Eight major cuisines of Lu cuisine. Lu cuisine and Shandong cuisine, also known as Shandong cuisine, is an important part of Chinese food culture. With the taste of fresh salty crisp tender, unique flavor of fine production reputation at home and abroad, the formation and development of Lu cuisine, and Shandong region culture, history, geography, environment, customs, habits are related, Shandong is one of the birthplaces of ancient culture in China, located in the lower reaches of the Yellow River in the territory of mountains and rivers, rich in products, cultural development, grain output ranks third in the country, vegetable production is also very rich, and then, water production is also relatively rich, including many valuable foods, shark fin, sea cucumber, abalone scallops are some of Shandong's specialties
The history of Lu cuisine is very long and long. Shang Shu. Yu Gong contains Qingzhou tribute salt, indicating that in the Xia Dynasty, Shandong began to use salt to season the road, the prototype of brine can be traced back to the Mid-Spring and Autumn Warring States period, Qi Huangong preferred to eat Shandong cuisine
Brine dishes are mainly composed of three genres, Confucius banquet is: "food do not be refined and not tired of fine", mainly the court banquet dishes are more, in short, Shandong cuisine, the taste is relatively heavy, pure and thick, there are few complex synthetic taste, a dish a taste is reflected, dishes have Texas grilled chicken nine turns of the large intestine, sweet and sour Yellow River carp and so on. Jiaodong cuisine. Good at bursting tea grilled steaming taste and fresh to take people to light, selected materials, mostly shrimp, snails, fish, kelp, seafood and other main raw materials. This dish has crab yellow shark fin, hibiscus scallop roasted sea cucumber, grilled prawns, etc., Jinan cuisine is famous for soup supplemented by stir-frying tea vegetable kiln, known for its fresh and crisp tender, more famous is clear soup assortment milk soup pu cabbage. Fresh and elegant, unique,
Let's talk about Shandong's more characteristic dishes, one is the nine-turn large intestine, nine-turn large intestine, mainly pig large intestine to make dishes, shandong traditional famous dishes, in China, many cuisines have numerical names, from 1 to 10 to one hundred to a thousand, such as a pint of dim sum, three do not stick four xi pills, the ancients think that nine is the yang number is the highest technique, so, take a nine-turn large intestine, nine turn large intestine, if it is cooked and fried with the pig farm, the legend of this nine-turn large intestine is the Guangxu year Jiuhualou restaurant pioneered the roasted large intestine, Some say sweet, some say sour, some say salty after the launch of a name called nine turns of the intestine, similar to the Taoist nine turns of the elixir flavor is very unique.
Nine turns of the large intestine
Sweet and sour carp, whether ancient or modern there are Yellow River carp, the most dominant Yellow River carp, the meat is fat and tender, delicious taste, Yellow River carp is not only fat, but also the spirit hedgehog line is too cute, the Yellow River carp, The Crab of Nanyang and into the recipe, the Yellow River carp is mainly Shandong cuisine, sweet and sour carp is the most famous, this dish began in the serious Luokou Town, and after being continuously transformed into a national cuisine.
Sixi pills, four joy pills, mainly to wedding celebrations and central festivals, an indispensable dish on the banquet, it is rumored that when it was made in the Tang Dynasty, there was a year of heavenly examination, and then, Zhang Jiuling won the top list, and then after returning to his hometown, he had to think about preparing a dish, and then said what dish to prepare, just come up with a six-joy ball, what is four joys? The first is the old man's list, second, he is married, the third time he has become a son-in-law, and the fourth is the family reunion, so now, generally important weddings and important festivals like to have a four-joy ball.
There is a first dish called Eight Immortals Crossing the Sea and The Eight Immortals of Kongfu Cuisine at the Banquet of Confucius: Iron Abduction Li Zhong Hanliang Zhang Guo Lao Lü Dongbin Han Xiangzi Cao Guo Uncle Lan Cai and He Xiangu passed on the legend, they met in Penglai Pavilion, Shandong, follow-up, Kong Fu cuisine came out of this dish, this meal and a variety of expensive dishes together with chrysanthemum shark fin, Qin Emperor Ghost Valley Jade Belt Shrimp Butterfly Sea Cucumber and Abalone Ham Asparagus Chicken and other eight kinds of seafood, this dish? A variety of precious dishes are set, compared to the eight immortals and eight immortals across the sea to make arhats and many side dishes, gathered red, yellow, white, green, black and multiple colors, just like there are dishes in the sky and on earth, how many times can there be? Tasting this dish is the first major dish of the Confucius Feast, and only after eating the dish can the start of the exercise began
There is also what Texas grilled chicken jar meat yellow stewed kitchen and bathroom and turtle Huangjia grilled meat, butterflies, sea cucumber pot collapse, yellow fish sauce, four proportions of an egg hatching double phoenix, etc., many precious special delicious Shandong dishes.
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