An introductory guide to Shandong cuisine

The only way to promote Shandong cuisine is to learn Shandong cuisine cooking. The basic skills of Shandong cuisine are hanging soup, knife skill, heat, spoon skill, simmering, seasoning and so on. After that, through the demonstration of famous chefs' dishes, we gradually practiced from shallow to deep, until the color, fragrance, taste, shape, container, nutrition and artistic conception reached a perfect realm.

According to the reference link corresponding to each row (computer access is required), you can see the e-learning materials for free according to the picture. Recipes and tutorials (see Resources for details)

Cui Yiqing and Cui Bocheng: Shandong Cuisine, Shandong Science and Technology Press, 1988, Jinan.

Wang Yijun: The Essence of Shandong Cuisine, Popular Literature and Art Publishing House, 2002.

Bao Piman: Shandong Cuisine Making Technology, China Labor and Social Security Publishing House, 2004, Beijing Video Demonstration I (Basic Chapter).

Making clear milk soup (China Shandong cuisine series teaching film, Tan demonstration)

Shandong Cuisine Knife Method (China Shandong Cuisine Series Teaching Film, Tan Demonstration)

Shandong cuisine sculpture (China Shandong cuisine series teaching film) video demonstration 1 (dishes)

Braised shark and shark's fin (Gao Bingyi demonstration)

Stir-fried snails and colorful shrimp plates in soup (Gao Bingyi demonstration)

Lotus-flavored sea cucumber and dried pomfret (Gao Bingyi demonstration)

Nine-turn large intestine and roasted whole crab cabbage rolls (Gao Bingyi demonstration)

Braised Sea Cucumber with Onion (Wang Yijun Demonstration)

Stewed sea cucumber with onion (Qu Hao demonstration)

Lotus leaf meat (Qu Hao demonstration)

Cuttlefish Egg Soup (Qu Hao Demonstration)

Braised prawns (Qu Hao demonstration)

Mandarin fish with vinegar pepper (Qu Hao demonstration)

Stewed Chinese Cabbage with Chestnuts (Qu Hao Demonstration)

Tang Sanbao Dan (Wang Peixin Demonstration)

Braised live fish in sauce (Li demonstration)

Fried Chicken (Qu Hao Demonstration)

Roasted beef tendon with onion (Qu Hao demonstration)

Leaking beans in oil (Bai Changji demonstration)

Braised winter melon with scallops (Qu Hao demonstration)

Three samples (Wang Shaogang's demonstration)

Pot Collapsed Cabbage Box (Zhang Shaogang Demonstration)

Braised fish fillets (demonstration by Zhao Shufeng)

Braised Fish Slices (Wang Chaohui Demonstration)

Crab Race (Zhang Shaogang Demonstration)

Pulling Yuanyang (Qu Hao Demonstration)

Yuanyang, Frosted Peanut and Honey Yam (Qu Hao Demonstration)

Fried Chinese Cabbage with Shrimp (Shi Wanrong Demonstration)

Braised pork (Qu Hao demonstration)

Dried scallop with hibiscus (Qu Hao demonstration)

Cherry Meat (Qu Hao Demonstration)

Dry fried meatballs (Qu Hao demonstration)

Shandong Steamed Pill —— Zhaoyuan Steamed Pill (Qu Hao Demonstration)

Lotus Crab Meat (Qu Hao Demonstration)

Yan dan (Qu Hao Demonstration)

Sauteed tenderloin slices (Qu Hao demonstration)

Fried shredded chicken for plastic surgery (Qu Hao demonstration)

Chili Chicken (Shi Wanrong Demonstration)

Fried Shandong Cuisine-Laochu Cabbage (Qu Hao Demonstration)

Chicken slices with hibiscus (Qu Hao demonstration)

Fried pork liver with scallion (Shi Wanrong demonstration)

Sauté ed mutton with onion (Qu Hao demonstration)

Braised crucian carp with soybean milk (Qu Hao demonstration)

Braised small yellow croaker (Qu Hao demonstration)

Jiaotang Li Ji (Wang Shaogang Demonstration)

Jiaodang Tofu Pills (Li Tiegang Demonstration)

Braised Fish Slices (Qu Hao Demonstration)

Chicken Tofu (Qu Hao Demonstration)

Crispy Crucian Carp (Qu Hao Demonstration)

Dry roasted carp (Qu Hao demonstration)

Mutton stew (Qu Hao demonstration)

Stir-fry (Beijing version, double scoop: three movements of holding the moon, fishing for the moon on the sea floor and brightening the wings of the crane, demonstrated by Qu Hao)

Braised Hele with Flat Fish (Qu Hao Demonstration)

Fried eight pieces, spicy chicken (Qu Hao demonstrated clear frying and raw frying)

Qiuli Jujube Spicy Chicken (Wang Peixin Demonstration)

Toona sinensis mixed with prawns (Tan Dongsheng demonstration)

Fried chicken rotten (demonstration by Xiao Yubin)

Braised two pieces of shredded chicken (demonstration in Feng Xin Li)

Fried fish and celery (demonstration by Chu Daqi)

Horse tooth meat (demonstration by Chu Daqi)

Colored glass balls (Liu Zhen's demonstration)

Boshan Fried Spring Rolls (Zhou Junting Demonstration)

Grilled basket mandarin fish (demonstration in Zhang Yong)

Triassic in Yangguan (demonstration by Wang Xinglan)