Lu Cai representative dishes are: sweet and sour carp, green onion sea cucumber, stewed prawns, oil explosion double crispy, nine turn large intestine, crispy chicken.
1, sweet and sour carp
Sweet and sour carp is a traditional dish in Jinan, Shandong Province. It is made of Yellow River carp, first fried in a frying pan, then made into sweet and sour sauce with sugar from the famous Luokou vinegar and poured on the fish, which is fragrant, crispy and tender with acidity, and soon it becomes a famous dish, among which the "Sweet and Sour Carp" made in Jinan Huiquanlou is the most famous one.
2, green onion roasted sea cucumber
Originally a famous dish in Shandong, it is rich in green onion aroma and has a unique flavor. After the introduction of Beijing, Beijing chef changed into a small juice small gravy, with less oil, taste more fresh, mellow, this dish Beijing Fengzeyuan Restaurant made the best, sea cucumber flavor, soft and tender, fresh and tasty, after eating the plate without juice, the dish was soy sauce brown, sea cucumber soft and tender, glossy and oily, with a strong scallion flavor.
3, nine-turned large intestine
Nine-turned large intestine is a traditional Chinese dish in Shandong Province, belonging to the Lu cuisine. This dish is the early years of the Qing Dynasty Guangxu, Jinan Jiuhualin restaurant owner first created, began to name the "braised large intestine", after many times after many times to improve the flavor of braised large intestine to further improve. Many famous people in the store when hosting banquets are prepared "braised large intestine" a dish. Some literati after eating, feel that this dish is really different, unique flavor, in order to please the store like "nine" of the fetish, and praised the chef to make this dish like the Taoist "nine refinement of the Golden Elixir," the same fine work.
4, crispy chicken
Crispy chicken is one of the traditional flavors of the Han Chinese cuisine in Shandong, belonging to the Lu Cuisine cuisine. Spread throughout Jinan, Qingdao, Yantai and other areas. This dish uses bamboo shoots hen, steamed in high soup, the fire is enough to, into the oil and then fried, crispy abnormal, its color is red, meat is rotten flavor, is a delicious wine with delicious.
What are the representative dishes of the Lu Cuisine
The representative dishes of the Lu Cuisine are: tofu, sea cucumber with scallions, nine-turned sausage, stewed prawns, oil-blasted double-crisp and so on.
1, a product of tofu, is a classic specialty dishes, belonging to the Kongfu cuisine. This dish is white, thin and tender, nutritious and popular. Mr. Feng Jicai once said that tofu is credited with raising the dragon's seed. Yipin Tofu Soup is a famous traditional dish. It is fresh and tender with yellowish-white color. Pick up a piece, the skin is crispy and elastic.
2, green onion roasted sea cucumber, Jiaodong region of Shandong Province is a special dish, belongs to the Lu Cuisine, the dish is also one of the top ten specialties of Qingdao; the dish from Shandong source into the sea cucumber and green onion as the main material, the sea cucumber fresh, soft and smooth, green onion section of the aroma, no juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow scallion flavor and rich nutrition.
3, nine-turn large intestine, originally known as braised large intestine, is a traditional dish in Jinan City, Shandong Province, belongs to the Lu Cuisine; the dish in the early years of the Qing Dynasty Guangxu by the owner of Jinan Jiuhua House restaurant first.
4, stewed prawns, is a specialty of Shandong Province, belonging to the Lu Cuisine; the main ingredients of the dish for the Bohai Bay prawns before the Qingming Festival, the use of Lu Cuisine's unique stewing technique. This is a famous dish with a long history, and the four flavors of freshness, sweetness and saltiness complement each other with an endless aftertaste.
5, oil burst double crisp, belonging to the Lu Cuisine, Shandong region is characterized by traditional dishes. Cooking to popping vegetable oil popping oil-based. Authentic oil burst double crisp practice is extremely difficult, the requirements of the fire is extremely demanding, owe a second is not cooked, over a second is not crisp, is one of the most difficult dishes in Chinese food production.
What are the representative dishes of Lu cuisine?
Yipin Tofu is a classic specialty dish that belongs to the Kongfu cuisine. This time, it is white, thin, tender and rich in nutrients and is popular among people. Mr. Feng Jicai once said that tofu has been instrumental in nurturing the dragon's seed. Tofu is also rich in protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, B2, C and other substances, tofu is a plant-based food containing the highest protein. Not only does it contain more than milk, but the protein is easily absorbed by the body. Tofu white as jade, soft and tender, palatable and refreshing, flavored from the heart, can meat or vegetarian, not only can be a separate dish, but also independent of the table.
Scallion roasted sea cucumber is a Chinese specialty, a classic dish of Lu cuisine. It is a classic dish of Lu Cuisine. It is made of sea cucumber and green onion, which is fresh, soft and smooth, and the green onion is fragrant, and there is no residual juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow scallion flavor, rich in nutrients, nourishing the lungs and tonifying the kidneys.
Three Shredded Shark's Fin is a local traditional dish of Shandong Province, belonging to Lu cuisine. Shark's fin is the main ingredient of the dish. The production method is generally a thousand sheets of skin with a knife blade into two pieces, and then cut into thin filaments, one side of the side to stay 1 centimeter wide not cut off, thin filaments for the shark's fins, not to break the place as the fin plate. Oil in a pot to 60% hot, put the skin of the thousand sheets, pay attention to the silk between the not stained even, deep-fried to golden brown from the pot. Then, soda ash to water in a pot of boiling Chinese famous vegetarian flavor, put the skin of the thousand sheets of cooking until tender and soft, from the pot that is into the shark's fin.
White steak four treasures is a colorful and flavorful traditional dishes. The main ingredients are hairy broad tripe, stewed abalone, chicken breast and so on.
The Yellow River Carp in Sweet and Sour Sauce is a traditional dish of Jinan, Shandong Province. Jinan is bordered by the Yellow River to the north, so the carp used in cooking is Yellow River carp. This fish grows in the deep water of the Yellow River, with a golden head and tail, bright scales all over the body, fat and tender meat, which is a good product for banquets. There is a record of "Carp of the Yellow River and crab of Nanyang, and they are included in the recipes" in the Journal of Jinan Prefecture. It is said that "Sweet and Sour Yellow River Carp" was firstly started in Luokou Town, a major town on the Yellow River. The cooks here liked to use live carp to make this dish, and it became famous in the nearby places, and later spread to Jinan. The dish was fragrant, crispy and tender with a touch of acidity, and soon became a delicacy in famous restaurants.
Nine-turned large intestine, originally known as braised large intestine, is a traditional dish in Jinan, Shandong Province. It was first created by the owner of Jinan Jiuhualin Restaurant in the early years of Guangxu in the Qing Dynasty. It is made by blanching and deep-frying the pig intestines, then filling them with more than ten kinds of ingredients and making them with a slight fire. After becoming a dish, sour, sweet, fragrant, spicy, salty five flavors, red color, soft and tender texture.
Double-crisp oil explosion belongs to the Lu Cuisine, is Shandong, Shandong region, the characteristics of traditional dishes. Cooking to explode vegetables and oil to explode the main oil. Authentic oil explosion double crisp practice is extremely difficult, the requirements of the fire is extremely demanding, owe a second is not cooked, over a second is not crisp, is one of the most difficult dishes in Chinese food production. It is one of the most difficult dishes to make in Chinese cuisine. It is a special food with both color, aroma, taste and shape. The dish is highly praised in Yuan Mei's "Food List in the Garden" and Liang Shiqiu's "Yasha Talks about Eating".
Pickled abalone in original shell is a traditional dish of Qingdao, Shandong coastal area. This dish has excellent color and flavor, the abalone meat is tender and tasty, and then poured with gravy, transparent and oily. After the abalone meat is cooked, it is separately held in each original shell, and its shape is beautiful and famous. Is a kind of modeling and containers double with the masterpiece, the original shell to place the original flavor, a new face.