海鲜味道鲜美，品种繁多，有各种各样的烹制方法。粤菜风味的海鲜菜肴，多遵循的是清代美食家袁枚提出的“味要浓厚，不可油腻，味要清鲜，不可淡薄”原则，以体现细嫩和清鲜的“清蒸”和“白灼”等手法为主。由于粤菜有这些特点，便产生了这种烹制海鲜的特殊调味汁———“海 Seafood taste delicious, variety, there are a variety of cooking methods. Cantonese cuisine of seafood dishes, follow more is the gourmet in the Qing Dynasty Yuan Mei proposed “flavor to be thick, not greasy, taste should be fresh, can not be light” principle to reflect delicate and fresh “steamed” and “white burning” and so on The main method. Because of these characteristics of Cantonese cuisine, it produces this special sauce of seafood cooked --- "sea