經(jīng)典粵菜英文版(更新版)
【正文】 獨特，味香濃郁，皮爽肉滑，色澤微黃，皮脆肉嫩，骨肉鮮香，風(fēng)味誘人花雕雞「特點」制法獨特，色如琥珀，鮮美可口，聞名遐邇。 Cooking skills ? The cuisine has more than 20 cooking methods , and is good at StirFry, fry, bake, braise, stew, etc 粵菜有超過 20多種的烹飪技法，尤 擅長尤以炒、煎、燜、炸、煲、燉、扣 ? Accurate dosage of ingredients 用量精而細(xì) Emphasize the Decorating and the color 注重顏色，裝飾美而艷。 ? Due to the Ming and Qing thriving economies ， the Cantonese had a great promotion 由于明清繁榮的經(jīng)濟，粵菜得到了很大的推廣。 Origin and development Geography 地理優(yōu)勢 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. ? 其聞異味，有好有丑，山有鱉名蟄，竹有鼠名鼠留，倉鳥鸛之足，獲而者之，鱘魚之唇，活而臠之，謂之魚魂，此其珍者也。 粵菜注重質(zhì)和味，口味比較清淡，力求清中求鮮、淡中求美。法國、荷蘭各有兩三千家 。 熬糖時一定不能放水！ 祝你成功 ~ Thank you
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