Shandong cuisine, also called Shandong cuisine. It has a long history and wide influence. As an important part of China's food culture, it has become one of the four major cuisines in China. It is famous at home and abroad for its freshness, saltiness, crispness, tenderness, unique flavor and fine production. Shandong cuisine originated in Qi and Lu (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in the Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". From Qilu to Gyeonggi, from the inside of Shanhaiguan Pass to the outside of Shanhaiguan Pass, its influence has reached the Yellow River valley and the northeast, and it has a broad mass base in diet. Shandong cuisine is the most extensive local cuisine in China, covering Beijing, Tianjin, Tangshan and three northeastern provinces.
There are great regional differences in Shandong Province, thus forming three systems: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine, and Confucian cuisine with its own system. Shandong cuisine pays attention to pure seasoning, tastes fresher than fresh, and has the characteristics of fresh, tender, fragrant and crisp. Pay great attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white.
There are more than 30 cooking techniques commonly used in Shandong cuisine, especially frying and roasting. The blasting method pays attention to quick fire and quick explosion; The barbecue technique is original in Shandong cuisine. The raw materials are pickled and sticky, fried on both sides and simmered. The baked product is neat in shape, thick in taste and rotten in juice.
Jinan cuisine has a long history. Du Fu in Tang Dynasty, Li Panlong in Ming Dynasty, Wang Shizhen in Qing Dynasty and Pu Songling all wrote poems praising jinan cuisine. The soup, material selection, seasoning and production of Jinan cuisine have distinct characteristics.
The famous dishes in Jinan are:
Yellow River Carp Among them, "Sweet and Sour Yellow River Carp" has always been regarded as the first dish in Shandong. In addition, there are styles such as "bonzi fish", "tile fish", "braised fish" and "dried grilled fish".
Kung pao chicken was named after Ding Baozhen, a scholar in Xianfeng period of Qing Dynasty. He was once called "Prince Taibao", or Bao Gong for short, and he was a gourmet. Tongzhi went to Jinan as the governor of Shandong for six years, and he liked the "fried diced chicken" cooked by the chef best. He always used this dish to entertain guests at every banquet, and was praised by the guests, and became famous all over the world for a time, named "kung pao chicken".
Jiuzhuan large intestine was initiated by Jiuhualou Restaurant in Guangxu period of Qing Dynasty. Once, the "roasted large intestine" was served on the table, and the guests ate it with relish. Since then, the name of "nine turns to the large intestine" has spread far and wide, becoming the representative of "braised dishes" in Shandong cuisine.
"Jiuzhuan large intestine" is a traditional dish in Jinan, Shandong Province. During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the large intestine (rectum) of pigs, cooked it with spices until it was hard and crisp, took it out and cut it into pieces, and seasoned it with soy sauce, sugar and spices. At first, it made a delicious "braised large intestine", which won the welcome of customers and gradually became famous in the city. Later, the preparation method was improved, that is, the large intestine was washed and cooked in a boiling water pot, then fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious. When many famous people hold a banquet in this store, they will prepare a dish of "braised large intestine". After eating this dish, some scholars feel really different and have a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine". From then on, the dish "Jiuzhuan large intestine" became famous in Shandong Province and became one of the most famous dishes in Shandong Province.
Huangjia barbecue is produced in Zhangqiu County, a suburb of Jinan. According to legend, it was initiated by a local named Huang in the late Ming Dynasty. Roasted with whole pig, crispy skin and tender meat, delicious, fat but not greasy.
Hu Ming's three beautiful dishes, namely Pu Cai, Zizania latifolia and White Lotus Root, are collectively called Hu Ming's three beautiful dishes. Famous lotus root dishes include "crystal lotus root", "ginger mixed lotus root" and "fried lotus root box". Jinan people have some auspicious words when eating lotus root, saying that the lotus root has holes, and the holes are full of bristles, so "it hurts (easily) to eat."
Jinan famous products:
Zhangqiu scallion is 1.5 meters high, and one tree weighs 3 Jin, so it is called "the king of scallions". Its scallion is fat, crisp, tender, spicy and sweet. In Zhangqiu, the place of origin, the whole table can be cooked with green onions.
Mingshui fragrant rice is light yellow and bright, and it smells like steamed rice.
Hongyu apricot was used as a tribute as early as 1500 years ago and was called "Handi apricot". Produced in Dahui Village, Liubu, a suburb, it is also called "Dahui Apricot". Its fruit is big, tender and orange.
Taishan Xiaobai pear is produced in the suburbs of Zhonggong and other places. It looks good and delicious, and the number is "Taishan Ren Mei Pear".
Mopan persimmon tastes delicious, and the persimmon cream made when persimmon is made is sweet and refreshing, which has a miraculous effect on treating aphtha.
Longshan millet is produced in Longshan, Zhangqiu County. It is round and big, golden in color, sticky and fragrant, and it is one of the four Gong Mi in China.
Pingyin rose Pingyin is rich in roses, with varieties such as "April Red" and "June Fresh". Flower farmers have superb skills and love flower country very much. There is a proverb that says, "It is better to be a florist in Rose Bay than to sit in the Buddha's court." The local rose products include rose oil, rose wine, rose pulp, rose sauce and so on, all of which are very precious.
"Braised prawns in oil" is a famous dish with Shandong Jiaodong flavor. Jiaodong Peninsula has a long coastline and many delicious foods, among which prawns are one. According to Hao Yixing's "Sea Cuo", there are shrimps in the Bohai Sea, which are as long as children's arms. After fishermen catch, dry or pickle with fishing nets, these goods are called prawns. Shrimp swims between Bohai Sea and Yellow Sea in spring and autumn every year. Shrimp is famous at home and abroad for its thick meat, fresh taste, beautiful color and rich nutrition. According to the analysis, every100g of prawn contains 20.6g of protein, 0.7g of fat, 35mg of calcium, 0.50mg of phosphorus/kloc-0, and vitamin A and other nutrients. "Braised prawns" has always been a famous dish of moxibustion people in Shandong cuisine, and it has a long-standing reputation for its delicious color.
"Dezhou braised chicken", formerly known as "Dezhou spiced boneless braised chicken", is a traditional flavor dish in Dezhou, Shandong Province. It was originally created by Zhai Deshun, Texas. During the Guangxu period of Qing Dynasty, the store used strong and tender chicken weighing about 65,438+0,000 grams, which was first fried to golden brown, and then refined with seasonings such as Tricholoma, superior soy sauce, clove, Amomum villosum, Amomum tsaoko, angelica dahurica, star anise and maltose. The finished dishes are ruddy in color, tender in meat, fragrant, chewy and delicious, which are deeply loved by customers and soon become famous throughout the country. "Dezhou Braised Chicken" has a history of nearly a hundred years. Now many travelers from south to north pass through Texas and want to buy braised chicken to try. Foreign guests visiting China from all over the world also like "Dezhou Braised Chicken" very much.
Confucius banquet:
Confucius Banquet is a high-level banquet specially prepared for receiving distinguished guests, appointing knights, memorial day, birthdays, wedding and funeral etiquette and other occasions. Strict material selection, fine production and timely preservation. The cooking techniques are varied, mainly fried, roasted and steamed, and the taste is mellow.
Confucius banquet, 369, etc.
The first class is called "Man-Han Banquet", also known as "Man-Han Banquet", which is a banquet held by the emperor and the imperial envoys. The most advanced banquet in Confucius House is called "Confucius Banquet", also called "High Banquet". There are four kinds of decorations at this banquet, which are called "high-hanging banquet." Gao Bai "is made of glutinous rice flour, which is more than a foot high, with a thick bowl and a cylindrical shape. Lotus seeds, melon seeds, walnuts and other dried fruits are embedded in the silver plates above and below the column, and dried fruits of different colors are arranged in colorful patterns with a word in the middle. The words on the four "Gao Bai" are connected into an auspicious phrase, such as "Longevity is better than Nanshan" and "Longevity Mandarin Duck". Tableware has various shapes, some of which are matched with dishes. For example, there is a dish called "Take it to court", in which ducks take pigeons, and the shape of the dish basin is ducks take pigeons. There is a dish called "Golden Fish". Two fish are side by side, one is yellow and the other is white. The fish plate is also in the shape of two fish, half yellow and half white. There is also a set with a "sink" in the tableware, and a "sink" with hot water is added below to prevent the food from getting cold. This set meal has large pieces and small pieces. For example, everyone puts a small soup bowl in front of them, which is called "oral soup bowl" and only holds a mouthful of soup. There is a "sink" around the soup, so it is not easy to get cold. "Man-Han Banquet" consists of 196 dishes and 404 tableware, all of which are famous dishes, such as "roast whole sheep" of Manchu, camel's hoof, bear's paw, monkey head, bird's nest and shark's fin of Han nationality. There are also full boxes, hot pots, soup pots and so on.
The second category is birthdays, festivals and banquets on weekdays, including "four shark fins" and "three sea cucumbers".
In the past, the lowest banquet in Confucius was for the police. The servants couldn't get to the table, so they set up the ceiling in the courtyard, put on new kang mats, sat on the floor and ate and drank in a circle. Each table has ten bowls of vegetables, which is called "ten bowls". These ten bowls of dishes are: sea cucumber, fish belly, red meat, shredded chicken, tile fish, white meat, meat pie, dried rice cabbage, eight immortals soup and sweet rice. Nowadays, through the constant renovation of famous chefs, Confucian cuisine has become more colorful.
Confucius cakes:
Confucius pastry was made by a special chef, and its skills were passed down from generation to generation with unique flavor, which was recognized as a famous point beyond Beijing in Ming and Qing Dynasties. In Confucius, we now pay more attention to eating and baking, and strive for its color, fragrance, taste and shape.
There are two types of Confucius pastry: external use and internal use.
Pastry for external use is mainly used for tributes, gifts and rewards. Tribute, mainly "jujube pancake" and "hand wrapped crisp". "Jujube cake" is made of superior red dates, sesame seeds and millet, sealed with metal "rectangular iron sheet" and decorated, which is characterized by sweetness and crispness. "Hand wrapped crisp" is as thin as paper, crisp and delicious.
The cakes used internally are divided into seasonal cakes, perennial cakes, door-to-door cakes, banquet cakes and holiday cakes. Timely cakes can be made at any time according to the change of time, such as mung bean cakes, chestnut cakes and cool cakes in summer; Small crystal buns, bean paste buns and ham biscuits in winter; Spring and autumn radish cake, etc. There are varieties of flowers, such as Osmanthus Jelly, Lotus Cake, Chrysanthemum Cake, Mint Cake and so on. Perennial cakes include big cakes, chrysanthemum cakes, lily cakes, hemp balls and yellow cakes. Door-to-door cake is the cake after the guests arrive at the door and before the banquet begins. They are famous for their exquisite production, vivid images and beautiful colors. Jiaozi, ham and winter vegetables are used on the fifteenth day of the first month, and seaweed moon cakes are used on the fifteenth day of August. What's more unique is that all kinds of cakes in Confucius' House are served with all kinds of soups. In recent years, the production of Confucius pastry has resumed, which is deeply loved by Chinese and foreign tourists and is known as "exquisite handicrafts".