Stew -----------dan6 is pronounced in the sixth tone. Homophones: special, stew, yank.
Steaming -----------zing1, pronounced in the first tone. Homophones: bamboo, mass, 眐, fine.
Boiling -----------ngaau4, pronounced in the fourth tone. Homophones: confuse, 肴, 肴.
In Cantonese cuisine, there are many ways of cooking:
Braise: a slight fire without flames. Stewing over a slow fire for a long time, can often be measured in hours.
Cooking: the marinade is thickened without starch, as in slipping.
Stir-fry: raw ingredients fried, called stir-fry. Stir-frying after the water heat transfer Simmering - braising - simmering - grilling - pickpocket
Simmering: first the material to stir-fry, and then add soup until cooked. Seasonings may be added before or after the soup.
Braising: thickening the sauce before serving, as in simmering.
Simmering: also known as braising, first stir-fry, then add soup and seasonings, over low heat, until cooked.
Braise: add soup and seasonings, then micro-fire until nearly cooked, then collect the soup with high fire. As in simmering.
Steak: thicken the gravy before serving, as in broiling.
boil: shabu-shabu, the process of cooking pan-fried or deep-fried raw materials with seasonings over low heat, such as prawns, crucian carp, etc., with a crispy texture, juice, flavor and beauty of the characteristics. Water transfers heat.
Boiling: throwing ingredients in water (cool, warm or boiling) and heating them until they are cooked
Stewing: collecting soup over high heat. As boiled.
Simmering: mainly used for materials that are not easy to crisp, such as feet and claws. Wide broth and high fire.
Warm: warm fire long hot. As simmering.
Steaming: the principle of heat transfer.
Baked: salt as a heat medium cooking method, such as salt-baked chicken. The finished dish has a mellow flavor, fresh aroma and taste.
Southeast, northwest and north, the food in Guangdong.
Cantonese cuisine is one of the eight major Chinese cuisines. Cantonese cuisine is composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. This entry basically talks about the narrow Guangzhou cuisine, which has nothing to do with Chaozhou and Dongjiang cuisines. In fact, Guangzhou cuisine is represented by Shunde cuisine. It is best characterized as light and fresh. There is a saying in the Pearl River Delta: "With its back to the sky, everyone can eat it." , reflecting the fact that its cooking ingredients include almost all animals and cover a wide range. In addition to pork, beef, fish and chicken, they include snakes, civets, dogs, cats, monkeys, rats, snails, insects, worms, chicken feet, duck's tongue, beef whips and beef mince. Famous dishes include Five Snake Dumpling, Roast Suckling Pig and Dragon Tiger Phoenix, Winter Melon Cup and Old Fire Soup. Although there are countless cooking methods in Cantonese cuisine, steaming, pan-frying and deep-frying are the most common cooking methods in restaurants because they are time-consuming and in line with the cooking philosophy of bringing out the fresh flavors.
The Chaozhou and Dongjiang cuisines have their own style due to their geography and customs, so it is said that eating in Guangzhou, eating in Chaozhou, and tasting in Chaozhou. Chaozhou snacks are at the same time the most plentiful and delicious all over Guangdong. If you don't come to Chaozhou, you'll have traveled in vain. In addition to the many monuments and unique culture of the city of Chaozhou, there is also the exquisite lightness and abundance of Chaozhou cuisine.
Please refer to the log I wrote in Baidu space:
"Lingnan Minglai ----- apples grandmother stewed duck" "Lemony Snake pot beautiful soup" "no chicken is not a seat" "mint leaves scrambled eggs ---- on the dishes also. "Intestine Noodle" "Taro" "Mushroom" "Boiled Rice" "Fried Eggs with Fish Intestine" "Intestine Noodle" "My Breakfast - Turnip Cake"
"Sweet and Sour" "Eat Mutton, Be Glad". "Winter is coming, dog meat is fat.
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