User:Liu Zhehui

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Shandong cuisine Introduction Shandong cuisine is one of the most influential cuisine system in China. It has a certain representativeness in the vast northern food culture area of China which is known as one of the "four major cuisines" in China. Professor Zhang Qijun, a famous Taiwanese philosopher, once made a high-level summary of Shandong cuisine. He commented: "Since the Liao and Jin Dynasties, Beijing has been the imperial capital of more than 700 years, especially in the Yuan, Ming and Qing Dynasties, which has gathered the national elites in one place. It is a gathering of talents in the heyday of Beijing and China. Whether it is an aristocratic banquet or an official entertainment, it must be provided with good dishes. Therefore, over the past 700 years, the dishes have been guided by high-ranking officials and learned people. They not only have good technical taste, but also have excellent style and excellent standards, which is beyond the reach of any other place in the country. This kind of dish is a large restaurant opened by many Shandong people. It is made in a noble style but not petty, dignified and upright. It is a general high standard, rather than calling for one or two talents or biased taste, which can be said to be a typical Chinese cuisine. According to Mr. Zhang's point of view, since the Ming and Qing Dynasties, Shandong cuisine has been used as a banquet for government and nobles, and it is of excellent in terms of ingredients and taste.

鲁菜

简介 鲁菜是中国最具影响力的菜肴体系，在中国广大的北方饮食文化区域内具有一定的代表性，被誉为中国“四大菜系”之一。台湾著名的哲学家张起钧教授曾对鲁菜进行高度的总结，他评价说：“北京自辽金以来，七百多年的帝都，尤其元明清三代，集全国精英于一地，是人才荟萃京华盛世。不论是贵族饮宴，官场应酬，都必须以上好的菜来供应，因此七百年来，菜经过作大官、有学问的人指点，不仅技术口味好，并且格调高超，水准卓越，为全国任何其他地处之才所不能及，这种菜就都是许多山东人开的大馆子所做的，其风格高贵而不小家子气，堂堂正正不走偏锋，它是普遍的水准高，而不是以一两样才或偏颇之味来号召，这可以说是中国菜之典型了。”按照张先生的观点，自我国明清以来，鲁菜是充当官府、贵族宴饮的菜式，无论在用料还是口味上都是上乘的水准。

鲁菜的发展历史

 鲁菜的起源，可追溯至春秋战国时期。据史料记载，周朝建立后，姜子牙封齐地。齐国在“因其俗，简其礼”富国强兵的政策下，迅速强大起来，到齐桓公时成为春秋首霸。齐国经济的繁荣、城邑的增扩，带来餐饮业的兴盛，并诞生了被誉为“庖厨祖师”的易牙，他是中国历史上第一个运用调和之事操作烹饪的庖厨。
 到了汉代， 山东的菜肴开始追求烹饪的多样性，诸城前凉台汉墓出土的庖厨图画像石和山东博物馆藏品汉代“厨夫俑”，生动再现了汉代齐鲁菜肴种类繁多、庖厨技艺精湛的场景，展示了古人以智慧和劳动创造出的独具特色的饮食文化。在北魏时期农学家贾思勰所著的《齐民要术》中，总结了黄河中下游地区“蒸、煮、烤、酿、煎、炒、熬、烹、炸、腊、盐、豉、醋、酱、酒、蜜、椒”常用的17种烹饪技法，彰显出当时鲁菜已经达到了相当高的水平。
 宋代以后，鲁菜逐渐成为“北食”的代表，遍及京津及东北三省。明清时期，大量山东厨师和菜品进入宫廷，鲁菜雍容华贵、中正大气的风格特点进一步得到升华。新中国成立后，鲁菜可谓是国宴上的常客，深受五湖四海宾客的喜爱。
 千百年来，鲁菜借山海之地利、得四季之天和，调和鼎鼐、包容五味，不以华丽逞一时，而以醇厚平和续千年。鲁菜，有说不完的故事，品不尽的味道。翻译成英语

经典菜品

鲁菜孕育的文化价值