Shandong cuisine has always been known as the representative cuisine in the north, which occupies an important position in China's cooking culture. It is also known as the "cooking kingdom" of China, which is loved and respected by the society.

So, what are the characteristics of Shandong cuisine culture? Come and have a look with me!

First, compatibility, novelty and difference.

After 1980s, there was an unprecedented fusion of cooking in China. Shandong cuisine takes this opportunity to bring forth the old and bring forth the new, with new varieties and flavors, which are mainly manifested in:

1. In terms of raw materials, raw materials unique to various places are continuously transplanted to Qilu. It was accepted by Shandong cuisine workers and grafted on Shandong cuisine well, which provided a material basis for the innovation of Shandong cuisine. For example, the masters of Shandong cuisine use salmon, crab, catfish, lobster, snake and other raw materials to make dishes with good color and fragrance, such as Dragon Palace pearls, fried lobster slices, salmon stewed tofu, casserole snake slices, steamed hairy crabs and so on. In addition, Jilin Ginseng, Ningxia Lycium barbarum, Qinghai-Tibet Cordyceps, Yunnan-Guizhou Gastrodia and other precious medicinal materials are also integrated with famous Shandong dishes, forming a new combination of nutrition, nourishing, health care and fitness.

2. In the seasoning method: When Shandong cuisine innovates varieties, foreign things serve China, learn from others' strengths, and absorb the advantages and advantages of other local dishes. The characteristics of fresh and smooth Cantonese cuisine and the spicy and hot fish flavor of Sichuan cuisine are seamlessly integrated into Shandong cuisine, so that the "mouth" of the eater is brand-new and Shandong cuisine has a wide range of adaptability.

3. Cooking methods: traditional Shandong cuisine is mainly fried, fried, fried, roasted, boiled and fried, but now it is like a pot in Cantonese cuisine; Dry burning and stir-frying in Sichuan cuisine; Rinsing and roasting in Beijing cuisine; The barbecue in Xinjiang was absorbed and utilized by Shandong cuisine, which provided a new basis for the innovation of Shandong cuisine.

Second, taste-oriented, with both color and shape.

Cooking is a comprehensive art, taste is the core of cooking, and the taste of dishes is the key factor. As the saying goes, "delicious food". The essence of Shandong cuisine is the harmony of five flavors. The new feature of Shandong cuisine is to inherit the fine tradition of traditional Shandong cuisine, integrate Chinese and foreign flavors, attach importance to the palatability of tastes, and highlight the diversity of tastes on this basis. For example, the Encyclopedia of Chinese and Foreign Seasoning, co-authored by more than a dozen Shandong seasoning experts, introduces more than 1, 000 kinds of condiments and 1, more than 80 kinds of latest sauces. It has contributed to the innovation process of Shandong cuisine. Horseradish, oyster sauce, fragrant leaves, column sauce, curry powder, sand tea sauce and other condiments were introduced into Shandong cuisine to form a variety of condiments. Emphasis is placed on the unity of color and the shape of finished dishes, and the original dishes are carefully carved to make the color and shape of dishes perfect. This not only conforms to the aesthetic requirements of modern people, but also conforms to the psychological requirements of modern people and the feeling process of taste. This promoted Shandong cuisine in by going up one flight of stairs.

Third, eat one more dish and pay attention to nutrition.

The biggest feature of Shandong cuisine is to eat more than one dish and feed more than one dish, which solves the problem of complementary nutrition, and at the same time solves the nutritional problem of matching meat and vegetables and balancing diet. In order to meet the needs of modern people for diet and health preservation, various nourishing Chinese herbal medicines are added to Shandong cuisine in a special capacity, which solves the problems of single nutrition and unreasonable collocation of Shandong cuisine dishes in the past. For example, Cordyceps chicken, red anchovies, fragrant-leaf spareribs, scallops, steamed dumplings with mullet flowers, lettuce and rice, and shredded orchid fish are all successful examples of reasonable nutrition.

Fourth, the taste is novel and the decoration is exquisite.

In addition to the above new features, Shandong cuisine also pays special attention to the effects of edging, blending and decoration, which makes some dishes with low taste instantly exquisite and elegant and full of rich artistic atmosphere, which is everywhere in the trendy Shandong cuisine. The decorative materials in Shandong cuisine are edible, mainly fruits and vegetables, which not only play a decorative role, but also solve the contradiction of insufficient vitamin supply in the banquet. Some decorative materials are also integrated with dishes, forming a complementary and inseparable organic whole.

Fifth, carry out the reform of banquet form and advocate "combination of Chinese and western"

Besides unreasonable nutrition, the biggest drawback of Chinese banquets is the problem of food hygiene. The result of eating a dish is that people are confused and easily infect others with bacteria and viruses. However, if Chinese food is made into western food, people can't accept it, because it doesn't conform to the main idea of China banquet "eating and drinking lovesickness". Therefore, when designing banquet dishes, we can consider the combination of point and combination, that is, packing the dishes into a whole or combining them in a container, supplemented by designing more forms of "one person serving", that is, one dish per person or a cup of steam pot, which not only looks elegant and high-grade, but also solves the problem of food hygiene.