鲁菜八大菜系英文介绍精品ppt

ShandongCuisineShandongCuisineNaitangTyphaContentsShandongCuisineGeographyandDevelopment1Characteristic2Specialcuisine3Summary4Geography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。ShandongcuisineisthemostextensivecoverageofferedlocalflavorbranchesandJingjintangandthroughoutthethreeprovincesinNortheastChina.鲁菜的遍及地Development•ShandongcuisineoriginatedintheQiandLuareasinSpring-AutumnandWarringStatesPeriod•FormedintheQinandHandynasties.AftertheSongdynasty,ShandongcuisinehasbecometherepresentativeofNorthChinacuisineCharacteristicItsflavorsbiasedtowardssalty,andgoodatuseclearsoup;Rawmaterials:livestockandpoultry,seafood,vegetables,Features:aroma,freshness,crispness,tenderness.biasedtowardsinsauce,onion,garlicasseasonings.TextinhereTextinherebiasedtowardsinsauce,onion,garlicasseasonings.taiandishesyantaidishesjiaodongdishesConfuciusstyledishesJiaodongstyledishesJinanstyledishesdezhoudishesqingdaodishesFactions(派系)JinanStyleDishes•Knownfor:soup•begoodat:explosion,fry,roast,fired•Features:clear,fresh,crisp,tender•Representatives:Ninetransferlargeintestine(九转大肠)，NaitangTypha(奶汤蒲菜)SweetandSourCarp(糖醋鲤鱼)JiaodongStyleDishes•Knownfor:FushandishesinYantai•begoodat:seafood•Features:keepingredientflavorandfocusonthecolor•Representatives:SteamedSeaBream（清蒸加吉鱼）,BraisedAbalonewithshells(扒原壳鲍鱼)，Friedconch（油爆海螺）ConfuciusStyleDishes•begoodat:cookingtechniques•Features:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厌精，脍不厌细-孔子)•Representatives:“Yiping”BeanCurd(一品豆腐),GotoCourtwithChild（带子上朝）,theEightImmortalscrossingtheseaalarmarhat（八仙过海闹罗汉）Specialcuisine•Thefirstdishis“theEightImmortalscrossingtheseaalarmarhat”,whichuseshark’sfin,seacucumber,abalone,fishbones,fishmaw,shrimp,Reed,ham.Themeterialisveryabundant。鱼翅Shark’sfin海参Seacucumber鲍鱼abalone鱼骨Fishbone鱼肚fishmaw虾shrimp芦笋Reed火腿hamSpecialcuisine•NinetransferlargeintestineappearintheearlyyearsofEmperorGuangxu.Haveastyleofone'sownpractice.Byseasoningwithgreenonions,ginger,garlic,sotastesweet,sour,bitter,spicyandsalty.Specialcuisine•ThecharacteristicsofSweetandSourCarp:Thetailcocked,likethecolorofamber,Outsideiscrispandinsideistender,Tasteofcrisp,sweet,sourandsalty.Specialcuisine•SoupsaregivenmuchemphasisinShandongdishes.NaitangTyphaisuniversallyrecognizedasthefirstsoupofJinan.Thesoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.Summary•AsanimportantcomponentofChineseculinaryart,Shandongcuisine,alsoknownasLuCaiforshort,boastsalonghistoryandfar-reachingimpact.ThankYou!