Shandong cuisine is one of the eight traditional cuisines in China, which originated in Zibo. It is one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills. Its classic dishes include yipin tofu, sea cucumber with scallion, fried double crisp, nine-turn large intestine, braised prawns and so on.
Mainly salty and fresh.
Shandong cuisine pays attention to the excellent quality of raw materials, with fresh salt, fresh soup and pure seasoning, highlighting the original flavor. Most dishes should be seasoned with onions, ginger and garlic, and onions should be used for frying, frying, frying, roasting and burning.
Be good at making soup
Shandong cuisine takes soup as the source of various umami flavors, and pays attention to the preparation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness.
Shanpeng seafood
Shandong cuisine is a must of Beijing seafood and little seafood system. Shandong seafood, whether ginseng, scallop, scale, scale, shrimp, crab, can become delicious food;
Delicate temperature
The outstanding cooking methods of Shandong cuisine are explosion, roasting and drawing, especially the techniques of explosion, roasting and explosion, which fully embodies the kung fu of Shandong cuisine in using fire.
Pay attention to etiquette
Shandong is simple in folk customs and hospitable. It is rich and affordable in diet, pays attention to quality, is influenced by Confucius' thought of etiquette and food, and pays attention to ostentation and extravagance and food etiquette.