Key words: cooking, unique flavor, five flavors, exquisite technology, comprehensive techniques and extensive materials.
Shandong cuisine, with a long history and wide influence, is an important part of China's food culture. As one of the four major cuisines in China, it enjoys a good reputation at home and abroad for its salty, fresh, crisp and tender taste, unique flavor and fine production. As the ancient saying goes: "The territory of the East is also the place where heaven and earth are born." Qilu is a beautiful territory with rich products and developed economy, which provides good conditions for the development of cooking culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite minister, Yi Ya, was once a famous chef known for his "kindness and five flavors". In the Southern and Northern Dynasties, Jia Sixie, the satrap of Levin, systematically summarized the cooking skills in the middle and lower reaches of the Yellow River in his book Qi Min Yao Shu, and recorded many famous dishes, which reflected the superb skills of Shandong cuisine development at that time. People from Duan Wenchang and Linzi in the Tang Dynasty. Mu Zong was a prime minister, good at food and drink, and wrote 50 volumes of food classics, which became a historical anecdote. In the Song Dynasty, the "water cage" called by Bianliang, the capital of Song Dynasty, was another name for Shandong cuisine, which had taken shape. Ming and Qing dynasties have called themselves cuisines. From Lu Yu to Gyeonggi, from Neiguan to Waiguan, the influence has reached the Yellow River Basin. Northeast China has a broad mass base of food and drink. Shandong was a state of Qilu in ancient times, with seafood, aquatic animals, grain, oil and livestock, vegetables, fruits and insects, which provided rich material conditions for cooking. Exquisite cooking skills of Shandong cuisine have also been widely promoted. Shandong cuisine has a unique flavor and distinctive personality, and its flavor and skills are well-versed in the north and south, especially in the north. The strong flavor of Shandong cuisine lies in the extensive use of materials, exquisite selection of materials, meticulous knife work, proper blending, contribution to the heat and comprehensive cooking skills. Especially when fried, fried, roasted, fried, slipped, steamed, grilled and pasted, its flavor is salty and palatable, fragrant, crisp and tender, and the soup is refined and mellow, which is unique and adaptable. During its long-term development, Shandong cuisine has accumulated a whole set of cooking techniques, among which explosion is the most famous. The "explosion" method of Shandong cuisine can be divided into oil explosion, soup explosion, onion explosion, sauce explosion and hot explosion. "Fried" vegetables need to be cooked quickly, so one of the best cooking techniques to protect food nutrients, especially oil-fried vegetables, must be fried quickly, continuously operated, and completed in an instant. The cooking wine is oily and juicy, and the juice is evenly hung. If there is juice, the juice is not seen, and the dishes are all polished. When eaten, it is tender, crisp, refreshing and not greasy. "Collapse" is a unique cooking quality in Shandong. The main ingredients of the collapsed vegetables should be pickled with seasoning in advance, tasted or sandwiched in the stuffing, and then stained with powder or hung with egg paste. When both sides collapse until golden brown, add seasoning and clear soup, and collapse the soup with slow fire to make it soak in the main ingredients to increase the flavor. The "Fish Belly with Pot Collapse" and "Yellow Croaker with Pot Collapse", which are widely circulated in Shandong, are traditional famous dishes that have long been enjoyed by people. Shandong cuisine takes soup as the source of all kinds of freshness, pays attention to the use of soup, is good at making soup, and especially pays attention to the modulation of "clear soup" and "milk soup". Light and clear, take it fresh. There are many dishes made with clear soup and milk soup, including ten kinds of famous dishes such as clear soup with willow leaves and bird's nest and clear soup with family photos. The inside and the inside are the delicacies of high-end banquets. Shandong cuisine is also unique in cooking seafood. Especially the cooking of seafood and small seafood is a must. In Shandong, most seafood, whether it is ginseng, wing, swallow, shellfish or scales, medium, shrimp and crab, has become a delicate and delicious home dish by local chefs. Only the freshwater fish rich in the coastal area of Jiaodong can cook hundreds of dishes with various knife treatments and different production methods. Color, fragrance, taste and shape have their own characteristics, and all kinds of clever changes are in one fish. Fried double flowers with small seafood, braised conch, fried oyster yellow, fried cuttlefish with leek, fried mullet strips with onion and hibiscus chrysanthemum crab, as well as shark's fin with crab yellow, abalone with original shell, scallop with rusty beads, abalone with sesame sauce and fish bones with chicken paste, are all unique seafood treasures. Shandong cuisine is good at seasoning with onion flavor. In the main process of cooking, whether it is frying, frying, burning, slipping or cooking soup, it is all fried with onion. Even steamed, grilled, fried, roasted and other dishes are also flavored with the help of onion. Such as roast duck, roast suckling pig, pot-cooked elbow, fried fat cover and so on, all belong to it. Due to the development of science and technology, vegetable oils have been widely used, and gradually evolved into onions in cooking dishes with oils, such as stir-frying, slipping, slightly frying and frying. This method not only improves the flavor of onion, but also takes its effects of dredging orifices, smoothing qi, expelling pathogenic wind and exterior heat, dispersing greasy food, inhibiting bacteria and invigorating stomach, which has been widely used by modern people. Jinan, the spring city, has not been ruled by the province since the Jin Dynasty. The cooking governments in Jinan have used rich resources, comprehensively inherited traditional skills, and extensively absorbed foreign experience to integrate the cooking skills of Fushan East Road, Jining South Road and Qufu, and pushed the cooking skills of various places to a state of perfection. Jinan cuisine has a wide range of ingredients, ranging from delicacies to pumpkin vegetables. Even the common cattail, coriander, tofu and internal organs of domestic animals can be made into delicious food. Yantai and Qingdao are located in the beautiful Jiaodong Peninsula and are good at cooking. Poultry and egg dishes in western Shandong and northern Shandong; Vegetarian dishes with bean products as the main raw materials, and meat and fish dishes with the legacy of Qi in central Shandong have their own characteristics. Shandong cuisine is a collection of cooking skills from all over Shandong, and it has been developed and sublimated with the characteristics of local flavors. It has evolved through a long period of history.