【管理资料】英文经典粤菜介绍汇编
粤菜英文介绍yue cuisine
Mushrooms and shanghai green 香菇上海青
The hometown lawei three steam 家乡腊味三蒸
Pan-fried shrimp balls 香煎虾球
Broth dip mandarin fish 高汤浸桂鱼
Pickle kidney 泡椒腰花
• Cantonese has a wide selection of materials ( fish, seafood, birds and domestic animals.) and famous for their fresh materials and light taste.
Some famous and delicious dishes
Crispy suckling pig 脆皮烤乳猪
Illustrating 龙虎斗
Protect the country dish护国菜 (另有在上 海世博会的译名为king spinach soup,国王菠菜 羹)
The Hawaii papaya stew bird’s nest 夏威夷木瓜炖燕窝 Salt and pepper ribs 椒盐排骨
Guangzhou Wenchang chicken
广州文昌鸡
Cantonese has extensively absorbed cooking skills essence. Be good at imitation and innovation.（擅于模仿创新）
Dinghu on prime 鼎湖上素 It’s a famous vegetarian dish.
The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the plane , and everything that has legs, except the table.
经典粤菜英文版
--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.
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. --粤菜根据广东一带的气候、风俗，形成了
--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
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。 由来~
Special Cuisine
• 广州文昌鸡 . 以海南岛文昌 鸡为主料，配以 火腿、鸡肝、郊 菜，经煮、蒸、 炒而成。此菜造 型美观，芡汁明 亮。
一个完整的系统和独特的烹饪技巧。
Cooking skills
广东美食英文介绍
有趣的广东菜译名
佛跳墙：The Mad Monk(发疯的和尚) 状元及第粥：Being Boss(做老板)
Being Boss of practice
Material: meat, rice, onion, salt, water and so on. Practice: 1. Put the meat and rice to wash. 2.Put the meat into the water,then Boiling water,and add green onion, after an hour and dry 3.Add rice with small fire, before out of the pot,you can add spices what you like...
T y p i c a l
C u i s i n e
Snack
滑鸡丝粉卷： Chicken Rice Roll 奶黄马拉卷： Steamed Egg Cream Roll 爽滑白糖糕： Steamed Rice Cake 鼓汁蒸肉排： Steamed Spareribs
广东点心英文
点心：Dim Sum 大点：Special 中点：Medium 小点：Standard 特点：Best
cantonese cuisine
Qingcheng Union 组员：（肖奇男.叶尚飞.李圳杭.苟光陶. 赵程锐.余啸天.陈江.游钦威）
The most familiar Chinese dishes originated from the Cantonese cuisine. Cantonese cuisine focus on quality and taste, and taste is leties of Chinese cuisine, Cantonese is well-know both inside and outside China. Its prominence outside China is due to the great numbers of early emigrants from Guangdong.
粤菜英文介绍 马海晶 任卉
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。
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.。
粤菜特色介绍英文作文
粤菜特色介绍英文作文英文：As a native Cantonese, I am proud to introduce the unique features of Cantonese cuisine. Cantonese cuisine is one of the Eight Culinary Traditions of China, known for its fresh ingredients, light seasoning, and exquisite cooking techniques.One of the most famous dishes in Cantonese cuisine is dim sum, which is a variety of small dishes served in bamboo steamers. Some of the most popular dim sum dishes include har gow (shrimp dumplings), siu mai (pork dumplings), and char siu bao (barbecue pork buns). Dim sum is usually served during breakfast or brunch and is often accompanied by tea.Another Cantonese specialty is roasted meats, such as roasted duck, roasted pork, and char siu (barbecue pork). These meats are marinated with a blend of spices and thenroasted until they are crispy on the outside and tender on the inside. They are usually served with rice or noodles.Cantonese cuisine also features a variety of seafood dishes, such as steamed fish, stir-fried clams, and braised abalone. Fresh seafood is a staple in Cantonese cuisine, and it is often prepared simply to highlight the natural flavors of the ingredients.In addition to these dishes, Cantonese cuisine also includes a variety of soups, stir-fries, and desserts. One of my personal favorites is egg tarts, which are small pastries filled with a sweet egg custard.中文：作为一个本地的广东人，我很自豪地介绍广东菜的独特特色。
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.
2021/3/7
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
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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
英文介绍粤菜PPT
---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 烹调技艺在宋朝和唐朝成熟。
Feature
Cantonese cuisine features light and fresh with a clear and fragrant smell. light foods are served in summer and autumn, and strong foods in winter and spring。
--中国著名四大菜系之一
• Guangzhou, a Food paradise
--食在广州
• Use a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing
-- History 历史因素
--粤菜有超过20多种的烹饪技法，尤 擅长尤 以炒、煎、焖、炸、煲、炖、扣
• Accurate dosage of ingredients
--用量精而细
Emphasize the Decorating and the color --注重颜色，装饰美而艳。
Cooking skills
The condiment
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
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Brief Introduction
Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. Cantonese cuisine features light and fresh with a clear and fragrant smell, light foods are served in summer and autumn, and strong foods in winter and spring. With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food.
The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect...
Condiment
spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil
sauce
English
Oyster sauce Sweet and sour sauce
Black bean paste Shrimp paste Soy sauce XO sauce
Chinese
蚝油 糖醋酱 蒜蓉豆豉酱
虾酱 酱油 XO酱
Boቤተ መጻሕፍቲ ባይዱled white chicken
Boiled white chicken is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside.
Three main branches
•Guangzhou Cuisine 广府菜
(Most influential and popular)
•Chaozhou Cuisine 潮州菜
(Close to Minnan cuisine ,extremely popular in the west)
•Dongjiang Cuisine 东江菜/客家菜
Roasted crispy suckling pig
Crispy suckling pig is the most famous speciality of Cantonese food . It’s crispy skin with bright red color. The meat is fresh, tender an d delicious, it's good for ever yone. When you have this dish, if you dip some sweet soy bean paste, it will taste better
(Hakka culture)
Main ingredients
Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table.
The highest Lake Vegetable
The highest Lake Vegetable is one of its vegetarian recipes, cooking skill is steamed vegetable, taste of fragrance .The highest Lake Vegetable is containing a variety of vitamins and minerals, the dish is fresh and smooth, is the top grade of vegetable.
It is served with a condiment called jīang cōng (姜葱), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.
The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chicken's skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish.