优尼makeup
Cantonese cuisine Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). Of the various regional styles of Chinese cuisine, Cantonese is the best-known outside China. A "Chinese restaurant" in a Western country will usually serve mostly Cantonese food, or an adaptation thereof. The prominence of Cantonese cuisine outside China is likely due to the disproportionate early emigration from this region, as well as the relative accessibility of some Cantonese dishes to foreign palates. Cantonese dishes rarely use "hot" spices like chilli, unlike, for instance, Szechuan cuisine. Also within China itself, restaurants serving Cantonese cuisine can found in many other regions.Cantonese cuisine has widely been regarded as the pinnacle of Chinese regional fare, because of the immensity and diversity of the ingredients used. This is because Guangzhou (Canton), a long established trading port in Southern China, has been exposed to more imported food products and ingredients than any other area in China. For example, shell fish and prawns are rarely served in Northern Chinese cuisine because, before the advent of refrigeration, these ingredients were simply not feasibly available. Sometimes, Chiuchow cuisine and Hakka cuisine are also grouped with in the Cantonese cuisine because of the geography. However, most Cantonese would argue that that is inaccurate because the flavour palette and emphasis are quite different.There is a Cantonese saying: "Any animal whose back faces the sun can be eaten" , and in Northern Chinese areas such as Beijing, it is said "The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the aeroplane, and everything that has legs, except the table,"; British royal Prince Philip said much the same thing upon visiting China in 1983. Cantonese cuisine includes almost all edible food in addition to the staples of pork, beef and chicken — snakes, snails, insects, worms, chicken feet, duck tongues, and entrails. One subject of controversy amongst some Westerners is the raising of dogs and cats as food in some places in China; however, dog is not a common restaurant food, and is illegal in Hong Kong (and may soon be in Taiwan). Eating dogs was a survival tactic in times of famine, and is frowned upon by many Chinese today.Despite the countless Cantonese cooking methods, steaming, stir frying and deep frying are the most popular cooking methods in restaurants due to the short cooking time, and philosophy of bringing out the flavor of the freshest.
john123kong
Plain Boiled Chicken; Sliced Cold Chicken; 或者直接说boiledsteamed chicken served with ginger-green onion dip ;
美食大卡
cantonesenbsp;cuisinenbsp;nbsp;thenbsp;mostnbsp;familiarnbsp;chinesenbsp;dishesnbsp;originatednbsp;fromnbsp;thenbsp;cantonesenbsp;cuisine.nbsp;asnbsp;mostnbsp;residentsnbsp;originatenbsp;fromnbsp;thenbsp;guangdongnbsp;provincenbsp;wherenbsp;guangzhounbsp;(canton)nbsp;isnbsp;located,nbsp;hongnbsp;kongnbsp;isnbsp;thenbsp;worldnbsp;capitalnbsp;fornbsp;thisnbsp;stylenbsp;ofnbsp;cooking.nbsp;thenbsp;cantonesenbsp;peoplenbsp;arenbsp;verynbsp;finickynbsp;whennbsp;itnbsp;comesnbsp;tonbsp;thenbsp;freshnessnbsp;ofnbsp;theirnbsp;food.nbsp;evennbsp;thenbsp;amountnbsp;ofnbsp;timenbsp;takennbsp;fornbsp;anbsp;live,nbsp;swimmingnbsp;fishnbsp;tonbsp;benbsp;placednbsp;onnbsp;anbsp;platenbsp;isnbsp;keptnbsp;tonbsp;anbsp;minimum.cantonesenbsp;cookingnbsp;isnbsp;somewhatnbsp;lighternbsp;thannbsp;mostnbsp;regionalnbsp;chinesenbsp;cuisine.nbsp;preparationnbsp;methodsnbsp;usuallynbsp;involvenbsp;stir-fryingnbsp;innbsp;shallownbsp;waternbsp;ornbsp;oilnbsp;innbsp;anbsp;wok.nbsp;asnbsp;cookingnbsp;timenbsp;isnbsp;short,nbsp;thenbsp;flavorsnbsp;andnbsp;nutritionnbsp;ofnbsp;thenbsp;foodnbsp;isnbsp;preserved.nbsp;vegetablenbsp;andnbsp;fishnbsp;dishesnbsp;arenbsp;oftennbsp;steamednbsp;withoutnbsp;thenbsp;usenbsp;ofnbsp;toonbsp;muchnbsp;oil.nbsp;saucesnbsp;madenbsp;fromnbsp;ingredientsnbsp;likenbsp;ginger,nbsp;garlic,nbsp;onion,nbsp;vinegar,nbsp;andnbsp;sugarnbsp;arenbsp;complementednbsp;tonbsp;enhancenbsp;flavors.cantonesenbsp;menusnbsp;arenbsp;longnbsp;andnbsp;cannbsp;oftennbsp;confusenbsp;thenbsp;dinernbsp;innbsp;makingnbsp;anbsp;decision.nbsp;therenbsp;arenbsp;anbsp;widenbsp;varietynbsp;ofnbsp;dishesnbsp;madenbsp;fromnbsp;meats,nbsp;poultry,nbsp;fish,nbsp;seafood,nbsp;andnbsp;vegetablesnbsp;fornbsp;yournbsp;pick.nbsp;chickennbsp;isnbsp;anbsp;celebritynbsp;foodnbsp;amongnbsp;cantonesenbsp;eaters.nbsp;anbsp;singlenbsp;chickennbsp;cannbsp;benbsp;usednbsp;tonbsp;preparenbsp;severalnbsp;dishes.nbsp;chickennbsp;bloodnbsp;isnbsp;cookednbsp;andnbsp;solidifiednbsp;fornbsp;soup,nbsp;andnbsp;itsnbsp;livernbsp;isnbsp;usednbsp;innbsp;anbsp;wonderfulnbsp;delicacynbsp;callednbsp;goldennbsp;coinnbsp;chicken.nbsp;thenbsp;liversnbsp;arenbsp;skewerednbsp;betweennbsp;piecesnbsp;ofnbsp;porknbsp;fatnbsp;andnbsp;red-roastednbsp;untilnbsp;thenbsp;fatnbsp;becomesnbsp;crispy,nbsp;andnbsp;thenbsp;livernbsp;softnbsp;andnbsp;succulent.nbsp;thisnbsp;specialtynbsp;isnbsp;thennbsp;eatennbsp;withnbsp;wafersnbsp;ornbsp;orange-flavorednbsp;bread.seafoodnbsp;isnbsp;thenbsp;nextnbsp;bestnbsp;delicacynbsp;innbsp;hongnbsp;kong.nbsp;somenbsp;ofnbsp;thenbsp;popularnbsp;dishesnbsp;includenbsp;fresh-steamednbsp;fishnbsp;withnbsp;gingernbsp;andnbsp;onionnbsp;toppednbsp;withnbsp;anbsp;dashnbsp;ofnbsp;soynbsp;saucenbsp;andnbsp;sesamenbsp;oil,nbsp;prawnsnbsp;andnbsp;crabsnbsp;cookednbsp;ornbsp;steamednbsp;innbsp;black-beannbsp;sauce,nbsp;andnbsp;shark‘snbsp;finnbsp;soup.nbsp;cantonesenbsp;barbecuingnbsp;methodsnbsp;arenbsp;unsurpassed.nbsp;whennbsp;innbsp;hongnbsp;kong,nbsp;donbsp;notnbsp;missnbsp;t
喝汽水的小蜗牛
这些都有专用名词，不能按照字面翻译的。五羊石像 Five-goat Statue，龟苓膏Tortoise Jelly， 白切鸡 Plain Chicken，双皮奶 Stewed Milk Beancurd，凉茶 Chinese Herb Tea。
胖达最高
Roasted suckling pig (乳猪)Roasted duck (烧鸭 or 火鸭)Braised crispy chicken (炸子鸡)Soy sauce chicken (豉油鸡)Beef entrails (牛杂)Beef stew (牛腩)Hot pot (火锅 or 打边炉)Pan-fried crispy noodles (港式煎面) - two sides brown fried egg noodlesBlack tea with condensed milk (港式奶茶)Various dessert drinks served with shaved ice (刨冰)Shrimp wonton noodle soup (鲜虾云吞面)Char shiu (叉烧) - BBQ pork usually with a red outer coloringBraised squabs (烧乳鸽)Thick rice porridge with various toppings and deep-fried breadsticks (白粥,油条 or 油炸鬼)Pork rind curry (咖哩猪皮)Dace fish balls (鲮鱼球)Steamed fish (清蒸鱼)Steamed fish intestines (蒸鱼肠)Salted preserved fish (蒸咸鱼)Steeped chicken (白切鸡) or steamed chicken (蒸鸡) served cold with ginger and spring onion oil dipping (姜葱油)Slow cooked soups (老火汤)Shark fin soup (鱼翅羹)Braised dried abalone (焖鲍鱼)Herbal turtoise gelatin (龟苓膏)Various steamed desserts and sweet soups (糕点,糖水)Steamed shrimp dumplings (虾饺 har gow)Lo mein (捞面) - noodles served a unique waybear"s paw 熊掌 * of deer 鹿脯 beche-de-mer; sea cucumber 海参 sea sturgeon 海鳝 salted jelly fish 海蜇皮 kelp, seaweed 海带 abalone 鲍鱼 shark fin 鱼翅 scallops 干贝 lobster 龙虾 bird"s nest 燕窝 roast suckling pig 考乳猪 pig"s knuckle 猪脚 boiled salted duck 盐水鸭 preserved meat 腊肉 barbecued pork 叉烧 sausage 香肠 fried pork flakes 肉松 BAR-B-Q 烤肉 meat diet 荤菜 vegetables 素菜 meat broth 肉羹 local dish 地方菜 Cantonese cuisine 广东菜 set meal 客饭 curry rice 咖喱饭 fried rice 炒饭 plain rice 白饭 crispy rice 锅巴 gruel, soft rice, porridge 粥 noodles with gravy 打卤面 plain noodle 阳春面 casserole 砂锅 chafing dish, fire pot 火锅 meat bun 肉包子 shao-mai 烧麦 preserved bean curd 腐乳 bean curd 豆腐 fermented blank bean 豆豉 pickled cucumbers 酱瓜 preserved egg 皮蛋 salted duck egg 咸鸭蛋 dried turnip 萝卜干希望能帮到你，记得给我加分哦
优质英语培训问答知识库
