苏说文化八大菜系之中国粤菜（英文版）

Cantonese cuisine, also called Yue cuisine, is one of The Eight Major Chinese Cuisines with a long history of about 2,000 years. It is featured with widely use of materials and rich cooking methods. Cantonese dishes taste mild, fresh and natural. The most famous include White Cut Chicken, Cantonese Roasted Goose and Roasted Suckling Pig.

广东菜，又称粤菜，是中国八大菜系之一，有2000多年的悠久历史。粤菜用料广泛，烹饪方法丰富，口味清淡、追求食材的新鲜，和保持食材的原味。最著名的有白斩鸡、广东烧鹅和烤乳猪。

Cantonese cuisine consists of three branches: Guangzhou dishes, Chaozhou dishes and Dongjiang dishes, and each has its own characteristics.

粤菜由广州菜、潮州菜、东江菜三种地方风味组成，三种风味各具特色。

Cantonese cuisine has a long history and originates from the Central Plains. Its origin can be traced back to the early Han Dynasty more than 2000 years ago. After the capital was moved from north to the south in Southern Song Dynasty, many skillful chefs gathered in Guangzhou, contributing to the development of Cantonese cuisine and Cantonese cooking skills became mature and formed its own characteristics. By Ming Dynasty and Qing Dynasty, Cantonese cuisine had become systematic and Guangzhou was full of tea houses, hotels, restaurants and snack shops. In early 19 century, a number of Guangdong people went to North America, they ran many Cantonese cuisine restaurants and gradually Cantonese food became the most popular Chinese food around the world.

粤菜历史悠久，源自中原，起源可远溯至距今两千多年的汉初。南宋都城南迁时，众多御厨和官府厨师云集于广州，为粤菜的发展做出了贡献，粤菜烹饪技艺成熟并形成了自己的特色。在明清时期，是粤菜真正的成熟和发展时期，广州到处都是茶馆、酒店、餐馆和小吃店。19世纪初，一些广东人去了北美，在当地开起了粤菜餐馆，粤菜逐渐被世界认可。

Cantonese chefs pay attention to the quality and natural taste of food materials. Most Cantonese food tastes fresh, natural, and mild. In order to show the original flavor of the main ingredient, Cantonese chefs are very cautious about seasonings. The seasonings are to bring out or highlight the original taste of the ingredients, not to make it. Less spicy ingredients such as peppers, chili, ginger and garlic are used. With the seasonal changes, dishes in summer and autumn are light, in winter and spring are a little bit heavier.

粤菜厨师注重食材的质量，尽量保持食材的原有风味。所以，大多数粤菜味道新鲜、自然、清淡。为了表现食材的原汁原味，厨师对调味品的选用非常谨慎。粤菜调味品主要是为了展现或突出原材料的味道，而不是调味。调味品大多选用不太辛辣的胡椒、辣椒、生姜和大蒜等。粤菜时令性强，夏秋尚清淡，冬春求浓郁。

There is a stereotype in Chinese that Guangdong people eat everything and that is not groundless. Cantonese cuisine is famous for the rich food materials which include poultries, birds, sea food, woodland delicacies, various vegetables and fruits and often the best part of them are selected for cooking. Cantonese people prefer seasonal food. For instance, they eat perches in middle winter and shrimps in April when they are fattest and tasty. The rich seasonings are mild and mellow which contain aniseed, coriander leaves, rice vinegar, oyster sauce, hoisin sauce, honey and sugar.

一提起广东人，大家普遍觉得“广东人什么都吃”，这不是没有根据的。粤菜以其广泛的选材而闻名，可谓“天上飞的，地上爬的，水中游的，都能上菜”。但粤菜讲究食材的时令性，有“不时不食”之说。例如，“仲冬鲈鱼清明虾”，此时的鲈鱼和虾最为肥美清鲜。粤菜调味品多温和醇香的茴香、芫荽、米醋、蚝油、柱候酱、蜂蜜和白糖等。

Cantonese chefs prefer cooking techniques like stir-frying, boiling, steaming, baking, braising, sautéing, shallow frying, deep frying and stewing. Most of them can preserve the natural and original flavor of food materials. Cantonese chefs are especially good at controlling heat of fire and dish decorating, and dishes they cooked are not only tasty but appealing in both appearance and smell.

广东厨师更喜欢炒、煮、蒸、烤、煨、煸、煎、炸和炖等烹饪技术。它们大多能保持食品原料的天然和原始风味。粤菜厨师擅长火候把控和菜品装饰，使得粤菜不仅美味可口，而且装饰美艳，做到色香味俱全。