加拿大农场主在洁净自然的环境下种植出并收获了具有最高品质的农业和海鲜产品。 

加拿大农业及农业食品部部长劳伦斯•麦考利对中国消费者表示，很高兴展示美味可口的海鲜、牛肉、猪肉、蓝莓、芥籽油、枫糖浆和葡萄酒。

加拿大一直努力满足中国市场的需求。互利互惠的商机无穷，电子商务是推动商务发展的一个巨大因素。令人兴奋的是，中国的顾客们只需轻轻一点鼠标或者出动屏幕就可以下单购买加拿大的食品和葡萄酒。
加拿大北极贝海鲜沙拉卷
Seafood salad rolls with Arctic clam

原 材 料:          
Ingredients:
              北极贝      Arctic clam                               150g                                         
              西    芹     celery                                           30g                                                                               
              越南春卷皮  Skin of spring roll                 3pieces                                              
              盐               Salt                                               5g                                                                    
              香油          sesame oil                                    5g                                       
             黄芥末酱  yellow mustard                          10g                                         
              红蟹子      crab roe                                      10g

制作方法:
Method:
 北极贝解冻，去掉根部洗净。
The arctic thaw, washed to remove the root.
 北极贝用开水煮一下，捞出冲凉，改刀切丝，备用
The arctic with boiling water, remove showers, change knife wire, set aside.
 西芹洗净去皮切丝
Shred celery wash peeled
 切好的西芹丝和北极贝丝，加盐5克，香油5克，黄芥末酱5克，红蟹子5克一起拌匀备用。
Chopped celery and arctic beth, salt 5 grams, sesame oil 5 grams, 5 grams, yellow mustard red crab 5 g mix together.
水盆打温水，把一张越南春卷皮放入水中，泡软后平铺在案板上放入拌好的北极贝丝和西芹丝，卷成大拇指粗细，改刀成两厘米长的段，装盘即可。
Basin warm water, put a piece of Vietnam watching in the water, soft, flat out on the board in the mixed after the arctic beth and celery, roll into a thumb size, change the knife into two centimeters long, on the plate.
 再把红蟹子5克，黄芥末酱5克点在切好的沙拉卷上，即可上桌。
  Put the red crab 5 grams, yellow mustard 5 g point on chopped salad roll, serve.                                                  

川香口水汁煎加拿大带子
Pan-seared Canadian scallop with spicy Szechuan sauce

原 材 料:          

Ingredients:
加拿大带子   Canadian scallop                    300g
芝麻酱            Sesame paste                           15g
水                     Water                                         12g
盐                     salt                                               2g
辣椒碎            Chili powder                               8g
糖                     Sugar                                           6g
鸡汁                 Chicken juice                             3g
香油                 Sesame oil                                  2g
辣椒油            Chili oil                                        4g
花椒油            Sichuan pepper oil                   3g
葱姜蒜末        green ginger garlic each         8g
花生碎            Chopped peanuts                   10g

制作方法:
Method:
带子洗净，上煎锅把带子煎成两面金黄色，取出用吸油纸把带子中的水分和油吸净.
Wash scallops and frying pan put tape on the Fried to golden brown; remove the tape with oil absorption of water and oil absorption net.
口水汁：芝麻酱15克，水12克，盐2克，辣椒碎8克，糖6克，鸡汁3克，香油2克，辣椒油4克，花椒用3克，葱姜蒜末各8克。调匀即可.
Sesame paste : 15 grams of sesame paste, water 12 grams, 2 grams of salt and pepper 8 g, 6 g sugar, chicken juice 3 grams, sesame oil, 2 g, 4 g chili oil, prickly ash in 3 g, onion ginger, garlic eight grams each. to make it.
煎好的带子装盘摆好，将调好的口水汁点在带子上，再撒上一点花生碎即可.
Fried good belt plate set, put the sesame paste point on the tape, then sprinkle with some chopped peanuts.

脆皮香辣金沙加拿大三文鱼
Wok –fried crispy Canadian salmon with dried garlic and hot pepper

原 材 料:          
Ingredients:
三文鱼       Salmon                       200g
蒜茸           Chopped garlic           80g
七味盐       Salt                                4g
葱段           Scallion                        10g
脆浆粉      Crispy fried paste     100g
干辣椒段   Dry chili                         3g
鸡粉           Chicken powder           2g
油               Cooking oil                    1.5ml 
车莴草       Chervil for garnish
制作方法:
Method:
三文鱼切成1，5厘米方块，蒜蓉炸至金黄色，小葱花，切好，备用.
Salmon, garlic cut into 1 cm square fry until golden brown, small scallions, cut well and set aside
三文鱼放入盐，鸡粉，腌制入味.
Salmon into salt, chicken powder pickled flavor.
放入脆浆糊裹均匀，放入加热七成热的油锅中炸至金黄色至全熟捞出备用
In fried paste evenly, put in a pan of hot oil heating seventy percent fry until golden brown and cooked remove and set aside
锅中放入干辣椒段，小葱段，蒜蓉炒香.
The dried chili, spring Onions and garlic into pot and sautéed 
再放入炸好的三文鱼，加入七味盐，葱花儿，翻炒出锅即可.
Add the fried salmon, seven flavor salt, green flowers sautéed and put into the plates.

72小时慢炖加拿大牛肋排配烩野米
72 hours slow braised Canadian beef short ribs with wild rice stew 

原 材 料:          

Ingredients:
牛小排         Short ribs                                500g
野米        Wild rice                                   50g
盐                   Salt                                             2g
酱油               Soya sauce              120g
蚝油         Oyster sauce               80g
鸡汁               Chicken sauce                        20g
白胡椒粉      Pepper                                2g
生粉                Cornflower                           15g
糖                        Sugar                                  15g
黄酒          yellow wine                            10g 
八角            Anise                            5g
桂皮          Cinnamon                            5g
干辣椒段        Dry Chili                               6g
干花椒            Sichuan pepper                   3g
香叶                Bay leaf                             1g
白豆蔻            White cardamom             0.5 g
李锦记辣酱 Lee kum kee chili sauce  20 g
干葱头             Dried onion                       50g
生姜                   Ginger                             20g
葱                       Onion                             30g
制作方法:
Method:
煎锅热锅凉油锅上油，放入牛小排煎至凉面金黄色
The hot cold oil in oil pot, frying pan fry short ribs to cold noodle golden
野米用水浸泡6分钟后蒸25分钟备用
Wild rice soaked in water for 6 minutes after steaming 25 minutes to spare
热锅上油，把以上香料放入锅中炒香，放入以上调料，待汤卤烧开后，放入煎好的牛小排，慢火炖72小时
Hot pot, put more spices in the sauté pan, add sauce above, after being halogen soup to boil, add Fried good short ribs, and simmer for 72 hours
把蒸熟的野米，放入盘中，再放入卤制熟的牛小排，浇上勾好芡的汤汁，即可食用
Put the steamed and wild rice, into the pan, add the short ribs marinating cooked, pour to hang up good thicken the sauce and serve

加拿大枫糖浆烧烤猪排配红加仑果酱
Maple syrup roasted Canadian pork ribs with currant berry jam

原 材 料:          
Ingredients:
加拿大猪肋排     Canadian pork ribs                8 labs               
棕    糖                    Packed brown sugar 1/4 cup
甜红粉                   Paprika 2 tablespoons
辣椒粉                   Chili powder 2 teaspoons
胡椒                        Pepper 1 teaspoon
蒜碎                        Garlic minced 1 clove
卡盐辣椒               Cayenne pepper 1/2 teaspoon
盐                             Salt 1/4 teaspoon
Rib Sauce:
番茄沙司            Tomato  Ketchup                    1/2 cup
棕糖                       Packed brown sugar            3 tablespoons
加拿大枫叶糖浆 Canadian maple syrup      200g
甜红粉                  Paprika                                   1 tablespoon
辣椒粉                  Chili powder                           1 tablespoon
李派林英氏酱油Worcestershire sauce          1 tablespoon 
蒜碎                      Garlic minced                          2 cloves
辣椒汁                 Hot pepper sauce                   1 dash
制作方法:
Method:
去掉排骨筋膜, 在一个大的容器里将糖, 红粉,辣椒粉,胡椒,蒜,卡盐辣椒及盐混合. 涂抹在排骨上腌制, 密封好,放入冰箱8-24小时.
Remove membrane from underside of ribs, if attached. In large dish, combine sugar, paprika, chili powder, pepper, garlic, cayenne pepper and salt. Add ribs and rub all over with spice mixture. Cover and refrigerate for 8 hours or for up to 24 hours.
汁:   同时,取一个大的锅烧热,把番茄沙司,糖, 枫叶糖浆,红粉, 辣椒粉,英氏辣酱油,蒜,及辣椒汁,放在一起,烧开.改小火收浓至二分之一,放在一旁备用.
Rib Sauce: Meanwhile, in saucepan over medium heat, combine ketchup, sugar, maple syrup, paprika, chili powder, Worcestershire, garlic and hot pepper sauce; bring to boil. Reduce heat to medium-low; simmer until reduced to about 1/2 cup (125 mL), about 15 minutes. Set aside.
取一个烤架放在锡纸盘上,或者放在炭火烤架上.中火.
Set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining  burner(s) to medium heat. 
先将排骨放在烤架上考上印,翻过来继续烤.在放入烤箱里加盖中火烤一小时取出.
Place ribs, meat side down, on greased grill over unlit burner. Close lid and cook, turning once, until meat is tender and pulls away from ends of bones, about 1 hour. 
在排骨表面上刷上熬好的汁及枫叶糖浆,改高火继续烤,翻一次面,继续烤,直到表面上色,大概10分钟. 装盘时放一些红加仑果及汁在盘子旁边.
Brush ribs with about half of the sauce and maple syrup, cook, turning once, until glazed, about 10 minutes. Serve with remaining rib sauce on the side.

意式燕麦布丁

Oats Panacotta 

原 材 料:          
Ingredients:
Milk -100g 牛奶100克
Cream -325g 奶油325克
Caster sugar -35g 细砂糖 35克
Vanilla pod -1 pc 香草棍 1根
Canadian oats -50g 加拿大燕麦 50克
Leaf gelatin -3 pcs 鱼胶 3片
制作方法:
Method: 
Place gelatin in cold water, bring to the boil the milk, cream and cater sugar, Squeeze the excess water from the gelatin and add to the hot liquid.
Cool down over ice then mix in the oats, Set in desired mold. 
将鱼胶在冷水中泡软，然后将牛奶，白糖和奶油一起煮开，将鱼胶中多余的水分挤出然后加入搅拌直至化开。
冷却后加入燕麦，放到模子里。

原 材 料:          
Ingredients:
Mango pulp -575g 芒果果蓉 575克
Caster sugar -110g 细砂糖 110克
Agar Agar -5g 琼脂 5克
Leaf gelatin -2.5g 鱼胶2.5克

制作方法:
Method: 
Soak the gelatin in cold water, Mix the pectine with a little of the caster sugar, Bring the pulp and the remaining sugar to the boil.
Add the pectin and cook for a few minutes whisking continuously, add the gelatin and chill before blending in a thermomixer Assembly.
Place the Panacotta in desired dish, using a squeeze bottle pipe the gel. Garnish with blueberries and edible flowers. 
将鱼胶在冷水中泡软，将其与少量砂糖，芒果蓉一起煮开，琼脂一点一点加入，注意搅拌均匀， 然后冷却。
将意式布丁放到模子里，使用挤瓶。最后加蓝莓和可食用鲜花装饰。