当鲁菜的第一缕酱香萦绕灶台，这份承载着三千年齐鲁文脉的风味，便以“鲜咸为本、火候为魂”的坚守，叩开了中式菜系的殿堂。它是八大菜系里最具底蕴的“烟火风骨”，既将山海之珍凝于葱烧海参的醇厚、油焖大虾的鲜甜，也以“爆、炒、烧、扒”的精湛技法，藏着北方饮食的豪爽与中式烹饪的考究。
今天，就让我们一同探寻鲁菜的鲜香世界，品味这份融在刀工火候里的匠心传承吧！本期让我们跟随英语2404班金锐棵同学的脚步，穿梭于飘着糖醋香气的老字号与藏着家常滋味的街巷馆子，感受这份独属于鲁菜的醇厚与温情！
蒲公“英”说书人：
大家好，我是来自英语2404班的金锐棵，是一个喜欢探索新事物的人，平时喜欢看书，听歌和看电影。
原文：
Shandong cuisine
Shandong cuisine, or Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and has the longest history and the richest techniques. It produced the most influential imperial dishes in China, and dates back to the late Shang Dynasty (c.16th century-11th century BC).
Its formation and development have close connections with Shandong's culture and history, geographical environment and economic conditions. Shandong is one of the birthplaces of ancient Chinese civilization, such as the two flourishing cultures: the Dawenkou culture to the north and the Longshan culture to the south of Mount Tai.
Situated on the lower reaches of the Yellow River and lying between the Bohai Sea and the Yellow Sea, Shandong has a moderate climate. Coupled with diverse landforms, the place has always had exceedingly rich food resources, which helped create the diversity of its cooking techniques. It has been one of the world's three largest vegetable gardens. It also the largest output of aquatic products in China, with more than 130 varieties of seafood.
Shandong cuisine lays great emphasis on the freshness of the ingredients. By cooking with salt and soup stock, the dishes are fresh and tender with subtle scents and mellow flavors.
It is generally considered that there are four schools of Shandong cuisine: Jiaodong, Jinan, Kongfu and herbal cuisine.
Jiaodong cuisine, originating from Yantai and Qingdao, is usually deep fried, braised, roasted or stewed, commonly using soy sauce, shallots and garlic, and the dishes are known for their delicate aromas and light flavors. It is famous for its seafood dishes.
Jinan cuisine, centered on Jinan, Tai'an and Dezhou, is the main part of Shandong cuisine. It usually uses deep frying, roasting, boiling and stir frying. Soups are its most representative dishes. Tai'an, renowned for Chinese cabbage, tofu and Mount Tai spring water, is more adept at cooking vegetable dishes compared to the other two places.
Kongfu cuisine is also known as Confucian cooking. Kongfu refers to the descendants of Kong Qiu (Confucius), who have high standards for the quality of every dish. This is why all Kongfu dishes are beautifully designed and prepared with excellent cutting skills. In the past, Confucian dishes were used for official occasions such as birthdays, weddings and funerals. The distinctive taste is light and delicate, fresh and tender, soft and fragrant. The natural flavors are not overpowered.
Herbal cuisine, eaten as food therapy, dates back to the Shang Dynasty and is the original form of Shandong cuisine.
本文摘录自CHINADAILY 2023-10-24
译文：
鲁菜
鲁菜是中国八大菜系之一，拥有最悠久的历史与最丰富的烹饪技法。它孕育出了中国影响力最大的宫廷菜，其历史可追溯至商代晚期（约公元前16世纪 - 公元前11世纪）。
鲁菜的形成与发展，与山东的文化历史、地理环境及经济状况有着紧密的联系。山东是中国古代文明的重要发祥地之一，泰山以北的大汶口文化与泰山以南的龙山文化在此繁荣发展。
山东地处黄河下游，濒临渤海与黄海，气候温和，且地形多样，物产资源向来极为丰富，这为鲁菜多样烹饪技法的形成奠定了基础。这里不仅是全球三大菜园之一，还是中国水产品产量最高的地区，海产种类多达130余种。
鲁菜格外注重食材的新鲜度，烹饪时多以食盐和高汤调味，菜品鲜嫩可口、香气淡雅、滋味醇厚。
鲁菜通常被划分为四大流派，分别是胶东菜、济南菜、孔府菜与药膳菜。
胶东菜发源于烟台、青岛一带，烹饪方式多为炸、焖、烤、炖，常以酱油、葱、蒜调味，菜品香气清雅、口味清淡，以海鲜类菜肴见长。
济南菜以济南、泰安、德州为核心区域，是鲁菜的主流流派，常用炸、烤、煮、炒等烹饪手法，其最具代表性的便是各类汤品。泰安盛产白菜、豆腐与泰山泉水，相较于济南和德州，当地在素菜烹饪上更为擅长。
孔府菜又称儒家菜，“孔府”即孔子后裔的府邸，孔府对每一道菜品的品质都有着极高要求。因此，孔府菜的菜品造型精致，刀工极为精湛。过去，孔府菜多用于寿宴、婚宴、丧宴等重要礼仪场合，其口味独特，清淡雅致、鲜嫩软糯、香气自然，能最大程度保留食材本身的风味。
药膳菜兼具食用与食疗功效，其历史可追溯至商代，也是鲁菜最早的雏形。
四六级关键词，接住啦
Heritage 遗产
Cuisine菜系
Flavor 风味
Technique 技法
Ingredient 食材
Distinctive 独特的
Aromatic 芳香的
Authentic 正宗的
Cultivate 培育
四六级暴击，小试牛刀
Question1 :What is the original form of Shandong cuisine?
A. Kongfu cuisine
B. Herbal cuisine
C. Jinan cuisine
D. Jiaodong cuisine
Answer:：B
解析：答案对应原文第8段。该段明确提到“Herbal cuisine... is the original form of Shandong cuisine”，直接说明药膳是鲁菜的原始形式。A选项孔府菜、C选项济南菜、D选项胶东菜均为鲁菜的四大流派之一，并非原始形式，故排除。
Question 2：Which school of Shandong cuisine is most famous for its seafood dishes?
A. Jinan cuisine
B. Kongfu cuisine
C. Jiaodong cuisine
D. Herbal cuisine
Answer: C
解析：答案对应原文第6段。该段指出“Jiaodong cuisine... It is famous for its seafood dishes”，明确胶东菜以海鲜菜品闻名。A选项济南菜的代表是汤品，B选项孔府菜多用于正式场合，D选项药膳侧重食疗，均与海鲜菜品无关，故排除。
Question 3：What is a key feature of Shandong cuisine emphasized in the passage?
A. Heavy use of spicy seasonings
B. Freshness of the ingredients
C. Sweet and sour flavors
D. Complex cooking procedures only for nobles
Answer: B
解析：答案对应原文第4段。该段提到“Shandong cuisine lays great emphasis on the freshness of the ingredients”，直接表明鲁菜注重食材的新鲜度。A选项“大量使用辛辣调料”、C选项“酸甜口味”在原文中未提及，D选项“仅为贵族设计的复杂烹饪流程”与原文不符（鲁菜既有宫廷菜也有家常菜），故排除。
