Jinan cuisine is famous for its fragrance, crispness, richness and pure taste. Especially good at making soup, and crystal clear, a must. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other Jiaodong coastal local flavor dishes. This dish is good at seafood, good at cooking seafood, delicious, with more seafood and less seasoning, which improves the taste. In addition, Jiaodong cuisine is unique in the cold current of color and the hot cooking of color. Confucian cuisine is exquisite in workmanship and comprehensive in cooking techniques, especially in roasting, frying, simmering, frying and roasting, and the production process is complicated. Dishes with simmering, frying and baking techniques often have to go through three or four processes to complete. "Good food is not as good as fine utensils." Confucius has always attached great importance to containers, and famous tableware such as silver and copper are readily available. In addition, the names of Shandong cuisine, crispy carp and Confucian cuisine are also very particular and have far-reaching implications.
Shandong cuisine is also good at making soup. Soup can be divided into "clear soup" and "milk soup" There is a record of making clear soup in Qi Yaomin's Book, which is a fresh seasoning before the production of monosodium glutamate. Commonly known as "chef's soup, singing opera cavity." After long-term practice, it has evolved into a fat chicken and a fat duck. Pigs are the main ingredient. After boiling, slightly boiling and "clearing whistle", the soup is crystal clear and delicious. Milk soup is milky white. Dozens of dishes made with "clear soup" and "milk soup" are mostly listed as delicacies in senior banquets.
Shandong cuisine is good at seasoning with onions. In the process of cooking, whether it is frying, frying, boiling, distilling or cooking soup, all dishes are fried with shredded onion (or scallion), that is, steamed, roasted, fried and roasted, and leaves are also hung with scallion flavor, such as "roast duck", "roast suckling pig", "pot-roasted elbow" and "fried cover". With the historical evolution and economic, cultural and fried cover,