魯菜八大菜系英文介紹課件

ShandongCuisine

2020/12/21ShandongCuisineDeliciousNinetransferlargeintestinetheEightImmortalscrossingtheseaalarmarhatFriedconchSweetandSourCarpNaitangTypha2020/12/22ContentsShandongCuisineGeographyandDevelopment1Characteristic2Specialcuisine3Summary42020/12/23Geography魯菜是我國覆蓋面最廣的地方風(fēng)味菜系，遍及京津塘及東北三省。ShandongcuisineisthemostextensivecoverageofferedlocalflavorbranchesandJingjintangandthroughoutthethreeprovincesinNortheastChina.魯菜的遍及地2020/12/24DevelopmentShandongcuisineoriginatedintheQiandLuareasinSpring-AutumnandWarringStatesPeriodFormedintheQinandHandynasties.AftertheSongdynasty,ShandongcuisinehasbecometherepresentativeofNorthChinacuisine2020/12/25CharacteristicItsflavorsbiasedtowardssalty,andgoodatuseclearsoup;Rawmaterials:livestockandpoultry,seafood,vegetables,Features:aroma,freshness,crispness,tenderness.biasedtowardsinsauce,onion,garlicasseasonings.TextinhereTextinherebiasedtowardsinsauce,onion,garlicasseasonings.2020/12/26taiandishesyantaidishesjiaodongdishesConfuciusstyledishesJiaodongstyledishes

Jinanstyledishesdezhoudishesqingdaodishes

Factions(派系)2020/12/27JinanStyleDishesKnownfor:soupbegoodat:explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:Ninetransferlargeintestine(九轉(zhuǎn)大腸)，NaitangTypha(奶湯蒲菜)SweetandSourCarp(糖醋鯉魚)2020/12/28JiaodongStyleDishesKnownfor:FushandishesinYantaibegoodat:seafoodFeatures:keepingredientflavorandfocusonthecolorRepresentatives:SteamedSeaBream（清蒸加吉魚）,BraisedAbalonewithshells(扒原殼鮑魚)，F(xiàn)riedconch（油爆海螺）2020/12/29ConfuciusStyleDishesbegoodat:cookingtechniquesFeatures:eatnoricebutisofthefinestquality,normeatbutisfinelyminced(食不厭精，膾不厭細(xì)-孔子)Representatives:“Yiping”BeanCurd(一品豆腐),GotoCourtwithChild（帶子上朝）,theEightImmortalscrossingtheseaalarmarhat（八仙過海鬧羅漢）2020/12/210SpecialcuisineThefirstdishis“theEightImmortalscrossingtheseaalarmarhat”,whichuseshark’sfin,seacucumber,abalone,fishbones,fishmaw,shrimp,Reed,ham.Themeterialisveryabundant。魚翅Shark’sfin海參Seacucumber鮑魚abalone魚骨Fishbone魚肚fishmaw蝦shrimp蘆筍Reed火腿ham2020/12/211SpecialcuisineNinetransferlargeintestineappearintheearlyyearsofEmperorGuangxu.Haveastyleofone'sownpractice.Byseasoningwithgreenonions,ginger,garlic,sotastesweet,sour,bitter,spicyandsalty.2020/12/212SpecialcuisineThecharacteristicsofSweetandSourCarp:Thetailcocked,likethecolorofamber,Outsideiscrispandinsideistender,Tasteofcrisp,sweet,sourandsalty.2020/12/213SpecialcuisineSoupsaregivenmuchemphasisinShandongdishes.NaitangTyphaisuniversallyrecognizedasthefirstsoupofJinan.Thesoupfeaturesclearandfreshwhilecreamysouplooksthickandtastesstrong.2020/12/214SummaryAsanimportantcomponen