急求一篇广东菜的英文简介大约300词左右吧,最好是自己写的或者翻译的,在今天（24号）急需,

急求一篇广东菜的英文简介大约300词左右吧,最好是自己写的或者翻译的,在今天（24号）急需,
急求一篇广东菜的英文简介
大约300词左右吧,最好是自己写的或者翻译的,在今天（24号）急需,

急求一篇广东菜的英文简介大约300词左右吧,最好是自己写的或者翻译的,在今天（24号）急需,
Cantonese Cuisine
The most familiar Chinese dishes originated from the Cantonese cuisine.As most residents originate from the Guangdong province where Guangzhou (Canton) is located,Hong Kong is the world capital for this style of cooking.The Cantonese people are very finicky when it comes to the freshness of their food.Even the amount of time taken for a live,swimming fish to be placed on a plate is kept to a minimum.
Cantonese cooking is somewhat lighter than most regional Chinese cuisine.Preparation methods usually involve stir-frying in shallow water or oil in a wok.As cooking time is short,the flavors and nutrition of the food is preserved.Vegetable and fish dishes are often steamed without the use of too much oil.Sauces made from ingredients like ginger,garlic,onion,vinegar,and sugar are complemented to enhance flavors.
Cantonese menus are long and can often confuse the diner in making a decision.There are a wide variety of dishes made from meats,poultry,fish,seafood,and vegetables for your pick.Chicken is a celebrity food among Cantonese eaters.A single chicken can be used to prepare several dishes.Chicken blood is cooked and solidified for soup,and its liver is used in a wonderful delicacy called Golden Coin Chicken.The livers are skewered between pieces of pork fat and red-roasted until the fat becomes crispy,and the liver soft and succulent.This specialty is then eaten with wafers or orange-flavored bread.
Seafood is the next best delicacy in Hong Kong.Some of the popular dishes include fresh-steamed fish with ginger and onion topped with a dash of soy sauce and sesame oil,prawns and crabs cooked or steamed in black-bean sauce,and shark's fin soup.Cantonese barbecuing methods are unsurpassed.When in Hong Kong,do not miss the barbecued goose,duck,or slices of pork with a golden and honeyed skin served on a bed of anise-flavored preserved beans.Also,experience the taste of double-boiled soup with duck,mushroom,and tangerine peel.
There are specialty foods that are only served during particular seasons.In winter,a traditional winter dish would be cooked snake.Dog meat is also a winter dish but it is illegal in Hong Kong.Only China continues to serve dog meat in winter and tours to the region specifically to eat dog meat are available.'Monk Jumping Over the Wall' is the name for a dish made from a blend of abalone,chicken,ham,mushroom,and herbs that are so irresistible that monks are said to break their vows of vegetarianism if its fragrance is within smelling distance.Another tempting dish is the casserole of chicken and Chinese smoked pork sausage that are served steamed on a bed of rice.Autumn also has its share of dishes,which can be ordered at restaurants.Examples of autumn dishes include rice birds and paddy chicken or frogs cooked in a crunchy batter mixed with crushed almonds and served with sweet-and-sour sauce.
Dim sum is,without a doubt,a trademark food in Cantonese cuisine.It is usually consumed in the mornings and afternoons.Dim sum is a delectable palate of little snacks,which come in wicker baskets that are placed on trolleys,and pushed around by waiters or waitresses.Diners have the opportunity to choose the baskets of their choice from the trolley when it reaches the table.However,more restaurants are beginning to provide dim sum order forms for diners to tick the required items,rather than congesting the restaurants with trolleys.The most popular dim sum items are:'ha gau' (shrimp dumpling),'siu mai' (prawn and pork dumpling),'pai gwat' (steamed spareribs),'chun guen' (spring rolls),'cha siu pau' (steamed barbecued pork buns),and 'cheung fun' (steamed rice flour rolls with barbecue pork,beef,or shrimp).
Cantonese Cuisine

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 cu...

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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.

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Cantonese Cuisine
For many of us, our first introduction to Chinese food came through dining at a restaurant featuring Cantonese cuisine. It's hardly surprising that Cantonese cooking was the firs...

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Cantonese Cuisine
For many of us, our first introduction to Chinese food came through dining at a restaurant featuring Cantonese cuisine. It's hardly surprising that Cantonese cooking was the first Chinese regional cuisine to take hold in the United States. After all, the original Chinese immigrants were mainly Cantonese coming to work on the railroads in the 1800's.
When it comes to ingredients, Cantonese cooks are fortunate to live in an area with abundant rainfall and a tropical climate. The province of Guangdong is a major agricultural area, while Guangzhou city, known in the west as Canton, is a major Chinese seaport located on the Pearl River. Lush rice paddies abound throughout the Pearl River Delta. There are also several pig and poultry farms throughout the area.
However, the Cantonese are also very inventive, and happy to incorporate non-native ingredients in their cooking. Coconut milk, rice noodles and curry powder, staples of Thai and Indian cuisine, show up in several Cantonese dishes.
The popular regional dishes are as follows. Beef with Oyster Sauce is a typical Cantonese dish, as are Fried Rice and Steamed Chicken. Steamed sea bass, stir-fried garoupa, and Lobster Cantonese are all well-known Cantonese dishes. Shark's fin soup is a local delicacy. Curry chicken, made by simmering chicken, curry powder and vegetables in coconut milk, shows the influence of Southeast Asian cuisine on Chinese cooking. Vegetable dishes reflect the wide variety and seasonality of what is available.
In conclusion, along with freshness and quality, artistic presentation of the food and garnishing are also very important in Cantonese cuisine.

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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-frie...

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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 noodles
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 coloring
Braised 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 way
bear"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

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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 crisp...

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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 noodles
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 coloring
Braised 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 way
bear"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

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