攜一碗西關(guān)云吞面，鮮湯中翻涌的金魚(yú)尾，寫(xiě)意融于生活的微小柔軟。

　　A bowl of Xiguan Wonton Noodles always touches the softest part within the hearts of Cantonese people.　　

　　夾一筷順德媽姐菜，傳統(tǒng)作底創(chuàng)新為墨，鉤勒出女性不息的堅(jiān)韌力量。

　　A bite of Majie's dish conveys the tenacity and strength of women.　　

　　添一勺臺(tái)山黃鱔飯，鄉(xiāng)愁與記憶交疊，工筆鐫刻世代傳承的故里根魂。

　　A spoonful of Swamp Eel Rice relieves homesickness and showcases the Chinese traditions that have been passed down from generation to generation.　　

　　為深入開(kāi)展“粵僑新活力，喜迎二十大”系列活動(dòng)，廣東省人民政府僑務(wù)辦公室和廣東廣播電視臺(tái)聯(lián)合攝制《粵菜師傅·四海同享》系列專(zhuān)題片。

　　To carry out the campaign of "Guangdong Overseas Chinese Release New Vitality and Welcome the 20th National Congress of CPC", the Overseas Chinese Affairs Office of the People's Government of Guangdong Province and Guangdong Radio and Television jointly produced a series of feature films entitled "The Cantonese Cuisine Enjoyed All Over the World ".

　　第一集《廣味僑香》通過(guò)展示原料備至、制作工序到傳承工藝，將清而不淡、鮮而不俗、嫩而不生、油而不膩的廣府菜肴，原汁原味地呈現(xiàn)給所有熱愛(ài)美食的人們。

　　Guangfu cuisine is one of the three major branches of Cantonese cuisine. By displaying the preparation of raw materials, production process and traditional techniques, the first episode “Guangfu Cuisine” vividly presents to all food lovers the authentic Guangfu cuisine, which is known as “l(fā)ight but not bland, savoury but not strong-flavored, fresh-tasting but fully cooked, and rich but not greasy”.

　　飄香的云吞面中升起騰騰熱氣遠(yuǎn)飄馬來(lái)西亞，張益記的第三代傳人張錦云從祖輩的手中接過(guò)面勺，在每一個(gè)清晨為城市注入第一縷活力。

　　The aroma of wonton noodles wafts to Malaysia, where Cheong Kam Wan, the third generation owner of Cheong Yik Kee Wonton Noodles, takes over the noodle spoons from his ancestors and renews the vigor of the local town in Malaysia every morning.　　

　　受姑太自尊自立精神滋養(yǎng)的粵菜師傅歐陽(yáng)競(jìng)?cè)A，運(yùn)用國(guó)外的新鮮食材輔以地道的烹調(diào)手法，打造更具滋味的順德媽姐菜。

　　Inspired by the self-respect and self-reliance of “Shunde Majie”, a Cantonese chef, Ouyang Jinghua, combines fresh ingredients from abroad with local cooking techniques to create a more flavorful Shunde Majie Cuisine.　

　　從故鄉(xiāng)到異鄉(xiāng)，即便背景不同、習(xí)俗不一，臺(tái)山人彭日華、彭庭記兩父子改制的臺(tái)山黃鱔飯也能跨越國(guó)界以其獨(dú)特的鮮美直擊人心。

　　From home to abroad, even with different backgrounds and customs, Peng Rihua and Peng Tingji, the father and son, have successfully adapted the Taishan Swamp Eel Rice to impress diners from all over the world with its unique fresh taste.　　

　　熱情好客的廣府人懷揣著家鄉(xiāng)的故事走出國(guó)門(mén)博采眾長(zhǎng)，開(kāi)放包容的廣府菜實(shí)現(xiàn)了東西方食材與烹飪技術(shù)的相互交融，讓美食文化交流變得美好而溫暖。

　　With deep love for hometown, the hospitable Guangfu people abroad reproduce the inclusive Guangfu cuisine by making full use of the foreign ingredients and Chinese cooking techniques. Such integrated development of Guangfu cuisine makes the exchanges of food cultures more pleasant and heart-warming.