翻訳と辞書 Words near each other ・ Cantons of the Seine-Saint-Denis department ・ Cantons of the Somme department ・ Cantons of the Soviet Union ・ Cantons of the Tarn department ・ Cantons of the Tarn-et-Garonne department ・ Cantons of the Territoire de Belfort department ・ Cantons of the Val-d'Oise department ・ Cantons of the Val-de-Marne department ・ Cantons of the Var department ・ Cantons of the Vaucluse department ・ Cantons of the Vendée department ・ Cantons of the Vienne department ・ Cantons of the Vosges department ・ Cantons of the Yonne department ・ Cantons of the Yvelines department ・ Cantonese cuisine ・ Cantonese grammar ・ Cantonese internet slang ・ Cantonese music ・ Cantonese nasal-stop alternation ・ Cantonese opera ・ Cantonese people ・ Cantonese phonology ・ Cantonese Pinyin ・ Cantonese profanity ・ Cantonese pronouns ・ Cantonese restaurant ・ Cantonese salted fish ・ Cantonese seafood soup ・ Cantonese slang Dictionary Lists mini英和辞書 mini和英辞書 Webster 1913 Latin-English FOLDOC Wikipedia English ウィキペディア

翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Cantonese cuisine ： ウィキペディア英語版 Cantonese cuisine Cantonese cuisine () comes from Guangdong province〔Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. () (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p17.〕 and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due the numbers of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine. ==Background== Guangzhou, the capital of Guangdong province, 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 and goat are rarely eaten, unlike in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity. Other techniques include shallow frying, double steaming, braising, and deep frying. For many traditional Cantonese cooks, the flavours 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 flavours 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, European, Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter are usually used as mere garnish in most dishes. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cantonese cuisine」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.