英文介绍山东小吃

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.

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
山东菜先齐国和鲁国（今山东）路在春秋战国时期，形成于秦汉。宋代以后，山东菜就代表&quot；北方食品&quot；，是我国八大菜系。山东菜是我国lacol风味的烹饪风格的覆盖面最广，遍及北京天津和塘沽三省在中国的东北部
特点：山东菜讲究，口味纯，它是咸鲜，口味偏，有新鲜的，软，香，脆的特色。注意调制的清汤和奶汤非常多，清汤色清而鲜，奶汤色白和酒精。