The banquet in Confucius' house follows the rank of monarch, minister and son, and the specifications are different. Because of the special position of Confucius in the feudal dynasty, it was preserved, and it was the official dish of Qianlong period. Confucian cooking is basically divided into two categories. First, the banquet diet; One is daily family meals. Banquet dishes and home-cooked dishes are sometimes shared by each other, but the cooking methods are different.
Confucian cuisine pays attention to the integrity of the shape, which does not hurt the skin or bones, and it is difficult to master the seasoning and molding of the heat. The specialties of Confucius include grilled basket mandarin fish, roast duck, roast suckling pig, yipin tofu, duck soup with blessing characters and so on.
One of the dishes in Confucius' family is "home cooking", ranging from rice porridge, pancakes, pickles and tofu to bean sprouts, Toona sinensis, eggs and eggplant. These snacks, which people often eat, have become the unique dishes of Confucius' family after careful preparation by Confucius' chef. The principle is "fine cooking, stir-frying and adding sugar". Therefore, Confucius' home cooking is also unique.
Bean sprouts are made by removing buds and roots from bean sprouts and frying them quickly with clear oil. They are crisp and refreshing and have been appreciated by Emperor Qianlong. Toona sinensis bud is also a common vegetable in western Shandong in spring. Confucius receives hundreds of kilograms of excellent Toona sinensis buds every year for one year.
In Confucius' home cooking, native products are often used to cook various dishes. There are only dozens of "shrimp" dishes, such as Dai Yu shrimp, Yuqian shrimp, Emerald shrimp, Sanxian shrimp, Pine nut shrimp, Sufu shrimp and so on.