Salty and fresh, highlighting the flavor

Raw materials of good texture, salt to enhance freshness, soup to strengthen the freshness, seasoning to speak of salty and pure. Onion is a specialty of Shandong, most of the dishes to be used onion, ginger and garlic to enhance the flavor, fried, simmered, popped, grilled, burned and other methods should be used onion, especially onion burning dishes, but also to have a strong onion aroma is good, such as onion burning sea cucumber, onion burning hoof tendon; feeding stuffing, popping pot, cold can not do without onion, ginger and garlic. Seafood quality, more quality, less fishy, 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.

The "explosion" is the best, focusing on the fire

Lu Cuisine's prominent cooking methods for the explosion, steak, pulling the silk, especially the explosion, steak vegetarian for the world to say. Explosion, divided into oil explosion, salt explosion, sauce explosion, coriander explosion, green onion explosion, soup explosion, water explosion, etc., fully embodies the Lu Cuisine in the use of fire on the effort. Therefore, the world called "food in China, fire in Shandong".

Experts in making soup, focusing on soup

Lu Cuisine takes soup as the source of all freshness, and pays attention to the modulation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness. Clear soup method, as early as in the "qimin yaojutsu" has been recorded. Clear soup" and "milk soup" made with a variety of dishes, the famous dishes are "clear soup willow leaf bird's nest", "clear soup, the whole family blessing "," blanch hibiscus yellow tube "," milk soup Pu Cai "," milk soup eight treasures Bubao chicken "," soup explosion double crispy ", etc., more than classified as a high-grade banquets of rare delicacies.

Cooking seafood, unique

The cooking of sea treasures and small seafood is a masterpiece Shandong's seafood, whether ginseng, shark's fin, swallows, shellfish, or scales, mealybugs, shrimp, crabs, by the local chef's hands, can become a fine, fresh and tasty delicacies.

Plenty of affordable, atmospheric style

Shandong people are simple and honest, hospitality is bold, in the diet of large plates and bowls of plentiful and affordable, focusing on the quality of the influence of Confucius ritual food thought, pay attention to the feast and dietary etiquette. Formal feasts have the so-called "Ten Perfect Seats", "Large Seats", "Shark's Fin Seats", "Shark's Fin and Abalone Seats",