Cantonese cuisine raw material identification 粵菜原料識別

[Ho Kwok Leung]

There are many kinds of raw materials for cooking dishes, and the quality of each raw material has its advantages and disadvantages, and the gap is huge. The characteristics of Cantonese cuisine pay special attention to quality and taste. When it comes to quality, quantity, shape, color, taste and aroma, quality is the first. If the quality of the raw materials has changed, then even with better cooking techniques, it will be difficult to make delicious dishes. Therefore, as a chef, you must first know how to identify the quality of raw materials and their use.

烹制菜肴的原料種類繁多，而每一種原料的質量有優劣，差距懸殊。粵菜的特點，尤其講究質和味，所謂質、量、形、色、味、香，質就是第一位。如果原料的質已經起了變化，那末，即使有較好的烹調技術，也難制作美味可口的菜肴。所以，作為一個廚師，首先要懂得鑒別原料的好壞及其使用。