The four major cuisines in China are Shandong cuisine, Huaiyang cuisine, Cantonese cuisine, and Sichuan cuisine.

In the past, Shandong cuisine ranked first. Shandong is rich in natural products. Whether it is the delicious seafood of Jiaodong style or the rich flavor of Jinan style, Shandong cuisine is very popular among people in the northern region.

Therefore, Shandong, Beijing, Tianjin and even Northeastern cuisine are mostly influenced by Shandong cuisine.

Especially for ordinary people in Beijing and Tianjin, even roasted cabbage, fried liver tips, fried three kinds, mu shu meat, roast duck, etc. are extremely common on the dining table at home.

It is normal to have limitations due to flavor issues, but many of the fine Shandong dishes have slowly disappeared due to inheritance issues and the loss of some complex techniques.

The most popular Shandong cuisine now? Linyi stir-fried chicken. Nowadays, Kung Fu dishes such as braised sea cucumber with green onion, nine-turn large intestine, Shandong crispy pork, pickled fish slices, mullet egg soup, dry croquettes, crabs, and three-button are still available.

I have reservations, but many restaurants in the Beijing, Tianjin and Shandong areas only serve these few high-quality dishes.

And more such as: White Braised Four Treasures, Bag Chicken, Yellow Croaker, Braised Shredded Chicken, Zhaoyuan Steamed Balls, Fried Eight Pieces, Pu Cai in Milk Soup, Yangguan Sandie, Wuyun Tuoyue, Xishi Tongue in Clear Soup,

Dishes such as cabbage, purple abalone, and albizia crab are gradually leaving our dining tables due to the huge profits, fast food and foreign food strategies. With the passing of old craftsmen and the disappearance of time-honored restaurants (e.g. Beijing Eight Buildings, Badaju and other old restaurants).

Classic Shandong cuisine? Why is the Nine-turn Large Intestine Shandong cuisine gradually declining?

Nowadays, Shandong cuisine basically only appears at large banquets, and few people cook Shandong cuisine in ordinary small restaurants and family tables.

Because of the popularity of condiments.

No joke, for a long time before the invention of MSG, condiments including spices and even salt were very expensive, and umami was hard to find at that time. Fushan Cuisine Secret, one of the representatives of Shandong and Jiaodong cuisine

The ingredient is a freshness-enhancing condiment made from dried and ground sea sausage. The secret technique that was unique in the world at the time is now worth mentioning under the impact of MSG.

Of course, this also shows that fresh food was rare at that time.

Classic Shandong cuisine? Stir-fried Ganjian Shandong cuisine is a dish that focuses on salty and fresh food. Making a cabbage can bring out the umami flavor is a technique they are proud of.

As a result, it was very embarrassing in an era when the food stalls at the school entrance were heavily smeared with MSG.

Just like when everyone used abacus, you were called a math god if you practiced your skills to the extreme. Then everyone used computers. If you asked a question and you couldn't calculate it as fast as the aunt at the store at the door, no one would care about how you calculated it. They only care about how you calculated it.

Do you think this is a god?

Even when you travel to other places, the locals will tell you not to go to big hotels. The fly restaurants in the streets are the most delicious and represent the local cuisine. Is the chef of the small fly restaurant who became a monk on the street really better than the hotel chef?

I'm just willing to add MSG.

Sichuan hot pot When our taste buds have become accustomed to umami, no amount of umami will make us feel "ok". At this time, we need more exciting condiments, so Sichuan-style condiments represented by Sichuan peppercorns

It’s so popular, so which cuisine ranks first right now?

It's obviously Sichuan food.