鲁菜八大菜系英文介绍精品课件.ppt
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1、2020/12/2,1,Shandong Cuisine,2020/12/2,2,Shandong Cuisine,Delicious,Nine transfer large intestine,the Eight Immortals crossing the sea alarm arhat,Fried conch,Sweet and Sour Carp,Naitang Typha,2020/12/2,3,Contents,Shandong Cuisine,2020/12/2,4,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。 Shandong cuisine
2、is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.,鲁菜的遍及地,2020/12/2,5,Development,Shandong cuisine originated in the Qi and Lu areas in Spring - Autumn and Warring States PeriodFormed in the Qin and Han dynasties. After
3、 the Song dynasty, Shandong cuisine has become the representative of North China cuisine,2020/12/2,6,Characteristic,2020/12/2,7,Jiaodong style dishes,2020/12/2,8,Jinan Style Dishes,Known for: soupbe good at: explosion,fry,roast,firedFeatures:clear,fresh,crisp,tenderRepresentatives:Nine transfer larg
4、e intestine(九转大肠),Naitang Typha(奶汤蒲菜) Sweet and Sour Carp(糖醋鲤鱼),2020/12/2,9,Jiaodong Style Dishes,Known for:Fushan dishes in Yantaibe good at: seafoodFeatures:keep ingredient flavor and focus on the colorRepresentatives:Steamed Sea Bream(清蒸加吉鱼),Braised Abalone with shells(扒原壳鲍鱼), Fried conch(油爆海螺),2
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