chinese cuisine中国饮食.pptVIP

four cuisines Shandong cuisine Characteristics: Shallot(葱) and garlic（蒜） are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup（清汤） features clear and fresh while creamy soup（奶汤） looks thick and tastes strong. It is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 　鲁菜，素有“北方代表菜”之称。春秋战国时，鲁地就以治馔著名，历经汉唐，成为“北菜”主角。宋代所谓“北食”，主要即指鲁菜。元明清是还是宫廷御膳支柱。现代御膳仍多有鲁菜特色。主要由济南和胶东地方菜组成。济南菜以爆、烧、炒、炸见长，菜品以清、鲜、脆、嫩著称，讲究清汤和奶汤的调剂。胶东菜擅长爆、炸、扒、蒸