The banquet in Confucius' House follows the rank of monarch, minister and son, and has different specifications. Because of the special position of Confucius in feudal dynasties, it was preserved, and it was the official dish of Qianlong period. There are basically two categories of Confucian cooking. One is banquet diet; One kind is daily family meals. Banquet dishes and home-cooked dishes are sometimes common to each other, but cooking is different.
Confucian cuisine pays attention to the integrity of the shape, without hurting the skin and bones, and it is very difficult to master the seasoning and molding of the heat. The special dishes of Confucius' House include roasted basket mandarin fish, roast duck, roast suckling pig, yipin tofu, duck soup with longevity characters and so on.
One kind of dishes in Confucius' House is "home cooking", ranging from rice porridge, pancakes, pickles and tofu to bean sprouts, toon, eggs and eggplant. These snacks, which are often eaten by the people, have become unique dishes in Confucius' House through exquisite preparation by the chef of Confucius. The principle is "fine dishes are carefully cooked, and fine dishes are fried with sugar". Therefore, Confucius' family dishes are also unique.
Bean sprouts, which remove buds and roots from bean sprouts, are fried quickly in clear oil, crisp and refreshing, and have been appreciated by Emperor Qianlong. Toona sinensis bud is also a common vegetable in spring in western Shandong. Confucius receives hundreds of kilograms of good Toona sinensis bud every year for one year.
In Confucius' home cooking, local products are often used to cook various dishes. There are only dozens of kinds of "shrimp" dishes, such as: Yudai shrimp, Yuqian shrimp, Emerald shrimp, Sanxian shrimp, pine nut shrimp, sufu shrimp and so on.