There are three most important periods in the history of Shandong cuisine: 2,500 years ago, Confucian sages laid the aesthetic orientation of China's diet focusing on delicacy, neutrality and health; 1500 years ago, "steaming, boiling, roasting, brewing, frying, frying, boiling, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" in Qi Min Yao Shu laid the framework of Chinese cooking techniques; During the Ming and Qing dynasties, a large number of dishes entered the court, forming many dishes and techniques that tested cooking skills extremely.
The classic dishes are Yipin Tofu, Fried Double Crispy, Clear Soup with Three Slices, Braised Four Treasures, Shili Ginkgo, Milk Soup with Pu Cai, Cuttlefish Egg Soup, Yellow croaker Tofu Soup, Drawn Apple, Scallion-roasted Sea Cucumber, Casserole Powder, Bag Chicken, Lotus Chicken Slices, Jiuzhuan Large Intestine and so on.
Tasty special
Mainly salty and fresh, highlighting the original taste.
The raw materials are excellent in texture, fresh with salt, fresh with soup, and salty, fresh and pure in seasoning. Onion is a specialty of Shandong province. Most dishes should be flavored with onion, ginger and garlic, and the methods of frying, frying, grilling and roasting should use onion, especially the dishes with strong onion flavor, such as sea cucumber with onion and tendon 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.
Be good at "explosion" and pay attention to fire work
The outstanding cooking methods of Shandong cuisine are frying, grilling,
Wire drawing, especially explosion and peeling, is praised by the world. Explosion is divided into oil explosion, salt explosion, sauce explosion, coriander explosion, onion explosion, soup explosion and water explosion, which fully embodies the efforts of Shandong cuisine in using fire. Therefore, the world calls it "food in China, fire in Shandong".
Be good at making soup and pay attention to using soup.
Shandong cuisine takes soup as the source of all kinds of freshness, and pays attention to the preparation 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 clear soup with willow leaves and bird's nest, clear soup with family portrait, lotus yellow tube, milk soup with cattail, milk soup with eight treasures and crispy soup, etc., which are often listed as delicacies for high-end banquets.
Cooking seafood is unique.
The cooking of seafood and small seafood is a must for Shandong seafood. Whether ginseng, wing, swallow, shellfish, scales, clams, shrimps and crabs are cooked by local chefs, they can all be delicious and delicious.
Full and affordable, style and atmosphere.
Shandong has simple folk customs and generous hospitality. It is rich and affordable in food, pays attention to quality, and is influenced by Confucius' thought of etiquette and food, paying attention to ostentation and extravagance and food etiquette. There are so-called "perfect banquet", "big banquet", "shark's fin banquet", "abalone banquet with wings", "sea cucumber banquet" and "swallow's wing banquet" in formal banquets, all of which can reflect the elegant and atmospheric side of Shandong cuisine.