Today I suddenly understood one thing, Shandong cuisine and Lu cuisine are not a concept. Shandong cuisine is a dish that the people of Shandong eat every day, Lu cuisine is a concept of cuisine, which originated in Shandong, Beijing Daguan GuirenFushang and Gongli road of cuisine, belongs to the official cuisine. Many of the chefs in The Qing Dynasty and the Republic of China in Beijing were from Shandong, and Shandong produced cooks. The dishes developed by Shandong local and Shandong chefs in Beijing have gradually formed regional characteristics, called Lu cuisine, which is very appropriate. Of course, the Shandong cuisine that we said about going to Shandong restaurants to eat in that era is what we call Lu cuisine today, because the concept of Lu cuisine was very late. And the Shandong cuisine I am talking about here is the dish that we Shandong people eat every day.
Qingyun Building
The formation and eventual establishment of Lu cuisine is inseparable from Beijing. The regionality of Lu cuisine is far more than that of Shandong, and Beijing and Tianjin are basically the world of Lu cuisine, with the so-called Jinglu cuisine and Jinlu cuisine. Northeast cuisine is also deeply influenced by Lu cuisine, northeast famous dishes boiled meat segments, this is the use of typical Lu cuisine techniques, Lu cuisine can be more stewed. Of course, northeast cuisine is influenced by Lu cuisine, this is too normal, there are many Shandong immigrants in the northeast, there are many Shandong cooks, shandong restaurants are also many, and Zhu Kaishan, a Shandong Zhangqiu in "Breaking into the Guandong", does not open a restaurant.
Braised meat segments
Lu cuisine came out of the palace of the dignitaries, they entered the restaurant, the famous restaurant in Beijing during the Republic of China, many of them are Lu cuisine restaurants, and the diners who often eat are still not rich or expensive, and many cultural celebrities have not eaten less. At that time, where ordinary people could afford to eat restaurants, where there was spare money to go to restaurants to order a large table of dishes to eat, we all had family conditions.
In this way, Lu cuisine is not eaten by ordinary people's homes on the root, so many dishes of Lu cuisine are expensive and complex, and they are simply not something that ordinary people can operate. Dignitaries have money and leisure, can afford to hire a special team of chefs, their chefs do not have to study according to the taste of the mountains and the sea, ordinary ingredients also have to be made in fine, bear paw, camel paw this kind of ingredients, no dish than Lu cuisine will be more pinched. White grilled bear paws, red grilled bear paws, race bear paws, the people do not say eat, have not seen it. Pig intestines such an ordinary ingredient, chefs have developed a nine-turn large intestine this way of eating, one bite down, eat five flavors, how troublesome.
Nine turns of the large intestine
For example, today's Shandong Manjie Zaozhuang spicy chicken, Linyi fried chicken these are Shandong cuisine instead of Lu cuisine, the old Lu recipe you can not find the figure of these dishes, Lu cuisine in the spicy dishes are very few, spicy is also pepper spicy, not pepper spicy. These stir-fried chickens are the dishes that originated from the folk, and Sichuan cuisine calls this dish a jianghu dish, and the jianghu cuisine is generally heavy taste. This dish was invented by ordinary people, and then shaped by the hands of professional chefs, and finally became a famous food. Of course, there is no problem in classifying these stir-fried chicken dishes as Lu dishes now, but they are not traditional Lu dishes, and they can be called the jianghu dishes of Lu cuisine.
Jujube spicy chicken
This point of Lu cuisine and Sichuan cuisine form a sharp contrast, Sichuan people who do not often eat a pot of meat, sauerkraut fish, mapo tofu, boiled meat and so on. Sichuan cuisine is originated in the folk, the highest degree of popular cuisine, so far Sichuan cuisine there are a lot of jianghu cuisine sequence, a lot of classic Sichuan cuisine are created by the people, the people like to eat, and then through the professional chef stereotyped, of course, Sichuan cuisine also has a light taste of the official cuisine sequence, that is another, here is not mentioned.
Look at our Shandong people's home, who eats nine large intestines at home, fried double crisp, fried three, grilled beef strips? You have to cook a meal for four or five hours, and the average family can bear it. Of course, the dishes in Lu cuisine that are simpler and the ingredients are easy to obtain have also entered the daily recipes of Shandong people, such as garlic fried meat, scallion fried meat, woody pork, fried waist flowers, etc., which are relatively simple to do. In this way, Shandong cuisine and Lu cuisine are two-way exchanges and interactions.
In short, Shandong people rarely eat Lu cuisine every day, we eat Shandong cuisine, and now Lu cuisine belongs to banquet dishes, and you need to go to a good restaurant to eat its essence.