Hometown of Lu Cuisine - Fushan

Shandong is located in China's Jiaodong Peninsula, by the mountains and the sea, rich in produce. Shandong has a long history and is the birthplace of China's ancient Qilu culture. Lu cuisine as early as the Spring and Autumn period has been renowned, is the representative of China's northern dishes. By the Yuan Dynasty, the style of Lu Cuisine was more distinctive and the production was more exquisite, and it was widely spread in North China, Northeast China, Beijing, Tianjin and other places. At this time, Shandong cuisine was also introduced into the palace and became the mainstay of the imperial diet. Traditional Lu Cuisine specializes in cooking seafood and poultry, and is fresh and clean. Since the Lu Cuisine entered the capital, it has been enjoyed by the officials for a long time, so the selection of materials is very delicate, mostly choosing raw materials and fresh seafood with local characteristics, using a variety of cooking methods, and carefully made. Characterized by its fragrance, tenderness, pure flavor, both pay attention to the real material, but also pay attention to the fullness of the affordable. Lu Cuisine is still characterized by big fish, big meat, big plates and big bowls, and it is famous for its richness and affordability in inviting guests to banquets. The representative dishes of Lu Cuisine, such as roasted ginseng with green onion, sweet and sour carp, Dezhou grilled chicken, and bird's nest in clear soup, have all left a beautiful aftertaste of fragrance and freshness, and crispy texture and tenderness. In the development process of Lu Cuisine, also widely absorbed the strengths of cuisines around the country, making it one of the most influential cuisines in China

Lu Cuisine, also known as Shandong Cuisine. It has a long history and wide influence. Is an important part of China's food culture, one of China's four major cuisines, with its fresh, salty, crispy, unique flavor, production of fine reputation at home and abroad. Ancient books say: "The Oriental region is the birthplace of heaven and earth. It is a land of fish and salt, with a seashore and a waterfront, and its people eat fish and are addicted to salt. All of them live in peace and enjoy their food." (Huang Di Nei Jing - Su Wen - Different Methods and Formulas) The land of Qilu is rich in products and is surrounded by mountains and the sea. The beautiful developed economy provides abundant material conditions. Kitchen cooking skills comprehensive, skillful use of materials, pay attention to seasoning, adapt to a wide range. In particular, "burst, burn, collapse" and other most distinctive. As Yuan Mei in the Qing Dynasty said: "rolling oil cannon (burst) fried, add materials to the pot, to the very crisp for the best. This is also the method of the North." Instantaneous completion, nutrient protection, eating fresh and not greasy; burned red, white, the famous "nine-turned large intestine" is a representative of roasted vegetables; "collapse" is a unique cooking method in Shandong, the main ingredients should be marinated in seasoning into the leaf or into the center of the stuffing, and then dipped into the powder or hanging paste. Fry both sides until golden brown. Put the seasoning or broth, with slow fire (fire leaning) all the soup. Make it soak into the main ingredients to increase the fresh flavor. Shandong widely spread pot collapsed tofu, pot collapsed spinach, etc., are long for people to enjoy the traditional dishes.

Lu cuisine is also good at making soup. Soup has "clear soup", "milk soup" difference. In "Qimin Yaojiao", there is a record of the production of clear soup, which is the freshness of the condiment before the creation of MSG. Commonly known as the "chef's soup, singing the cavity of the opera". After a long time of practice, has evolved to use fat chicken, fat duck. When the pig as the main material, after boiling, micro-boiling, "whistle", so that the soup is clear and delicious flavor. The milk soup is milky white. Dozens of dishes made with "clear soup" and "milk soup" are often listed as delicacies for high-level banquets.

Seafood cooking is unique. The cooking of sea treasures and small seafood is a masterpiece. In Shandong, whether it is ginseng, fins, swallows, shellfish, or scales, medium, shrimp, crab, cooked by local chefs, can become a wonderful delicacy. Jiao Dong coastal growth of halibut (commonly known as "partial mouth fish"), the use of a variety of knife handling and different techniques, can be cooked into dozens of delicious dishes, its color, aroma, taste, shape, each with its own characteristics, a hundred changes in a fish. Small seafood cooking "oil explosion double flowers", "braised conch", "fried oyster" and sea treasures with the production of "crab shark fins", "grilled abalone", "embroidered balls of dried scallops", etc., are unique seafood treasures.

There is also a place called Boshan is also the birthplace of Lu cuisine, which includes crispy pots, spring rolls, Boshan sausage, Boshan jerky, bean curd boxes and so on.