Shangdong Cuisine 山东菜系 ppt课件

1、Shangdong Cuisine,04黄海婷,Brief Introduction,Shangdong Cuisine also named Lu Cuisine. An important part of four major cuisines of China. It was famous for the representative of the north of China cuisine. It was also the representative of the culinary culture along the Yellow River.,Shandong is the bi

2、rthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。,鲁菜烹调方法,热菜烹调方法：炸（fry）、熘/爆（quick-fry）炒（s

3、tir-fry）、烹/熬（boil）、烧/烩/焖（braising）、扒（frying and simmering）、炖(stew)、煨(simmer)、煎（pan-fried）、涮（instant-boiled） 、蒸（steaming）、酿（stuffed）、烤（roast）、拔丝、 蜜汁、 挂霜等。 凉菜烹调方法：拌（stir and mix）、炝、腌等。 热制凉吃菜烹调方法：卤（spiced）、酱（marinated）、酥（crisp）、冻、卷、熏等。,济南菜Jinan style dishes,Known for: Soup Be good at: Explosion, Fry, R

4、oast, Fired Features: Clean, Fresh, Crisp, Tender Representative: Broth Assorted(清汤什锦），Naitang Typha(奶汤蒲菜），Sweet and Sour Crap(糖醋鲤鱼）,胶东菜Jiaodong style dishes,Known for: Fushan dishes in Yantai Be good at: Seafood Features: Keep ingredient flavor and focus on color Representative: Quick-fired HuangCa

5、i(溜黄菜）Soft-fired meatballs with sugar(雪花肉丸子）Soft-fire Pork Filet(软炸里脊）,孔府菜Confucius style dishes,Known for: Guanfu style dises 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） Representative:YipingBean Curd(一品豆腐），Go to court with child(带子上朝），Boiled Ginkgo(诗礼银杏）,Broth Assorted(清汤什锦）,Naitang Typha(奶汤蒲菜）,Sweet and Sour Crap (糖醋鲤鱼）,Quick-fired HuangCai(溜黄菜）,Soft-fired meatballs with sugar(雪花肉丸子）,Soft-fire Pork Filet(软炸里脊）,YipingBean C