Lu cuisine originated in Shandong Qilu flavor, is the only spontaneous cuisine among the four major Chinese cuisines and eight major cuisines (compared to Huaiyang, Sichuan, Cantonese and other influential cuisines), and is also the oldest, most technical and most effective cuisine, the first of the eight major cuisines. Classic dishes of Lu cuisine include sweet and sour Yellow River carp, nine-turn large intestine, braised prawns and so on. During the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Lu cuisine with elegance and luxury, Zhongzheng atmosphere and peaceful health.
Chinese name (sweet and sour Yellow River carp)
Lu cuisine
History
"Bring mountains and seas together, and anoint the soil for thousands of miles("History of Cargo Colonization"). Shandong is located in the lower reaches of the Yellow River, the climate is mild, the province brings together a large river, a large lake, hills, plains, seas and other diverse landforms, creating a variety of ingredients for Lu cuisine is extremely rich and balanced: Lu cuisine fruits and vegetables, livestock, seafood, freshwater river fresh, mountain fungi, dried treasures and other categories of vegetable frequency are between 15% and 18% (data from Huaiyang cuisine famous chef and Yangzhou University professor Mr. Zhou Xiaoyan's research, Huaiyang cuisine freshwater products a category of vegetable frequency accounted for 40%), The frequency of Sichuan livestock in a category accounts for 50%). The cooking techniques that are most suitable for each kind of ingredient are different, and the rich variety of ingredients directly stimulates the rich variety of Lu cuisine cooking techniques. The unique material conditions of Shandong' land, coupled with the spiritual pursuit of the Confucian school of "not getting tired of food and not getting tired of being tired of detail" for more than two thousand years, have finally become the yangyang grand view of Lu cuisine.
Shandong's vegetable cultivation has a long history, a wide variety of varieties and excellent quality, and is known as "one of the world's three major vegetable gardens". Zhangqiu scallions, Lanling garlic, Laiwu ginger, Jiaozhou cabbage, Weifang radish, Caoxian asparagus, Shouguang leeks, etc., are well-known at home and abroad. Fruits with extremely high yield and excellent quality, such as Yantai apples, Laiyang pears, Yangxin pears, Leling jujubes, Texas watermelons, Feicheng peaches, Qingzhou peaches, Dazeshan grapes, Caozhou papayas, etc., are all the best in the fruit. Hair shrimp, eagle claw shrimp, pike crab, clams, hair cockles, four-horned clams, clams, variegated clams, mussels, scallops, oysters, abalone, sea cucumbers, etc. more than 40 kinds, seaweed is rich in moss, stone lettuce, reef membrane, seaweed, stone cauliflower, river lice, sea lotus, kelp, wakame, sea artemisia, sheepseed, seaweed, sea grass water seed, staghorn and so on more than 20 kinds.
Freshwater fish resources mainly include crucian carp, carp, grass carp, snakehead, hair crab, beautiful white shrimp, giant river prawn, turtle, bighead carp, silver carp, bream, bream, bream, bream, bream, african crucian carp, redfish white, catfish, yellow eel, loach, eel, eel and so on more than 70 kinds. Animal resources mainly include Ruxi yellow cattle, Bohai black cattle, Mengshan cattle, Dezhou donkey, Yimeng black pig, Duoshan pig, Laiwu pig, wooden bowl head pig, lotus head pig, Laoshan pig,
Yantai black pig, Changwei black pig, Tengxian white pig, Pingdu black pig, black fork pig, big tail cold sheep, small tail cold sheep, Lubei white goat, Jining green sheep, Yimeng black goat, Surabaya sheep, Laoshan dairy sheep, Shouguang chicken, Jinan flower chicken, Wenshang Luhua chicken, Wenshang hundred day chicken, Langya chicken, Rongcheng Yuanbao chicken, Jining chicken, fighting, Weishan hemp duck, Jinxiang Baizi goose, Five Dragon Goose, etc. Shandong's brewing industry has a long history, such as Jining's soy sauce and pickles, Luokou vinegar, Jimo old wine, Linyi Babao tempeh, Yuncheng watermelon sauce, ancient lanling wine, Pingyin rose dew wine, Leling jujube nectar wine, Dong'e ejiao wine, Yantai wine, Zhangyu brandy, etc., are well-known products. Rich products provide rich material resources for the development of Lu cuisine. In the middle and late Ming Dynasty, Shandong's commodity economy flourished, "Golden Plum Bottle" pretended to be a Song Dynasty story, in fact, it described the social customs and paintings along the Shandong Canal (Linqing) in the Ming Dynasty, and a total of 108 kinds of dishes appeared in the book, such as dry steamed chicken, fried roasted bones, three dishes of phoenix marrow, roasted dirty meat stuffed intestines, yellow fried silver fish, silver seedling bean sprouts, spring fried winter shoots, yellow bud leeks and sea mats and other mouth-watering delicacies, the book also appeared in the book 19 kinds of tea, 24 kinds of wine, Japanese scholar Sang Shuping has a four-volume monograph of "Golden Bottle Plum Diet Examination".
During the Ming and Qing dynasties, Shandong chefs not only dominated the imperial palace dining room and monopolized the Beijing catering market, but also brought Shandong flavors to Vast Areas such as Beijing, Tianjin, Baishan Andishui through immigrants such as Guandong, and became a representative of northern Chinese cuisine. Also due to the radiation propaganda ability of the Beijing catering market in the country, many dishes in Shandong have also been absorbed and borrowed by several major southern cuisines (such as crispy meat, roast suckling pig, etc., and The Sichuan historian Mr. Meng Wentong has come to the conclusion that Lu cuisine promoted the formation of modern Sichuan cuisine by studying the Sichuan cuisine recipes of the Qing Dynasty).
Lu cuisine is one of the eight traditional Chinese cuisines, originating in Zibo City, Shandong Province. It is one of the oldest, most technical, most difficult and most effective cuisines. Its classic dishes include a pint of tofu, roasted sea cucumber with green onion, double crisp in oil, nine-turn large intestine, braised prawns in oil, etc. Lu cuisine pays attention to the excellent texture of raw materials, fresh with salt, strong and fresh with soup, and seasoning emphasizes salty and fresh purity, highlighting the original taste.
The outstanding cooking methods are bursting, grilling, and pulling silk, especially the explosive and grilled methods are praised by the world. Lu cuisine is the source of soup, and there are many dishes made with "clear soup" and "milk soup". Shandong folk style is simple, hospitality is bold, pay attention to quality, influenced by Confucius's thought on etiquette and food, pay attention to pomp and drink etiquette.
Since ancient times, Lu cuisine also has its own dim sum is an inseparable part of the traditional food culture, and each major cuisine has its own special dim sum. Among them, the traditional four major cuisines are the most classic, especially the dim sum in Lu cuisine and Sichuan cuisine, which are varied and different.
Today, I will introduce you to a few classic Lu cuisine and Sichuan dim sum!
1. Shandong clear oil plate silk cake VS Sichuan lotus paste layer by layer
Qingyou pan silk cake is a traditional classic snack in Jinan, Shandong, which is called "a nest of silk" in the old Jinan colloquialism, and the image is vivid and vivid. The gold wire is even, the outside is tender, the outside is crisp, delicious and beautiful, it is really addictive!
As a Sichuan snack with layers of lotus paste, it can really afford a "crisp" word. In one bite, layers of puff pastry explode in the mouth, filling the soft and sweet lotus paste, and the distinct layering is endlessly evocative!
2. Shandong honey pear ball VS Sichuan fresh lotus silk cake
Speaking of desserts in Lu cuisine, how can you not mention honey pear balls? The taste is soft and crispy, sticky with crisp, and the taste is also sour and sweet, which is very refreshing and appetizing. Moreover, this honey pear ball also has a faint aroma of osmanthus flowers and a warm sweet aroma of honey. It can be said that this dessert is full of color and flavor! Not only that, the honey pear ball also has the effect of clearing heat and moisturizing, coughing and dissolving phlegm. Whether it is a banquet for guests or a home health, honey pear balls can be perfectly controlled!
Sichuan's fresh lotus silk cake is sweet and crisp, refreshing and moist, and the crisp and refreshing taste is accompanied by lotus and fruity aromas, which linger on the tip of the tongue. The rose-colored appearance of fresh lotus silk cake is crystal clear, which is an excellent summer relief delicacy, and is called "yangchun white snow in snacks" by major gourmets in ancient times.
3. Shandong glass apple VS Sichuan longan crisp
Glass apple, also known as plucked apple, is one of the famous desserts on the table in Shandong Lu cuisine. Because of its golden color, it resembles the golden glazed tiles on the royal palace, so it is called the glazed apple. This dim sum is crisp and tender, sweet and sour, suitable for all ages, and each piece of it has a crystalline gold wire that continues to flow, which is beautiful. It can be said that this glass apple has a good taste, good appearance, and even a good name for "three good students"!
Sichuan's longan is crispy like a longan, and the crispy surface of the mille-feuille overlaps, which looks very geometric and beautiful. This dim sum is sweet and crispy, the entrance is slaggy, mellow and fragrant, and it is simply synonymous with delicacy! No wonder the Northern Song Dynasty writer Su Dongpo was obsessed with it!
Well, today I will first introduce you to these super classic traditional dim sum that has been tested by history, delicious and good-looking, are you all aroused by the worms?