Shandong cuisine is referred to as Lu cuisine, which is known as the representative dish of the north
It is the first of the eight major cuisines in China
It has a long history and a wide range of influences
Lu cuisine is made up of Jinan cuisine, Jiaodong cuisine and Kongfu cuisine
and regional cuisine
"Confucius cuisine" represented by Jining Qufu
It is one of the important components of Lu cuisine
Yantai Wanda Mandarin Hotel 丨Pinzhen Chinese Restaurant
November 13 - November 31
The quality of Confucius cuisine is online
Li Shunwen, the inheritor of Confucius cuisine
We invite you to explore the pinnacle of the flavors of Confucius cuisine
Experience the tip of the tongue at the level of the temple of gastronomy
The inheritors of Confucius cuisine: many years of experience, creating delicious food
Li Shunwen
National Culinary Senior Technician, Member of the Famous Chef Committee of Shandong Provincial Culinary Association, Representative Inheritor of intangible cultural heritage of Confucius Cuisine Cooking Techniques (Qufu County and Municipal Level). Engaged in the culinary industry for 23 years, he has successively worked at the Hilton Beijing Hotel, Beijing Bandung Hotel, Beijing China Resources Hotel, etc., and now works at the Wanda Realm Hotel In Jining.
The Legacy of Confucius Cuisine Beyond Time: 9 Signature Dishes Waiting for You to Taste -
| Qilin Jade Book |
Looking at the shape of this dish, you will think of its deliciousness, and eating it with fish scales is the characteristic of this dish. There is also a small allusion to this dish, according to legend, before Confucius was born, a qilin spat out the book of heavenly descent in his home, which had a text saying: "Heaven descends to holiness", implying that Confucius will be a saint in the future.
| Shili Ginkgo |
Shili Ginkgo: Confucius once taught his son Kong Liyue: "If you don't learn poetry, you can't speak; if you don't learn etiquette, you can't stand" Confucius used these two sentences to educate his sons and students, which were passed down by posterity as beautiful talks, and his descendants called themselves "Shili family". Fifty-three generations of "Yan Sheng Gong" Kong Zhi built a "poetry hall" to commemorate, in front of the hall planted two ginkgo trees, so far the branches are luxuriant, the fruit is full. The chefs of Confucius collected the fruits and created this dish to entertain guests.
| The strap is facing the |
The Belt Shang Dynasty is one of the most distinctive dishes in Confucius cuisine, with pork belly with skin and lotus seeds from Weishan Lake as the main ingredients. The lotus seeds are wrapped in pork belly and seasoned, then roasted in a pot until soft and rotten. This dish is tender and smooth in the mouth, fat but not greasy, and has a unique flavor.
| Emerald shrimp ring |
Emerald shrimp ring, red and green, bright color, cucumber crisp and tender, shrimp meat fresh, light and refreshing, is a common dish in the banquet of Confucius.
| Flower Laurel |
Confucius has a unique self-grilled dish that does not come into contact with fire, that is, grilled flower-wrapped cinnamon fish: after seasoning and styling the concocted clean cinnamon fish, the net oil, and then wrapped the dough cake, the fish is tightly wrapped, placed on an iron hook, and baked on both sides with charcoal fire, its umami taste is not lost, the color is white and tender. Eaters know its taste, do not know its method, was once a famous dish preparation method that was secretly passed down from the Confucius Province.
| Kongfu One Pin Eight Treasures Soup |
Eight zhen soup is made by simmering three sets of soups with eight ingredients, and the three sets of soups in Kongfu are the characteristic delicacies of Kongfu cuisine, which is known as the best of the soups. The hen, duck and pork knuckles used in this dish are hoisted three times, and the utensils are made of purple clay pots with good sealing and easy soup flavor, which is enough to show the characteristics of Kongfu cooking.
| Yangguan Triassic |
Yangguan Sandian, also known as the three-story chicken pagoda, was originally a song composed by the ancient Tang Dynasty poet Wang Wei's ancient song (farewell), borrowed as the name of the dish. This dish is mostly used for practicing banquets to express the host's affection for farewell, and to wish the journey a smooth and peaceful journey. This dish is golden in color and delicious in flavor.
| Pearl grilled sea cucumber |
This dish has a strong aroma, soft and smooth texture of sea cucumbers, fresh and salty, and is one of the largest pieces of Confucius cuisine!
"I don't get tired of eating, I don't get tired of being fine"
Confucius cuisine can be eaten out of culture
Feel the breadth and depth of history
Drinking and eating virtues, harmonious and different, are very distinctive
We look forward to your tasting