Guangdong has long been a trading port and many imported foods and ingredients are used in Cantonese cuisine. Besides pork， beef and chicken， Cantonese cuisine incorporates almost all edible meats， including offal， chicken feet， duck’s tongue， snakes and snails. However， lamb is rarely eaten， unlike in the cuisines of northern or western China. In Cantonese cuisine， many cooking methods are used， with steaming and stir frying being the most favored due to their convenience and rapidity. Other techniques include shallow frying， double steaming， braising and deep frying.
广东是一个贸易港口，并且历史悠久，因此很多进口食品和调料都用在粤菜里。除了猪肉，牛肉，鸡肉，粤菜还囊括了几乎所有可食用肉类，包括内脏、凤爪、鸭舌、蛇、蜗牛等。但是与中国西部和北部不同的是他们很少吃羊肉。粤菜有多种烹饪方法，清蒸和爆炒因其方便快速最为常用，还有煎，炖、焖，炸等其他方法。
For many traditional Cantonese cooks， the flavors of a finished dish should be well balanced and not greasy. Apart from that， spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients， and these ingredients in turn should be at the peak of their freshness and quality. There is no widespread use of fresh herbs in Cantonese cooking， in contrast with their liberal use in other cuisines such as Sichuan， Thai or Vietnamese.
Garlic chives and coriander leaves are notable exceptions， although the latter are usually used as mere garnish in most dishes.
对许多传统广东厨师来说，一道做好的菜应该是营养均衡，油而不腻。除此之外，调味料要适量，以免遮盖了食材原有的味道，而且对食材的新鲜程度和质量要求很高。与其他如四川菜，泰国菜和越南菜不同的是，粤菜中不常用新鲜香草。但韭菜和香菜是个例外，尽管香菜在大多数菜肴中通常只用作装饰。
In 1986， Prince Philip commented on Chinese eating habits at the World Wildlife Fund conference： “If it has four legs and is not a chair， if it has two wings but is not an aero-plane， and if it swims and is not a submarine， the Cantonese will eat it.”
1986年，菲利普亲王在世界野生动物基金会上对中国的饮食习惯做了这样的评价：如果一种东西有四条腿，而不是把椅子，有一对翅膀，而不是飞机，会游泳而不是潜水艇，那么广东人就会吃。
Sauces and condiments 酱料和调味品
In Cantonese cuisine， a number of ingredients such as spring onion， sugar， salt， soy sauce， rice wine， cornstarch， vinegar and sesame oil， suffice to enhance flavor， although garlic is heavily used in some dishes， especially those in which internal organs， such as entrails， may emit unpleasant odors. Ginger， chili peppers， five-spice powder， powdered black pepper， star anise and a few other spices are also used， but often sparingly.
粤菜中，像葱、糖、盐、酱油、米酒、太白粉、醋、香油等调料足以提味，但是在一些菜肴中，特别是在烹调内脏时，人们会放很多大蒜以遮住难闻的腥味儿。姜、红辣椒、五香粉、黑胡椒面、八角等其他调料也会用到，但用量很少。
Dried and preserved ingredients 干货和腌渍食物
Although Cantonese cooks pay much attention to the freshness of their primary ingredients， Cantonese cuisine also uses a long list of preserved food to add flavor to a dish. Those preserved food， like dried abalones and scallops， can be kept for a long time and they are even more delicious due to their special taste.
虽然粤菜厨师很注意食材是否新鲜，但粤菜仍然会使用很多干货和腌渍的食物，以增添菜品的味道。这些腌渍食物，不仅可以被保存得很久，有时它们还会因为有独特的味道而更好吃。
Vocabulary 轻松学单词
paradise [prdas] n. 天堂
The bird of Paradise is fabled to have no feet.
相传天堂鸟没有脚。
ingredient [ingridnt] n. 原料；要素；组成部分adj. 构成组成部分的
None of these recipes for success will work without the key ingredient： willpower.
但请记住，这些成功的秘方在没有关键成分时都不会有效：那就是意志力。
widespread [wadspred] adj. 普遍的，广泛的；分布广的
The high cost prohibits the widespread use of this dictionary.
这本词典因价格昂贵而影响其广泛使用。
exception [iksep()n] n. 例外；异议
There is no rule without an exception.
有规则必有例外。
submarine [sbmrin] n. 潜水艇；海底生物adj. 海底的；水下的vt. 用潜水艇攻击
The submarine is driven by nuclear power.
这艘潜艇是由核动力驱动的。
Dialogue 对话
Susan：
We’d like to try some Cantonese food. Could you make some recommendations
Kathy：
Sure. We have some typical Cantonese food today： Roast Suckling Pig， the Battle between the Dragon and the Tiger， Fried Milk and Salt-Baked Chicken.
Susan：
I like chicken very much. Are there any other dishes you could recommend
Kathy：
Certainly， Sir. We also serve Carmine Goose， Roast Goose and Soft- Boiled Chicken.
Susan：
What is the Carmine Goose like
Kathy：
The main ingredient of the dish “Carmine Goose” is Qing Yuan goose produced in Guangdong. Its meat is fine and tender and tastes fresh and delicious. This dish is fresh， fragrant. Salty and sweet with a carmine color.
Susan：
We’ll try this one with the Salt-Baked Chicken， the Soft- Boiled Chicken and the Steamed Mandarin Fish to follow.
苏珊：
我们想尝尝粤莱。你能否给我们推荐一下？
凯西：
当然。今天本店主打的粤菜有：烤乳猪、龙虎斗、炸鲜奶、盐焗鸡。
苏珊：
我特别喜欢吃鸡。你还有什么菜可以推荐的？
凯西：
有的。先生。我们还供应胭脂香鹅、烧鹅、白切鸡。
苏珊：
胭脂香鹅是什么菜？
凯西：
主要材料是广东特产的清远鹅。其肉鲜、嫩、爽、美。这道菜用料新香味浓郁，咸中带甜，色泽鲜红。
苏珊：
我们就要份胭脂香鹅，外加盐炯鸡、白切鸡和清蒸鲑鱼。
相关知识
传说典故：粤菜的三大特色
粤菜包括广州菜(Guangzhou cuisine)、潮州菜（Teochew cuisine）、客家菜（Hakka dishes），而通常以广州菜为代表。广州菜既集“南(海)、番(禺)、顺(德)、中(山)”等珠江三角洲地方风味的特色，更兼采京、苏、扬、杭、鲁等外省菜以及西菜之所长，融会贯通而独成一家。粤菜作为中国菜四大菜系之一，以其独特的风格和风味而享有盛誉。
粤菜的最大的特色是什么对粤菜略有了解的人都会脱口而出：“广州人除了地上四条腿的桌子、水里游的蚂蝗、天上飞的飞机不吃之外，其他什么东西都敢吃。”可见广州饮食风之盛。的确，粤菜最大特色便是采料复杂，菜式丰富。它用料广博奇杂，配料多而巧。蛇虫鼠蚁、飞禽走兽、山珍海味、中外食品，无所不有，可谓全国之冠。
粤菜的第二个特色是口味清淡，可用“清鲜嫩滑爽香”六字概括其风味特色。这是粤菜广受欢迎的根本原因。粤菜调味品种类繁多，遍及酸、甜、苦、辣、咸、鲜。但一般只用少量姜葱、蒜头做“料头”，而少用辣椒等辛辣性佐料，也不会大咸大甜。这种追求情淡、追求鲜嫩、追求本味的特色，既符合广州的气候特点，又符合现代营养学的要求，是一种比较科学的饮食文化。
粤菜的第三个特点是博采众长，善于变化，制作精良，勇于创新。粤菜具有“杂交”的优势。因为粤菜形成的历史是由中外饮食文化汇合并结合地域气候特点不断创新而成的。历史上几次北方移民到岭南，把北方菜系的烹饪方法传到广东，清末以来，广东的开放亦使得饮食上渗透了西方饮食文化的成分。粤菜的烹调方法有30多种，其中的泡、扒、川是从北方的爆、扒、余移植来的，煎、炸则是从西餐中借鉴。
白切鸡
Plain Chicken
Plain chicken is a traditional common dish in the cultures of Southern China， including Guangdong， Fujian and Hong Kong. It’s a way of cooking chicken. The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth without seasoning or with a little ginger. Thus， people can taste the natural freshness of the chicken.
白切鸡是华南地区，特别是广东、福建和香港的一道传统的常见菜肴， 也是鸡的一种烹调方法。把鸡肉腌渍后完全泡在热水浸熟而成，过程中不加入香料，或只加入很少的姜丝；目的是让鸡的自然鲜味尽量显露。