Before the invention of monosodium glutamate, condiments, including spices and even salt, were very expensive, and umami flavor was rare in the past. Shandong cuisine pays attention to the use of broth, the dishes are mainly salty and fresh, and Chinese cabbage can make delicious taste. The appearance of monosodium glutamate makes the umami taste of Shandong cuisine look unremarkable. Whether it is ordinary families or fly restaurants in the streets, monosodium glutamate has become a necessity for cooking. When our taste buds are used to umami, the umami of Shandong cuisine can no longer arouse the appetite of diners.
Secondly, because the production process of Shandong cuisine is complicated. Shandong cuisine has a history of palace cuisine, which is expensive but not so fireworks. Cooking is complicated, which makes it difficult to learn and popularize. In this era of pursuing everything fast, Shandong cuisine, which pays attention to slow work and fine work, can't keep up with the speed of people. All the dishes in other restaurants have been fried and served, and Shandong cuisine may still be cutting vegetables. Shandong cuisine is also very good at fencing, but it is very troublesome to operate. Cooking also needs high temperature control and slow cooking. Most diners don't have that long to wait for Shandong cuisine to be served.
Traveling to the south and wanting to eat in a Shandong restaurant is as difficult as picking up money on the way. If you go to the south, the popularity of Shandong Restaurant is not as high as that of Lanzhou Lamian Noodles. In recent years, Sichuan cuisine, Cantonese cuisine and Hunan cuisine are all developing vigorously. Sichuan cuisine has become a popular dish, Guangdong cuisine has become a high-end dish, and Hunan cuisine has also been given a state banquet. Compared with other cuisines, the popularity of Shandong cuisine is really embarrassing, leaving only a bowl of stewed chicken rice. Someone said? Nine turns in the large intestine? And then what? Fried kidney flower? Not all Shandong dishes, why can't they heat up? Does the taste of Shandong cuisine not conform to modern people? Or is Shandong cuisine not delicious?
Shandong cuisine was once the most outstanding representative of Chinese food. During the Spring and Autumn Period, the Central Plains was the richest. In addition, Qilu is a vast land, rich in fruits, pears, peaches, seafood and vegetables. What do you want? You have a thick family background and many models. This is what you want. The current indifference to Shandong cuisine should be related to the conservative character of Shandong people. Take the original Sichuan hotpot as an example. It is famous for its spicy taste, with peppers and prickly ash floating on it. But after leaving Sichuan, Sichuanese improved the hot pot. Invented the Yuanyang pot and the seafood pot. The same routine, various tastes, everyone likes to eat. But I don't agree to say that Shandong people have no innovative spirit.