Overall Style Food Zibo is the birthplace of Qi culture. It not only has a long history, but also has a very developed food culture.

The food in Zibo is mainly concentrated in Boshan and Zhoucun.

Boshan District in Zibo is the birthplace of Shandong cuisine, one of the four major cuisines in China. It has successfully held numerous food festivals and is now known as the "Shandong Food City". Many places in Shandong also have "If you want to eat good food, go around."

There is a folk proverb of "Boshan Zhuan", and Zibo Zhoucun, which was awarded the title of "No. 1 Village in the World" by Emperor Qianlong, is also famous for its unique snacks.

Special Dishes Zibo is rich in natural products, creating good conditions for the formation of cuisine.

As the representative of Zibo cuisine, Boshan cuisine not only has the characteristics of fresh, salty, crispy and tender food in general Shandong cuisine, but also has unique characteristics and a style of its own.

Boshan cuisine is exquisite in workmanship and pays attention to the soup. It is proficient in frying, stir-frying, boiling, deep-frying, braising, stewing, steaming, boiling and stewing.

Zibo's most distinctive delicacies include Boshan Four Four Seats, Zhoucun Shaobing, Big Pot of Whole Lamb, Boshan Tofu Box, Braised Fish Lips, Duck with Sauce, and Boshan Barbecue.

Boshan Four-Four Seats The so-called "Four-Four Seats" are generally a banquet classified according to dishes. It can accommodate eight people at a table with four flat plates, four large pieces, four shaped pieces and four rice dishes, totaling sixteen items.

, whether it is the content of the banquet or the serving procedures, it is very particular, and it mainly has the following characteristics: First, it pays attention to soup making.

Boshan dishes fully reflect the tradition of Shandong cuisine focusing on soup making, and the materials and techniques used are very exquisite.

Whether it is stock, clear soup, milk soup or vegetarian stock, the preparation method is strictly selected according to the different dishes.

Chef Boshan often says, "The tone of the opera is the basis of the soup." Therefore, soup is the first key to the quality of a dish.

2. Pay attention to procedure and content.

In particular, every step before the big event at the banquet is equipped with a corresponding "drinking head".

The so-called "drinking head" is actually a drink.

For example, when four hand dishes or four dried fruits are served, the drink is tea, then four snacks are served, and the drink is subsequently changed to almond tea. When four fresh fruits are served, the drink is replaced by red wine. This is the bottom wine, indicating that the banquet is about to begin.

After it is served on the plate, it is the first dish. The so-called first dish is also called the first dish. The first dish is the name of the dish at this banquet.

The first dish is shark's fin, which is called "shark fin feast", and the first dish is sea cucumber, which is called "sea cucumber feast".

After the first large item is the second dish, called the first line item. The serving procedure is that a large item is always followed by a line item.

After the first main dish is the first hot dish. The price of the main dish should account for 50% of the total price of the banquet. The price of the first largest dish should account for 50% of the total price of the main dish. The price of the hot dish should account for 30% of the total price of the banquet.

The price of one hot dish should account for 50% of the total price of the hot dish.

The three generals discussed etiquette and the meaning of the dishes.

The ancients said: "When entering the country, ask about the taboos; when entering the country, ask about the customs; when entering the country, ask about the taboos."

Boshan "Four Four Seats" pays attention to this principle.

There are eight people at a table. If seven people are seated, it is called an open seat, and if nine people are seated, it is called a corner seat.

Seating and drinking are equally divided between guests and hosts, reflecting the dignity of elders and younger ones.

Take the main entrance or the landing platform as the benchmark, and the opposite side as the top.

The two people at the table regard the left as the most honorable person.

There are historical customs of taboos and taboos in Xi Tong.

Vinegar is said to be "taboo", snacks should not be eaten with twists (a homophone of "trouble"), and fruits should not be served with pears (a homophone of "li").

If whole chickens, ducks and fish are served, chicken heads, duck tails and fish spines will not be offered to the host and guest.

As for the customs of pouring tea shallowly, pouring wine full, and urging people to drink wine and punishing them with alcohol, there are different customs.

The fourth is to pay attention to the color of tableware.

Since ancient times, Boshan banquets have a fine tradition of pursuing the best and harmonious combination of color, fragrance, shape and utensils.

People who understand can distinguish large items from the shape and size of tableware.

Commonly seen are ten-inch soup plates and flat plates. Soup drums, soup bowls, spoons, saucers, pots and cups are all matched into a series, showing the banquet tableware's well-organized and exquisite visual effect.

Boshan's "Four Four Seats" is a banquet regulation that has been studied, absorbed, and improved by several generations of Boshan chefs for hundreds of years. It was finalized during development and continued to develop after being finalized.