鲁菜之邦

 

City of Lu Cuisine

      鲁菜又叫山东菜，是中华饮食文化的重要组成部分，也是中国传统四大菜系之一。早在春秋时期，古齐鲁的烹饪技术就比较发达。唐宋时期，山东菜就已经成为北方地区菜肴的主要代表。明、清两代，鲁菜已成宫廷御膳主体，对京、津、东北各地的影响较大。现今鲁菜主要是由济南菜、胶东菜和孔府菜组成。济南菜取材广泛，刀工精细，尤重制汤，口味以清鲜脆嫩著称，其著名菜品有“糖醋黄河鲤鱼”、“九转大肠”、“葱烧海参”、“汤爆双脆”、“奶汤蒲菜”等；胶东菜以烹制海鲜驰名，擅长爆、炸、扒、蒸，鲜味突出，其著名品种有“清蒸加吉鱼”、“油爆海螺”、“韭菜炒海肠”、“干烧鲳鱼”、“全家福”等；孔府菜注重精工细作，其用料之精之广、筵席之丰盛不亚于宫庭御膳。

      Lu cuisine, which is also called Shandong cuisine, is a most important component of Chinese cuisine culture and one of the four styles of traditional cooking. Even in early Spring and Autumn Period, the old Lu style of cooking was rather developed. And in Tang and Song Dynasty, it already became the representative of Northern China cuisine which was a majo

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