英语翻译我下辈子做牛做马感谢你.

英语翻译我下辈子做牛做马感谢你.
英语翻译
我下辈子做牛做马感谢你.

英语翻译我下辈子做牛做马感谢你.
Cantonese ( Yuet ) cuisine comes from Canton in southern China.[1] Of all the regional varieties of Chinese cuisine,Cantonese is renowned both inside and outside China.[1] Its prominence outside China is due to the great numbers of early emigrants from Guangdong.In China,too,it enjoys great prestige among the eight great traditions of Chinese cuisine,and Cantonese chefs are highly sought after throughout the country.
Dried and preserved ingredients
Though Cantonese cooks pay much attention to the freshness of their primary cooking ingredients,Cantonese cuisine also uses a long list of preserved food items to add a depth of flavour to a dish.This may be an influence from Hakka cuisine,since the Hakkas was once a dominant group occupying Imperial Hong Kong and other southern territories.[3]
Some items gain very intense flavors during the drying/preservation/oxidation process and some foods are preserved to increase its shelf life.Some chefs combine both dried and fresh varieties of the same items in a dish.Dried items are usually soaked in water to rehydrate before cooking.These ingredients are generally not served individually,and need to go with vegetables or other Cantonese dishes.
Traditional dishes
A number of dishes have been a part of the Cantonese cuisine collection since the earliest territorial establishments of Guangdong province.While many of these are on the menus of typical Cantonese restaurants,some are more commonly found among Chinese homes due to their simplicity.Home-made Cantonese dishes are usually served with plain white rice.
Deep fried dishes
Zhaliang,a common Cantonese breakfastThere are a small selection of deep fried dishes in Cantonese cuisine,and can often be found as street food.They have been extensively documented throughout Colonial Hong Kong records in the 19th to 20th century.A few are synonymously associated with Cantonese breakfast and lunch.[4] Though these are also expected to be part of other cuisines.
Slow cooked soup
Another notable Cantonese speciality is slow-cooked soup,or lo foh tong (老火汤) in the Cantonese dialect (literally meaning old fire-cooked soup).The soup is usually a clear broth prepared by simmering meat and other ingredients under low heat for several hours.Chinese herbs or medicine are often used as ingredients.Slow-cooked soup is a regular dish in Cantonese families as most believe in its ability to heal and strengthens one's health.
Due to long preparation hours of slow cooked soup,soup chain stores or delivery outlets became popular in Cantonese dominated cities like Hong Kong.
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