摘要
基于气候的缘故 ,广东人形成了餐前饭后喝汤的习惯 ,汤的品种相当丰富 ,制作汤的烹调方法也多种多样 ,可分为熬、煲、炖、滚、烩、汤泡、汆等 ,可以说 ,广东汤菜在中国特色菜品中独树一帜。
Because of the weather, Cantonese formed a custom of having soup before and after meals. Therefore, the soup kinds are various, and so are the methods for soup-cooking, which can be divided into several ones as boiling, stewed, simmered, braise, soaking in soup, blanch and so on. Guangdong soup dishes have developed a school of its own in Chinese special dish kinds.
出处
《扬州大学烹饪学报》
2001年第3期60-62,共3页
Cuisine Journal of Yangzhou University
关键词
广东菜
烹饪工艺
菜肴
汤菜
Guangdong dish
cuisine technology
dish