My home is in Shandong, usually eat all the Lu Cuisine home cooking, borrow this article, say my understanding of Lu Cuisine and feelings.

Why is Lu Cuisine the first of the eight major cuisines?

"Lu, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan, Hui", Lu Cuisine for the first of the eight major cuisines has a long history, Lu Cuisine first began in the Spring and Autumn and Warring States period of Qi and Lu, to the Song Dynasty, slowly forming the "northern food", and then to the Ming and Qing Dynasties to the development of the heyday of the court cuisine Lu Cuisine became one of the eight major cuisines. Lu Cuisine has become the first of the eight cuisines for the following four reasons:

1. Geography is superior: Here we have to mention the most important one in the cooking seasoning "salt", as we all know, salt is the first of all flavors, ingredients in the salt and under the reconciliation of the evolution of food. The Shandong Peninsula enjoys the benefits of fish and salt, where fishermen first caught fish and boiled them for salt.

Then again, Shandong is located in the lower reaches of the Yellow River, the climate is mild, there are many kinds of livestock, aquatic products, vegetables, all of them, resulting in the richness of the material selection of the Lu cuisine, but also make the Lu cuisine cooking colorful and diverse.

2. High historical status: as early as the Spring and Autumn and Warring States period of the Eastern Zhou Dynasty, the economic and political center is located in Linzi, Shandong Province, at that time, a large influx of social wealth, indirectly driven by the rapid development of cooking.

3. Lu Cuisine selects materials with care: sea cucumber, abalone, fish maw, shark fins and other valuable products are operated by the hands of Lu Cuisine chefs and turned into a delicious dish, which is the main reason why Lu Cuisine has become the court cuisine.

4. Lu Cuisine focuses on workmanship: no matter knife work, fire work Lu Cuisine is stronger than other cuisines, as well as hanging soup (Lu Cuisine is good at making soup, pay attention to no soup is not a dish), the finished product modeling, etc., all reflecting Lu Cuisine's high-end atmosphere.

For more than two thousand years, Confucianism's spirit of "food is not too fine, chopping is not too fine" has been infiltrating the Lu Cuisine, which ultimately led to the formation of the Lu Cuisine's great view, and topped the list of the eight major cuisines.

What are the dishes of Lu Cuisine?

What are the dishes of Lu Cai, I think here Lu Cai also subdivided into several schools, and then explain in detail.

Jiaodong school

Jiaodong Peninsula has more than 1,300 kilometers of coastline, where seafood is mainly cooked to small seafood is the most outstanding. The main famous dishes include: bad fried fish fillets, dry fried oyster, fried prawns with cabbage, warm sea snails, fried sea intestines with leeks, and spicy fried clams.

Jinan School

Jinan School should also be subdivided into Jinan cuisine and Boshan cuisine, which is mainly inland and rich in specialties. The main famous dishes include: nine-turned large intestine, sweet and sour Yellow River carp, fried double crisps, roasted sea cucumber with scallions, stir-fried cashew flower, plucked groundnut, Boshan tofu box, Boshan meatballs, Boshan sausage, Boshan crispy pot, and so on.

Taiyi School

Taking the Taiyi mountain range as the main body through, the main famous dishes include: Tai'an Sanmei Soup, pot collapsed bean curd, Linyi fried chicken, whole goat soup and so on.

Canal School

There is the history and culture of the canal, **** with the breeding of food culture on both sides of the river. The main famous dishes are: Tengzhou mutton soup, ground pot chicken, Zaozhuang spicy chicken and so on.

Confucian cuisine

Many people also put the Confucius cuisine into the canal school, I think it is necessary to take out separately, after all, Confucianism is infused with the most orthodox Confucius cuisine. Some of the main famous dishes here are: bringing a son to the court, hatching two phoenixes from one egg, three sets of Kongfu soup, Kongfu baked brand, Yangguan Sanjie, and poetic gingko.

Writing in the last

Lu Cuisine is indeed declining, some are their own reasons, such as Lu Cuisine, there are more highly technical techniques, it is now difficult to master, the current chef and lack of patience, resulting in a lot of classic dishes as well as techniques lost. There are also some because the Lu Cuisine is more labor-intensive fire dishes, obviously can not keep up with the current fast-paced life.

But Lu Cai's taste is pure, not to go off the beaten path, I think more and more people will love Lu Cai, here also hope that Lu Cai chef can stick to the original intention to do it.