What are the taste characteristics of Shandong cuisine?

Taste characteristics

Fresh, crisp and tender, outstanding original flavor, mainly salty and fresh

Salty and fresh mainly

Shandong cuisine pays attention to raw materials The texture is excellent, the salt is used to enhance the freshness, the soup is used to enhance the freshness, and the seasoning emphasizes the pure saltiness and freshness to highlight the original 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.

Exquisite cooking methods

The outstanding cooking methods of Shandong cuisine are stir-frying, grilling, and shredding. Especially the stir-frying and grilling are praised by the world. Exploding can be divided into oil-based, sauce-based, coriander, onion, soup, hot, etc. “The way of cooking is like picking up treasures from the fire. If you don’t get enough, you’ll get old, if you don’t get enough, you’ll get old. If you fight for a moment, you’ll lose it.” A moment". The explosive technique fully reflects Shandong cuisine's skill in using fire. Therefore, the world calls it "food in China, fire in Shandong".

Excellent in making soup

Shandong cuisine uses soup as the source of all kinds of delicacies, and pays attention to the preparation of "clear soup" and "milk soup". 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". The famous dishes include "clear soup family portrait", "clear soup white fungus", "clear soup bird's nest", "white lotus soup", "milk soup with pucai", "milk soup" "Babao Bag Chicken in Soup", "Double Crisp Soup", etc. are often listed as delicacies for high-end banquets.

Excellent in cooking seafood

Have a deep understanding of sea treasures and small seafood The cooking is superb. Shandong's seafood, whether it is ginseng, wings, swallows, shells, scales, scales, shrimps, or crabs, can all be delicious and delicious when cooked by local chefs.