Lu Cuisine now sounds less famous than Sichuan Cuisine, and it has to do with its practice. Authentic Sichuan cuisine is concerned about the seven Zi eight flavors, five flavors and harmony, but removed from the authentic diners, most people's understanding of Sichuan cuisine stays in the spicy level, most of the Sichuan restaurant also pursued the principle of chili pepper to put more, over time, people subconsciously mention the Sichuan cuisine has a spicy this feeling.

This has become a kind of brand effect to a certain extent. The Lu cuisine is

fresh and crispy, highlighting the original flavor, salty and fresh. Relatively speaking, the flavor is mild. The first feeling is not so intuitive.

Lu cuisine originated in the Qilu region,

Temperate monsoon climate, high temperatures and rainy summers, cold and dry winters, four distinct seasons. Generally speaking, China eat spicy areas mainly in the southwest part of the country, the further east, eat tastes tend to neutralize.

Most Chinese people have the habit of eating spicy food, but basically they tend to be milder on a daily basis. Lu cuisine is a little more broadly applicable.

Lu Cuisine sources include Jinan Cuisine, Jiaodong Cuisine and Kongfu Cuisine

Originated in the Spring and Autumn Period. With a long history of sources, the cuisine is also basically artificially divided into two schools.

One is the palace dishes,, Lu cuisine on the hall of elegance. The second is seafood dishes, to the Jiaodong Peninsula dishes originated from, focusing on ingredients, light taste. Examination of practice, selection of fresh materials. High-grade cocktail party, take care of the taste of each person, the first push Lu Cuisine. Therefore, it is y favored by high officials and celebrities. Although nowadays Lu Cuisine is not recognized by the public. The masterpieces of Lu Cuisine include sweet and sour carp, nine-turned large intestine, seafood with meat foam, a product of tofu and so on

Braised large intestine:

In the early years of the Qing Dynasty, the owner of Jinan Jiuhualin Restaurant created the dish, which was named as "Braised Large Intestine", and it has been improved many times to improve the taste. Famous people in the store feast more than prepared "braised large intestine". Some literati eat, feel that this dish is really different, unique flavor, in order to please the shopkeeper like "nine" of the fetish, and praised the chef to make this dish as Taoist "nine refined gold pills" like fine work, it will be renamed as "! The nine-turn large intestine".

Tofu:

Classic specialty dishes, belonging to the Kongfu cuisine, government cuisine. Made with tofu, mushrooms, ginger and egg white.

The flavor is light and tender, soft and fragrant.

The tofu itself is high in protein, and in ancient times it was a pleasure to eat a block of tofu. It's light and tender, soft and flavorful enough to be praised.

It is said to have originated in Liu Bang's grandson was named King of Huainan, Liu An, Huaibei he "for people good book", had summoned the Founder point Dan failed to point out the tofu. Later, people honored Liu An as "tofu God".