揭秘粤菜,一键解锁你的味蕾密码

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如果世界上最有可能吃中国菜,那么中国肯定会吃粤菜,但广东人不是美食家,而是食客。

多年来,粤菜以其食物风格和不懈的食物理念以及复杂的粤菜烹饪技术征服了世界各地许多最挑剔的美食家。

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如果您想了解更多关于粤菜的信息,不能错过这个粤菜当地美食系列纪录片《老广的味道》。

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自2016年第一季以来,它已成功推出至第四季。第四季《老广》延续了前几季的良好声誉和生产水平,为食物增添了新的味道。广东风情。

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菜肴的传播与人口的流动密不可分。百分之六十的海外华人来自广东。随着人口的迁移,粤菜已经漂流到世界各个角落。品尝粤式粤菜,带有一丝徘徊和苦涩,是流浪者群体的独特思乡之情。

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Tan Yanbin是在日本长大的第二代广东移民,他在53岁开始创业。他对粤菜的记忆以及对顶级食材选择的严格控制使他在日本食品行业受到欢迎。

他还在东京的银座地区建立了自己的餐厅,这里有一个独特的粤语符号。

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粤菜在全球流行的原因与其独特的创新和包容性密不可分。同样,生产普通龙虾,谭彦斌可以在经典的粤菜虾卷中找到灵感。将传统的粤菜与日本料理相结合,创造出令人垂涎的新菜,称为“龙虾卷”。

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除了龙虾外,鲍鱼也是老海中最受欢迎的海鲜之一。鲍鱼中的鲍鱼是来自南非的孔雀鲍鱼。

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来自香港的李国世年轻时离开了家乡,前往南非寻求金钱。经过多年的艰苦研究,他种植的孔雀鲍鱼鲜嫩,是制作名菜的最佳原料。

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成功在南非寻找世界的李国石受到了许多当地人的批评。在这里看到各种各样的盗窃和抢劫并不罕见。他甚至用一家保安公司保护他的鲍鱼王国。

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与海外华人的大浪相比,中国老年人的生活更加平静和抽烟。夜幕降临时,汕头市的花灯才刚刚起步。对于潮汕砂锅店老板吴朝琦来说,他的日子刚刚开始。

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看似简单朴素的砂锅包含了潮汕人的无限食物智慧。 30岁的吴超琪知道成功的砂锅粥的秘诀。他用猪骨头,大豆和米饭做汤。煮沸后,将软米饭放入米饭中,不断搅拌,以精确控制米饭和热量之间的微妙平衡。

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为了平衡光粥底,吴朝琪每天都要做一锅咸肉汤,以丰富粥的味道和营养价值。

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潮汕砂锅粥的最大特点是粥的慷慨和多才多艺。在锅前,您可以根据自己的口味补充任何海鲜配料。品尝美食,品尝新鲜的美味。

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As one of the four major cuisines in China, Cantonese cuisine originates from Lingnan and consists of Guangzhou cuisine, Chaozhou cuisine and Hakka cuisine. As the birthplace of the Lingnan area, the rain is abundant and the products are abundant. Therefore, the characteristics of Cantonese cuisine are different from those of other cuisines. The preference for ferocious game. Such as the poisonous puffer fish that many people can't avoid, it is a rare delicacies in the old heart.

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The production of Cantonese-style puffer fish must be accompanied by lard. After it is melted into a bright color oily base, add the auxiliary materials, and then the different parts of the puffer fish are fried in the order, then the beer is slowly stewed. After a while, the aroma is overflowing, and a classic Cantonese dish of white puffer can be cooked.

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Aside from the exquisite "shape" of Cantonese cuisine, if you study its "soul", it must be spice. Finding their trails doesn't have to be in the high-end banquets. It's just an ordinary wonton noodle shop in Guangzhou. You can find the answer in the shallow soup base.

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The secret of this taste comes from the flounder, which is also known as the earth fish. Wu Jinyun, the owner of the Wonton store, will turn the fish on the earth and turn it on with charcoal fire to make the fish roast.

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When the pot is fired, the fish is dried and used as a spice to enrich the taste. The thick portion of the fish is torn off and chopped, and wrapped in the wonton together with the meat. A little bit of wandering, awakening the trace of memory in the depths of Lao Guang's taste buds.

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Different from other types of food documentaries,《老广的味道》will focus on the self-contained Cantonese cuisine. Frying and cooking, five flavors, and the four seasons of the program still can not finish the exquisite and heavy history of Cantonese cuisine.

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Today, Cantonese cuisine has not only rushed out of Lingnan, but also spread its own food and beverage culture to the whole world.

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从国家的宴会到餐厅,您可以看到到处都是粤菜的香味。如果你喜欢食物,可以等一下吗?

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