The four oldest restaurants in Jinan Lu cuisine are: Baifang, Yanxitang, Jufengde and Huiquanlou.

I. Cheap Place

Cheap Place is located in Jinan City, Shandong Province, Jing San We Si Road, was founded in 1933, and has been mainly engaged in the traditional Lu Cuisine since its opening. This restaurant is considered a gem of old Jinan. The ovens that bake pot stickers here are more than 80 years old.

One of its most distinctive features is the pot stickers, which are not only thin-skinned and stuffed, delicious and refreshing, but also have a deep yellow and crispy bottom surface and an attractive color. Nowadays, the pot stickers of Cheap Place have developed from three traditional varieties to eight varieties now.

Second, Yan Xitang

Yan Xitang is located in Jinan City, Shandong Province, in the middle of the bustling Quancheng Road, south of the Baotu Baotu beautiful scenery around the city park, north of the famous Daming Lake Park. It was created in March 1932, when the season of the return of the South Swallows, in order to take the meaning of auspicious and joyful, it took the name.

Yanxitang Restaurant pursues the typical flavor of old Jinan (also known as "Lixia flavor") in its cooking techniques, and is especially famous for soup dishes such as clear soup and milk soup.

Three, Jufengde

Jufengde is located in Jinan City, Shandong Province, Weiyi Road. In the vicinity of the Grand View Garden it was founded in 1947, its name is a set of Jinan Jubin Park poly word, Taifeng building of the word of abundance, the Beijing Quanjude of the word of the composition of the moral is to raise the three hotels of the culinary strengths. The dishes cooked by the selection of fine ingredients, the material is accurate, complete ingredients, even knife, moderate fire, color, aroma and taste are excellent.

Four, Huiquan building

Huiquan building through three dynasties and four generations of wind and rain, its authentic Lu cuisine and flavorful pasta at home and abroad enjoy a very high reputation, especially "sweet and sour Yellow River carp" reputation far and wide.

After 1949, with the renovation and expansion of Quancheng Road in Weifang City, Shandong Province, it was moved to the east of Lok Yuen Bridge (Ximen Bridge) and renamed Huiquan Hotel, still focusing on Shandong flavors and featuring palace, southern Fujian and Sichuan cuisines.

Lu cuisine flavor characteristics

1, salty and fresh-based

Lu cuisine pay attention to the excellent quality of raw materials, salt to improve the freshness of the soup to strengthen the freshness of the seasoning for salty and fresh, highlighting the flavor. Onion is a specialty of Shandong, most dishes to use onion, ginger and garlic to enhance the flavor, fried, stir-fry, pop, grill, burn and other methods to use onion, especially onion burning dishes, but also to have a strong onion aroma for the best.

such as green onion burning sea cucumber, green onion burning hoof; feeding stuffing, bursting pot, cold mix are less green onion, ginger and garlic. Seafood is more quality, light odor, 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, must be used in the soup to improve the freshness.

2, fire characteristics

Lu Cuisine's prominent cooking methods for the explosion, steak, pulling the silk, especially the explosion, pulling the silk 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 matter of moments, lost in a flash". Explosion of the technique fully embodies the Lu cuisine in the fire on the effort.

3, good at making soup

Lu Cuisine to soup for the source of freshness, pay attention to the "clear soup", "milk soup" modulation, clear and clear, to take its freshness. Clear soup method, as early as in the "Qimin Essentials" has been recorded.

There are a lot of dishes made with "clear soup" and "milk soup", and some famous ones are "clear soup for the whole family", "clear soup with silver ears", "clear soup with silver ears", "clear soup with silver ears" and "clear soup with silver ears". "," Clear Soup Bird's Nest "," blanch hibiscus yellow tube "," milk soup Pu Cai "," milk soup eight treasures Bubao chicken ", "Soup explosion double crisp", etc., more than listed as a high-grade banquet of rare delicacies.