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ClassicCantonesecuisine inEnglish•Introduction toCantonesecuisine目•Classic Cantonese cuisinepreparation录•Cantonese culineculture andinheritance•Cantonese culinecookingtechniques andinsights01Introduction toCantonese cuisineOrigin andHistoryCantonese culineoriginated inthe Cantoneseregion,which islocated inthe southof ChinaIthas ahistory ofmore than2000years and is consideredas one of theEight GreatCuisinein ChinaTheCantonese peoplehave a long historyof fishing,which hasled to the introductionofforeign ingredientsand cooking techniques,enriching CantonesecuisineCooking styleand characteristicsCantonesecooking emphasizes the freshness,tenderness,and taste of theingredientsIt emphasizestheuse oflight seasoning and naturalflames,payingattention tothe harmonybetween theflames of the ingredientsThecooking techniquesused inCantonesecuisineare diverse,includingsteaming,boiling,stepping,casting,grinding,and deep fryingClassic Cantonesecuisine typesDimSum RoastMeat StirFryA varietyof smalldishes thatare Astyle ofcooking thatinvolves Astyle ofcooking thatinvolvespreserved forbreakfast orbreak throwingmeals overchar coalor quicklystirring and flippingThey areusually steamedor friedin anoven Themeat isusually ingredientsin awok overhighand comewith differentfillings seasonedwith amarinade madeheat It is one of the mostlike meat,seafood,or vegetablesof soy sauce,sugar,and otherrepresentative stylesof Cantonesespicescooking02Classic CantonesecuisinepreparationWhite cutchickenIntroduction ProductionFeaturesmethodWhite cutchicken isoneof the Selecttender chicken,marinate Smoothskin andtender meat,most classiccold dishesin withginger,scallions,garlic salt,delicious taste,light andGuangdongcuisine.Itisfamous blanchin hotwater untilfully refreshing,making ita greatforits freshand smoothtaste.cooked,then soakin icewater tosummer heatrelief.cool,and finallycut into piecesand serveon aplate.Be chowfun要点一要点二要点三Introduction ProductionFeaturesmethodBeef stirfried ricenoodles areBoil theriver noodles and putRich intaste,with theoneof thetraditional famousthem incold water.Then stir fry smoothnessof rivernoodles,thedishes inGuangdong,mainly thebeef and vegetables untildeliciousness ofbeef,and themadefrom ricenoodles,beef,cooked.Finally,add theriver refreshingtaste ofvegetables,thevegetables,and otheringredients.noodlesandseasoningandstir tasteis fragrantand delicious.fry evenly.Pineapple GollumPorkIntroductionPineapple GuluRou is a classicGuangdong dish,mainly madefrom pork,pineapple,green andredpeppers,and otheringredients.Production methodCutthe porkintopieces,marinate withsalt,cooking wine,and cornstarch,deepfryuntil goldenandcrispy,and thenstirfrywith pineapple,green andred peppers,etc.FeaturesThe tasteis moderatein acidityand sweetness,and themeat isfresh,tender,and juicy.Thesour andsweet tasteof pineappleis perfectlymatched withthe refreshingtasteofgreen andredpeppers.03Cantonese culinecultureandinheritanceCantonese cuisineand Lingnan cultureCantonese cuisineisarepresentative ofLingnan culture,which isa blendof theexperienceof differentregions inSouth ChinaItemphasizesthe importanceof freshness,tenderness,and taste,andisknown forits uniquecooking techniquesand seasoningsTheLingnan region,where Cantonesecuisine originates,is richin naturalresources andhasa subtropicalclimate,providing asubstantial supplyof high quality ingredientsforCantonese chefsto createtheir signaturedishesInnovation andInheritance ofCantonese CuisineCantonesecuisine hasalonghistory Atthe sametime,they alsopaidand isconsistently evolvingWith theattention tothe inheritanceofdevelopment ofsociety andchanges intraditional Cantonesecuisine,trying topeoplestaxes,Cantonese chefs have maintainthe originalexperience andcontinuouslyinnovated andimproved characteristicsofthedishes,so thattheircookingtechniquesand menumore peoplecan applythe beautyofCantonese cuisineCantoneseaccommodations andpromotionaround the worldCantonese restaurants are widelydistributed Withthe continuouspromotion andaround theworld,and Cantonesecuisine hasdevelopment ofCantonesecuisine,more andbecomeoneofthemostpopular Chinesemore peoplearoundtheworld havebeencuisines Theserestaurantsarenot onlyproviding wantingto payattention toit,and CantoneseCantonesedishes,but alsopromoting Cantonesechefshavealso beenrecognized andobservedculture andLingnanculturethrough variousby theinternational culinarycommunityactivities andcultural exchanges04Cantonese culinecookingtechniquesand insightsCookingtools andtechniquesWok ChopsticksThemost essentialtool forCantone Usedfor stirringandflippingfood incooking,used forstill frying,deep thewoodfrying,and steamingBamboosteamer Electricrice cookieUsedfor steamingfood,specifically Convenientfor cookingrice withdimsum itemsconsistent resultsExperiencein ChoosingMeat andSeasoningsMeat selectionSelecthighquality,fresh meatforCantonese dishesPork andchickenare themost commonchoicesSeasoningsUselight seasonsto enhancethenatural flavorsofthemeat andvegetablesCommon seasonsincludeoyster sauce,soysauce,rice wine,and sugarPrecautionsduring cookingprocessTemperature controlMaintaina highheat forstillTimingfrying andreduce heatwhenadding ingredientsBemindful ofthe cookingtime toensurethat themeat istender andthevegetables arecriticalHygieneEnsure cleanlinesswhen handlingPresentationraw meatandvegetablestoprevent foodpoisoningPay attentiontothepresentationof thedisc,arranging thefoodattentively onthe plate感谢观看THANKS。