小花匠M
潮汕美食对于小蜗来说，就跟说广东美食只一个样婶的，反正都是广东滴。小蜗N多年以前出差过两次广东，对广东美食至今念念不忘（口水流一地ing……） 然后这两天Lotus老师的BBC纪录片课程也在讲美食，已经忍无可忍了，遂决定整理一期美食英文【那个，美食为主，英文顺带着报下菜名就好，内容主要来自网络】，嘿嘿，看的时候注意下，不要让口水淹没了手机和电脑哦 1、肠粉 steamed vermicelli roll 肠粉，我的最爱，一定得放在第一位。潮州的肠粉呈现白色，口感香糯，酱料多为耗油花生酱，配菜各式各样。 2、潮汕牛肉丸 Chaoshan beef balls 牛肉丸作为汕头市乃至整个广东潮汕地区最知名、最大众化的特色传统小吃，其既可作点心，又可作为一道筵席汤菜。牛肉丸可分为牛肉丸、牛筋丸两种，牛肉丸肉质较为细嫩，口感嫩滑，牛筋丸是在牛肉里加进了一些嫩筋，很是有点嚼头。据说上好的牛肉丸扔在地上能蹦起老高呢。 3、牛肉火锅 Chaoshan beef hotpot 潮汕牛肉火锅店对牛的各个部分进行分类，涮的时间也不一样。潮汕人吃火锅蘸料最简单的一般配上沙茶酱，也会有很多自制酱料。 4、卤鹅 Halogen geese 卤鹅是广东潮汕地区传统的特产名菜，属于潮菜系。潮汕出名特产良种鹅——狮头鹅，以酱油、冰糖、桂皮、砂仁、豆蔻、八角、南姜、加饭酒、蒜头、香菇等卤制而成。 5、菜头粿 Fried White Radish Patty 就是萝卜糕，菜头粿原料很多，有芹菜、蒜花、花生仁、 胡椒粉等，当然必不可少的是萝卜。吃菜头粿时要先切成小块，用油煎成金黄色，吃起来外皮酥脆，内里柔软香甜。 6、咸水粿 Chwee Kueh 咸水粿是广东省潮州市一种地方性的传统粿食小吃。其历史悠久，味道可口，价钱便宜，广受当地老百姓喜爱。 外观是一个由米浆做成的如同小碟子的粿皮，中间是盛放着热的菜脯干，色泽嫩白，口感润滑。粿皮无味但有嚼劲，配上菜脯干的香甜和芳咸，成为一道具有潮汕特色的民间小吃。有的也可以加上辣椒酱或者甜浆，使得咸水粿味道更重，更美味。 7、炒糕粿 Fried rice cakes 以优质稻米为原料，经浸洗后磨成米浆，用专门的蒸具将米浆逐层加工蒸 熟，制成软硬适中的大块白米糕，再均匀切成小块，加入鱼露和红色的甜酱油调 匀后煎至金黄。煎好后再和入芥兰菜、鲜虾肉、瘦猪肉、鲜蚝仔、鲜鸡蛋等多 种配料，加入沙茶酱、辣椒酱、味精、雪粉水、上汤，使其成品达到外酥内软， 色泽金黄艳丽。炒糕粿很注重火候，使糕粿达到外酥内嫩，鲜香微甜，色泽金黄鲜艳，香味飘溢，口感咸、甜、香、辣兼备。 8、潮汕腌蟹 Chaoshan Marinated Crabs 潮汕人喜吃腌制水产品，因为水产品经过腌制后，鲜香甜美，极为可口， 比煎煮焖炒更具美味。 9、绿豆饼 Mung Bean Pastry 绿豆饼北方也有，但是口味、做法都是不太一样的。总之就是一句话：都好吃~ 10、 春饼 Spring-pancake 原是立春日的食品，现代潮汕春饼是将面料制成的薄饼皮中，放入用鱼露、味精、胡椒粉、麻油、猪油搅拌均匀的绿豆瓣，猪肉，鲜虾肉，香 茹，虾米和蒜茸，包成卷状，炸至金黄色，外皮酥脆，馅料浓香。跟北京的春饼相比，最大的特点就是饼皮薄如蝉翼 11、腐乳饼 Fermented bean curd cake 腐乳饼是潮州的著名小吃，有独特的南乳蒜头和醇酒的气味，味道浓郁、甜而不腻。用精面粉制皮，馅中添加猪肉，烘烤后皮薄而不裂。12、红桃粿 Peach-shaped Kueh 红桃粿通常也是被称作饭粿。一般在像春节这样重要的节日等，人们会制作红桃粿来供奉神明。这个能被我选中，纯粹是靠的颜值，哈哈 13、芝麻茶和杏仁茶 Sesame tea and almond tea 杏仁茶和芝麻茶都是源于潮州府城，大都是小贩挑一副小担，摆一小牌(或 在担上书写“杏仁茶”、“芝麻茶”字样)，摆卖于路口小巷边，让路人于小桌 旁坐下慢慢品味，此情此景，真有点古城风韵。 14、水晶虾饺 Crystal shrimp dumpling 嗯，这个也是我喜欢的，一口一只大虾的感觉，emmm……好吃 15、砂锅粥 Casserole porridge 砂锅煲的粥真的是好喝的很，尤其是加了螃蟹的
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Cantonese ( Yuet ) cuisine comes from Canton in southern China.[1] Of all the regional varieties of Chinese cuisine, Cantonese is renowned both inside and outside China.[1] Its prominence outside China is due to the great numbers of early emigrants from Guangdong. In China, too, it enjoys great prestige among the eight great traditions of Chinese cuisine, and Cantonese chefs are highly sought after throughout the country.Dried and preserved ingredientsThough Cantonese cooks pay much attention to the freshness of their primary cooking ingredients, Cantonese cuisine also uses a long list of preserved food items to add a depth of flavour to a dish. This may be an influence from Hakka cuisine, since the Hakkas was once a dominant group occupying Imperial Hong Kong and other southern territories.[3]Some items gain very intense flavors during the drying/preservation/oxidation process and some foods are preserved to increase its shelf life. Some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking. These ingredients are generally not served individually, and need to go with vegetables or other Cantonese dishes.Traditional dishesA number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province. While many of these are on the menus of typical Cantonese restaurants, some are more commonly found among Chinese homes due to their simplicity. Home-made Cantonese dishes are usually served with plain white rice.Deep fried dishes Zhaliang, a common Cantonese breakfastThere are a small selection of deep fried dishes in Cantonese cuisine, and can often be found as street food. They have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century. A few are synonymously associated with Cantonese breakfast and lunch.[4] Though these are also expected to be part of other cuisines.Slow cooked soupAnother notable Cantonese speciality is slow-cooked soup, or lo foh tong (老火汤) in the Cantonese dialect (literally meaning old fire-cooked soup). The soup is usually a clear broth prepared by simmering meat and other ingredients under low heat for several hours. Chinese herbs or medicine are often used as ingredients. Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthens one's health.Due to long preparation hours of slow cooked soup, soup chain stores or delivery outlets became popular in Cantonese dominated cities like Hong Kong.更多，留邮箱
