中国山东饮食文化英语作文带翻译

中国山东饮食文化英语作文带翻译
Shandong cuisine originated from the state of Qi and Guo (now Shandong) Shandong cuisine in the spring and autumn and Warring States period. It was formed after the Qin Dynasty in China and became the representative of "northern cuisine". It is one of the eight major cuisines in China.
It covers the most extensive cooking style of lacor flavor among the eight major cuisines in China Jinan cuisine and Confucian cuisine in the mainland have established their own system characteristics: Shandong cuisine pays attention to the fragrance, salty and fresh taste, with fresh, soft, fragrant and crisp characteristics, and attaches great importance to the preparation of clear soup and milk soup. The color of clear soup is clear and delicious, and the color of milk soup is white and mellow. There are many cooking techniques commonly used in Shandong cuisine.
It is said that a son of one's own is familiar with who Qi Wang wiped off the exchange teeth Tooth, in fact, was a culinary master who was good at flavoring Shandong clear soup, fresh color, and white and mellow milk soup at that time. Its unique flavor can be inherited. In ancient times, he was good at making
cream jelly and Ludong cuisine.
He used the custom of people eating fish on the seashore. Confucius "didn't eat rice, the meat stuffing was not thin", and there were a series of opinions not to "eat". If we say that "fish are discouraged, meat is not eaten, color is evil and stinky It is proved that Shandong cuisine at that time paid attention to science, paid great attention to hygiene, and pursued the slicing technique and artistry of condiments, and gradually gained a delicate stage.
中文翻译：
鲁菜起源于春秋战国时期的齐国和郭山东鲁菜，形成于中国秦代以后，成为“北方菜”的代表，是我国八大菜系之一的鲁菜，是我国八大菜系中覆盖最广的拉科尔风味烹饪风格我国，遍布北京、天津、塘沽和东北三省的集团：沿海鲁东菜（以海鲜为核心）和内地的济南菜和儒府菜建立了自己的体系特色：鲁菜讲究清香，咸而鲜口味偏于，具有鲜、软、香、脆的特点，非常注重清汤和奶汤的调制，清汤的颜色清澈可口，奶的汤色白醇鲁菜常用的烹调技法有多种，传说蒸一个自己的儿子熟悉地奉献给谁祁王抹去了交换牙齿，其实是当时擅长调味的鲁菜清汤、色清鲜、奶汤色白醇的烹饪艺术大师，独有风味，可以继承，古时擅长做奶油冻和鲁东菜以海鲜为佳，采用海滨百姓吃鱼的习俗，孔子“不吃米饭，肉馅不薄”，有一系列意见不“吃”，如
果说“鱼气馁肉不吃，色邪不吃，臭邪不吃，气馁吃不掉，不勤吃，切，吃，不能酱它吃”证明当时鲁菜讲究科学，已经相当注意卫生了，追求调味品的切片技巧和艺术性，已日益得到精美的舞台。