China's eight regional cuisines1 Ⅰ. Shandong CuisineⅡ. Sichuan CuisineⅢ. Guangdong CuisineⅣ. Fujian CuisineⅤ. Jiangsu CuisineⅥ. Zhejiang CuisineⅧ. Hunan cuisineⅨ. Anhui CuisineChina's eight regional cuisines2 SHANDONGSHANDONGShandong, named after the deep in the east of taihang 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, China's temperate fruit of the township, ranking third national gross domestic product (GDP).3 SHANDONGCUISINEShandong cuisine, is originated from shandong , shandong is the birthplace of Chinese cooking culture, shandong cuisine is the han nationality's 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 comprehensive(全面的)and most difficult of cuisines.4 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 seasonings(调料) so Shangdong dishes tastes pungent(辣) usually. Soups are given much emphasis in Shangdong dishes. 5 Start1OldestFourkeywords2TECHNIQUESALTY3PUNGENT4SHANDONGCUISINE6;. Shandong cuisine originated in the spring and autumn period and the warring states period of qilu.1Oldest7;. Shandong cuisine technique is the most comprehensive(全面的)and most difficult of cuisines.2Technique8;. Shandong is a coastal province, on the northern coast there are many large saltworks(盐场).3Salty9;. Shallot(青葱) and garlic(大蒜) are usually used as seasonings(调料) so Shangdong dishes tastes pungent(辣) usually.4Pungent10;. Color and optimal, spiced(五香) , take off the bone, tender meat, taste pureDezhou Braised Chicken11 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.Carp in Sweet and Sour Sauce12 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 Balls13 Ruddy color, tender textureThis dish is created by a wine shop owner who like the number nine in the qing dynastyBraised Intestines in Brown Sauce14 Many cuisines have this dish,but it originated in shandong.Kung Pao Chicken15 Belong to Confucius(孔府菜). People like eating it due to the white fine fresh and rich nutrition .Steamed Tofu Stuffed with Vegetables16 STWED chicken with chestnuts17 Braised chicken Steamed Rice18 Baked 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, 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.19 Shandong pancakeShandong pancake is similar to our egg pancake or Tianjin's 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.20 Saute sea cucumber with scallions21 THANK YOU22 。