粤菜英文介绍 马海晶 任卉
英文介绍粤菜
characteristics.
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.
The condiment
• 主要配料：葱、糖、盐、酱油、黄酒、 玉米淀粉、醋、大葱蘸少量油、和麻油
• 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡 椒粉 ， 八角。
• Xo酱 、鱼露、沙茶酱、梅羔酱、姜酒 等调味品
Flavor features
五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香
--粤菜注重质和味，口味比较清淡，力 求清中求鲜、淡中求美。夏秋偏重清淡 ，冬春偏重浓
Special Cuisine
龙虎斗
Stew snake with cat meat
配料多样，肉嫩 香滑，味鲜特异， 营养丰富，秋冬 食之最宜。蛇肉 能祛风活血，除 疾去湿，补中益 气，明目滋阴。
Special Cuisine
---由于广州是当时的一个贸易港口，粤菜的 烹调技艺在宋朝和唐朝成熟。
介绍广府美食英文作文
介绍广府美食英文作文英文：As a native of Guangzhou, I am proud to introduce the delicious cuisine of Guangzhou, also known as Cantonese cuisine. Cantonese cuisine is one of the most popular and famous cuisines in China, and is well-known for its freshness, tenderness, and light seasoning.One of the most famous Cantonese dishes is dim sum, which is a type of Chinese brunch that includes a variety of small dishes such as dumplings, steamed buns, and rice noodle rolls. My favorite dim sum dish is har gow, which is a type of shrimp dumpling that is wrapped in a translucent rice flour skin. The filling is made of fresh shrimp and bamboo shoots, and the dumpling is steamed to perfection. Another popular dim sum dish is siu mai, which is a type of pork dumpling that is also steamed and served with soy sauce.Another famous Cantonese dish is roasted meat, which includes roasted pork, roasted duck, and roasted goose. The meat is marinated with a variety of spices and seasonings, and then roasted until it is crispy on the outside andjuicy on the inside. My favorite roasted meat dish is char siu, which is a type of barbecued pork that is sweet and savory.Seafood is also a specialty of Cantonese cuisine, as Guangzhou is located near the South China Sea. One of the most famous seafood dishes is steamed fish, which is a whole fish that is steamed with ginger, scallions, and soy sauce. The fish is always fresh and tender, and the sauceis light and flavorful.Overall, Cantonese cuisine is a must-try for anyone who loves Chinese food. The dishes are fresh, flavorful, and satisfying, and there is always something new to try.中文：作为广州人，我很自豪地介绍广州美食，也被称为粤菜。
英文介绍粤菜PPT
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
affluence
• 美国有中国餐馆近 万家;英国有5千多 家;法国、荷兰各有 两三千家;日本不下 数千家。其中，粤 籍华人经营的粤菜 馆占6O%以上，有 的干脆打出“食在 广州”的U
• Guangdong has an advantage in diet for its subtropical climate and long coast line which provide abundant ingredients.
---广东地处亚热带，濒临 南海，雨量充沛四季常 青，物产富饶。故广东 的饮食，一向得天独厚 。
The condiment
• 主要配料：葱、糖、盐、酱油、黄酒、 玉米淀粉、醋、大葱蘸少量油、和麻油
• 谨慎使用生姜 ， 辣椒 ，五香粉 ，白胡 椒粉 ， 八角。
• Xo酱 、鱼露、沙茶酱、梅羔酱、姜酒 等调味品
Flavor features
五滋：酸、甜、苦、辣、咸； 六味：清、鲜、嫩、爽、滑、香
嫩，骨肉鲜香，
风味诱人花雕鸡
「特点」制法独
特，色如琥珀，
鲜美可口，闻名 遐迩。
Dong Jiang Baked Chicken in Salt
中国八大菜系英文介绍
中国八大菜系英文介绍之杨若古兰创作China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.中国地域辽阔，民族浩繁，是以各种中国饮食口味分歧，却都味美，令人垂涎.由于中国地方菜肴各具特色，整体来讲，中国饮食可以大致分为八大地方菜系，这类分类已被广为接受.当然，还有其他很多闻名的地方菜系，例如北京菜和上海菜.Ⅰ.Shandong Cuisine山东菜系Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.山东菜系，由济南菜系和胶东菜系构成，清淡，不清淡，以其喷鼻，鲜，酥，软而出名.由于使用青葱和大蒜做为调料，山东菜系通常很辣.山东菜系重视汤品.清汤清澈新颖，而油汤外观厚重，滋味浓重.济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而出名.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.山东是很多闻名学者的故乡，例如孔夫子和孟子.很多山东菜的历史和孔夫子一样悠长，使得山东菜系成为中国现存的最古老的次要菜系之一.但是不要期望在东方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有猜测命运话语的纸条)获得更多的好命运，由于签饼在中国也不是本土的.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer山东是个巨大的被向东流去的大海环绕的半岛，黄河曲折的流经其中部.是以海鲜是山东菜系的次要构成.山东最闻名的菜肴是糖醋鲤鱼.正宗的糖醋鲤鱼必须打捞自黄河.但是由于此刻黄河的浩繁净化，其他地方的鲤鱼更好一些.山东菜主如果速炸，烧烤，炒或深炸.菜肴清新肥美，搭配山东当地的闻名啤酒——青岛啤酒就完满了.德州扒鸡Dezhou Braised Chicken四喜丸子 Sixi Balls糖醋鲤鱼Carp in Sweet and Sour Sauce辣子全鸡Spicy chicken whole爆炒腰花 Quickly Fried Pig Kidney(saute kidney)清汤柳叶燕菜Stewed Swiflets Nest一品豆腐“Yiping”Bean Curd五花肉烧冻豆腐Braised Frozen Bean Curd with Streaky Pork炸蚕蛹鸡Fried “Silkworm Pupa” Chicken红烧鱼唇Fried Fish Lip in Brown Sauce坛子肉 Braised Pork in Crock酱爆肉丁Saute Pork with Soy Bean Sauce冬菇烧蹄筋Braised Pork Tendon with MushroomⅡ.Sichuan Cuisine四川菜系Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world.Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques.四川菜系，是世界上最闻名的中国菜系之一.四川菜系以其喷鼻辣而出名，滋味多变，侧重使用红辣椒，搭配使用青椒和prickly ash，发生出经典的刺激的滋味.此外，大蒜，姜和豆豉也被利用于烹饪过程中.野菜和野禽常被选用为原料，油炸，无油炸，腌制和文火炖煮是基本的烹饪技术. If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck）Hotpot half spicy and half clear.如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜.红绿辣椒被用在很多菜肴中，带来特此外辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉.然而，多数青椒是在18世纪从美国传入中国的，是以你该当为四川菜的精妙而感谢全球贸易.四川火锅或许是世界上最出名的火锅，特别是半辣半清的鸳鸯火锅.宫保鸡球Kung Pao Chicken四川牛肉Szechuan Beef麻婆豆腐Bean Sauce Tofu四川虾Szechuan Prawns鱼喷鼻茄子Braised Egg plant Ⅲ.Guangdong Cuisine广东菜系Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.广东菜源自于中国最南部的省份广东省.大多数华侨来自广东，是以广东菜或许是国外最广泛的中国地方菜系.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.广东人热衷于测验考试用各种分歧的肉类和蔬菜.使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类本身的风味.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are morecommonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.广东菜系，滋味清，淡，脆，鲜，为东方人所熟知，经常使用猛禽飞禽来烹饪出有创意的菜肴.它的基础烹饪方法包含烤，炒，煸，深炸，烤，炖和蒸.其中蒸和炒最经常使用于保管天然风味.广东厨师也重视于菜肴的艺术感.Braised crispy chicken 炸子鸡)Black 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 coloringPork rind curry (咖哩猪皮) Dace fish balls (鲮鱼球)Steamed fish intestines (蒸鱼肠) Shark fin soup (鱼翅羹)Salted preserved fish (蒸咸鱼) Steamed fish (清蒸鱼)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)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)Ⅳ.Fujian Cuisine福建菜系Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choiceseafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".福建菜系由福州菜，泉州菜，厦门菜构成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和喷鼻的滋味而出名.最特此外是它的“卤味”.白切海螺Boiled Whelk Meat Slices 银耳羹White Fungus Thick soup红烧大鲍翅Fried Ormer Fin in Brown SauceⅤ.Jiangsu Cuisine江苏菜系Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.江苏菜，又叫淮阳菜，流行于在淮阳湖下贱.以水产作为次要原料，重视原料的美味.其雕刻技术十分名贵，其中瓜雕特别闻名.烹饪技术包含炖，烤，焙，煨等.淮阳菜的特色是淡，鲜，甜，雅.江苏菜系以其精选的原料，精细的筹办，不辣不温的口感而出名.由于江苏气候变更很大，江苏菜系在一年当中也有变更.滋味强而不重，淡而不温.松鼠桂鱼：Sweet and Sour Mandarin Fish三套鸭：Three-nested Duck清炖蟹粉狮子头：pork balls霸王别姬：Farewell to My ConcubineⅥ.Zhejiang Cuisine浙江菜系Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.浙江菜系由杭州菜，宁波菜，绍兴菜，构成，不清淡，以其菜肴的鲜，柔，滑，喷鼻而出名.杭州菜是这三者中最出名的一个.冰糖甲鱼：Steamed Turtle in Crystal Sugar Soup宁氏鳝丝：eel silkⅧ.Hunan cuis ine 湖南菜系Hunan cuisine consists of local Cuisines of Xiangjiang Region, DongtingLake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.湖南菜系由湘江地区，洞亭湖和湘西的地方菜肴构成.它以其极辣的滋味为特色.红辣椒，青辣椒和青葱在这一菜系中的必备品.组庵鱼翅：Zuyan Shark's Fin冰糖湘莲：Sugar Candy Lotus东安子鸡：Dong Zi An ChickenⅨ.Anhui Cuisine安徽菜系Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain安徽厨师重视于烹饪的温度，擅长煨炖.通常会加入火腿和方糖来改善菜肴的滋味.清炖马蹄鳖：Stewed Turtle蜜汁红芋Red Tato in Honey 李鸿章杂烩Li Hongzhang Assorted Dish符离集烧鸡Fuliji Braised Chicken。
中国四大菜系英文介绍
HUAIYANG CUISINE (HUÁ IYÁ NG CÀ I淮扬菜)
• 1000 years ago, catering industry highly developed.
• Geographically, between south and nort h, combining various cooking styles.
Cutting of the material is the key factor for a good dish
Pork, fresh water fish, and other aquatic creatures serve as the me at base to most dishes
Famous dishes
sichuancuisinesichuancuisinechunmapotofu麻婆豆腐boiledfishpickledcabbagchili酸菜鱼2017921?chickencubespeanuts宫保鸡丁?fishflavoredshreddedpork鱼香肉丝?pockmarkedbeancurd婆豆腐famousdishes2017921longagoguangdonghasbeenarthestendallsupportfromcantonesepeopleatewhatcouldfindlocally
Famous dishes
•Chicken cubes with pean uts 宫保鸡丁 •Fish-Flavored Shredded Pork 鱼香肉丝 •Pockmarked bean curd 麻 婆豆腐
2019/12/20
CANTONESE CUISINE (YUÈ CÀ I 粤菜)
介绍粤菜系英文作文
介绍粤菜系英文作文Yue cuisine, also known as Cantonese cuisine, is one of the eight traditional Chinese cuisines. It originates from the Guangdong province in southern China and is known for its fresh ingredients, delicate flavors, and innovative cooking techniques.Yue cuisine is famous for its seafood dishes, such as steamed fish, scallops with garlic, and shrimp dumplings. The use of fresh, live seafood is a hallmark of this cuisine, and it is often prepared simply to let the natural flavors shine through.In addition to seafood, Yue cuisine also features a wide variety of meat dishes, including roast duck, barbecued pork, and sweet and sour pork. These dishes often showcase the skillful use of sauces and seasonings to create a perfect balance of flavors.One of the most popular cooking techniques in Yuecuisine is stir-frying, which allows for the quick cooking of ingredients while retaining their natural textures and flavors. This technique is used to prepare a wide range of dishes, from simple vegetable stir-fries to more complex meat and seafood dishes.Another characteristic of Yue cuisine is the emphasis on fresh, seasonal ingredients. Chefs in Guangdong are known for their ability to highlight the natural flavors of ingredients, and many dishes are prepared with minimal seasoning to allow the true taste of the food to shine through.Yue cuisine is also known for its wide variety of dim sum, which are small, bite-sized dishes often served in bamboo steamers. Dim sum can include a range of dumplings, buns, and pastries, and is often enjoyed as a leisurely meal with family and friends.Overall, Yue cuisine is a diverse and flavorful style of cooking that emphasizes fresh ingredients, delicate flavors, and skillful preparation techniques. Whetheryou're enjoying a simple stir-fry or an elaborate seafood feast, the flavors and textures of Yue cuisine are sure to delight the palate.。
广东粤菜介绍英文作文
广东粤菜介绍英文作文Guangdong cuisine, also known as Cantonese cuisine, is one of the most popular regional cuisines in China. It is known for its delicate flavors, fresh ingredients, and exquisite cooking techniques. Here is an introduction to some of the most famous dishes in Guangdong cuisine.1. Dim Sum: Dim sum is a type of Cantonese cuisine that is often served in small portions. Some of the most popular dim sum dishes include steamed dumplings, siu mai, and shrimp dumplings.2. Roast Goose: Roast goose is a classic Cantonese dish that is known for its crispy skin and succulent meat. It is often served with a sweet and savory sauce and is a must-try dish when visiting Guangdong.3. Wonton Noodles: Wonton noodles are a popular Cantonese dish that is made with thin egg noodles and filled with pork and shrimp. It is often served in a flavorful broth and topped with green onions and cilantro.4. Clay Pot Rice: Clay pot rice is a traditional Cantonese dish that is made by cooking rice and meat together in a clay pot. The result is a delicious and fragrant dish that is often served with soy sauce and green onions.5. Steamed Fish: Steamed fish is a healthy and delicious Cantonese dish that is often served with ginger and scallions. The fish is steamed to perfection and is known for its delicate and fresh flavor.Overall, Guangdong cuisine is a must-try for anyone visiting China. With its fresh ingredients, exquisite cooking techniques, and delicate flavors, it is sure to leave a lasting impression on your taste buds.。
英文介绍粤菜PPT课件
青，物产富饶。故广东
的饮食，一向得天独厚
2021/3/7
。
CHENLI
4
--Main ingredients
The Cantonese will eat anything
that swims, except the submarine.
Everything that flies, except the plane , and everything that has legs, except the table.
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CHENLI
18
affluence
• 美国有中国餐馆近 万家;英国有5千多 家;法国、荷兰各有 两三千家;日本不下 数千家。其中，粤 籍华人经营的粤菜 馆占6O%以上，有 的干脆打出“食在 广州”的招牌，以 示粤式菜肴点心的 正宗
2021/3/7
CHENLI
19
THANK YOU
2021/3/7
CHENLI
5
Cooking skills
• Cantonese has extensively absorbed cooking skills essence.Be good at imitation and innovation
---粤菜博采众长，烹饪技巧擅长模仿和创新
• With its own climate characteristics and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics.
--中国著名四大菜系之一
• Guangzhou, a Food paradise
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Main ingredients
深广及溪峒人，不问鸟兽蛇虫，无不食之。
其闻异味，有好有丑,山有鳖名，竹有鼠名，鸧鹤之足， 腊而煮之，鲟鱼之唇，活而食之，谓之鱼魂，此其至珍者 也。至于遇蛇必捕，不问短长；遇鼠必执，不别小大；蝙 蝠之可恶；蛤蚧之可畏；蝗虫之微生；悉取而燎食之。蜂 房之毒，麻虫之秽，悉炒而食之。蝗虫之卵，天蟒之翼， 悉鲊而食之。此与甘带嗜荐何异哉！
Yum Cha(饮早茶)
Dim sum
Crystal shrimp dumpling
水晶虾饺
Shrimp dumpling is a traditional dessert Guangdong restaurant. The Cantonese have breakfast, will eat shrimp dumplings. Excellent shrimp dumplings, white skin just like snow , thin as paper, translucent, filling looming, eat up slippery fresh, delicious and enticing. ——水晶虾饺，是广东茶楼的传统美点。广东
CANTONESE CUISINE
WELCOME TO GUANGDONG
Brief introduction
One of the eight great traditions of Chinese cuisine 中国著名八大菜系之一
Guangzhou is the paradise of dainty food. 食在广州
Due to the Ming and Qing thriving economies, the Cantonese had a great promotion 由于明清繁荣的经济，粤菜得到了很大的推广。
Guangdong has an advantage in diet fห้องสมุดไป่ตู้r it’s
subtropical(亚热带的) climate and long coast
Use a wide variety of ingredients, offering food of all tastes, shapes and colors ,good at changing. 广泛运用各种原料，赐予食物的味道、形状、颜 色以广泛的变化性。
Origin and history
sauce、rice wine、cornstarch（玉米淀粉 ）、vinegar、 scallion（青葱 ） oil、and sesame oil （麻油） ； Ginger（姜）、peppers、spices（香味料）、white pepper （白胡椒 ）、anise（大茴香） used with caution； Xo sauce、fish sauce、sand tea sauce、ginger wine sauce.
摘自-南宋周去非之《岭外代答》
Cooking skill
The Cantonese has more than 20 cooking methods, and is good at stir-fry ,fry , bake, braise, stew and so on. ——粤菜有超过20多种的烹饪方法，尤其擅长炒、煎、焖、 蒸、炖、等…
Flavor features
• 五滋：酸、甜、苦、辣、咸 • 六味：清、鲜、嫩、爽、滑、香
Attach great importance to mouth feel ——菜肴注重良好的口感
Be famous for the taste of light、fresh、crispy、tender、 smooth which stand for south china’s character. ——讲究清、鲜、爽、嫩、滑，体现浓厚的岭南特色。
Accurate dosage（剂量 ） of ingredients ——用量精而细
Emphasize the decorating and the color ——注重颜色，装饰美而艳。
The condiment（调味品 ）
Main ingredients: spring onion、sugar salt、soy（大豆）
钙等营养物质，.具有维持钾钠平衡;消除水 肿，提高免疫力，缓冲贫血，有利于生长发 育。
line which provide abundant ingredients.
——广东地处亚热带，濒临南海，雨量充沛，四季 常青，物产丰富。故广东的饮食，一向得天独厚。
Main ingredients
The Cantonese will eat everything that swims. Everything that files, and everything that has legs.
The Cantonese originated in Han dynasty 粤菜起源于汉
Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port. 由于广州是当时的一个贸易港口，粤菜的烹饪技 艺在宋朝和唐朝成熟。
人饮茶，少不了来一笼虾饺。上乘的虾饺， 皮白如雪，薄如纸，半透明，内馅隐约可见， 吃起来爽滑清鲜，美味诱人。
Dim sum
Ox tripe
牛百叶
Ox tripe, namely the stomach. It contains protein, fat, calcium and other nutrients, potassium and sodium balance. With the maintenance; the elimination of edema, improve immunity, buffer anemia, is conducive to growth and development. ——牛百叶，即牛的胃。它含有蛋白质、脂肪、