Walk into any shopping mall, in the dining area can always see a variety of local dishes, whether it is Sichuan cuisine with the name of "spicy", or Yunnan cuisine with tropical scenery, or Nanjing cuisine decorated with the style of the Republic of China, it can be said that it is dazzling, when you want to rely on cuisine to eat all over China, you will find that Sichuan restaurants are prevalent, but it is difficult to find Lu cuisine restaurants.
A multi-flavored Sichuan dish
Lu cuisine is known as the first of the four major cuisines, but also the oldest, the most abundant techniques of the cuisine, Lu cuisine is more known as the source of the eight major cuisines, relying on the rich products of qilu land, the reputation of Lu cuisine has also spread throughout the north and south of the river.
Lu cuisine feast
It is true that in the traditional cuisine, Lu cuisine is the most famous, but why is there no Lu restaurant on the street?
< h1 class="pgc-h-arrow-right" > what are the dishes of Lu cuisine? </h1>
Ludi cuisine and Lu cuisine are not the same thing, we often say that the term "cuisine" is actually only appeared in the 90s of the last century, how many kinds of cuisines there are in China, there is no unified statement, we often say that it is generally "four series" or "eight series", of course, some people recognize the "ten series" and "twelve series" and even "sixteen major systems".
And the real "local cuisine" popular, or the last 20 years, because the material life is rich, everyone likes to travel everywhere, go to more places to feel that each local dish has a unique taste, eating "local cuisine" has also become a must-have project for tourism, in fact, before this, the Chinese ordinary people's diet is not so exquisite, most of them are what to eat, let alone what to say about the cuisine.
To talk about the prototype of the "four major cuisines", there is the following saying in the Qing Dynasty's "Qing Barnyard Banknotes" - "The difference in food habits everywhere is due to Xi Shangye." Then the northern people love onions and garlic, the Dianqian Xiangshu love spicy products, the Cantonese people love light food, and the Su people love sugar. "Here has been the Lu, Sichuan, Cantonese, Huaiyang four major cuisine tastes have been summarized, but at this time there is also the "Lu cuisine" saying, unified into the northern cuisine.
Because of historical reasons, many Shandong people in the Ming and Qing dynasties ran to the northeast to beg for a living, and they brought their own eating habits to the northeast, where they opened authentic Lu cuisine restaurants, and northeast cuisine was also deeply influenced by Lu cuisine, to some extent, it can be considered that today's Northeast cuisine is also an extension of Lu cuisine.
Northeastern home cooking
In fact, during the period of feudal empire, the political center of China has always been in the north, frequent trade and exchanges have allowed Lu cuisine to penetrate into the diets of various regions in the north, and the eating habits of northerners are mostly similar, so before the orthodox Lu cuisine recipe, Lu cuisine and northern cuisine have not been separated, and the northern cuisine we eat now can also be called "Lu cuisine" in a sense.
<h1 class="pgc-h-arrow-right" > why is Lu cuisine the first of the four major cuisines? </h1>
It is generally believed that the traditional four major cuisines are Lu cuisine, Sichuan cuisine, Cantonese cuisine, Huaiyang cuisine, but it is the first of the four major cuisines, there is no unified statement at all, but most people will put Lu cuisine in the first place, after all, Lu cuisine has a long history, since ancient times, there is a Chinese culinary ancestor Peng Zu good spoon, sealed in Pengcheng's saying, but really to be serious, the answer has to be found in the past 100 years.
As mentioned before, the four major cuisines only appeared in the 70s of the last century, the earliest document on the Internet about Lu cuisine is in 1980, before the "Lu cuisine" became famous, people's evaluation of Shandong cuisine is "Shandong people will cook dishes", this evaluation is not because the dishes are delicious, but Shandong people open the most restaurants.
According to records, in the first and last one hundred years before and after the Xinhai Revolution, the hotels in Beijing were funded by the flag people, and the staff in the hotel, from cooks to apprentices who did handymen, were basically occupied by Shandong people, and during the Qing Dynasty, there were many people in Shandong, coupled with natural disasters, many people were forced to leave their hometowns to make a living, and many people chose the most prosperous city of Beijing.
During the Qing Dynasty, Shandong people went abroad to earn a living
These Shandong people who came to Beijing, the spirit of hard-working and hard-working carried forward, from the bottom gradually affected the diet of Beijing, "Shandong cook" has also become a representative of The Beijing cuisine, speaking of Shandong people think of Shandong cuisine, and the real Lu cuisine becomes the first of the four major cuisines, but also the "official background" of Lu cuisine.
During the Qing Dynasty, many Shandong people were officials in the capital, as the influence gradually became larger, they also brought Shandong's family and food culture to the capital, Lu cuisine also gradually entered the diet of the dignitaries in the capital, Lu cuisine also began to affect the official cuisine, of which the most exquisite cuisines were selected as "official cuisine".
Classic official dish - grilled sea cucumber with green onion
Official cuisine first appeared in the Beijing official palace, and later became a dish among the giants, the official cuisine is very luxurious, the use of exquisite preparation is complex, take a Tan family yellow braised shark fin soup, the whole production process of this dish takes 3 days, the materials used during the period are the best, the price of a dish reaches 100 silver, the average people can not afford to consume.
Tanjia yellow braised shark fin
At that time, the folk had such an evaluation of the four major cuisines:
Sichuan cuisine is Sichuan cuisine for the people, Huaiyang cuisine is for the literati, Cantonese cuisine is for merchants, and Lu cuisine is for officials.
These four sentences of evaluation are very accurate, but also can answer who is the "first of the four major cuisines", many people think that it is Sichuan cuisine, because Sichuan cuisine is affordable for ordinary people, the taste is also the most popular, the ingredients are readily available, the most practical for the people. Some people think it should be Huaiyang cuisine, because it is the most exquisitely made and meets the tastes of cultural people. As for Lu cuisine, it is the opposite of Sichuan cuisine, more inclined to an extreme, although most people can not afford to consume, but it is a pursuit of many people.
Lu cuisine sweet and sour carp, exquisite shape and time-consuming
Ordinary people do not have the right to judge Lu cuisine, modern Lu cuisine is still most people can not afford to consume the cuisine, gourmets will not understand the feelings of ordinary people, anyway, the public can afford to consume is not Lu cuisine, compared to the use of the most basic role, Lu cuisine is more like a status symbol, after all, can afford to eat such a luxurious dish, people are certainly not ordinary people.
< h1 class="pgc-h-arrow-right" > Why did Lu cuisine gradually decline? </h1>
Lu cuisine has not declined, in the table of gourmets and rich people, Lu cuisine can still be the protagonist, Lu cuisine really declined, but in the eyes of ordinary people, at least in the daily diet, we can rarely eat.
Lu cuisine declined among ordinary people
The reason for this is inseparable from the development of the economy and the change of transportation, Beijing, Shanghai and Shenzhen and other metropolises have attracted a large number of foreign population, the development of railways and aviation has allowed Sichuan, Hunan people to take root in foreign cuisine to the city, Lu cuisine is no longer the only choice, Sichuan cuisine, Hunan cuisine This new flavor has become popular.
Countless people travel to Beijing in search of their dreams
The reason why Lu cuisine really disappeared in the public eye is the inheritance of Lu cuisine for cooking technology, because with the imprint of "official cuisine", Lu cuisine has its own "noble" gene in the production process, excellence is the ultimate pursuit of Lu cuisine, in order to pursue the inheritance of "orthodoxy", Lu cuisine rarely innovates taste, in the face of the ever-changing Sichuan cuisine and Cantonese cuisine, Lu cuisine is very weak.
The following classic Lu dishes have basically been lost:
White steak four treasures, cloth bag chicken, pot collapsed yellow fish, braised two chicken shreds, Zhaoyuan steamed balls, fried eight pieces, milk soup pu cai, Yangguan three stacks, Wuyun Tuoyue, clear soup Xi Shi tongue, cabbage purple abalone, acacia crab.
The essence of Sichuan cuisine lies in seasoning, only a pack of spices is needed, anyone can easily make delicious Sichuan cuisine, people with a little cooking skills can open Sichuan cuisine restaurants, but Lu cuisine pays attention to ingredients, knife work and fire, the cost of learning Lu cuisine is too high, the price of dishes made is naturally not cheap, and it is difficult for all Lu cuisine restaurants to survive.
Classic Lu cuisine - Yangguan Three Stacks
Lu cuisine has a very embarrassing situation, on the one hand, everyone praises Lu cuisine is good, on the other hand, ordinary people really can't afford to eat, according to the Chinese catering report, the price of Lu cuisine is high in Chinese cuisine, second only to Western food and buffet, plus Lu cuisine is too time-consuming, our pace of life is getting faster and faster, eating Lu cuisine has become a luxury.
Prices of different cuisines in 2015
However, in recent years, there are also examples of the popularization of Lu cuisine, such as the "yellow stewed chicken rice" that has swept the country, which has been loved by the people of the whole country as soon as it was launched.
This dish was once a signature dish of "Fuquanju" in Jinan, Shandong, and the combination of "yellow braised chicken + rice" was very successful, but few people knew that it was Lu cuisine, after all, Lu cuisine gave people the feeling of "high-end".
<h1 class="pgc-h-arrow-right" > we often say Sichuan cuisine, which ones are not Sichuan cuisine? </h1>
Many people's impression of Sichuan cuisine is spicy, but the essence of Sichuan cuisine is by no means spicy, if you simply say spicy, Hunan and Guizhou are more powerful than Sichuan, the essence of Sichuan cuisine lies in compound seasoning, and its complexity of seasoning is unparalleled in the world.
The basic flavor types of modern Sichuan cuisine are six: hemp, spicy, sweet, salty, sour, and bitter. All kinds of mashups are not enough. Salty, spicy, paste spicy, fish, ginger juice, sour and spicy, sweet and sour, lychee, sweet, pepper, strange taste, garlic paste, home cooking, tangerine peel, five spices, smoke, fragrant, fresh bitter. There are many more compound flavors, played entirely by the chef.
Because of the large number of Sichuan dishes, there are many "fake Sichuan dishes" that we often eat, which are also classified as Sichuan cuisines, such as kung pao chicken cubes, spicy pots, sweet and sour tenderloin, and spicy crayfish that we often eat!
Spicy crayfish is not Sichuan cuisine, although its taste is spicy, crayfish is an invasive alien species in the last century, where the earliest cooking of crayfish is not based, but the earliest promotion of spicy crayfish is Hunan, theoretically should be attributed to Hunan cuisine.
Spicy crayfish
Spicy pot is not a traditional Sichuan dish, in the Sichuan-Chongqing region is not so widely spread, the history of this dish is not long, it should be a new dish born in recent years, is a Sichuan cuisine chef on the basis of spicy native dishes and dry pot dishes to create a dish.
Spicy pot
Sweet and sour tenderloin this dish is available all over the country, not the original Sichuan cuisine, the general method is basically the same, there are slight differences in the details, especially the most exquisite method in Lu cuisine, this dish has long become a home-cooked dish, different families have different methods, and some will even add ketchup.
As for Kung Pao chicken, the cuisine of this dish has always been controversial, and it is recorded in the recipes of Sichuan, Shandong and Guizhou, and this dish is a dish made by The Shandong family chef of Ding Baozhen of Guizhou, and later improved and promoted in Sichuan, which is a fusion of the tastes of many regions.
Finally, which cuisine do you think Kung Pao Chicken Should Be Counted? Why did Lu Cai decline?