鲁菜八大菜系英文介绍精品ppt.ppt

ShandongCuisine ShandongCuisine Delicious Ninetransferlargeintestine theEightImmortalscrossingtheseaalarmarhat Friedconch SweetandSourCarp NaitangTypha Contents ShandongCuisine 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 ShandongcuisineisthemostextensivecoverageofferedlocalflavorbranchesandJingjintangandthroughoutthethreeprovincesinNortheastChina 鲁菜的遍及地 Development ShandongcuisineoriginatedintheQiandLuareasinSpring AutumnandWarringStatesPeriodFormedintheQinandHandynasties AftertheSongdynasty ShandongcuisinehasbecometherepresentativeofNorthChinacuisine Characteristic Jiaodongstyledishes JinanStyleDishes Knownfor soupbegoodat explosion fry roast firedFeatures clear fresh crisp tenderRepresentatives Ninetransferlargeintestine 九转大肠 NaitangTypha 奶汤蒲菜 SweetandSourCarp 糖醋鲤鱼 JiaodongStyleDishes Knownfor FushandishesinYantaibegoodat seafoodFeatures keepingredientflavorandfocusonthecolorRepresentatives SteamedSeaBream 清蒸加吉鱼 BraisedAbalonewithshells 扒原壳鲍鱼 Friedconch 油爆海螺 ConfuciusStyleDishes begoodat 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 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ham Specialcuisine NinetransferlargeintestineappearintheearlyyearsofEmperorGuangxu Haveastyleofone sownpractice Byseasoningwithgreenonions ginger garlic sotastesweet sour bitter spicyandsalty Specialcuisine ThecharacteristicsofSweetandSourCarp Thetailcocked likethecolorofamber Outsideiscrispandinsideistender Tasteofcrisp sweet sourandsalty Specialcuisine SoupsaregivenmuchemphasisinShandongdishes NaitangTyphaisuniversallyrecognizedasthefirstsoupofJinan Thesoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong Summary AsanimportantcomponentofChi