鲁菜英文介绍

ABiteofChinaShandongCuisineShandongcuisinealsonamedLuCai.AnimportantpartoffourmajorcuisinesofChina.ItbefamousfortherepresentativeofnorthChinacuisine;ItalsoistherepresentativeoftheculinaryculturealongtheYellowRiver.IntroductionDevelopmentShandongcuisineoriginatedintheQIandLuareasinSpring-AutumnandWarringStatesPeriodFormedintheQinandHandynasties.AftertheSongdynasty,ShandongcuisinehasbecometherepresentativeofNorthChinacuisineCharacteristicItsflavorsbiasedtowardssalty,gooduseclearsoup;Features:fresh,tender,fragrant,crisp.Rawmaterials:electlivestockandpoultry,marineproducts,vegetables,biasedtowardsinsauce,onion,garlicasseasonings.Theexplosionandgilledknownfor,focusingonthefirepowerFactionsJinanStyleDishesKnownfor:soupbegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:BrothAssorted(清汤什锦)，NaitangTypha(奶汤蒲菜)SweetandSourCrap(糖醋鲤鱼)JiaodongStyleDishesKnownfor:FushandishesinYantaibegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:Quick-firedHuangcai（溜黄菜）、Soft-Friedmeatballswithsugar(雪花肉丸子)，Soft-FriedPorkFilet（软炸里脊）ConfuciusStyleDisheKnownfor:Guanfustyledisesbegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细-孔子)Representatives:“Yiping”BeanCurd(一品豆腐)、GotoCourtwithChild（带子上朝）BoiledGinkgo（诗礼银杏）德州扒鸡DezhouBraisedChicken一品寿桃YipinBirthdayPeach糖醋鲤鱼SweetandSourCrap凤尾金鱼StewedYellowFishinShapeofChickenTrail什锦拼盘AssortedDish栗子白菜BoiledChestnutandCabbageSlices九转大肠TwistedLargeIntestineThankYou