantonese noodles are fried rice noodles, which are pliable and tough. “Yifu noodles“ are the most famous of Cantonese noodles.