1, Jiaodong cuisine is also called "Fushan cuisine" and "Yantai cuisine" because it originated in Fushan. When it was introduced into Qingdao, Qingdao cuisine inherited and developed Fushan cuisine, and became a school of its own. Fukuyama is known as the "hometown of cooking". As the saying goes, "Keep a good meal and go around Fushan". Fushan cooking industry has a long history and technology has been passed down from generation to generation. A large number of chefs in Ming and Qing Dynasties were famous in Beijing. Since then, Chef Fukuyama has opened in various places at home and abroad, spreading the flavor of Fukuyama cuisine to the whole world. Southern Liaoning cuisine represented by Dalian cuisine also belongs to Jiaodong cuisine.

It is generally believed that Jiaodong cuisine is good at cooking all kinds of seafood, which is characterized by keeping the original flavor of the main ingredients. In fact, Fukuyama cuisine has a wide range of materials and a complex and subtle flavor. The dishes are crispy and delicious, fat but not greasy, the chicken is tender and delicious, and the egg color is amber.

The development of Fushan cuisine reached its peak in the 1920s and 1930s. At that time, the dishes in Jisheng Pavilion in Fushan County were typical Fushan dishes. Jishengge is the gathering place of local famous chefs, who are familiar with the cooking skills such as frying, sliding, frying, frying, roasting, stewing, stewing, mixing, frying, stewing, steaming, frying, smoking, drawing and honey juice, and the dishes they create pay equal attention to color, fragrance, taste and shape.

4. Classic cuisine, Huang Liu cuisine Ingredients: 300g of egg yolk, 50g of horseshoe150g, 30g of duck oil, 2g of salt, 2g of monosodium glutamate, 2g of starch15g, 2g of cooking wine, appropriate amount of mung bean, 0/5g of raw flour15g of Kaiyang powder. Specific practices:

(1) egg yolk breaks up;

(2) peeling and washing the water chestnut, and slightly chopping after crushing;

(3) Boil the green beans in boiling water for 3-5 minutes, and drain them.

(4) Mix egg yolk, water chestnut, green beans, Kaiyang salt, monosodium glutamate, 30g of raw flour water (raw flour with water15g), cooking wine and soup stock together.

(5) Put 50g of oil into the pot, heat it with strong fire, pour out 25g after the oil is hot, pour the evenly mixed raw materials into the pot, stir it quickly in the same direction with a spoon until the egg liquid is slightly thick, and then add 25g of oil just poured into the pot and stir it together to make the dishes more shiny and beautiful. When the egg liquid is sticky, put it in a plate and sprinkle with minced ham.