鲁菜的介绍

鲁菜发端于春秋战国时的齐国和鲁国（今山东省），形成于秦汉。Lu and the originator of Lu Qi in the Warring States (today Shandong Province), which was formed in the Qin and Han dynasties.

宋代后，鲁菜就成为"北食"的代表。Song, served on the "North" status of the representative.

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。China is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.

非常特色：山东省内地理差异大，因而形成了沿海的胶东菜（以海鲜为主）和内陆的济南菜以及自成体系的孔府菜。Very different geographical characteristics : Shandong Province, This forms the coast of Shandong dishes (seafood) dishes and the interior of the Jinan and the Confucian Temple systems vegetables.

鲁菜讲究调味纯正，口味偏于咸鲜，具有鲜、嫩、香、脆的特色。Condiment served about pure, delicious taste and merged with fresh, tender, fragrant crisp characteristics. 十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而醇。Naitang stock and paid great attention to the modulation, color - broth, fresh white and color Naitang alcohol.

露点绝活给你瞧：鲁菜常用的烹调技法有30种以上，尤以爆、扒技法独特而专长。Dew Point : Do you learned to have served more than 30 common cooking techniques, especially explosives, and to seize the unique expertise of techniques.

糖醋黄河鲤鱼Sweet and sour carp Yellow River