Shangdong-Cuisine(Shangdong-Cuisine(山东山东菜系菜系) )Brief IntroductionShangdong Cuisine also named Lu Cuisine.An important part of four major cuisines of China.It was famous for the representative of the north of China cuisine.It was also the representative of the culinary culture along the Yellow River.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。鲁菜烹调方法热菜烹调方法：炸（fry）、熘/爆（quick-fry）炒（stir-fry）、烹/熬（boil）、烧/烩/焖（braising）、扒（frying and simmering）、炖(stew)、煨(simmer)、煎（pan-fried）、涮（instant-boiled） 、蒸（steaming）、酿（stuffed）、烤（roast）、拔丝、 蜜汁、 挂霜等。凉菜烹调方法：拌（stir and mix）、炝、腌等。热制凉吃菜烹调方法：卤（spiced）、酱（marinated）、酥（crisp）、冻、卷、熏等。鲁菜shangdong cuisine济南菜 Jinan style dishes胶东菜Jiaodong style dishes孔府菜Confucius style dishes济南菜Jinan style dishesKnown for: SoupBe good at: Explosion, Fry, Roast, FiredFeatures: Clean, Fresh, Crisp, TenderRepresentative: Broth Assorted(清汤什锦），Naitang Typha(奶汤蒲菜），Sweet and Sour Crap(糖醋鲤鱼）胶东菜Jiaodong style dishesKnown for: Fushan dishes in YantaiBe good at: SeafoodFeatures: Keep ingredient flavor and focus on colorRepresentative: Quick-fired HuangCai(溜黄菜）Soft-fired meatballs with sugar(雪花肉丸子）Soft-fire Pork Filet(软炸里脊）孔府菜Confucius style dishesKnown for: Guanfu style disesBe good at: Cooking techniquesFeatures: 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）Representative:YipingBean Curd(一品豆腐），Go to court with child(带子上朝），Boiled Ginkgo(诗礼银杏）Broth Assorted(清汤什锦）Naitang Typha(奶汤蒲菜）Sweet and Sour Crap (糖醋鲤鱼）Quick-fired HuangCai(溜黄菜）Soft-fired meatballs with sugar(雪花肉丸子）Soft-fire Pork Filet(软炸里脊）软炸里脊）YipingBean Curd(一品豆腐）Go to court with child(带子上朝）Boiled Ginkgo(诗礼银杏）Thank youWelcome toShangdong结束！结束！