广东美食排行榜？英文双语对照

1、布拉肠粉

肠粉又叫布拉蒸肠粉，是一种米制品，亦称拉粉、卷粉、猪肠粉 ( 因形似猪肠 ) ，因为早市销量大，多数店家又供不应求，人们常常是排队候吃，因此又被戏称为“抢粉”。出品时以“白如雪，薄如纸，油光闪亮，香滑可口”著称。

2、沙河粉

沙河粉用米浆蒸成薄粉皮、再切成带状而成。盛行于广东、广西、海南，正宗山水沙河粉的原产地就是在沙河镇，故名。因它是用白云山上的九龙泉水泡制的，所产的粉薄白透明，爽软韧筋兼备，炒、泡、拌食皆宜。

3、云吞面

云吞面起源于广州，五十年代在香港蓬勃兴起，至今云吞面依然甚得人心。广州人爱吃云吞面，一碗上乘的云吞面，要有“三讲”：一讲面，必须是竹升打的银丝面；二讲云吞，要三七开肥瘦的猪肉，还要用鸡蛋黄浆住肉味；三讲汤，要大地鱼和猪骨熬成的浓汤。小小云吞面，承载着丰富的本地元素。

4、广式烧乳猪

即通常所言之“烤乳猪”，广东的烧乳猪有两种方法，一是烧成光皮的，用火较慢，烧时涂油较少；二是将其烧成化皮的，以旺火烧，过程中不断涂油，成品皮色金黄，芝麻般的气泡均匀分布，表层大小一致，皮层更为酥脆。烤好的乳猪要用刀将皮片出(不带肉)，将每条皮片成8块，共计32块，乳猪放在盆中，猪皮覆盖在猪身上，然后配千层饼、葱球、甜酱和白糖等两小盘一起吃，风味独特。

5、叉烧包

叉烧包以切成小块的叉烧，加入蚝油等调味成为馅料，外面以面粉包裹，放在蒸笼内蒸熟而成。叉烧包一般大小约为直径五公分左右，一笼通常为三或四个。好的叉烧包采用肥瘦适中的叉烧作馅，包皮蒸熟後软滑刚好，稍为裂开露出叉烧馅料，渗发出阵阵叉烧的香味。

6、红烧乳鸽

鸽子体态丰满，肉质细嫩，纤维短，滋味浓鲜，芳香可口，是上好的烹饪原料。红烧乳鸽的方法：取一月龄肥嫩乳鸽数只，宰杀去毛，扒去肚杂，放入酱油、大小茴香、姜末、八角等佐料配制的料汤中，浸渍约20分钟，捞出凉干。锅置旺火上，油炸乳鸽至外酥内嫩时捞出。花生油、白糖适量，熬成红色，加酱油稍烹，放汤（水），将乳鸽放入，汤量以漫过鸽身为宜，上加葱、姜片、花椒、盐适量，15分钟左右，出锅盛盘。原汤加粉子适量、黄酒、花椒油，熬成浆状浇入盘内，即可上桌。

7、老火靓汤

老火汤又称广府汤，即广府人传承数千年的食补养生秘方，慢火煲煮的中华老火靓汤，火候足，时间长，既取药补之效，又取入口之甘甜。煲几个小时就足够。俗语说：“宁可食无菜，不可食无汤。”更有人编了句“不会吃的吃肉，会吃的喝汤”的说法。先上汤，后上菜，几乎成为广州宴席的既定格局。

8、虾饺

虾饺最早出现在广州郊外靠近河涌集市的茶居。那些地方盛产鱼虾，茶居师傅再配上猪肉、竹笋，制成肉馅。当时虾饺的外皮选用粘(大)米粉，皮质较厚，但由于鲜虾味美，很快流传开来。城内的茶居将虾饺引进，经过改良，成为广州的名点，历久不衰。

9、艇仔粥

艇仔粥以鱼片、炸花生等多种配料加在粥中而成。原为一些水上人家用小船在荔枝湾河面经营。小船，粤俗称艇，故名。

10、糖醋咕噜肉

糖醋咕噜肉，又名古老肉。此菜始于清代。当时在广州市的许多外国人都非常喜欢食用中国菜，尤其喜欢吃糖醋排骨，但吃时不习惯吐骨。广东厨师即以出骨的精肉加调味与淀粉拌和制成一只只大肉圆，入油锅炸，至酥脆，粘上糖醋卤汁，其味酸甜可口，受到中外宾客的欢迎。糖醋排骨的历史较老，现经改制后，便改称为“古老肉”。外国人发音不准，常把“古老肉”叫做“咕噜肉”，因为吃时有弹性，嚼肉时有格格声，故长期以来这两种称法并存。

1, cloth helps alvine white

Alvine pink calls cloth to help evaporate bowel white again, it is a kind of rice goods, also say to help white, coil pink, pig bowel pink (because of bowel of pig of be similar in shape) , because early city sales volume is large, most inn-keeper demands exceeds supply again, people often queues up to await eat, because this is made fun of again,call " grab pink " . When manufacturing with " Bai Ruxue, thin be like paper, glossy is ablaze, sweet slip goluptious " celebrated.

2, sanded river pink

Sanded river pink becomes thin sheet jelly made from bean or sweet potato starch with rice oar evaporate, cut again banding and into. Be current Yu Andong, Guangxi, Hainan, the country of origin of pink of river of authentic landscape sand is press down in Sha He, friend name. Because it is the bubble of 9 dragon spring that goes up with Bai Yunshan,make, produces powdery Bao Bai is transparent, muscle of bright soft pliable but strong has both, fry, bubble, mix feed all appropriate.

3, Yun Tun face

The cloud swallows face traceable Guangzhou, rise in rise suddenly of Hong Kong bitter fleabane the fifties, up to now the cloud swallows a face still very popular. Guangzhou person loves to eat the cloud to swallow a face, a bowl of excellent cloud swallows a face, should have " 3 tell " : Tell a side, must be the silver-colored silk range that Zhu Sheng makes; 2 tell Yun Tun, want the pork with thin fertilizer of a thirty-seventy ratio, live with gallinaceous yoke oar even fleshy flavour; 3 say liquid, want the hoosh that earth fish and pig bone boil. Small cloud swallows a face, bearing the weight of rich this locality element.

4, extensive pattern burns porket

Namely normally of place character " the porket that bake " , of Guangdong burn porket to have two kinds of methods, it is firing of smooth skin, with fire slower, when burning oiled less; 2 be its firing change a skin, with flourishing baked wheaten cake, in the process ceaseless and oiled, color of finished product skin is golden, the bleb like sesame seed distributings equably, surface layer size is consistent, cerebral cortex more crisp. The porket that has baked should use knife general skin piece piece (do not take fleshy) , every skin piece become 8, add up to 32, porket is put in the basin, pigskin is enclothed go up in pig body, match multi-layer steamed bread, green next ball, sweet the two pannikin such as sauce and white sugar eat together, local color is distinctive.

5, fork cooks a package

Fork burns a bag in order to cut into small fork, join oyster sauce to wait flavor make stuffing material, lap with flour outside, put inside steam box evaporate is ripe and into. Fork burns packet of average volume to be a diameter about 5 centimeter left and right sides, one basket it is normally 3 or 4. Good fork burns packet of fork that uses fat thin moderate to burn stuffing, soft Hua Gang of wrapping evaporate ripe after is good, show the forked stuff that burn stuffing for fission a bit, ooze is given out blast a fragrance that fork burns.

6, breast of braise in soy sauce is columbine

Dove posture is plump, the flesh is qualitative delicate, fiber is short, flavor thick delicacy, balmy and goluptious, it is superior cooking raw material. The method with columbine breast of braise in soy sauce: Take age fertilizer tender breast is columbine in January several, butcher goes wool, gather up go haslet, in the makings boiling water that puts the spice such as fennel of soy, size, Jiang Mo, anise to make up, macerate makes an appointment with 20 minutes, fish out is cool work. On fire of boiler buy flourishing, deepfry breast is columbine outside coming crisp inside tender when fish out. Peanut oil, white sugar is right amount, boil red, add soy a bit boil, put boiling water (water) , will breed columbine put, it is advisable that Shang Liang crosses columbine body with overflowing, green, Jiang Pian, Chinese prickly ash, salt is added on right amount, 15 minutes or so, give boiler to fill dish. Former Tonga pink child right amount, yellow rice or millet wine, Chinese prickly ash is oily, boil oar shape to be irrigated dish inside, can go up desk.

7, old fire beautiful boiling water

Old fire boiling water calls vast seat of government soup again, namely of chiliad of number of inheritance of person of vast seat of government feed secret recipe of filling preserve one's health, the beautiful boiling water of China old fire that slow fire Bao boils, duration is sufficient, time is long, take the effect that medicine fills already, take the Gan Tian of the entrance again. Bao a few hours are enough. Common saying says: "Would rather feed without dish, cannot feed without soup. " more somebody was made up sentence " won't eat eat the meat, can eat drink boiling water " view. Go up first soup, hind serving, make the established structure of Guangzhou banquet almost.

8, shrimp dumpling

Shrimp dumpling appears the earliest in Guangzhou outskirts to stand by a river to emerge the tea house of market. Those places teem with piscine shrimp, tea house master deserves to go up again pork, bamboo shoot, make meat stuffing. At that time of shrimp dumpling cortical choose stick (big) ground rice, coriaceous thicker, but because bright shrimp is delicious, shed get round very quickly. The tea house inside the city introduces shrimp dumpling, the course is improved, make the renown point of Guangzhou, long lasting.

9, congee of young of a light boat

Congee of young of a light boat is added in congee with a variety of burden such as earthnut of slices of fish meat, blast and become. Use a boat to be managed in side of litchi bay river for the other people on a few water formerly. Boat, common of another name for Guangdong Province weighs a light boat,

10, sweet-and-sour murmur flesh

Sweet-and-sour murmur flesh, the name is old the flesh. This dish only then Yu Qing is acting. A lot of foreigners that are in Guangzhou city at that time like edible China food very much, like to eat sweet and sour spareribs especially, but when eating unaccustomed spit bone. Guangdong chef flavors to be blended with starch with giving the flesh of essence of life of bone to add namely make circle of an only big flesh, enter oily boiler blast, to crisp, stick on sweet-and-sour thick gravy, its flavour acid is sweet goluptious, the welcome of guest of the foreign guest in getting. The history of sweet and sour spareribs is older, after be being made via changing now, change call " old flesh " . Foreigner pronunciation forbids, constant " old flesh " be called " murmur flesh " , because eat from time to tome stretch, chew the flesh from time to tome division division sound, since reason is long-term these two kinds say the law coexists.