鲁菜八大菜系英文介绍精品
合集下载
相关主题
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
5
Characteristic
Its flavors biased towards salty, and good at use clear soup;
Features: aroma, freshness, crispness, tendern源自文库ss.
Raw materials: livestock and
Shandong Cuisine
2020/12/2
1
Shandong Cuisine
Naitang Typha
2020/12/2
2
Contents
Shandong Cuisine
1
Geography
and Development
2 Characteristic
3 Special cuisine
4
2020/12/2
鱼翅
Shark’s fin 海参
Sea cucumber 鲍鱼
abalone 鱼骨
Fish bone
鱼肚
fish maw 虾
shrimp 芦笋
Reed 火腿
ham
11
Special cuisine
• Nine transfer large intestine appear in the early years of Emperor Guangxu.Have a style of one's own practice.By seasoning with green onions, ginger, garlic,so taste sweet, sour, bitter, spicy and salty.
6
dezhou dishes
Ji nan style dishes
taian dishes
Jiaodong style dishes
yan tai dishes
Factions (派系)
jiao dong dishes
2020/12/2
qing dao dishes
Confucius style dishes
• Representatives:Steamed Sea Bream（清蒸加吉 鱼）,Braised Abalone with shells(扒原壳鲍鱼)， Fried conch（油爆海螺）
2020/12/2
9
Confucius Style Dishes
• be good at: cooking techniques • Features:eat no rice but is of the finest quality, nor meat
2020/12/2
12
Special cuisine
• The characteristics of Sweet and Sour Carp:The tail cocked, like the color of amber, Outside is crisp and inside is tender,Taste of crisp, sweet, sour and salty .
2020/12/2
10
Special cuisine
• The first dish is “the Eight Immortals crossing the sea alarm arhat”,which use
shark’s fin, sea cucumber, abalone, fish
bones, fish maw, shrimp, Reed , ham.The meterial is very abundant 。
Summary
2020/12/2
3
Geography
鲁菜是我国覆盖面最广的 地方风味菜系，遍及京 津塘及东北三省。
Shandong cuisine is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.
poultry, seafood, vegetables,
biasedbiatosewdatrodwsainrdsainucsaeu, ce, onioonn, igoanr,ligcaralisc saes asesaosnoinignsg.s.
TThheexxeettrreeiinn
2020/12/2
7
Jinan Style Dishes
• Known for: soup • be good at: explosion,fry,roast,fired • Features:clear,fresh,crisp,tender • Representatives:Nine transfer large intestine(九
转大肠)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼)
2020/12/2
8
Jiaodong Style Dishes
• Known for:Fushan dishes in Yantai
• be good at: seafood
• Features:keep ingredient flavor and focus on the color
鲁菜的遍及地
2020/12/2
4
2020/12/2
Development
• Shandong cuisine originated in the Qi and Lu areas in Spring - Autumn and Warring States Period
• Formed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine
but is finely minced (食不厌精，脍不厌细-孔子) • Representatives:“Yiping” Bean Curd (一品豆腐),Go to
Court with Child （带子上朝）,the Eight Immortals crossing the sea alarm arhat（八仙过海闹罗汉）
Characteristic
Its flavors biased towards salty, and good at use clear soup;
Features: aroma, freshness, crispness, tendern源自文库ss.
Raw materials: livestock and
Shandong Cuisine
2020/12/2
1
Shandong Cuisine
Naitang Typha
2020/12/2
2
Contents
Shandong Cuisine
1
Geography
and Development
2 Characteristic
3 Special cuisine
4
2020/12/2
鱼翅
Shark’s fin 海参
Sea cucumber 鲍鱼
abalone 鱼骨
Fish bone
鱼肚
fish maw 虾
shrimp 芦笋
Reed 火腿
ham
11
Special cuisine
• Nine transfer large intestine appear in the early years of Emperor Guangxu.Have a style of one's own practice.By seasoning with green onions, ginger, garlic,so taste sweet, sour, bitter, spicy and salty.
6
dezhou dishes
Ji nan style dishes
taian dishes
Jiaodong style dishes
yan tai dishes
Factions (派系)
jiao dong dishes
2020/12/2
qing dao dishes
Confucius style dishes
• Representatives:Steamed Sea Bream（清蒸加吉 鱼）,Braised Abalone with shells(扒原壳鲍鱼)， Fried conch（油爆海螺）
2020/12/2
9
Confucius Style Dishes
• be good at: cooking techniques • Features:eat no rice but is of the finest quality, nor meat
2020/12/2
12
Special cuisine
• The characteristics of Sweet and Sour Carp:The tail cocked, like the color of amber, Outside is crisp and inside is tender,Taste of crisp, sweet, sour and salty .
2020/12/2
10
Special cuisine
• The first dish is “the Eight Immortals crossing the sea alarm arhat”,which use
shark’s fin, sea cucumber, abalone, fish
bones, fish maw, shrimp, Reed , ham.The meterial is very abundant 。
Summary
2020/12/2
3
Geography
鲁菜是我国覆盖面最广的 地方风味菜系，遍及京 津塘及东北三省。
Shandong cuisine is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.
poultry, seafood, vegetables,
biasedbiatosewdatrodwsainrdsainucsaeu, ce, onioonn, igoanr,ligcaralisc saes asesaosnoinignsg.s.
TThheexxeettrreeiinn
2020/12/2
7
Jinan Style Dishes
• Known for: soup • be good at: explosion,fry,roast,fired • Features:clear,fresh,crisp,tender • Representatives:Nine transfer large intestine(九
转大肠)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼)
2020/12/2
8
Jiaodong Style Dishes
• Known for:Fushan dishes in Yantai
• be good at: seafood
• Features:keep ingredient flavor and focus on the color
鲁菜的遍及地
2020/12/2
4
2020/12/2
Development
• Shandong cuisine originated in the Qi and Lu areas in Spring - Autumn and Warring States Period
• Formed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine
but is finely minced (食不厌精，脍不厌细-孔子) • Representatives:“Yiping” Bean Curd (一品豆腐),Go to
Court with Child （带子上朝）,the Eight Immortals crossing the sea alarm arhat（八仙过海闹罗汉）