Lu Cuisine pays attention to the excellent texture of raw materials, salt to improve freshness, soup to strengthen freshness, seasoning to speak of salty and fresh pure, highlighting the taste. Onion is a specialty of Shandong, most of the dishes should use onion, ginger and garlic to enhance the flavor, frying, stir-fry, popping, grilling, burning and other methods should be used onion, especially onion burning dishes, but also to have a strong onion aroma for the best, such as onion burned sea cucumber, onion burned hoof; feeding stuffing, popping pots, cold can not do without onion, ginger and garlic. Seafood quality, more quality, less fishy, fresh and live to pay attention to the original flavor, shrimp, crab, shellfish, clams, more ginger vinegar with food; bird's nest, shark's fin, sea cucumber, dry abalone, fish skin, fish bones and other high-grade raw materials, quality and taste is low, and must be used in broth to improve the freshness.

Excellent fire

Lu Cuisine Technique: Fire

Lu Cuisine's prominent cooking methods for the explosion, steak, pulling the silk, especially the explosion, steak vegetarian for the world. Explosion, divided into oil explosion, soy sauce explosion, coriander explosion, onion explosion, soup explosion, fire, etc., "the way of cooking, such as the fire to get the treasure. Less than the raw, a little too old, fight in a moment, lost in a moment". Explosion of the technique fully embodies the Lu cuisine in the fire on the effort. Therefore, the world called "food in China, fire in Shandong".

Savvy at making soup

Lu Cuisine: Clear Soup Ginkgo Fungus

Lu Cuisine takes soup as the source of all freshness, and pays attention to the modulation of "Clear Soup" and "Milk Soup", which is clear and clear, and takes its freshness. Clear soup method, as early as in the "qimin jiaojutsu" has been recorded. There are many dishes made with "clear soup" and "milk soup", famous dishes include "clear soup for the whole family," ''clear soup Silver fungus", ''clear soup bird's nest", blanching hibiscus yellow tube "," milk soup "Po Choi", "milk soup eight treasures Bubao chicken "," soup explosion double crisp ", etc., more than listed as a high-grade banquet of rare delicacies.

Good cooking seafood

Lu Cuisine: Peach Blossom Pan (Seafood Potpourri)

The cooking of sea treasures and small seafood is a masterpiece. Shandong's seafood, whether ginseng, fins, swallows, shellfish, or scales, mealybugs, shrimp, crabs, by the local chef's hand cooking, can become a fine fresh and flavorful delicacies.

Pay attention to etiquette

Lu Cuisine high-grade banquets

Shandong people are simple and honest, hospitality is bold, in the diet of large plates and bowls of plentiful affordable, pay attention to the quality of the Confucius ritual food thought, pay attention to the scene and dietary etiquette. Formal feasts have the so-called "Ten Ten Beautiful Seats", "Big Seats", "Shark's Fin Seats", "Shark's Fin and Abalone Seats", "sea cucumber seat", "shark's fin seat", "shark's fin seat", "four four seat", etc., can reflect the elegant atmosphere of Lu cuisine.