1, salty and fresh, highlighting the original flavor.
Jinan flavor vegetables are famous for their fragrance, crispness and mellow taste. Make good use of onion, ginger and garlic. The primary raw materials are excellent in texture, fresh in salt, fresh in soup and exquisite in seasoning. Most of them use onions, ginger and garlic, and all the methods such as frying, frying, roasting and burning should use onions, especially the dishes with strong onion flavor, such as sea cucumber with onions and tendons with onions. 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.
2. Be good at "explosion" and attach importance to fire control work.
Jinan cuisine's outstanding cooking methods are explosion, roasting and drawing, especially explosion and roasting. Explosion is divided into oil explosion, salt explosion, sauce explosion, coriander explosion, onion explosion, soup explosion, water explosion, Kung Pao explosion, stir-fry and so on, which fully embodies the efforts of Shandong cuisine in using fire. Cooking methods such as frying, stewing, steaming, roasting, boiling, smoking, mixing and pickling are widely used. Among them, "explosion" and "collapse" are unique. Explosion can be divided into oil explosion, sauce explosion, soup explosion, onion explosion and thermal explosion. Among them, "hot meat", "double crispness in oil explosion" and "soup explosion" can be called a must. The collapse originated from the people, and the juice collapsed after frying, which was mellow and soft, fragrant but not greasy. The most used seasoning in jinan cuisine is scallion. No matter cooking, cooking, soup, cooking with onion, or even steaming, frying and baking, it must be marinated with onion before cooking, and often served with onion segments. All of them are served with scallion, radish strips (or cucumber strips), which has a unique flavor and unique vitality.
3. Be good at making soup and 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 from clear soup and milk soup, such as willow bird's nest clear soup, family portrait clear soup, lotus yellow tube, Pu Cai milk soup, eight-treasure milk soup, double crisp soup and so on, many of which are listed as high-end banquet dishes.
4, seafood dishes, pay attention to umami.
There are many seafood in Shandong, whether it is ginseng, wings, swallow, shellfish, scales, scales, shrimps and crabs. These delicacies will become all kinds of delicacies in Jinan, Shandong Province. There are many seafood dishes in Jinan cuisine, many of which are famous dishes with distinctive features, such as drunken crab, sweet and sour carp, sea cucumber with scallion, dry fried crucian carp and so on.
5, plump and affordable, generous atmosphere
Shandong's folk customs are simple and generous, and of course this character is also reflected in their diet. When a big bowl of dishes is served, jinan cuisine pays attention to quality and pays great attention to ostentation and extravagance and food etiquette. In Jinan, formal banquets include "perfect banquet", "big banquet", "shark fin banquet", "shark fin banquet", "sea cucumber banquet" and "swallow wing banquet", all of which reflect the differences in dish styles.