拥有壮美自然景观的山东，钟灵毓秀，美不胜收；拥有“孔孟之乡、礼仪之邦”美誉的山东，历史悠久，文化灿烂；拥有大气鲁菜和精致小吃的山东，热气腾腾，珍馐飘香……《In Shandong》原创英文系列视频，邀请外国友人一起品鉴山东的“颜值”“滋味”和“内涵”，一起走近勤劳聪慧的山东人。

　　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.

　　孔府菜是鲁菜的重要组成部分，它发源于孔子的出生地曲阜。孔子（公元前551年-公元前479年）是中国最有影响力的哲人之一，他的关于餐饮的论述，对中国烹饪的发展有着重要的意义。孔子的后代继承孔子的饮食原则，经过多年广征博取，发展成独特的孔府菜。2011年，孔府菜被列为中国国家非物质文化遗产。

　　孔府烹饪，基本上分为两大类。一类是宴会饮食；一类是日常家餐。其中，规格最高的“满汉全席”包含诸如琉璃珠玑、宫保兔肉、芙蓉大虾等196道菜品。食用时配以特制镀银瓷盘，富贵华丽，由孔子后人传承两千年的用餐礼仪严谨庄重，氛围古雅。孔子后裔历代享受宠封，名高位显，孔府常接待皇帝、高官等各类尊贵客人，每道菜的菜名都有典故。由于长期承办各类高规格的宴会、祭祀、皇家庆典等，孔府菜逐渐发展成一种具有独特风味的典型官府菜。

　　橡果工作室出品

　　视频：周溪琳

　　文案、配音：武玮佳

　　策划：辛然

　　（部分素材来源：环球时报 新华网 中国日报 海报新闻）