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擁有壯美自然景觀的山東，鐘靈毓秀，美不勝收；擁有“孔孟之鄉(xiāng)、禮儀之邦”美譽(yù)的山東，歷史悠久，文化燦爛；擁有大氣魯菜和精致小吃的山東，熱氣騰騰，珍饈飄香……《In Shandong》原創(chuàng)英文系列視頻，邀請外國友人一起品鑒山東的“顏值”“滋味”和“內(nèi)涵”，一起走近勤勞聰慧的山東人。

Confucian Cuisine, which originated in Qufu,Shandong, the birthplace of Confucius, is an important part of Shandong Cuisine.Confucius (551-479 BC) was one of China’s most influential sages and some of his ideas about food and diet played a significant role in the development of Chinese Cuisine.Confucius’ philosophy on food was inherited and developed by his descendants. Confucian Cuisine was included as part of China’s national intangible cultural heritage in 2011.

Confucian Cuisine is basically divided into two categories: banquet food and homely dish.Man-Han Banquet，the most complex banquet in Confucian Cuisine,consists of 196 dishes，such as Coloured Glaze Pearl,Rabbit Meat with Hot Pepper and Peanuts ,Lotus Prawn , etc.They are served on special silvered porcelain plates, and dining etiquette and manners have been passed down by Confucius" descendants for more than 2,000 years.Every dish has a story, which developed as a result of frequent visits by China"s emperors, high-ranking officials and other distinguished guests to Confucius" home.The many banquets, ceremonies and royal commemorations gave the family the opportunity to develop its own cooking style for formal occasions.

孔府菜是魯菜的重要組成部分，它發(fā)源于孔子的出生地曲阜。孔子（公元前551年-公元前479年）是中國最有影響力的哲人之一，他的關(guān)于餐飲的論述，對中國烹飪的發(fā)展有著重要的意義。孔子的后代繼承孔子的飲食原則，經(jīng)過多年廣征博取，發(fā)展成獨(dú)特的孔府菜。2011年，孔府菜被列為中國國家非物質(zhì)文化遺產(chǎn)。

孔府烹飪，基本上分為兩大類。一類是宴會(huì)飲食；一類是日常家餐。其中，規(guī)格最高的“滿漢全席”包含諸如琉璃珠璣、宮保兔肉、芙蓉大蝦等196道菜品。食用時(shí)配以特制鍍銀瓷盤，富貴華麗，由孔子后人傳承兩千年的用餐禮儀嚴(yán)謹(jǐn)莊重，氛圍古雅。孔子后裔歷代享受寵封，名高位顯，孔府常接待皇帝、高官等各類尊貴客人，每道菜的菜名都有典故。由于長期承辦各類高規(guī)格的宴會(huì)、祭祀、皇家慶典等，孔府菜逐漸發(fā)展成一種具有獨(dú)特風(fēng)味的典型官府菜。

橡果工作室出品

視頻：周溪琳

文案、配音：武瑋佳

策劃：辛然

（部分素材來源：環(huán)球時(shí)報(bào) 新華網(wǎng) 中國日報(bào) 海報(bào)新聞）

關(guān)鍵詞： 未經(jīng)許可 琉璃珠璣 皇家慶典