鲁菜八大菜系英文介绍精品课件.ppt

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1、Shandong Cuisine 2020/12/21Shandong CuisineNine transfer large intestinethe Eight Immortals crossing the sea alarm arhatFried conchSweet and Sour CarpNaitang Typha2020/12/22ContentsShandong CuisineGeography and Development1Characteristic 2Special cuisine3Summary42020/12/23Geography鲁菜是我国覆盖面最广的地方风味菜系，

2、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.鲁菜的遍及地鲁菜的遍及地2020/12/24DevelopmentShandong cuisine originated in the Qi and Lu areas in Spring-Autumn and Warring States PeriodFormed in the Q

3、in and Han dynasties.After the Song dynasty,Shandong cuisine has become the representative of North China cuisine 2020/12/25CharacteristicIts flavors biased towards salty,and good at use clear soup;Raw materials:livestock and poultry,seafood,vegetables,Features:aroma,freshness,crispness,tenderness.b

4、iased towards in sauce,onion,garlic as seasonings.Text in hereText in herebiased towards in sauce,onion,garlic as seasonings.2020/12/26taian dishesyan tai dishesjiao dong dishesConfucius style dishesJiaodong style dishes Ji nan style dishesdezhou dishesqing dao dishes Factions (派系派系)2020/12/27Jinan

5、Style DishesKnown for:soupbe good at:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:Nine transfer large intestine(九转大肠)，Naitang Typha(奶汤蒲菜)Sweet and Sour Carp(糖醋鲤鱼)2020/12/28Jiaodong Style Dishes Known for:Fushan dishes in Yantaibe good at:seafoodFeatures:keep ingredient f

6、lavor and focus on the colorRepresentatives:Steamed Sea Bream（清蒸加吉鱼）,Braised Abalone with shells(扒原壳鲍鱼)，Fried conch（油爆海螺）2020/12/29Confucius Style Dishesbe good at:cooking techniques Features:eat no rice but is of the finest quality,nor meat but is finely minced(食不厌精，脍不厌细-孔子)Representatives:“Yiping”

7、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）2020/12/210Special cuisineThe first dish is“the Eight Immortals crossing the sea alarm arhat”,which use sharks fin,sea cucumber,abalone,fish bones,fish maw,shrimp,Reed,ham.The meterial is very abund

8、ant。鱼翅鱼翅Sharks fin海参海参Sea cucumber鲍鱼鲍鱼abalone鱼骨鱼骨Fish bone 鱼肚鱼肚fish maw 虾虾shrimp芦笋芦笋Reed 火腿火腿ham2020/12/211Special cuisineNine transfer large intestine appear in the early years of Emperor Guangxu.Have a style of ones own practice.By seasoning with green onions,ginger,garlic,so taste sweet,sour,bitt

9、er,spicy and salty.2020/12/212Special cuisineThe 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.2020/12/213Special cuisineSoups are given much emphasis in Shandong dishes.Naitang Typha is univer

10、sally recognized as the first soup of Jinan.The soup features clear and fresh while creamy soup looks thick and tastes strong.2020/12/214SummaryAs an important component of Chinese culinary art,Shandong cuisine,also known as Lu Cai for short,boasts a long history and far-reaching impact.2020/12/215Thank You!2020/12/216