Cantonese chef would consider it a culinary sin of the highest order to produce a dish that was overcooked or too heavily seasoned.
在粤菜厨师看来，食物煮的太久或口味过重都是烹饪大忌。Coming from Guandong parents and a mother who was a superb cook, it is natural for me to cook Guandong cuisine.
我的父母是广东人，母亲很会烹调，所以做粤菜自然是我拿手的。As the name suggests, the Cantonese cuisine is Guangdong's vegetable, main source from Guangzhou, moist continent, Dong Jiang three schools.
顾名思义，粤菜就是广东的菜，主要源自广州，潮洲，东江三个流派。The Cantonese dishes are known to be quite good since the chefis from Guangdong, thus the majority of our meal was Cantonese.
由于主厨来自广东，粤菜就顺理成章成为了我们的首选，所点的大多数菜品都是粤式菜肴。I can hard work, study and self-motivated, full-time lunch: cantonese dishes to have 10 tide in years of working experience.
本人能苦耐劳，学习和上进心强，专职中餐：粤菜潮菜，以有10于年的工作经验。Cooking skill matured in Song dynasty and Tang dynasty as Canton has been a trading port .
由于广州是当时的一个贸易港口，粤菜的烹调技艺在宋朝和唐朝成熟。Raw chicken most commonly used, to a Cantonese chef hands, they make dozens or even hundreds-course.
最常用的原料鸡，到了粤菜大厨师手中，便做出数十道以至上百道菜式。Guangdong cuisine one of the Eight Great Cuisines emphasizes seafood and unique mixed flavorings .
粤菜是八大菜系之一，主要是海鲜及其独特的调味料。Food is French, Italian dishes for the mainstream, and its position in the Western as the Cantonese Chinese Sichuan.
西餐是以法国菜，意大利菜为主流，其在西餐中的地位就如中餐的粤菜川菜。