鲁菜八大菜系英文介绍精品ppt

1、Shandong Cuisine Shandong CuisineNine transfer large intestinethe Eight Immortals crossing the sea alarm arhatFried conchSweet and Sour CarpNaitang TyphaContentsShandong CuisineGeography and Development1Characteristic 2Special cuisine3Summary4Geography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。 Shandong cuisine i

2、s 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Development Shandong cuisine originated in the Qi and Lu areas in Spring - Autumn and Warring States Period Formed in the Qin and Han dynasties. After the Son

3、g dynasty, Shandong cuisine has become the representative of North China cuisine CharacteristicIts flavors biased towards salty, and good at use clear soup;Raw materials: livestock and poultry, seafood, vegetables, Features: aroma, freshness, crispness, tenderness.biased towards in sauce, onion, gar

4、lic as seasonings. Text in hereText in herebiased towards in sauce, onion, garlic as seasonings.taian dishesyan tai dishesjiao dong dishesConfucius style dishesJiaodong style dishes Ji nan style dishesdezhou dishesqing dao dishes Factions (派系派系)Jinan Style Dishes Known for: soup be good at: explosio

5、n,fry,roast,fired Features:clear,fresh,crisp,tender Representatives:Nine transfer large intestine(九转大肠)，Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼)Jiaodong Style Dishes Known for:Fushan dishes in Yantai be good at: seafood Features:keep ingredient flavor and focus on the color Representatives:Stea

6、med Sea Bream（清蒸加吉鱼）,Braised Abalone with shells(扒原壳鲍鱼)， Fried conch（油爆海螺）Confucius Style Dishes be 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” Bean Curd (一品豆腐),Go to Court with Child （带子上朝）,the

7、Eight Immortals crossing the sea alarm arhat（八仙过海闹罗汉）Special cuisine The 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 abundant 。鱼翅鱼翅Sharks fin海参海参Sea cucumber鲍鱼鲍鱼abalone鱼骨鱼骨

8、Fish bone 鱼肚鱼肚fish maw 虾虾shrimp芦笋芦笋Reed 火腿火腿hamSpecial cuisine Nine 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, bitter, spicy and salty.Special cuisine The characteristics

9、 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 .Special cuisine Soups are given much emphasis in Shandong dishes.Naitang Typha is universally recognized as the first soup of Jinan. The soup features clear and fresh while creamy soup looks thick and tastes strong.Summary As an import