Shandong cuisine is also the first of the four major Han cuisines (also known as the eight major cuisines) in China, and the foundation of China's home cooking, with a long history and profound connotation.
Features:
Mainly salty and fresh, highlighting the original flavor.
The raw materials are excellent in texture, fresh in salt, fresh in soup and pure in seasoning. Onion is a specialty of Shandong province. Most dishes should be seasoned with onion, ginger and garlic, and the method of frying, frying, roasting and roasting should be onion, especially the dishes with strong onion flavor, such as onion sea cucumber and onion tendon. Onion, ginger and garlic are indispensable for stuffing, wok and cold salad. Seafood is of high quality and light fishy smell. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. Bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials. The quality is very high and the taste is very small, so you must use broth to refresh yourself.
Be good at "explosion" and attach importance to fire control work.
The outstanding cooking methods of Shandong cuisine are explosion, roasting and drawing, especially explosion and roasting, which are praised by the world. Explosion is divided into oil explosion, salt explosion, sauce explosion, coriander explosion, onion explosion, soup explosion and water explosion, which fully reflects the efforts of Shandong cuisine in using fire. So the world calls it "food in China, fire in Shandong".
Good at making soup, pay attention to using 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. The method of making clear soup was recorded as early as the book Yao Min. There are many dishes made with clear soup and milk soup, such as clear soup with willow leaves and bird's nest, clear soup with family portrait, lotus with yellow tube, ordinary dishes with milk soup, chicken in milk soup bag and crispy soup.
Cooking seafood is unique.
Seafood and little seafood cooking are a must for Shandong seafood. Whether it's ginseng, wings, swallow, shellfish, scales, clams, shrimps and crabs, they are all cooked by local chefs and can be delicious.
Full range, affordable and stylish atmosphere.
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. There are so-called "perfect banquet", "big banquet", "shark's fin banquet", "shark's fin banquet", "sea cucumber banquet" and "swallow's wing banquet" in formal banquets, all of which can reflect the elegant atmosphere of Shandong cuisine.
Shandong cuisine
Stewed fish and dried fish yipin seafood tofu Taiji tofu Shandong Chili fried meat
Shandong hometown hotpot home-cooked tofu cold salad radish shredded salted fish stewed radish sweet and sour mandarin fish
Braised prawns, Yimengshan fried chicken, smooth fish fillets and rich XO sauce cakes.
Tebaihui steamed fish sweet and sour carp pipa tofu pearl tofu balls fried dumplings
Braised pork with red dates, braised pork dishes, stir-fried shredded radish, shredded pork with fish flavor and hand-rolled seafood noodles in Jiaodong.
Scallion oil carp scallion oil yellow croaker crispy rice cabbage tomato sauce meat pie Xuecai tofu soup
Scallion-roasted sea cucumber and garlic vermicelli steamed scallops and garlic-roasted scallop clam soup.