Wold Association of Master Chefs
CHINA
Cantonese Cuisine: A Delicate Harmony of Flavor and Tradition 粤菜：味道与传统的精致和谐
Cantonese cuisine, originating from the Guangdong province in southern China, is one of the most celebrated culinary traditions in the world.
粤菜起源于中国南方的广东省，是世界上最受赞誉的烹饪传统之一。
Known for its emphasis on fresh ingredients, delicate flavors, and subtle seasoning, it has profoundly influenced the culinary landscape of Hong Kong, Macau, and overseas Chinatowns.
它以强调新鲜食材、精致口味和细腻调味而闻名，对香港、澳门以及海外唐人街的烹饪格局产生了深远影响。
Unlike other Chinese cuisines that focus heavily on spices or bold sauces, Cantonese dishes aim to highlight the natural taste of the ingredients, creating a harmonious balance that appeals to a wide range of palates.
与其他重香料或浓味酱汁的中餐不同，粤菜旨在突出食材的天然味道，创造出吸引广泛口味的和谐平衡。
Signature Dishes of Cantonese Cuisine
粤菜的招牌菜
1. Dim Sum 点心
Dim sum is perhaps the most globally recognized aspect of Cantonese food culture.
点心可能是粤菜文化中全球最知名的部分。
These bite-sized dishes, ranging from steamed dumplings to custard buns, are typically served in small bamboo baskets.
这些小巧的菜肴，从蒸饺到奶黄包，通常盛放在小竹蒸笼中。
The tradition of “yum cha” – enjoying tea with dim sum – is a social experience that brings families and friends together.
“饮茶”——边喝茶边享用点心的传统——是一种社交体验，将家人和朋友聚在一起。
2. Roast Meats 烧味
Cantonese roast meats, such as char siu (barbecue pork), roast duck, and crispy pork belly, are marinated with aromatic sauces and roasted to perfection.
粤式烧味，如叉烧、烧鸭和脆皮五花肉，用香料酱料腌制，然后烤至完美。
The skin is often perfectly crisp, while the meat inside remains tender and juicy, creating a satisfying textural contrast.
外皮通常酥脆，而内部肉质鲜嫩多汁，形成令人愉悦的口感对比。
3. Seafood 海鲜
Fresh seafood is a cornerstone of Cantonese cuisine.
新鲜海鲜是粤菜的基石。
From steamed fish with ginger and scallions to lobster and crab prepared with delicate sauces, Cantonese chefs prioritize freshness and minimal seasoning to enhance natural flavors.
从姜葱蒸鱼到用精致酱汁烹制的龙虾和螃蟹，粤菜厨师注重新鲜，并尽量少用调味料以增强食材的天然风味。
4. Soups and Congee 汤品与粥
Cantonese soups, often simmered for hours, are known for their clarity and depth of flavor.
粤式汤品通常需要慢炖数小时，以其清澈和深厚的风味著称。
Herbal soups and congee (rice porridge) are staples, believed to have both nutritional and medicinal benefits.
药膳汤和粥是主食，被认为兼具营养和药用功效。
Ingredients like ginseng, chicken, and various herbs are combined to create restorative dishes.
人参、鸡肉及各种草药等食材相结合，制成滋补菜肴。
Cooking Techniques and Philosophy
烹饪技法与理念
Cantonese cuisine relies heavily on precise techniques, such as steaming, stir-frying, and roasting.
粤菜非常依赖精准的烹饪技法，如蒸、炒和烤。
The goal is to enhance the natural flavors of the ingredients without overpowering them.
目标是提升食材的天然味道，而不过度掩盖。
Chefs often use high-quality sauces sparingly, such as light soy sauce, oyster sauce, or fermented black bean paste, letting the freshness of meats, vegetables, and seafood shine through.
厨师通常少量使用高品质酱料，如生抽、蚝油或豆豉，让肉类、蔬菜和海鲜的鲜味得以体现。
The Global Influence of Cantonese Cuisine
粤菜的全球影响
Cantonese cuisine has not only shaped regional Chinese food culture but has also become the backbone of many international Chinese restaurants.
粤菜不仅塑造了中国的区域饮食文化，也成为许多国际中餐馆的支柱。
Its emphasis on freshness, technique, and presentation has inspired chefs worldwide, making it a symbol of culinary sophistication and tradition.
它对食材新鲜度、烹饪技法和菜品呈现的强调，启发了全球厨师，使其成为烹饪精致与传统的象征。
Cantonese cuisine is a celebration of subtlety, skill, and the natural bounty of fresh ingredients.
粤菜是对细腻、技艺以及新鲜食材天然馈赠的庆祝。
Its diverse offerings, from dim sum to roast meats and delicate seafood, demonstrate the artistry and philosophy that define this rich culinary tradition.
从点心到烧味再到精致海鲜，其多样化菜肴展现了定义这一丰富烹饪传统的艺术性与理念。
Whether in the heart of Guangzhou or in a Chinatown halfway across the globe, Cantonese cuisine continues to delight and inspire food lovers everywhere.
无论是在广州的中心，还是地球另一端的唐人街，粤菜都持续为世界各地的美食爱好者带来欢乐与灵感。
Known for its fresh ingredients and delicate flavors, Cantonese cuisine is a cornerstone of the Great Bay Area’s culinary identity. Signature dishes include dim sum, roasted meats, and seafood.
Teochew cuisine is celebrated for its light and healthy dishes, often featuring seafood and fresh vegetables. Its unique flavors are achieved through steaming and poaching techniques.
Hakka cuisine is characterized by its hearty and robust flavors, with an emphasis on preserved ingredients and slow-cooked dishes. It offers a comforting taste of tradition.