Now when we look at Shandong cuisine, we may think that Shandong cuisine is not well-known, at least in terms of popularity, it is far less widely spread than Sichuan cuisine and Cantonese cuisine. However, the premise of Shandong cuisine is the basic skills of all the specialties in China, and the basic skills of Shandong cuisine are indispensable for the decoration of Sichuan cuisine, Huaiyang cuisine and Beijing cuisine. The most famous school of Shandong cuisine is the Confucius Banquet.
When you see the words "Confucius Banquet", you will immediately understand why this faction can win the respect of the public. The essence of Confucius banquet is Confucius' idea, but it is actually Confucian culture. The specifications and models of the Confucius Banquet are brilliant, with exquisite materials and exquisite cooking skills. The whole banquet is higher than the iron shelf of the state banquet dishes. Confucius Banquet has a long history because it contains profound historical time and culture.
Since the Confucius Banquet is so famous, why does the China food program "China on the Tip of the Tongue" list "onion pancakes" as a model of Shandong cuisine? Because the Confucius banquet is so huge, every dish has its own historical allusions, and it is impossible to find a dish to represent the whole Confucius banquet. In addition, there are very few chefs who can control the Confucius banquet now, so it is difficult to introduce the Confucius banquet in detail even with the tip of the tongue.
The key to Confucius banquet is Qufu. Qufu, Shandong, I think everyone has heard of it. The former residence of Confucius is Qufu. The Confucius Banquet in Qufu is a sacred work of official dishes in historical records, which is unique, and dozens of dishes can be placed on a big dining table. Judging from the historical and practical significance of the size of the dishes, the Confucius Banquet is indeed bigger than the iron shelf of the state banquet dishes.
The appearance of Confucius banquet is a sign of influence. In ancient times, Confucius House was the home of sages, the home of dukes and "the best in the world", which needed more attention than the home of emperors. At first, Confucius Banquet was a table of banquets carefully prepared for exciting sacrifices and celebrations. The famous chefs in Confucius' House are all brilliant, making table after table of snacks for visitors.
Because all the visitors are princes and nobles, the scale of Confucius banquet is only very high, and the food is strictly regulated. Even chefs are handed down from generation to generation with the Confucian family, so the specifications and models of Confucian dishes are getting higher and higher, and the dishes are getting more and more exquisite.
Speaking of which, you may be confused about the Confucius banquet. Today, I will give you a detailed introduction to a special food "Confucius Yipin Pot" in the Confucius Banquet. This dish is often traditional because the emperor gave it a name before. This pot has a variety of materials and precious food, which can be said to be "exhausted delicious".
And Confucius Yipin Pot, just seeing the ingredients used in it, will understand that this must be more than just food. Ingredients such as dragon beard powder, yam, Chinese cabbage, boiled duck, boiled elbow, sea cucumber, fish skin, smoked bamboo shoots, squid rolls and pea seedlings have been listed and placed one after another. Some foods have been soaked in bone soup, while others have been stewed in chicken soup. The final product pot is called a special product owned by the royal family.
Today, it is not a simple matter to enjoy the authentic Confucius banquet. Although some hotels and restaurants in Shandong may be able to order Confucius dishes, the specifications, models, ingredients and cooking techniques are not as good as before. Authentic Confucian cuisine, only a few old Shandong chefs improve their skills, maybe you can't eat it even if you have money.