Guangzhou

Guangzhou's food culture unique, more famous. Guangzhou's food culture has three major characteristics:

At present the city as many as tens of thousands of catering enterprises, most of which are operating "three tea two meals a supper" (ie, morning tea, afternoon tea, evening tea and lunch, dinner, hours), almost without interruption throughout the day.
 
Style special color diversity. In addition to Cantonese cuisine, with the reform and opening up, food and beverage companies around the world have come to set up branches in Guangzhou, including Japanese, Korean, Vietnamese, Thai, Indian, Italian dishes, although the quality is uneven.

Diet has a special place in people's lives in Guangzhou. Also held annually in Guangzhou "Food Festival" to promote the development of the catering industry.

Local specialties are more famous Pan Tong five agricultural show (lotus root, water chestnuts, water chestnuts, wild rice shoots, arrowhead), as well as litchi, longan, papaya, pineapple,

led by four Lingnan good fruit and other tropical fruits.

Guangzhou dishes, aka Guangfu dish, is an important component of China's eight major cuisines of Cantonese cuisine. In addition to the pork, beef, fish and chicken, but also snakes, fox, dogs, cats, monkeys, rats, snails, insects, worms, osmanthus cicadas, Dytiscidae, centipedes, voles, chicken feet, duck tongue, bullwhip and cattle miscellaneous. There are five snakes Spoon famous dishes, roast suckling pig and dragon phoenix, melon cup, old fire soup. Although there are countless Cantonese cooking methods, but steamed, fried, fried is the most popular restaurant cooking methods, because in this way a short time-consuming, in line with the flavor of cooking philosophy.

A Cantonese specialties is that it takes very little spice. Most of Cantonese cuisine using only ginger, onion, sugar, salt, soy sauce, rice wine, starch and oil will be enough. Only when cooking offal will get a bit of a class of spices such as garlic. Cantonese cuisine occasionally uses allspice and white pepper, but typically only used rarely. Accustomed to the other dishes people sometimes think Cantonese dishes taste very bland. In order to preserve the authentic Cantonese cuisine, generally done quite as light, the way it likes to cook steamed, with a little salty, sour, spicy.

Cantonese is little spicy dishes. Spicy foods are usually in Sichuan, Thailand, the climate is very hot, cold water, perishable food endemic. Guangzhou has a very rich agricultural and aquatic resources, a large supply of fresh food and mild weather, so cooking Cantonese cuisine emphasizes the natural flavor instead of drowning.

To enhance the flavor of food, Cantonese cuisine using pigs, beef usually comes from pigs and cattle slaughtered the same day. Poultry is often only a few hours before slaughter, and the fish will also be placed in the tank, and other customers to choose before cooking. Sometimes the waiters Cantonese cuisine restaurants crazy fish will get more guests at the table, in order to prove the food before cooking or alive.

Guangdong, close to the sea, fresh live seafood is cooked Cantonese specialty. In Cantonese, the spice is used to cover over the stale taste. Fresh seafood is odorless, so the best cooking method is steamed. With steamed fish, for example, just add a small amount of soy sauce, ginger and onions, bring out the sweetness of fresh seafood can be a natural. Most restaurants would like to use garlic and spices to get rid of their stale seafood inventory. So there is a simple Cantonese food rule: inversely proportional to the freshness of spices and food.

 

 

 

 

guǎng zhōu de yǐn shí wén huà dú jù tè sè , jiào wèi wén míng 。 guǎng zhōu de yǐn shí wén huà zhǔ yào yǒu sān dà tè sè :
廣 州 的 飲 食 文 化 獨 具 特 色 ,較 為 聞 名 。廣 州 的 飲 食 文 化 主 要 有 三 大 特 色:

mù qián quán shì yǐn shí qǐ yè duō dá shù wàn jiā , qí zhōng jué dà duō shù dōu jīng yíng 「 sān chá liǎng fàn yí yè xiāo 」 ( jí zǎo chá 、 xià wǔ chá 、 yè chá , hé wǔ fàn 、 wǎn fàn 、 xiāo yè ) , quán tiān gōng yìng jī hū méi yǒu zhōng duàn 。
目 前 全 市 飲 食 企 業 多 達 數 萬 家 , 其 中 絕 大 多 數 都 經 營 「 三 茶 兩 飯 一 夜 宵 」 ( 即 早 茶 、 下 午 茶 、 夜 茶 , 和 午 飯 、 晚 飯 、 宵 夜 ) , 全 天 供 應 幾 乎 沒 有 中 斷 。

fēng gé tè sè duō yàng 。 chú yuè cài wài , suí zhe gǎi gé kāi fàng , shì jiè gè dì de cān yǐn qǐ yè fēn fēn lái dào guǎng zhōu shè fēn diàn , bāo kuò rì běn cài 、 hán guó cài 、 yuè nán cài 、 tài guó cài 、 yìn dù cài 、 yì dà lì cài děng , jǐn guǎn zhì sù cēn cī bù qí 。
風 格 特 色 多 樣 。 除 粵 菜 外 , 隨 着 改 革 開 放 , 世 界 各 地 的 餐 飲 企 業 紛 紛 來 到 廣 州 設 分 店 , 包 括 日 本 菜 、 韓 國 菜 、 越 南 菜 、 泰 國 菜 、 印 度 菜 、 意 大 利 菜 等 , 儘 管 質 素 參 差 不 齊 。

yǐn shí zài guǎng zhōu rén de shēng huó zhōng jù yǒu tè shū de dì wèi 。 guǎng zhōu měi nián hái jǔ xíng 「 měi shí jié 」 , cù jìn yǐn shí yè de fā zhǎn 。
飲 食 在 廣 州 人 的 生 活 中 具 有 特 殊 的 地 位 。 廣 州 每 年 還 舉 行 「 美 食 節 」 , 促 進 飲 食 業 的 發 展 。

dāng dì jiào wèi zhù míng de nóng yè tè chǎn yǒu pàn táng wǔ xiù ( lián ǒu 、 mǎ tí 、 líng jiǎo 、 jiāo sǔn 、 cí gū ) , yǐ jí yǐ lì zhī 、 lóng yǎn 、 mù guā 、 bō luó wèi shǒu de sì dà lǐng nán jiā guǒ děng gè lèi rè dài shuǐ guǒ 。
當 地 較 為 著 名 的 農 業 特 產 有 泮 塘 五 秀 ( 蓮 藕 、 馬 蹄 、 菱 角 、 茭 筍 、 茨 菇 ) , 以 及 以 荔 枝 、 龍 眼 、 木 瓜 、 菠 蘿 為 首 的 四 大 嶺 南 佳 果 等 各 類 熱 帶 水 果。

广州菜,又名广府菜,是粤菜中国的八大菜系的重要组成部分。除了猪肉,牛肉,鱼,鸡,还蛇,狐狸,狗,猫,猴子,老鼠,蜗牛,昆虫,蠕虫,桂花蝉,龙虱,蜈蚣,田鼠,鸡爪,鸭舌,牛鞭和牛杂项。有五种蛇勺名菜,烤乳猪和凤龙,冬瓜盅,老火汤。虽然有无数的粤菜??烹调方法,但是蒸,煎,炒的是最流行的餐厅烹调方式,因为这种方式很短的时间消耗,在烹饪哲学的味道一致。

一个广东的特色是,它需要很少的香料。大部分只用姜,葱,糖,盐,酱油,黄酒,淀粉和油的粤菜也就足够了。只有当烹调内脏会得到一点一类的香料,如大蒜。粤菜偶尔使用五香粉,白胡椒,但通常只有很少使用。习惯了其他菜的人有时会觉得粤菜味道很清淡。为了保持正宗的粤菜,一般做得比较轻,它喜欢做饭蒸的方式,一点点咸,酸,辣。

广东话是有点辣的菜。辛辣食物通常是在四川,泰国,气候非常炎热,冷水,易腐食品流行。广州有着非常丰富的农产品和水产品资源,大量供应新鲜的食物和温和的气候,所以烹调粤菜强调天然风味,而不是溺水。

为了提高食品的风味,粤菜利用猪,牛肉通常来自猪和牛屠宰同一天。家禽出栏往往只有几个小时前,鱼儿也将被放置在水箱内,和其他客户烹调前选择。有时候服务员粤菜餐厅疯狂的鱼会得到更多的客人在餐桌上,为了做饭或之前活着,证明食物。

广东,靠近大海,鲜活的海鲜烹制粤菜特色。粤语,香料是用于支付在陈旧的味道。新鲜的海鲜是无味的,所以最好的烹饪方法是蒸。用清蒸鱼,例如,只需添加少量的酱油,姜,葱,带出新鲜的海鲜的甜味可以是自然的。大多数餐馆想用大蒜和香料,以摆脱其陈旧的海鲜库存。因此,有一个简单的粤菜规则:成反比的香料和食品的新鲜度。