求一篇山东美食的英文介绍
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解决时间 2021-11-17 19:14
- 提问者网友：玫瑰园
- 2021-11-16 21:39
求一篇山东美食的英文介绍
最佳答案
- 二级知识专家网友：撞了怀
- 2021-11-16 23:08
Shandong Cuisine make a start Qi and Guo (today Shandong) Lu at period in the Spring and Autumn and the Warring states, form on Chinese Qin. After Song Dynasty, Shandong Cuisine became the representatives of " north food ", was one of the eight big cuisines of our country. Shandong Cuisine is the most widely covered style of cooking of lacol flavor of our country, spread all over Beijing-Tianjin-Tanggu and three provinces in the northeast of China.
Group: Coastal eastern Shandong cuisine (take seafood as the core) and cuisine of Jinan of the inland and Confucian mansion cuisine establishing one’s own system.
Characteristic: Shandong Cuisine stresses and flavours purely, it is salty and fresh that the taste is partial to, have fresh, soft, fragrant, fragile characteristics. Pay attention to the modulation of clear soup and milk soup very much, the color of clear soup is clear and delicious, the soup color of milk is white and alcohol.
Shandong Cuisine commonly used cooking skill and technique have more than 30 kinds, legend steam one’s own son familiar to dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a culinary art master who was good at flavouring at that time. Clear soup of Shandong Cuisine, color clear fresh, milk soup color white and alcohol, have flavor alone, might inherit, good at tradition to make custard ancient times; And eastern Shandong dish good at with seafood, adopt seashore the people eat custom of fish first. Confucius of " eat no rice but is of finest quality, the meat chopped into small pieces is not minded thinly ", there are a series of opinions not " eaten ", if " the fish are discouraged and the meat is frustrated and does not eat, color evil is not eaten, bad smell evil is not eaten, it is too discouraged to eat to lose, does not eat frequently, cut, eat, can’t sauce its eat ……". Prove at that time Shandong Cuisine stress science, pay attention to hygiene quite already, pursue cutting and slicing skill and artistry of condiment, exquisite stage of already getting day by day.
Group: Coastal eastern Shandong cuisine (take seafood as the core) and cuisine of Jinan of the inland and Confucian mansion cuisine establishing one’s own system.
Characteristic: Shandong Cuisine stresses and flavours purely, it is salty and fresh that the taste is partial to, have fresh, soft, fragrant, fragile characteristics. Pay attention to the modulation of clear soup and milk soup very much, the color of clear soup is clear and delicious, the soup color of milk is white and alcohol.
Shandong Cuisine commonly used cooking skill and technique have more than 30 kinds, legend steam one’s own son familiar to dedicate to whom Qi Wang wipe out exchange the tooth, in fact it is a culinary art master who was good at flavouring at that time. Clear soup of Shandong Cuisine, color clear fresh, milk soup color white and alcohol, have flavor alone, might inherit, good at tradition to make custard ancient times; And eastern Shandong dish good at with seafood, adopt seashore the people eat custom of fish first. Confucius of " eat no rice but is of finest quality, the meat chopped into small pieces is not minded thinly ", there are a series of opinions not " eaten ", if " the fish are discouraged and the meat is frustrated and does not eat, color evil is not eaten, bad smell evil is not eaten, it is too discouraged to eat to lose, does not eat frequently, cut, eat, can’t sauce its eat ……". Prove at that time Shandong Cuisine stress science, pay attention to hygiene quite already, pursue cutting and slicing skill and artistry of condiment, exquisite stage of already getting day by day.
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