1. Why is jellyfish a classic flavor in Lu cuisine?

Lu Cuisine, is a Qi halo flavor that originated in Shandong. Shandong is the birthplace of China's culinary culture. Lu Cuisine is the only one of the four major Chinese Han cuisine (and also one of the eight major cuisines) that is spontaneous, and it is the cuisine with the longest history, the most comprehensive techniques, the highest degree of difficulty, and the most impressive feats. Historically, there are three most important periods of Lu Cuisine: 2500 years ago, Confucian sages laid down the aesthetic orientation of Chinese diet focusing on refinement, neutrality and health; 1500 years ago, the "Essentials of Qimin" of "steaming, boiling, roasting, brewing, frying, stir-frying, simmering, cooking, deep-frying, salting, salting, black bean sauce, vinegar, soy sauce, wine, honey, and peppers" laid down the framework of cooking techniques of Chinese food; the Ming Dynasty and Qing Dynasty laid down the framework of cooking techniques of Chinese food; the Ming Dynasty and Qing Dynasty laid down the framework of cooking techniques of Chinese food. A large number of dishes entered the court during the Ming and Qing dynasties, creating a multitude of dishes and techniques that tested cooking skills to the extreme.

Classic dishes are a product of tofu, oil explosion double crisp, white steak four treasures, poetry gift ginkgo, milk soup Pu vegetable, fish egg soup, yellow fish tofu soup and so on. One of the things that can not be left out is the cold jellyfish, which exists in the earth according to historical evidence has been hundreds of millions of years of history, the Chinese people from recognizing to eat has been more than 1,700 years of history, basically Lu Cuisine in the existence of jellyfish, can be said to be a household name, children and old people know. Jellyfish can also reflect the savory and crunchy nature of Lu cuisine. In cold dishes, jellyfish must account for a share, which is enough to show that jellyfish in Lu Cuisine China's indispensable position, after more than 1,700 years of development, jellyfish has become the first choice of ingredients in 90% of the national catering industry.

2. Why does the catering industry choose jellyfish as a specialty dish?

Better quality and fresher taste

Fish, shrimp and seafood make up the majority of Lu cuisine, and jellyfish, as an ancient but common food, has always existed on the dining table, and Shandong Laizhou Bay, as a Chinese traditional Chinese medicine fishery port city, has a unique geographic location and marine climate, resulting in the "Laizhou sea seafood fertilizer, which makes the mouths of immortals drip. The seafood along the coast of Laizhou is so fat that it makes the mouth of the immortals drip. The research and development team set up by "Qu Ji Jellyfish" is responsible for the research and development of jellyfish from catching to ingredients, creating an unbreakable myth of half an hour from the sea to the table, and at the same time, the research and development of jellyfish spicy hot pot has become an indispensable product for hotel ingredients.

Save kitchen operation time, improve serving time

In order to provide the catering industry and consumers with faster and more convenient hotel dishes ending program, "Qu Ji Jelly Fish" United Nations famous chefs of all major cuisines, *** with the research and development to create the "Qu Ji King of the East Sea Jelly Fish

Crisp texture, appetizing meal

Now, because of the jellyfish's low-fat, low digestive burden, jellyfish consumption has become a culinary trend in major cities, major restaurants, hotels have made jellyfish into a cold dish specialties, the opening of the meal to eat a bite of money, refreshing to relieve fatigue, appetite, food and turnover rate in the jellyfish help unknowingly increased performance and sales have increased, jellyfish naturally became the most important ingredient in the food industry, and the sales have increased. Jellyfish has naturally become a leader in the catering industry. Ingredients purchasers have keenly grasped this consumer demand and have also chosen to purchase Qu Kee jellyfish on a long-term basis.

Combination of Chinese and Western, stir-fry and hot pot kill

Aiming at the current eating habits of young people and the way of going to play, combined with the characteristics of jellyfish products, there have been 3 to be inherited by more than 20 years of experience in production and research and development of "Qu Ji Jellyfish" R & D team after years of hard work, research and development of a series of jellyfish dishes and put on the market. After years of hard work, the R&D team of "Qu Ji Jellyfish" has developed a series of new jellyfish dishes and put them on the market, such as jellyfish skewers, jellyfish spicy hot pot, and stewed jellyfish. This is a great way to combine the concept of continuous innovation and demand in the food and beverage industry, so that consumers can experience a more refreshing, faster and more comfortable dietary consumption, and continue to lead the consumer's taste buds.

Deconstructed to protect the liver, do not hurt the body does not hurt feelings

With the continuous development of the economy, consumers go to the hotel to eat for more and more choices of alcohol, a variety of alcohol mixed, not paying attention will drink more, and drunkenness for the body's harm and personal safety is a great threat to the hotel at this time, when the time to send a fresh jellyfish, add green onion, balsamic vinegar, stirring mixing evenly and add water to cook soup, both can sober up and drink, but also to make a good choice. Drinking, both can sober up and not hurt the body. For consumers is really warm and caring service, which is more than a discount gift can capture the hearts of consumers.

This mouthful of jellyfish, let a person mess

Qu Ji jellyfish to create a ready-to-eat wild jellyfish in addition to the taste to win over a lot of people, her nutritional value is also extremely rich, according to the determination of: per 100g jellyfish in the protein content of 12.3g, residual water compounds for 4g, calcium 182mg, iodine 132ug, as well as a variety of trace elements. Jellyfish is also a kind of medicine, I have medical writings in the layer of many times proposed jellyfish with heat detoxification, soften the stasis, decompression and swelling effect, is a good food and medicine with the complementary ingredients.