Development
• Shandong cuisine originated in the Qi and Lu areas in Spring - Autumn and Warring States Period • Formed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine
biased towards in sauce, biased towards in sauce, onion, garlic as seasonings. onion, garlic as seasonings.
Text in Texn dishes
Ji nan style dishes
Jiaodong style dishes
yan tai dishes
Factions (派系) Confucius style dishes
jiao dong dishes
qing dao dishes
Jinan Style Dishes
• Known for: soup
Thank You!
Special cuisine
• The first dish is “the Eight Immortals crossing the sea alarm arhat”,which use shark’s fin, sea cucumber, abalone, fish bones, fish maw, shrimp, Reed , ham.The meterial is very abundant 。
Shandong Cuisine
Shandong Cuisine
Naitang Typha
Contents
Shandong Cuisine
1 2 3 4
Geography and Development
Characteristic Special cuisine Summary
Geography
Summary
• As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact.
鱼翅 Shark’s fin 海参 Sea cucumber 鲍鱼 abalone 鱼骨 Fish bone 鱼肚 fish maw 虾 shrimp 芦笋 Reed 火腿 ham
Special cuisine
• Nine transfer large intestine appear in the early years of Emperor Guangxu.Have a style of one's own practice.By seasoning with green onions, ginger, garlic,so taste sweet, sour, bitter, spicy and salty.
Sour Carp(糖醋鲤鱼)
Jiaodong Style Dishes
• Known for:Fushan dishes in Yantai • be good at: seafood • Features:keep ingredient flavor and focus on the color • Representatives:Steamed Sea Bream（清蒸加吉 鱼）,Braised Abalone with shells(扒原壳鲍鱼)， Fried conch（油爆海螺）
• be good at: explosion,fry,roast,fired
• Features:clear,fresh,crisp,tender
• Representatives:Nine transfer large intestine(九
转大肠)，Naitang Typha(奶汤蒲菜) Sweet and
Characteristic
Its flavors biased towards salty, and good at use clear soup; Features: aroma, freshness, crispness, tenderness.
Raw materials: livestock and poultry, seafood, vegetables,
Confucius Style Dishes
• 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) • Representatives:“Yiping” Bean Curd (一品豆腐),Go to Court with Child （带子上朝）,the Eight Immortals crossing the sea alarm arhat（八仙过海闹罗汉）
Special cuisine
• The 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 cuisine
• Soups 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.
鲁菜的遍及地 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 is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.