中国八大菜系之粤菜Cantonese cuisine of the eight major Chinese cuisines

粤菜，是我国著名八大菜系之一，粤菜注重质和味，口味比较清淡，力求清中鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁，追求色、香、味、型。由广州、潮州、东江三地特色菜点发展而成，它以特有的菜式和韵味，独树一帜，在国内外享有盛誉。粤菜虽是起步较晚的菜系，但它影响深远，港、澳以及世界各国的中菜馆，多数是以粤菜为主。
derived . And as the seasons change , the focus continued to be mild in summer and autumn , winter and spring biased rich , color , smell , taste and shape . by the guangzhou , chaozhou , Dongjiang three specials on the point of art developed its unique styles and flavors , it enjoys high reputation at home and abroad . Cantonese cuisine is the cuisine of though started late , but it has far - reaching impact , Taiwan , Hong Kong and around the world in the restaurant , most of the Cantonese food .

广东粤菜的起源
粤菜源远流长，历史悠久。它同其他地区的饮食和菜系一样，都有着中国饮食文化的共同性。早在远古，岭南古越族就与中原楚地有着密切的交往。随着历史变迁和朝代更替，许多中原 人为逃避战乱而南渡，汉越两族日渐融合。中原文化的南移，中原饮食制作的技艺、炊具、食具和百越农渔丰富物产结合，这就是粤式饮食的起源。粤菜起源于汉，就是凭借这段历史来说的。南宋 南宋以后，粤菜的技艺和特点日趋成熟。
Guangdong Cantonese origin it is about the same as the rest of the diet and cuisine , all have the commonality of Chinese dietetic culture . In the ancient , Nationality of Lingnan ' s culture of Central Plains in Chu having intimate contact . With the history change and dynasty replace , many Central Plains people fleeing while Nandu , growing fusion between Chinese and Vietnamese communities . Central Plains culture to the south , the Central Plains cooking skills , cooking utensils , tableware and Baiyue and Fishermen bounty binding , this is the diet of Cantonese origin . Cantonese cuisine originated in the Han , a sort of this history . Southern Song Dynasty after the Southern Song Dynasty , and the characteristics of Cantonese skills are maturing .
粤菜特点
粤菜用料十分广泛，不仅主料丰富，而且配料和调料亦十分丰富。为了显出主料的风味，粤菜选择配料和调料十分讲究，配料不会杂，调料是为调出主料的原味，两者均以清新为本。讲求色、香、味，型，且以味鲜为主体。粤菜取料之广，为全国各色菜系之最。粤菜选料广博奇异，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。如材动物性原料方面，除了经常用的鸡、鸭、鱼、牛、羊、猪外，还善用蛇、鼠、龟等许多动物。
广东菜刀工干练以生猛类海鲜的活宰活杀为见长。技法上注重朴实自然，不像别的菜系刀工细腻，也是其特点之一。口味以爽、脆、鲜、嫩为特色，清淡爽口是粤菜的主体口味。
Cantonese food features In order to show the main flavor China cuisine , Cantonese cuisine emphasizes the use of selected ingredients and seasonings , and toppings won ' t stray , is the main seasoning is called the original taste of both , where the freshness is present . its color , fragrance , taste , style , and fresh flavor as the main body . Cantonese take - off " state of the art , as the national cuisines of most colors . extensive selection of Cantonese cuisine is singular , a wide selection of dishes which dazzle the eye . An assemblage of flying in ground swimming creatures , could count on . As metal raw materials of animal origin , in addition to the regular use of chicken , duck , fish , cattle , sheep , pigs , but also to optimise the use of the snake , gopher tortoises , and many other animals . techniques with an emphasis on simple nature and , unlike other knife delicate cuisine , is also one of its characteristics . taste to the cool , crisp , fresh , tender , delicious taste of Cantonese cuisine is one of the main body .

著名的粤菜有：
The famous Cantonese are :
烧乳猪
Roast suckling pig

吊炉烤鹅
Roasted Goose

白切鸡
Sliced Boiled Chicken

糖醋咕噜肉
Sweet and sour pork

白灼响螺片
Boiled conch slices

香芋扣肉
Stewed Pork with Taro

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Thank you for taking time to read this post . Your liking comments and reposts is my last post : - )