Chinese cuisine has a long history and is famous all over the world. In modern times, some people have summarized eight major cuisines, of which Lu cuisine is the first.
Lu cuisine, which originates from Shandong Qilu flavor, is the cuisine with the longest history, the richest technique, the highest difficulty and the most powerful cuisine in China.
The Shandong Confucian school 2500 years ago laid the foundation for the Chinese diet to focus on fine, neutral, and healthy aesthetic orientation. The "Steaming, Brewing, Frying, Frying, Cooking, Salt, Vinegar Sauce, Wine, And Pepper" in the middle and lower reaches of the Yellow River summarized in the Qi Min Yao Shu 1600 years ago laid the framework for Chinese cooking techniques. 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.
Lu cuisine classic dishes include a pint of tofu, scallion roasted sea cucumber, three silk shark fin, white grilled four treasures, sweet and sour Yellow River carp, nine turns of large intestine, fried double crisp, grilled shell abalone, oil stuffy prawns, vinegar pepper fish, bad boiled fish fillets, warm braised mandarin fish fillets, coriander fried squid rolls, clear soup silver fungus, mushu meat, Jiaodong four warm mix, sweet and sour tenderloin, braised prawns, Zhaoyuan steamed balls, steamed jiaji fish, scallion pepper fish, sugar sauce chicken nuggets, shilly ginkgo, milk soup puja, mullet egg soup, pot roasted duck, crispy chicken, yellow fish tofu soup, yam, honey pear balls, casserole sander, Cloth bag chicken, hibiscus chicken slices, hibiscus yellow pipe, Yangguan sandi, shrimp before the rain, Uyun Toyue, yellow braised chicken nuggets, pot collapsed yellow fish, milk soup crucian carp, roasted two winter, Taishan three delicious, clear soup Xi Shi tongue, racing crab, braised two chicken shreds, elephant eye pigeon eggs, cloud slices of lion's head mushrooms, fried fish parsley, crispy fried whole scorpion, watermelon chicken, etc.
In the history, it is said that the mountains and seas are together, and the soil is thousands of miles. Shandong is located in the middle and lower reaches of the Yellow River, with a mild climate, and the province brings together a variety of landforms such as large rivers, lakes, hills, plains, and seas, which has created an exceptionally rich and balanced choice of ingredients for Lu cuisine. The abundance of ingredients directly stimulates the rich variety of Lu cuisine cooking techniques, coupled with the spiritual pursuit of the Confucian school of "not tired of food, not tired of fine" for more than two thousand years, and finally became the Yangyang Grand View of Lu cuisine.
During the Spring and Autumn Period, Qilu cuisine came to prominence, using beef, sheep and pork as the main ingredient, and was good at making poultry game and seafood. At that time, qufu, the capital of the State of Lu, and Linzi, the capital of the State of Qi, were very developed in politics and economy, and the catering industry was flourishing, and famous chefs were born. And there are quite a few historical records of culinary theory.
Judging from the Han Dynasty portrait stones unearthed, there are nearly 40 portraits containing the content of the kitchen in the country, and more than 20 have been unearthed in Shandong. Among them, the portrait stone of the kitchen excavated in Zhucheng at the southern tip of the Jiaozhou Peninsula depicts a delicate and vivid picture of the kitchen. The portrait is 1.52 meters high and 0.76 meters wide. The full map consists of a semi-finished food rack, slaughter, cooking and brewing.
The book "The Book of Qi Min" written during the Northern Wei Dynasty describes in more detail the development of the kitchen at that time. In the book, there are 26 articles on food processing alone, and there are more than 100 kinds of processing varieties introduced. Various food processing techniques and condiments are introduced in detail. It even records the specific cooking method of famous dishes such as roast suckling pig and honey fried roasted fish. These technologies, today's Lu cuisine are fully inherited.
The Tang and Song dynasties were the peak of the development of ancient Chinese civilization in China, and the cooking techniques of Lu cuisine reached a very high level. The Tang Dynasty Linzi people Duan Chengshi recorded in the "Youyang Miscellaneous Tricks" that the cooking skills of Lu cuisine at that time were high: "Nothing is inedible, only in the fire, good and five flavors." "In the Song Dynasty, Lin'an had the so-called northern food, which refers to the northern cuisine represented by Lu cuisine. During the first year of the Song Dynasty, confucius was officially established, and the Confucius cuisine in Lu cuisine was born.
During the Ming and Qing dynasties, Lu cuisine chefs entered the capital and the court in large numbers, and Lu cuisine was also sublimated in the process of serving the court, and Shandong also became a source of high-quality ingredients to the capital. In the middle and late Ming Dynasty, Shandong's economy boomed, and "Jin Ping Mei" actually depicted the social customs along the Shandong Canal in the Ming Dynasty. A total of 108 kinds of dishes, 19 kinds of tea, and 24 kinds of wine appear in the book, and Japanese scholars also have a four-volume monograph on "< Golden Bottle Plum > Diet Examination" according to this book. During the Ming and Qing dynasties, Lu cuisine was also radiated from Beijing to the whole country, and Mr. Meng Wentong, a historian of Sichuan, came to the conclusion that Lu cuisine promoted the formation of modern Sichuan cuisine by studying Sichuan cuisine in the Qing Dynasty.
During the Republic of China period, Lu Cai led the way with the Fushan Gang and covered the large restaurants in Beijing, among which the representative ones were Dongxing Lou and Tongheju. Emperor Hirohito of Japan wanted to eat tongheju dishes. Fortress Garden Restaurant is still famous for its operation of Lu cuisine, has always been respected by various politicians and literati, and is also an important place to entertain foreign guests.
Since the 1980s, the state and the government have regarded the cooking technology of Lu cuisine as a precious national cultural heritage, and adopted the policy of inheritance and promotion.