Shandong cuisine, also known as Shandong cuisine, is the oldest cuisine in China, which originated in Shandong and has a history of more than 2,600 years. Shandong cuisine is known as "the first cuisine in the world" and is known as the first of the eight major cuisines in China. Shandong cuisine is famous for its rich and varied cooking skills and delicious taste. It is characterized by paying attention to mastering the temperature, paying attention to the original flavor, and taking into account the balance of salty, sweet, sour and spicy tastes.

2,500 years ago, the Confucian school in Shandong established China's aesthetic orientation of paying attention to delicacy, neutrality and health. The "steaming, boiling, roasting, brewing, frying, frying, boiling, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Min Yao Shu at the end of the Northern Wei Dynasty laid the framework of Chinese cooking techniques. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, peace and health.

Shandong cuisine flavor special

1, mainly salty and fresh

Shandong cuisine pays attention to the excellent quality of raw materials, fresh with salt, fresh with soup, salty and pure with seasoning, and highlights its original taste. Onion is a specialty of Shandong province, and most dishes should be flavored with onion, ginger and garlic. The methods of frying, frying, grilling and roasting should use onion, especially the dishes with strong onion flavor, such as burning sea cucumber with onion and burning tendons with onion.

Onion, ginger and garlic are indispensable for stuffing, frying pan and cold salad. Seafood is of high quality, and the fishy smell is light. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. High-grade raw materials such as bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones, etc. are of high quality and little taste, so they must be refreshed with broth.

2, the temperature characteristics

The outstanding cooking methods of Shandong cuisine are explosion, steak and wire drawing, especially explosion and wire drawing, which are praised by the world. Explosion, divided into oil explosion, sauce explosion, coriander explosion, onion explosion, soup explosion, hot and so on, "the way of cooking, such as taking treasure from fire." If you are too late, you will be born, if you are too old, you will argue for it in a moment, and you will lose it in a moment. " The technique of explosion fully embodies the kung fu of Shandong cuisine in using fire. Therefore, the world calls it "food in China, fire in Shandong".

3. Be good at making soup

Shandong cuisine takes soup as the source of all kinds of freshness, and pays attention to the modulation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness. The method of making clear soup has been recorded as early as Qi Min Yao Shu. There are many dishes made from clear soup and milk soup, such as family portrait in clear soup, bird's nest in clear soup, yellow tube of lotus, cattail leaf in milk soup, chicken in milk soup with eight treasures and crispy soup, which are often listed as delicacies in high-end banquets.