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1、Chinas eightregional cuisines-SHANDONGCUISINE制作：李涛制作：李涛学号：学号：0814130114. Shandong Cuisine. Sichuan Cuisine. Guangdong Cuisine. Fujian Cuisine. Jiangsu Cuisine. Zhejiang Cuisine. Hunan cuisine. Anhui CuisineChinas eight regional cuisinesSHANDONGSHANDONGShandong, named after the deep in the east of ta
2、ihang mountain, referred to as lu, the provincial capital is jinan. In the pre-qin period belonging to qi, lu, and so it are also named qilu.Shandong province has the second largest population, Chinas temperate fruit of the township, ranking third national gross domestic product (GDP).SHANDONGCUISIN
3、EShandong cuisine, is originated from shandong , shandong is the birthplace of Chinese cooking culture, shandong cuisine is the han nationalitys four big cuisines in China (and eight regional cuisines) the only one of the spontaneous(自发的) type of cuisine, is the oldest, technique is the most compreh
4、ensive(全面的)and most difficult of cuisines.SHANDONGCUISINEConsisting of Jinan cuisine and Jiaodong cuisine.Shandong cuisine, clear, pure(清淡)and not greasy(不油腻), is characterized by its emphasis on aroma(香), freshness(鲜), crispness(酥) and tenderness(软). Shallot(青葱) and garlic(大蒜) are usually used as s
5、easonings(调料) so Shangdong dishes tastes pungent(辣) usually. Soups are given much emphasis in Shangdong dishes. Start1OldestFourkeywords2TECHNIQUESALTY3PUNGENT4SHANDONGCUISINEShandong cuisine originated in the spring and autumn period and the warring states period of qilu.1OldestShandong cuisine tec
6、hnique is the most comprehensive(全面的)and most difficult of cuisines.2TechniqueShandong is a coastal province, on the northern coast there are many large saltworks(盐场).3SaltyShallot(青葱) and garlic(大蒜) are usually used as seasonings(调料) so Shangdong dishes tastes pungent(辣) usually.4Pungent Color and
7、optimal, spiced(五香) , take off the bone, tender meat, taste pureDezhou Braised ChickenA 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.Carp in Sweet and Sour Sau
8、ce 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.Sixi BallsRuddy color, tender textureThis dish is created by a wine shop owner who like the numbe
9、r nine in the qing dynastyBraised Intestines in Brown Sauce Many cuisines have this dish,but it originated in shandong.Kung Pao Chicken Belong to Confucius(孔府菜). People like eating it due to the white fine fresh and rich nutrition .Steamed Tofu Stuffed with VegetablesSTWED chicken with chestnutsBrai
10、sed chicken Steamed RiceBaked Wheat CakeHuoshao in the eyes of outsiders, as a so-called meat baked wheat cake, but is a baked wheat cake bread on the meat. In weifang, however, rouhuoshao and meat baked wheat cake is two things. Meat baked wheat cake average size of a human face, thin and soft skin
11、, and like a big goldfish swollen bags, inside is meat. Meat fire to uphold traditional filling ratio, by use of modern technology, carefully from baked with skin crisp tender, sweet and not greasy, etc.Shandong pancakeShandong pancake is similar to our egg pancake or Tianjins thin pancake with puffed fritter(煎饼果子).Shandong pancake is very thin and fragile, with grain as raw material, volume spring onion, vegetable or meat delicacies, you can eat with relish.Saute sea cucumber with scallionsTHANK YOU
