魯菜八大菜系英文介紹精品ppt

1、shandong cuisine shandong cuisinenine transfer large intestinethe eight immortals crossing the sea alarm arhatfried conchsweet and sour carpnaitang typhacontentscontentsshandong cuisinegeography and development1characteristic 2special cuisine3summary4geographygeography魯菜是我國(guó)覆蓋面最廣的地方風(fēng)味菜系，遍及京津塘及東北三省。 s

2、handong cuisine is the most extensive coverage offered local flavor branches and jingjintang and throughout the three provinces in northeast china.魯菜的遍及地魯菜的遍及地developmentdevelopmentshandong cuisine originated in the qi and lu areas in spring - autumn and warring states periodformed in the qin and ha

3、n dynasties. after the song dynasty, shandong cuisine has b e c o m e t h e representative of north china cuisine characteristiccharacteristicits flavors biased towards salty, and good at use clear soup;raw materials: livestock and poultry, seafood, vegetables, features: aroma, freshness, crispness,

4、 tenderness.biased towards in sauce, onion, garlic 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 st

5、yle dishesjinan style dishesknown for: soupbe good at: explosion,fry,roast,firedfeatures:clear,fresh,crisp,tenderrepresentatives:nine transfer large intestine(九轉(zhuǎn)大腸)，naitang typha(奶湯蒲菜) sweet and sour carp(糖醋鯉魚(yú))jiaodong style dishes jiaodong style dishes known for:fushan dishes in yantaibe good at: s

6、eafoodfeatures:keep ingredient flavor and focus on the colorrepresentatives:steamed sea bream（清蒸加吉魚(yú)）,braised abalone with shells(扒原殼鮑魚(yú))， fried conch（油爆海螺）confucius style dishesconfucius style dishesbe good at: cooking techniques features:eat no rice but is of the finest quality, nor meat but is fine

7、ly minced (食不厭精，膾不厭細(xì)-孔子)representatives:“yiping” bean curd (一品豆腐),go to court with child （帶子上朝）,the eight immortals crossing the sea alarm arhat（八仙過(guò)海鬧羅漢）special cuisinespecial cuisinethe first dish is “the eight immortals crossing the sea alarm arhat”,which use sharks fin, sea cucumber, abalone, fis

8、h bones, fish maw, shrimp, reed , ham.the meterial is very abundant 。魚(yú)翅魚(yú)翅sharks fin海參海參sea cucumber鮑魚(yú)鮑魚(yú)abalone魚(yú)骨魚(yú)骨fish bone 魚(yú)肚魚(yú)肚fish maw 蝦蝦shrimp蘆筍蘆筍reed 火腿火腿hamspecial cuisinespecial cuisinenine transfer large intestine appear in the early years of emperor guangxu.have a style of ones own practice.

9、by seasoning with green onions, ginger, garlic,so taste sweet, sour, bitter, spicy and salty.special cuisinespecial cuisinethe characteristics 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 cuisinespecial cuisinesoups 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.summarysummaryas an importan