苏说文化八大菜系之中国鲁菜（英文版）

Shandong Cuisine

中国鲁菜

双语版

Shandong Cuisine, or Lu Cuisine, originated in Zibo, Shandong Province, is considered as the No. 1 of the eight Chinese Cuisines. It is the only self-originated cuisine while others are influenced by other cuisines more or less. With its longest history, richest cooking techniques and the most exquisite cutting skills, it is the representative of cooking culture in the Yellow River Basin. Representative dishes are Sweet and Sour Carp, Braised Sea Cucumber with Scallion, Braised Intestines in Brown Sauce and Braised Prawns in Oil and so on.

山东菜，又称鲁菜，起源于山东淄博，中国八大菜系之首。相对于其他菜系而言，它是唯一的自发型菜系。鲁菜以其最悠久的历史、最丰富的技法、和最极致的刀工，成为黄河流域烹饪文化的代表。代表菜有糖醋鲤鱼、葱烧海参、九转大肠、油焖大虾等。

During the Spring and Autumn period and the Warring States period, Lu Cuisine emerged, whose main ingredients included beef, lamb, pork, especially poultry, game and seafood. In Qin and Han dynasties, the cooking materials became richer. The cooking skills have greatly developed during the Northern Wei Dynasty. In Tang Dynasty and Song Dynasty, the skills reached a higher level. In the Song Dynasty, especially, with the Confucius Mansion officially established, a typical branch of Lu Cuisine, Confucianism Cuisine showed up. In Yuan, Ming and Qing dynasties, Lu Cuisine always served the royal court and the official mansions.

春秋战国时期，齐鲁肴馔便崭露头角。当时的鲁菜以牛、羊、猪肉为主料，但也善长烹制家禽、野味、海鲜。秦汉时期，食材更加丰富。北魏时期，鲁菜的烹饪技艺得到了极大的发展。唐宋时期，已经达到了很高的水平。特别是宋代时，随着孔府正式建府，鲁菜最重要的一支——孔府菜诞生。元、明、清时期，鲁菜一直作为宫廷和官府的主要菜系。

Lu Cuisine chefs are good at cooking and using stock. Most hot Lu dishes highly depend on stock, thus, the saying, “Don’t cook without stock” Two types of stock, clear and milky, are always applied in cooking. The clear stock is usually made of chicken，duck or lean pork. The milky one is made of bones of chicken, duck and pig, pork knuckles and pig feet. Different from soup，the stock cannot be eaten directly, but used to freshen dishes as a seasoning. That’s the chefs’ knack to make dishes umami.

鲁菜厨师精于制汤。鲁菜中大量热菜极其依赖高汤，所谓“无汤不成菜”。高汤分为清汤和奶汤。清汤通常是由鸡鸭和瘦肉熬制而成。奶汤则是由鸡鸭猪骨，猪蹄和猪肘等熬制而成。不同于其他菜系中的汤，鲁菜高汤不是直接喝，而是烹饪时用的调味料。这是鲁菜厨师增加菜品鲜味的独门秘诀。

Scallion is a specialty of Shandong Province. Most dishes, especially the sea food and meat dishes, need to be cooked with it to release their flavor. When frying, simmering, braising, etc., scallion is the essential seasoning. Braised Sea Cucumber with Scallion even takes scallion as the main ingredient.

大葱，是山东特产，多数菜肴，尤其是海鲜和肉类都要用葱来增香提味。炒、熘、烧等都要用葱，葱烧海参甚至以葱为主料。

The special and outstanding cooking technique of Lu Cuisine is Flash-Frying, called “Bao” in Chinese. The Flash-Frying skills include frying with oil, frying with sauce, frying with scallion, and frying with stock. The heat is precisely controlled when flash-frying. This cooking method can best keep the original taste of the materials. Like an ancient saying puts it, “Like taking treasure out of fire, timing in cooking is essential. Every second counts. A second less, the dish is underdone while, a second more, it is overdone.” So, there is a proverb in China that the best dish is from China and the best cooking in fire is from Shandong Province.”

鲁菜最具特色的烹饪方法就是“爆”。爆，分为油爆、酱爆、葱爆、汤爆等。爆炒，精准把控火候至关重要，它能最好地保持原材料的味道。正所谓“烹饪之道，如火中取宝。不及则生，稍过则老，争之于俄顷，失之于须臾”。因此，世人有“食在中国，火在山东”之说。

Crisp Frying with Syrup, which is followed by other cuisines, is a Lu Cuisine cooking skill for making sweet dishes. The sugar is stir-fried in oil and then melted and turns golden, and then the fried hot diced ingredient like sweet potato is put into the syrup and stirred. If timing and heating are perfect, the diced sweet potato is coated with crisp and golden syrup and you can see the candied floss when picking up one dice.

拔丝是鲁菜制作甜品的一项烹饪技巧，其他菜系争相效仿。糖入油锅搅拌融化直至金黄，然后将过油预制的熟料如红薯等，趁热倒入糖浆中搅拌。如果时机火候到位，红薯就会裹上一层金黄色糖浆，夹起时，就可以看到拉出的糖丝。