Salty and freshness
Lu cuisine pays attention to the excellent quality of raw materials, salt to improve freshness, soup to strengthen the freshness, seasoning to speak of salty and pure, highlighting the flavor. Onion is a specialty of Shandong, most of the dishes should use onion, ginger and garlic to enhance the flavor, frying, stir-fry, popping, grilling, burning 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 burned sea cucumber, onion burned hoof; feeding stuffing, popping pots, 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, and must be used in broth to improve the freshness.
Excellent fire
Lu Cuisine's prominent cooking methods for the explosion, steak, Bashi, especially the explosion, steak vegetarian for the world. Explosion, divided into oil explosion, sauce explosion, coriander explosion, onion explosion, soup explosion, water explosion, fire, etc., "the way of cooking, such as the fire to get the treasure. Less than the raw, a little too old, fight in a moment, lost in a moment". Explosion of the technique fully embodies the Lu cuisine in the fire on the effort. Therefore, the world called "food in China, fire in Shandong".
Expertise in soup
Lu Cuisine takes soup as the source of all freshness and emphasizes 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. With "clear soup" and "milk soup" produced a variety of dishes, famous dishes have "clear soup family", "blanch hibiscus yellow tube "," Milk Soup Pu Cai "," Milk Soup Eight Treasures Bubba Chicken "," Soup Explosion Double Crisp ", etc., are listed as high-grade banquets of the rare delicacies.
Good cooking seafood
Sea treasures and small seafood cooking is a masterpiece. Shandong's seafood, whether ginseng, wings, swallows, shellfish, or scales, mealybugs, shrimp, crabs, by the local chef's hand cooking, can become a fine fresh and flavorful delicacies.
Etiquette
Shandong people are simple and honest, hospitality is bold, in the diet of large plates and bowls of plentiful and affordable, pay attention to quality, by the influence of Confucius ritual food thought, pay attention to the scene and dietary etiquette. Formal feasts have the so-called "Ten Ten Beautiful Seats", "Big Seats", "Shark's Fin Seats", "Shark's Fin and Abalone Seats", "sea cucumber seat", "shark's fin seat", "shark's fin seat", "four four seat", etc., can reflect the elegant atmosphere of the Lu Cuisine.