Chinese language study HK- Chinese cuisine is introduced -Guangdong Cuisine

Mandarin Lesson

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.
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. 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.
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 more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.

廣東菜系

廣東菜源自於中國最南部的省份廣東省。大多數華僑來自廣東,因此廣東菜也許是國外最廣泛的中國地方菜系。

廣東人熱衷於嘗試用各種不同的肉類和蔬菜。事實上,中國北方人常說,廣東人吃天上飛的,除了飛機;地上爬的,除了火車;水里遊的,除了船兒。這一陳述很不屬實,但是廣東菜是各類豐富的中國菜系之一。使用很多來自世界其他地方的蔬菜,不大使用辣椒,而是帶出蔬菜和肉類自身的風味。

廣東菜系,味道清,淡,脆,鮮,為西方人所熟知,常用猛禽走獸來烹飪出有創意的菜餚。它的基礎烹飪方法包括烤,炒,煸,深炸,烤,燉和蒸。其中蒸和炒最常用於保存天然風味。廣東廚師也注重於菜餚的藝術感。


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