經(jīng)典粵菜英文版(存儲版)
【正文】 aste of light 、fresh、 crispy、 smooth which stand for south china s character 講究 清、鮮、爽、嫩、滑，體現(xiàn) 濃 厚 的嶺南 特色 五滋：酸、甜、苦、辣、咸； 六味：清、鮮、嫩、爽、滑、香 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。故廣東的飲食，一向得天獨厚。 Origin and development History 歷史因素 ? Guangdong has an advantage in diet for its subtropical climate and long coast line which provide abundant ingredients. 廣東 地處亞熱帶，瀕臨南海，雨量 充沛四季 常青，物產(chǎn)富饒。 Cooking skills Main ingredients ： Spring onion, 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 The condiment The con
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