What are the characteristics of Lu Cuisine? Shandong cuisine is referred to as Lu Cuisine, which is known as the representative cuisine of the north, and is one of the eight famous Chinese cuisines, as well as a representative of the culinary culture of the Yellow River basin, which is considered by the vast majority of people to be the first of the eight Chinese cuisines. It has a great influence on the development of cooking techniques in Beijing, Tianjin, North China and Northeast China. The raw materials of Lu Cuisine are mostly livestock, poultry, seafood and vegetables, and it makes good use of the cooking methods of popping, stir-frying, grilling, roasting, potting, pulling, honey sauce, and so on, and it favors the seasoning of sauce, green onion and garlic, and it makes good use of broth and milk soup to increase the freshness, and the taste of salty and freshness.　　The characteristics of Lu cuisine: salty and fresh, highlighting the flavor, good use of green onions, ginger and garlic, the original flavor of the raw material texture is excellent, salt to enhance the freshness of the soup to strengthen the freshness of the seasoning to speak of salty and fresh and pure. Onion is a specialty of Shandong, most of the dishes to be used onion, ginger and garlic to enhance the flavor, fried, stir-fry, pop, grill, burn and other methods should be used onion, especially onion burning dishes, but also to have a strong onion aroma for the best, such as onion roasted sea cucumber, onion roasted hoof tendon; feeding, popping pots, cold can not do without onion, ginger and garlic. Seafood category more quality, light fishy flavor, 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 characteristics of the Lu Cuisine: to burst long, focusing on fire power Lu Cuisine's prominent cooking methods for the explosion, steak, pulling, especially the explosion, steak veggies for the world to say. Explosion, divided into oil explosion, salt explosion, sauce explosion, coriander explosion, green onion explosion, soup explosion, water explosion, Kung Pao, stir-fry, etc., fully embodies the Lu Cuisine in the use of fire on the effort. Therefore, the world called food in China, fire in Shandong.　　Characteristics of Lu Cuisine: excellent at making soup, focusing on soup Lu Cuisine to soup for the source of freshness, pay attention to the modulation of clear soup, milk soup, clear and cloudy clear, to take its freshness. The method of making clear soup has been recorded as early as in "The Essentials of Qi Min". Clear soup and milk soup with a variety of dishes, famous dishes have clear soup willow leaf bird's nest, clear soup, blanch Hibiscus yellow tube, milk soup, milk soup, milk soup, eight treasures Bubao chicken, soup pop double crisp and dozens of kinds of dishes, many of which are listed as high-grade banquets of the treasures of the delicacy.　　Characteristics of Lu Cuisine: Cooking seafood is unique The cooking of sea treasures and small seafood is excellent Shandong's seafood, whether ginseng, shark's fins, swallows, shellfish, or scales, mealybugs, shrimps, crabs, by the local chef's hands, can become a fine, fresh and tasty delicacies.　　Characteristics of Lu Cuisine: plump affordable, atmospheric style Shandong people are simple and honest, hospitality and bold, in the diet of large plates and bowls of plentiful affordable, pay attention to quality, by the influence of Confucius ritual food ideas, pay attention to the platoon and dietary etiquette. Formal feasts have the so-called ten full ten beautiful seats, large pieces of seats, shark's fin seats, shark's fin abalone seats, sea cucumber seats, shark's fin seats, etc., can reflect the elegant atmosphere of the Lu cuisine side.