鲁菜英文ppt
合集下载
鲁菜英文介绍ppt课件
marine products, vegetables, biased towards in sauce, onion, garlic as seasonings.
Cooking techniques :Bao (quick frying)（爆）,
Liu (quick frying with corn flour)（熘）, Zheng(stewing)（蒸）, roasting（烤）, boiling （煮）Байду номын сангаас using sugar to make fruit, crystallizing（使成型） with honey.
“Yiping” Bean
Curd (一 品豆腐)
Roast
flower blue fish（烤花 兰桂鱼）
Go to Court with Child （带子上
朝
The other special dishes
Thank you !
Welcome to Shandong
鲁菜英文介绍
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Cooking techniques :Bao (quick frying)（爆）,
Liu (quick frying with corn flour)（熘）, Zheng(stewing)（蒸）, roasting（烤）, boiling （煮）Байду номын сангаас using sugar to make fruit, crystallizing（使成型） with honey.
“Yiping” Bean
Curd (一 品豆腐)
Roast
flower blue fish（烤花 兰桂鱼）
Go to Court with Child （带子上
朝
The other special dishes
Thank you !
Welcome to Shandong
鲁菜英文介绍
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
八大菜系英语介绍
Braised pork trotter with soya sauce红烧猪蹄
• Steamed fish head with diced hot red peppers剁椒鱼头
Spicy chicken麻辣子 鸡
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Eight Chinese Cuisines
单击鼠标添加文字
1,Shangdong Cuisine鲁菜 2,Sichuan Cuisine川菜
3, Cantonese Cuisine粤菜
4,JiangsuCuisine苏菜
5,FujianCuisine闽菜
6,ZhejiangCuisine浙菜
7,HunanCuisine湘菜
Sichuan Cuisine
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
Cantonese Cuisine粤菜
Cantonese Cuisine
• Cantonese cuisine incorporates almost all edible meats,including snakes and snails. • Flavour: tasting clear ,light, crisp and fresh usually stir-frying(炒) ,
鲁菜英文介绍
Shandong Cuisine
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Factions
Shandong cuisine
Confucius style dishes
Jinan style dishes
Representatives:
Sweet and Sour Crap(糖醋 鲤鱼)
Broth Assorted( 清汤什锦)
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Factions
Shandong cuisine
Confucius style dishes
Jinan style dishes
Representatives:
Sweet and Sour Crap(糖醋 鲤鱼)
Broth Assorted( 清汤什锦)
鲁菜英语介绍
Start
1
Oldest
TECHNIQUE
2
SHANDONG CUISINE
4
Four key words SALTY
PUNGENT
3
Oldest
Shandong cuisine originated in the spring and autumn period and the warring states period of qilu.
Carp in Sweet and Sour Sauce
A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere.
Sixi Balls
By four color, aroma(香), tastes great meatballs, combine life fu, lu, shou, xi,four exultation matters(喜事). Commonly used in wedding, birthday, and in the last dish, take its the meaning of good luck.
shandongcuisineshandongcuisineoriginatedfromshandongchinesecookingcultureshandongcuisinehannationality?sfourbigcuisineseightregionalcuisinesonlyonespontaneous自发的typeoldesttechniquemostcomprehensive全面的andmostdifficultcuisinesshandongcuisineconsistingjinancuisinejiaodongcuisine
鲁菜中英文菜名
清汤柳叶燕菜 Stewed Swiflets Nest
油爆双脆
Fried Crispness
蜜汁梨球
Fried Pear Ball with Honey
泰安三美豆腐 Tai An Three Gout Bean Curd
双味蹄筋
Double-Flavor Pork Tendon
冬菇烧蹄筋
鲁菜，是起源于山东的齐鲁风味，中国汉族的四大菜系之 首(也是八大菜系)奠基，中国家常菜之基础，历史源远流 长，底蕴深厚。 鲁菜选料考究，刀工精细，技法全面，调味平和，菜品繁 多，火候严谨，强调鲜香脆嫩。大众菜品往往突出葱香蒜 香酱香，风味与全方面面食是绝配，因此在我国以发面面 食为主食的地区广为流行 ;高档菜离不开奶汤、清汤、优 质食材与上佳的厨艺，大方古朴仪。
红烧大虾
Braised Prawn in Soy Sauce
酱爆茄子
Sauteed Eggplant
炸茄合
All deep-fried eggplant
爆炒腰花
Quickly Fried Pig Kidney(saute kidney)
辣子全鸡
Spicy chicken whole
Braised Pork Tendon with Mushroom
清烩海参
Braised Sea Cucumber
咸鲜为主，突出本味；以“爆”见长，注重火功；精于制 汤，注重用汤；烹制海鲜，独到之处；丰满实惠、风格大 气
德州扒鸡
Dezhou Braised Chicken
四喜丸子
中国美食(英汉翻译)(课堂PPT)
第五，食医结合。我国 的烹饪技术，与医疗保健有密 切的联系，在几千年前有‘医 食同源’和‘药膳同功’的说 法，利用食物原料的药用价值， 做成各种美味佳肴，达到对某 些疾病防治的目的。”
7
饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the
7
饮食的四重
1, heavy food: the ancients have: "the food is", often ask to meet "eaten yet?" It serves to show the diet culture
4
Third, pay attention to beauty. Chinese cooking, not only skilled, but also has exquisite beauty of traditional dishes, pay attention to food color, aroma, taste and shape, is coordinated. The performance of the aesthetic feeling of dishes are various, no matter is a carrot, or a Bai Caixin, can be carved out all sorts of modelling, unique, color, aroma, taste and shape, beautiful harmony, give a person with spiritual and material highly unified special enjoyment.
food characteristics, is
also a long position of
diet culture. I exist in the
八大菜系英语介绍
diced chicken with peanuts 宫爆鸡丁
Fish flavoured shredded pork 鱼香肉丝
Mapo beancurd麻婆 豆腐
HunanCuisine湘菜
HunanCuisine湘菜
– consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. – Flavour: It characterizes itself by thick and pungent flavor. Chili, pepper and shallot(青 葱)are usually necessaries in this division.
7,HunanCuisine湘菜 8,AnhuiCuisine徽菜
Shandong Cuisine
鲁菜
Shandong Cuisine
Made up of 3parts:Jinan style,Jiaodong style,Confucious style(孔府) Specialize in sea food and it emphasize on soup gravy Flavour：A pure, strong and mellow taste
Anhui Cuisine 徽菜
Anhui Cuisine徽菜
• Anhui cuisine is known for its use of wild herbs （香草，药草） , from both land and sea, and simple methods of preparation. • Braising and stewing are common techniques • Paying great attention to nutritious food. Offering various kinds of dishes, some of which are full of local flavor.
Shandong cuisine鲁菜英文presentation
Before the other styles of cooking were not yet formed. Shandong cuisine served as the representative of ancient Chinese imperial cuisine as a matter of course, also known as the first of Chinese four major styles of cooking. It influenced the other cuisines more or less in a one-way street.
SHANDONG CUISINE
SHANDONG CUISINE
INTRODUCTION DEVELOPMENT CHARACTERISTICS
FACTIONS
INTRODUCTION
An important part of eight major cuisines in China.
Jinan Dish
•Known for: Dezhou dishes and Taian dishes •Be good at: sour and deep-frying, grilling, frying and stirfrying food •Features: clear, fresh, crisp, tender •Representatives:Broth Assorted(清汤什锦), Braised Intestines in Brown Sauce(九转大肠), Sweet and Sour Carp(糖醋鲤鱼)
Drinking style
Subdivision of generation
- 1、下载文档前请自行甄别文档内容的完整性，平台不提供额外的编辑、内容补充、找答案等附加服务。
- 2、"仅部分预览"的文档,不可在线预览部分如存在完整性等问题,可反馈申请退款(可完整预览的文档不适用该条件!)。
- 3、如文档侵犯您的权益，请联系客服反馈,我们会尽快为您处理(人工客服工作时间：9:00-18:30)。
Known for:soup Be good at:explosion,fry,roast,fired
Representatives:Broth Assorted(清汤什锦)
Typha(奶汤蒲菜) Sweet and Sour Crap(糖醋鲤鱼)
Jiaodong Style Dishes
Known for:Fushan dishes in Yantai Be good at:seafood Representatives:Quick fired Huangcai(溜黄菜）,SoftFried meatballs with sugar(雪花肉丸子）， Soft-Fried pork filet(软炸里脊）
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisines of China.It be famous for the representative of north China cuisine. It also is the representative of the culinary culture also the Yellow River.
清汤鲍鱼 Sea-ear Soup
芝麻鱼球 sesame fish balls
五香酱肉 spiced Pork
炸海蟹Fried crab
德州扒鸡Dezhou Braised Chicken
九转大肠Twisted Large Intestine
荷花鱼翅 Water lily and fin
鲁菜讲究调味纯正，口味偏于咸鲜，具有鲜，嫩，香，脆 的特色。 The characteristics of the Shandong cuisine were as follows:condiment served about pure,delicious taste and merged with fresh,tender,fragrant and crisp. 十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而 纯。 The soup was paid great attention to the modulation,color.
Confucious Style Dishes
Known for:Guanfu style dishes Be good at:cooking techniques Representatives:Yipin Bean Curd(一品豆腐）， Boiled Ginkgo(诗礼银杏）
ቤተ መጻሕፍቲ ባይዱ
The represent of shandong cuisine