Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure, and not greasy, is characterized by its emphasis on aroma, freshness, crispness, and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes taste pungent usually. Soups are given much emphasis in Shangdong dishes. The thin soup features clear and fresh while the creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying, and stir-frying while the Jiaodong division is famous for cooking seafood with a fresh and light taste.
"The mountains and seas are brought together, and the soil is rich and plentiful." Shandong is located in the lower reaches of the Yellow River and has a mild climate. The province is home to large rivers, lakes, hills, plains, seas, and other diverse landscapes. The selection of ingredients is extremely rich and balanced: the frequency of serving each category such as fruits and vegetables, poultry, seafood, freshwater rivers, mountain mushrooms, and dried treasures of Shandong cuisine is between 15% and 18% (data from Huai According to research conducted by Mr. Zhou Xiaoyan, a famous Yangcai chef and professor at Yangzhou University, the frequency of serving freshwater products in Huaiyang cuisine accounted for 40%, and that of Sichuan cuisine and livestock accounted for 50%). The cooking techniques that are most suitable for each kind of ingredient are different, and the rich variety of ingredients directly inspired the rich variety of Shandong cuisine cooking techniques. The land of Shandong is blessed with unique material conditions, coupled with Confucianism's spiritual pursuit of "not tired of eating fine, not tired of fine food" infused by the Confucian school for more than two thousand years, and finally become the grand view of Lu cuisine.
Shandong has a long history of vegetable cultivation, a wide variety of varieties, and high quality. It is known as "one of the three largest vegetable gardens in the world." Zhangqiu green onion, Lanling garlic, Laiwu ginger, Jiaozhou cabbage, Weifang radish, Caoxian asparagus, Shouguang leek, etc., are well-known at home and abroad. Fruits with extremely high yield and excellent quality, such as Yantai apples, Laiyang pears, Yangxin pears, Leling jujubes, Dezhou watermelons, Feicheng peaches, Qingzhou peaches, Dazeshan grapes, Chaozhou papaya, etc., are all top-quality fruits.
The output of aquatic products is among the best in the country. There are more than 60 kinds of seafood such as fish, shrimp, shellfish, and algae in the coastal areas. There are small yellow croaker, hairtail, yellow croaker, white croaker, cod, cod, redhead, pomfret, flounder, etc. Flatfish, sea bream, ray, eel, fish snake, shark, herring, mackerel, mackerel, mullet, barracuda, whitebait, sea turtle, sea snake, prawn, hairy shrimp, hawk claw shrimp, swimming crab, clam, scorpionfish, four-horned clam, green clam There are more than 40 kinds of clams, variegated clams, mussels, scallops, oysters, abalones, sea cucumbers, etc. The seaweeds are rich in entero moss, Ulva, reef film, laver, delirium, graham, sea snail, kelp, wakame, seaweed There are more than 20 kinds of wormwood, hijiki, seagrass, carrageenan, etc. Freshwater fish resources mainly include crucian carp, carp, grass carp, black snakehead, hairy crab, beautiful white shrimp, macrobrachium, soft-shelled turtle, bighead carp, silver carp, carp, bream, bream, African crucian, red-mouthed redfish, catfish There are more than 70 kinds of rice, rice field eel, loach, eel, red-eye trout, tortoise fish, wheat ear fish, etc. Animal resources are mainly Luxi cattle, Bohai Black Cattle, Mengshan Cattle, Dezhou Donkey, Yimeng Black Pig, Duoshan Pig, Laiwu Pig, Muwantou Pig, Lotus Head Pig, Laoshan Pig, Yantai Black Pig, Changwei Black Pig, Tengxian White Pig, Ping Du black pig, black cross pig, big tail Han sheep, small tail Han sheep, Lubei white goat, Shanxian green goat, Yimeng black goat, Surabaya sheep, Laoshan milk sheep, Shouguang chicken, Jinan chicken, Wenshang reed chicken, Wen Hundreds of days chicken, Langya chicken, Rongcheng yuan Baoji, Jining chicken, fighting cock, Weishan duck, Jinxiang Baizi goose, Wulong goose, etc. The brewing industry in Shandong has a long history, such as Jining's soy sauce and pickles, Luokou vinegar, Jimo old wine, Linyi Babao tempeh, Yuncheng watermelon sauce, ancient brewing Lanling wine, Pingyin rose wine, Leling jujube honey wine, Dong Ejiao Liquor, Yantai wine, Changyu brandy, etc., are all prestigious products. Abundant products provide abundant material resources for the development of Shandong cuisine.
Since the 1980s, the state and government have regarded Shandong cuisine as a precious national cultural heritage and adopted a policy of inheritance and development. The generation of rookies from the kitchen has grown up on this basis and is contributing to the inheritance and development of Shandong cuisine. Make new contributions. Shandong people have eaten pine caterpillar cocoon pupae for at least decades. In the 1960s, pine caterpillars were infested in the local area. At that time, the government sent airplanes to spray pesticides and it didn’t work. So they called on people to go up to the mountains to cut. As there were so many local people eating silkworm cocoons, they began to try to eat this pine caterpillar. The caterpillar cocoon pupae gradually put on people's tables.
Mainly salty and fresh
Shandong cuisine pays attention to the excellent texture of raw materials, using salt for freshness, soup for strengthening freshness, and seasoning emphasizes salty and freshness and purity, highlighting the original flavor. Green onion is a specialty of Shandong. Most dishes need to use green onion, ginger, and garlic to increase the fragrance and flavor. The methods of stir-frying, simmering, braising, grilling, and roasting all use green onions, especially the dishes of scallion roasting, which are rich in green onions. Fragrant is better, such as grilled sea cucumber with green onions, grilled tendons with green onions; onions, ginger, and garlic are indispensable for filling, sautéing, and cold dressing. The seafood is large in quantity and high in quality, and the smell is light. The fresh ones pay attention to the original taste. Shrimp, crab, shellfish, clams are often served with ginger vinegar; bird's nest, shark fin, sea cucumber, dried abalone, fish skin, fishbone, etc. High-grade raw materials, high quality, and low taste must be fresh with broth.
The prominent cooking methods of Shandong cuisine are fried, grilled, and wire-drawn, especially the fried and grilled vegetables are praised by the world. An explosion is divided into oil blast, sauce blast, coriander blast, scallion blast, soup blast, hot blast, etc. "The way of cooking is like getting treasure from fire. After a while". The explosive technique fully reflects Lu Cai's skill in using fire. Therefore, the world calls it "food in China, fire in Shandong".
Lu cuisine uses soup as the source of freshness and pays attention to the preparation of "clear soup" and "milk soup", which is clear and turbid, whichever is fresh. The preparation method of clear soup has been recorded in "Qi Min Yao Shu". There are many dishes made with "clear soup" and "milk soup". Famous dishes include " clear soup family portrait ", " clear soup white fungus", "clear soup bird's nest", hibiscus yellow tube ", " milk soup pucai " and " milk soup ". " Eight Treasure Pouch Chicken in Soup " and " Broken Double Crisp in Soup " are often listed as delicacies for high-end banquets.
Good cooking of seafood
The cooking of sea treasures and small seafood is a must. Shandong's seafood, whether ginseng, wings, swallows, shells, or scales, scales, scales, shrimps, and crabs, can be cooked by local chefs and become delicious delicacies.
Pay attention to etiquette：
The people of Shandong are simple and unpretentious, hospitality is generous, large plates and large bowls are rich and affordable, and quality is emphasized. Affected by Confucius' thoughts of ritual food, they pay attention to pomp and eating etiquette. The formal banquets include the so-called "perfect seats", "large seats", "shark's fin seats", "winged abalone seats", "sea cucumber seats", "swallow fin seats", "four or four seats", etc., which can all reflect Lu The elegant and atmospheric side of dishes.
Sweet and sour carp
Features: The tail of the fish is raised, the color is amber, the outside is burnt and the inside is tender. The shape of the carp jumping through the dragon gate, the sour and sweet taste, expresses the joy of life such as the title of the gold list and the newlyweds.
Hibiscus Chicken Slices
Features: Eating chicken but not chicken, fresh and soft, white in color, and shaped like hibiscus.
Features: Sea cucumbers are fresh, soft, smooth, green onions, rich in collagen but not cholesterol, it is a rare healthy and nutritious product.
Nine-turn large intestine
Features: Ruddy color, soft texture, sour, sweet, bitter, spicy, and salty. It is a rare dish in Chinese cuisine and a famous dish with all flavors.
Soup and double crisp
Features: The texture is crisp and tender, the soup is light in quality, and the taste is mellow.
Butterfly sea cucumber
Features: The cooked dishes look like colorful butterflies flying, the wings are soft, the butterfly body is slippery, salty and delicious, and rich in nutrients.
Mullet egg soup
Features: Fish-egg-like petals, soft texture, delicious taste, slightly salty, slightly sour and spicy, balanced and harmonious, and wonderful.
Texas Braised Chicken
Features: The chicken skin is bright, the color is rosy, the meat is fat and tender when it is eaten hot, the bones of the chicken are shaken, the flesh is separated immediately, the aroma is delicious, and the taste is delicious. It is a traditional Texas flavor.