Shandong cuisine is a Qilu flavor that originated in Shandong. Shandong is the birthplace of Chinese cooking culture. Shandong cuisine is the only spontaneous cuisine among the four major cuisines (also the eight major cuisines) of the Han Chinese in China. It is the oldest cuisine in history. The cuisine with the longest history, the most comprehensive techniques, the most difficulty, and the most skillful cuisine.

There are three most important periods for Shandong cuisine in history: the Confucian sages 2,500 years ago established the aesthetic orientation of Chinese food focusing on fineness, balance, and health; 1,500 years ago, the "Qi Min Yao Shu" mentioned The "steaming, boiling, roasting, stuffing, frying, stir-frying, boiling, cooking, frying, curing, salt, soybean, vinegar, sauce, wine, honey and pepper" laid the framework of Chinese cooking techniques; a large number of dishes entered the market during the Ming and Qing Dynasties The palace developed many dishes and techniques that extremely tested cooking skills.

The classic dishes include tofu, fried double crispy, clear soup with three shreds, white grilled four treasures, Shili ginkgo, milk soup with cattail, mullet egg soup, yellow croaker tofu soup, shredded apple, and green onion. Sea cucumber, casserole powder, bean bag chicken, hibiscus chicken slices, nine-turn large intestine, etc.

Taste characteristics

Salty and fresh, highlighting the original taste

The raw materials are of excellent texture, salt is used to enhance the freshness, the soup is used to enhance the freshness, and the seasoning emphasizes the salty, fresh and pure taste . Green onions are a specialty of Shandong. Green onions, ginger, and garlic are used in most dishes to add aroma and flavor. Green onions are used in stir-frying, stir-frying, stir-frying, grilling, and roasting. In particular, green onion-roasted dishes are known for their rich flavor. The fragrant ones are the best, such as sea cucumbers roasted with green onions and hoof tendons roasted with green onions; green onions, ginger, and garlic are indispensable for stuffing, stir-frying, and cold dressing. The seafood is abundant in quantity and high in quality, with a light smell. The fresh ones pay attention to the original flavor. Shrimps, crabs, shells, and clams are mostly served with ginger and vinegar; bird's nests, shark's fins, sea cucumbers, dried abalone, fish skins, fish bones, etc. High-grade raw materials, good quality and low flavor, must be made fresh with broth.

It is good at "explosion" and pays attention to fire skills

The outstanding cooking methods of Shandong cuisine are bursting, grilling, and drawing.

In particular, bursting and grilling are praised by the world. Braising is divided into oil frying, salt frying, sauce frying, coriander frying, onion frying, soup frying, water frying, etc., which fully reflects the skill of Shandong cuisine in the use of fire. Therefore, the world calls it "food in China, fire in Shandong".

Exquisite in making soup and paying attention to its use

Shandong cuisine takes soup as the source of fresh food and pays attention to the preparation of "clear soup" and "milk soup". Fresh. The preparation method of clear soup has been recorded in "Qi Min Yao Shu" as early as "Qi Min Yao Shu". There are many dishes made with "clear soup" and "milk soup". Famous dishes include "clear soup with willow leaves and bird's nest", "clear soup with family portrait", "steamed hibiscus and yellow tube", "milk soup with pucai", "milk soup with eight-treasure cloth bags" "Chicken", "Double Crispy Soup", etc. are often listed as delicacies in high-end banquets.

Seafood cooking is unique

The cooking of sea treasures and small seafood is a unique Shandong seafood, whether it is ginseng, wings, swallows, shells, or scales. , scales, shrimps and crabs, all cooked by local chefs, can become delicious delicacies.

Plenty, affordable, and stylish

Shandong’s folk customs are simple, hospitality is generous, large plates and large bowls of food are rich and affordable, and they pay attention to quality. Influenced by Confucius’ thoughts on etiquette and food, they pay attention to ostentation and harmony. Eating Etiquette. Formal banquets include the so-called "perfect banquet", "large banquet", "shark fin banquet", "fin abalone banquet", "sea cucumber banquet", "swallow fin fin banquet", etc., all of which reflect the elegance and grandeur of Shandong cuisine.