Shandong cuisine is the first of the eight Chinese cuisines.

After the Song Dynasty, Shandong cuisine became the representative of "Northern Food". In the Ming and Qing dynasties, Shandong cuisine became the main body of the imperial palace, which had a great influence on Beijing, Tianjin and northeast China, and was the first of the eight major cuisines.

Shandong cuisine is the cuisine with the most techniques, there are more than 60 kinds, and it is difficult to master, which is the most test of all cuisines. Shandong cuisine has always been the cuisine with the largest population and the widest geographical coverage. With the population of China12, the taste of dishes cooked at home at ordinary times is Shandong cuisine.

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Shandong cuisine, which originated from Qilu flavor in Shandong Province, is the only self-styled cuisine among the four traditional cuisines in China. It has the longest history, the richest techniques, the highest difficulty and the most skillful cuisine.

Shandong cuisine combines Jiaodong cuisine, jinan cuisine cuisine, Boshan cuisine, Confucian cuisine and so on, and the inheritance of Confucian cuisine is the most systematic. The reason is that Confucian cuisine, as the largest "family" in China, has been passed down for generations. Confucian cuisine is the concrete embodiment of Confucius' dietary concept of "never tire of delicacy, never tire of delicacy". It is a typical official dish with fine selection of materials, exquisite cooking, exquisite containers, profound meaning of the name, simplicity and elegance, and solemn banquet etiquette. Confucian cuisine is basically divided into two categories: one is banquet food, and the other is daily family food.

References:

Eight major cuisines-Baidu Encyclopedia

Correct ranking of eight Chinese cuisines

The eight major Chinese cuisines include: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisine at that time, known as the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

1, Shandong-the largest cuisine in the palace, with the flavor of Confucius as the leader.

2. Sichuan is the most distinctive cuisine in China and the largest folk cuisine.

3. Jiangsu is the second largest cuisine in the court and the most popular cuisine in ancient and modern state banquets.

4. Guangdong, the second largest folk cuisine in China and the most influential China cuisine abroad, can represent China.

5. Fujian is the representative cuisine of Hakka cuisine.

6. Zhejiang, one of the oldest cuisines in China, is the third largest in the court.

7. Hunan-the third largest folk cuisine.

8. Anhui is a typical representative of Huizhou culture.

Chaozhou cuisine occupies an important position in Guangdong cuisine. Chaozhou cuisine mainly uses seafood, seafood and livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, making fine stir-frying and processing diverse. It can be divided into frying, cooking, frying, stewing, stewing, roasting, _, marinating, smoking, buckling, soaking, rolling and mixing. Knife skills are exquisite, and soup cooking skills are particularly deep, among which stewed, braised and soaked soup are the most distinctive.

Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, which is authentic and emphasizes crisp, soft, fragrant and strong. Pay attention to fire power, and be known for stewing, roasting, boiling and boiling, especially for casserole dishes.

Eight major cuisines ranked first.

Shandong cuisine is the first of the eight major cuisines, which is the "eight major cuisines" in China, namely, Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

Shandong cuisine, which originated from Qilu flavor in Boshan District, Zibo City, Shandong Province, is the only self-styled cuisine among the four traditional cuisines in China, with the longest history, the richest techniques, the highest difficulty and the most skillful skills, and the first of the eight cuisines.

Classic dishes include yipin tofu, sea cucumber with scallion, shark's fin with three shreds, braised four treasures with white sauce, sweet and sour yellow river carp, jiuzhuan large intestine, fried and crispy, braised abalone with original shell, braised prawns, pickled fish, fried fish fillets, warm-fried mandarin fish fillets, fried squid rolls with glutinous rice balls, clear soup tremella and osmanthus.

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Cuisine is a genre of China cuisine, which has evolved into its own system after a long period of time in terms of materials selection, cutting and cooking, and has distinctive local flavor characteristics, and is recognized by the society.

The cuisine of China's food culture refers to a set of self-contained cooking skills and flavors formed in a certain region due to the differences in climate, topography, history, products and food customs, and recognized by all parts of the country.

As early as the Shang and Zhou Dynasties, China's food culture had taken shape, with Taigongwang as the most representative, and then in the Qi Huangong period of the Spring and Autumn Period and the Warring States Period, the flavors of the northern and southern dishes in the food culture showed differences.

By the Tang and Song Dynasties, the southern food and the northern food formed their own systems. In the Southern Song Dynasty, the pattern of sweet in the south and salty in the north was formed. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine became the most influential local dishes at that time, and were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, and * * * together constituted the "eight major cuisines" of China's traditional diet.

References:

Baidu encyclopedia-Shandong cuisine

What are the eight major cuisines?

1, Shandong cuisine

The taste is salty and fresh. Pay attention to the excellent quality of raw materials, fresh with salt, fresh with soup, salty and pure with seasoning, and highlight the original taste. Salty and fresh, exquisite cooking, good at making soup and cooking seafood.

2. Sichuan cuisine

The taste is mainly spicy, the dishes are diverse, and the taste is fresh and mellow, so as to make good use of spicy seasoning.

3. Cantonese cuisine

The taste is fresh and fragrant. Fine selection of materials, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the temperature and oil temperature just right. Also compatible with many western food practices, pay attention to the momentum and grade of food.

4. Jiangsu cuisine

The taste is light. Strict materials, attention to color matching, pay attention to modeling, four seasons are different. Cooking skills are famous for stewing, stewing and stewing; Pay attention to mixing soup, keep the original juice and taste peaceful. Make good use of vegetables. Among them, Huaiyang cuisine pays attention to material selection and knife work, and is good at making soup; Southern Jiangsu cuisine tastes sweet, so we should pay attention to making soy sauce, and make good use of fragrant grains and yellow wine to flavor it.

5. Fujian cuisine

The taste is fresh and fragrant. Especially, it is good at "fragrance" and "taste", and its fresh, mellow, meaty and non-greasy style. Three characteristics, one is good at seasoning red grains, the other is good at making soup, and the third is good at using sweet and sour.

6. Zhejiang cuisine

The taste is light. The dishes are exquisite, elegant, delicious, tender, crisp and refreshing. Seasoning with fragrant grains and yellow wine. There are rich cooking techniques, especially in cooking seafood rivers. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. The dishes are exquisite in form, delicate and delicate, delicate and elegant. Among them, the taste in the north is sweet, the taste in the west is spicy and the taste in the southeast is salty.

7. Hunan cuisine

The taste is mainly spicy and there are many varieties. The color is oily and heavy, and it is practical; Spicy, fragrant and fresh, soft and tender. Pay attention to the matching of raw materials and the mutual penetration of tastes. Hunan cuisine is especially spicy when seasoned. Relatively speaking, the simmering kung fu of Hunan cuisine is better, almost reaching the point of perfection. Stewing can be divided into red stewing and white stewing in color change, and clear soup stewing, thick soup stewing and milk soup stewing in seasoning. Slow stew, original flavor.

8. Anhui cuisine

The taste is mainly spicy. Good at burning, stewing and steaming, but less explosive and stir-frying, heavy oil, heavy color and heavy fire work. It has always been a tradition to focus on fire work, and its uniqueness is concentrated in Kung Fu dishes that are good at burning, stewing, smoking and steaming. Different dishes use different fire control techniques to form a unique flavor of crisp, tender, fragrant and fresh, among which the slip-burning, clear-stewing and raw-smoked methods can best reflect the characteristics of Huizhou style.

Why does Shandong cuisine rank first when it tastes so bad?

; ? There are four reasons why Shandong cuisine is so bad, but it ranks first. The first one is its superior geographical position. The second is the influence of Confucianism. The third is its own unique charm. The fourth is that Shandong cuisine embodies a kind of royal etiquette. These four reasons make Shandong cuisine the first of the eight major cuisines. The following is the specific reason why Shandong cuisine is so bad that it ranks first. You can read on to understand.

The reason why Shandong cuisine ranks first.

1, Excellent geographical location: Shandong cuisine is located in Shandong Province, China. In ancient times, its geographical location was excellent, and it was located in the middle and lower reaches of the Yellow River, with rich water plants, so the local ingredients would be much more special, which also created a variety of dishes.

2. Influence of Confucian ideology and culture: Shandong is one of the cradles of Confucian ideology and culture in China. At the same time, Confucius is from Shandong, so the spread of Confucian culture has also promoted the external diffusion and spread of Shandong cuisine, which has also enhanced the influence of Shandong cuisine.

3, unique charm: Shandong cuisine itself has a unique charm, which is very particular in the cooking process, and also reflects a etiquette culture in China.

4. Shandong cuisine embodies a kind of royal etiquette: the appearance of Shandong cuisine is very exquisite, and at the same time, it is also very exquisite, which embodies a kind of royal etiquette, so the rulers of the Qing Dynasty chose this kind of Shandong cuisine in order to reflect their identity, which also promoted the cultural influence of Shandong cuisine.

The above is the reason why Shandong cuisine is so bad that it ranks first. The signature dishes of Shandong cuisine are these: sweet and sour Yellow River carp, braised prawns, crispy soup, first-class tofu, sea cucumber with onion, nine-turn large intestine, grilled abalone with original shell, Shandong sea cucumber, mullet egg soup and so on.