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.

廣東菜，又稱粵菜，是中國八大菜系之一，有2000多年的悠久歷史?；洸擞昧蠌V泛，烹飪方法豐富，口味清淡、追求食材的新鮮，和保持食材的原味。最著名的有白斬雞、廣東燒鵝和烤乳豬。

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

粵菜由廣州菜、潮州菜、東江菜三種地方風(fēng)味組成，三種風(fēng)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.

粵菜歷史悠久，源自中原，起源可遠(yuǎn)溯至距今兩千多年的漢初。南宋都城南遷時，眾多御廚和官府廚師云集于廣州，為粵菜的發(fā)展做出了貢獻(xiàn)，粵菜烹飪技藝成熟并形成了自己的特色。在明清時期，是粵菜真正的成熟和發(fā)展時期，廣州到處都是茶館、酒店、餐館和小吃店。19世紀(jì)初，一些廣東人去了北美，在當(dāng)?shù)亻_起了粵菜餐館，粵菜逐漸被世界認(rèn)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.

粵菜廚師注重食材的質(zhì)量，盡量保持食材的原有風(fēng)味。所以，大多數(shù)粵菜味道新鮮、自然、清淡。為了表現(xiàn)食材的原汁原味，廚師對調(diào)味品的選用非常謹(jǐn)慎?；洸苏{(diào)味品主要是為了展現(xiàn)或突出原材料的味道，而不是調(diào)味。調(diào)味品大多選用不太辛辣的胡椒、辣椒、生姜和大蒜等?；洸藭r令性強，夏秋尚清淡，冬春求濃郁。

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.

一提起廣東人，大家普遍覺得“廣東人什么都吃”，這不是沒有根據(jù)的。粵菜以其廣泛的選材而聞名，可謂“天上飛的，地上爬的，水中游的，都能上菜”。但粵菜講究食材的時令性，有“不時不食”之說。例如，“仲冬鱸魚清明蝦”，此時的鱸魚和蝦最為肥美清鮮?；洸苏{(diào)味品多溫和醇香的茴香、芫荽、米醋、蠔油、柱候醬、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.

廣東廚師更喜歡炒、煮、蒸、烤、煨、煸、煎、炸和燉等烹飪技術(shù)。它們大多能保持食品原料的天然和原始風(fēng)味?；洸藦N師擅長火候把控和菜品裝飾，使得粵菜不僅美味可口，而且裝飾美艷，做到色香味俱全。