#我来唠家常#
▲ Lu cuisine. Image/Internet
-The Legend of the Gentleman of Things-
Shandong, Sichuan, Guangdong, Jiangsu, Zhejiang, Fujian, Hunan and Hui
The eight major cuisines have different tastes and patterns
Why does Lu cuisine stand out
Revered as the head of the eight cuisines?
Lu cuisine, another name for court cuisine
"Don't get tired of eating, don't get tired of fine". Regarding food culture, as early as 2,500 years ago, Confucius, a native of Shandong, put forward his own views.
▲ Traditional Lu cuisine, pancake rolls with green onions. Photo/Huitu.com
In the impression of many people, the daily life of Shandong people is "pancake roll green onion". In fact, this stereotype is not without reason, and the relationship between green onions and Shandong people has always been very close.
▲ Broadly speaking, as long as you use green onions to stir-fry in a pot when cooking, it belongs to the category of Shandong cuisine. Image/Internet
It was recorded in "Guanzi Ring": "The Northern Expedition to the mountains and Rong, out of the winter onion and Rongshu, cloth the world." It can be seen that since the Northern Expedition of Qi Huan, green onions have been widely planted in Shandong. Shandong cuisine is mainly salty and fresh, and more green onions, ginger and garlic are used to enhance the flavor, and when cooking seafood, green onions can be used as seasonings to remove the fishy smell.
As the first of the eight major cuisines, Lu cuisine has very little street share. Pure Lu cuisine is not only fine and exquisite, but also has a set of internal rules and etiquette. For a long time, "palace cuisine" was another name for Lu cuisine.
▲ Palace cuisine, with a belt on the court. Image/Internet
Shandong is located in the lower reaches of the Yellow River, with a mild climate and rich soil, which is very rich. There are many kinds of vegetables and fruits in the territory, and it has the title of "one of the three major vegetable gardens in the world". Shandong Peninsula is surrounded by the sea on three sides, and the growth environment of aquatic products is unique. The abundant products provide sufficient raw materials for the production of Shandong cuisine.
▲ Yantai, Shandong: The fishing moratorium in the Yellow and Bohai Seas has ended, and a large number of seafood has landed, and consumers are scrambling to buy. Picture / Picture Worm Creative
Lu cuisine has entered the "high-end", which is not unrelated to its workmanship. The exquisite Shandong cuisine also has an extraordinary pursuit of craftsmanship in "carving" and "cutting", and the famous Peking duck is the authentic Shandong cuisine. The duck slices, which are as thin as cicada's wings, and the shredded green onions, which are as thin as hair, are all very challenging for the chef's cut.
▲ Peking duck. Image/Internet
Lu cuisine originated in the Spring and Autumn Period and the Warring States Period, and formed a complete cooking system very early. Because it is closest to the center of power in the Central Plains, Lu cuisine naturally has the conditions to go to the temple. During the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court, and the name of "palace cuisine" of Shandong cuisine was "worthy of the name".
In Shandong, the hometown of Confucius and Mencius, the importance of table etiquette should not be underestimated. Shandong cuisine carries the cultural system of Shandong people's orderly and orderly steps. Shandong cuisine is not only a cuisine, but also a complete food etiquette.
Lu cuisine rivers and lakes, there are many factions
The delicacy of Lu cuisine lies in its meticulous craftsmanship.
Shandong, surrounded by mountains and seas, has created an all-encompassing variety of Shandong cuisine. The heat of Jinan cuisine, the seafood of Jiaodong cuisine, and the luxury of Confucian cuisine are all integrated into the first cuisine of Shandong cuisine.
▲ Classic Lu cuisine, nine turns of the large intestine. Image/Internet
Jinan soup dishes丨Shandong cuisine
Jinan flavor is the main body of Shandong cuisine, and its influence in Shandong is quite large. Jinan cuisine is divided into "Lixia School", "Ziwei School" and "Taisu School".
Jinan cuisine was called Lixia cuisine in ancient times. "The singing tone, the chef's soup. "Soup is the main part of Jinan cuisine, and its soup stock has two types: clear soup and milk soup. In "Qi Min Yaoshu", the preparation method of clear soup and milk soup was recorded in detail.
▲ The broth is boiled. Image/Internet
The clear soup in Jinan soup dish takes fat chicken, fat duck and pork knuckle as the main ingredient, repeatedly boils and slightly boils, and constantly skims off the foam during stewing, and adds chicken puree twice in the middle to absorb the impurities in the soup, so that the soup base is crystal clear and delicious.
▲ Clear soup. Image/Internet
The key to making the milk soup is high heat, and after a long time of simmering, the bone marrow in the bones is integrated into the soup, and the soup base is boiled into a milky white color.
▲ Milk soup. Image/Internet
Milk soup pu cai has the title of the crown of soup dishes in Jinan. The milky white broth is boiled over high heat, and the crispy and tender pu choy segments are added to the stew, supplemented by shiitake mushrooms, magnolia slices, and ham slices, and the fragrant broth is fully immersed in the pu choi. A bowl of milk soup and pu cabbage, milky white and green, elegant color matching, smeared a few light colors for Lu cuisine.
▲ Milk soup and cabbage. Image/Internet
The Yellow River has given birth to a variety of lives. It was recorded in the Book of Songs: "If you don't eat its fish, you will be a carp of the river." "Jinan is bordered by the Yellow River in the north, and the fresh and fatty Yellow River carp has naturally become an excellent ingredient in the eyes of Jinan's chefs.
▲ Yellow River carp. Image/Internet
The marinated carp is wrapped in starch, fried in an oil pan until golden brown, and after the green onions, ginger and garlic are stir-fried, they are poured with red sweet and sour sauce, which is a sweet and sour carp with a golden color. For Shandong people who look forward to more than every year, sweet and sour carp with golden scales and red tails and cute shape is an indispensable delicacy at the New Year's banquet.
▲ Sweet and sour carp. Photo/Huitu.com
Although Ziwei cuisine originated from Jinan, it has formed its own characteristics because of the difference in products and geographical location. Ziwei cuisine refers to the dishes of Zibo and Weifang Fenglu region, which mostly use meat, poultry and eggs as raw materials, and adopt roasting, frying, silk drawing and other preparation methods, and the taste is slightly salty. Pregnant carp, sweet potato, and twist elbow are all typical representatives of Ziwei vegetables.
▲ Sweet potato. Photo/Huitu.com
A Mount Tai makes the already heavy Shandong more weighty. Mount Tai, which is regarded as the "Buddha Country of Immortal Mountain", gathers monks and roads, and has many palaces and temples. The food in the Tai'an area is quite influenced by Buddhism and Taoism, and is mainly vegetarian.
▲ The Tai'an area is influenced by the monks of Taishan, and eats more vegetarian food, and Taishan tofu is a local special dish. Photo/Huitu.com
The Thai vegetarian cuisine in Jinan cuisine refers to the vegetarian cuisine and temple cuisine represented by Tai'an. Perhaps it was because of the immersion of Mount Tai's "fairy wind bones", and Thai vegetarian dishes also have some outstanding elegance.
The tofu, cabbage, and spring water of Mount Tai are a must, and are known as the three beauties. Although the elegant dishes such as pot collapsed tofu, soft-roasted tofu, fried tofu balls, fried mint, roasted Erdong, and Sanmei tofu are simple and easy to obtain, they are highly regarded for their fresh and smooth taste.
▲ Taishan Sanmei - cabbage and tofu soup. Photo/Huitu.com
According to the records, when the patriotic general Feng Yuxiang lived in seclusion in Mount Tai, he fed on the "three beauties of Mount Tai" all day long, and wrote poems and paintings for it, and his love was overflowing.
Jiaodong cuisine丨The taste of the sea
On the coastline of more than 3,000 kilometers in Shandong, there are a dazzling array of seafood ingredients such as sea cucumbers, scallops, abalone, conch, sea urchins, and clams, which also determines the taste of the sea on the table of Jiaodong people.
▲ Jiaodong people's tables are inseparable from seafood. Image/Internet
Jiaodong cuisine originated in Fushan, Yantai, and later spread to Weihai and Qingdao. In 2001, the China Cuisine Association went to Fushan, Yantai to conduct a special investigation, and gave it the title of "Fushan, Yantai, Shandong - the hometown of Shandong cuisine".
Jiaodong cuisine is good at seafood cooking, and is known for retaining the original taste of ingredients. Jiaodong cuisine is well versed in frying, boiling, exploding, stir-frying, steaming, frying, grilling, stewing and other cooking methods, and the dishes created are exquisitely crafted, with equal emphasis on color, fragrance, taste and shape.
▲ Braised prawns in oil. Photo/Huitu.com
Jiaodong cuisine is good at "one dish and multiple foods", one ingredient, through different cooking methods, can make different flavors. Single flavor sea cucumber can be eaten raw, cold dressed, scallion roasted, red simmered and other methods in Jiaodong. A sea fish can also make hundreds of dishes such as "fried fish liver", "rotten fish fillet", "sweet and sour fish pieces" and so on.
▲ Sea cucumber porridge. Picture / Picture Worm Creative
Elegant and smooth hibiscus scallops, green onion fragrant and mellow scallion roasted sea cucumber, bright oil sauce fried mullet flowers...... Each dish retains the original flavor of the ingredients while amplifying their unique flavor.
▲ Braised sea cucumber in oil. Picture / Picture Worm Creative
Of course, Jiaodong cuisine is not an unattainable seafood delicacy. The abundant small seafood is also a dazzling decoration on the table of Jiaodong people.
▲ Wine-boiled clams. Image/Internet
In the eyes of the people of Jiaodong, when they returned to their hometown after a long time, the plate of spicy fried clams, braised conch, fried oyster yellow, and fried razor clams with leeks brought by my mother was ...... It is the most delicious hometown taste.
▲ Spicy fried clams. Image/Internet
Confucian cuisine丨The Analects on the table
Speaking of Lu cuisine, we can't fail to mention the invisible boss in Lu cuisine - Confucian cuisine.
As the "first in the world", the Confucian Mansion has formed a unique dietary system of the Confucian family in the process of reproduction for thousands of years. Confucius's concept of "never getting tired of eating, never getting tired of fine", is the concrete embodiment of Confucian cuisine food culture.
▲ The famous dishes of Confucius, Wei compiled three uniques. Image/Internet
The production of Confucian cuisine is exquisite and exquisite. Heat is the key to the cooking of Confucian cuisine, and it is characterized by softness and smoothness. Under the influence of Confucian culture, Confucian cuisine attaches great importance to the time and season, quantity and degree of food.
In Confucius, every vegetable and vegetable is no longer just a concrete vegetable and a dish, but is endowed with cultural significance.
▲ Famous dishes of Confucius, Lubi collection. Photo/Huitu.com
Confucian cuisine is a typical official cuisine, not only in the selection of materials, cooking is exquisite, the tableware of the food is also refined, and even has the saying that "food is not as good as beautiful utensils". The name of each dish is also endowed with profound and elegant meaning.
▲ The famous dish of Confucius, Shili ginkgo. Image/Internet
A dish in the Confucian Mansion is a poem and an allusion. According to legend, when Qin Shi Huang ordered the burning of books and Confucianism, the minister Zhang Ge Lao replaced the Kong family with his own son in order to protect the descendants of the Kong family. In order to remember Zhang Gelao's fierce loyalty, the Kong family specially created the Confucian dish "Those who know are not confused", removing the bones in the ribs and replacing them with green onions, which means "stealing beams and changing pillars".
▲ The famous dishes of Confucius, those who know are not confused. Image/Internet
Elegant dish names such as Shili Ginkgo, Scallop Shangchao, Imperial Belt Shrimp, and Those Who Know Not Confused are poetic and delicate. Food carries the memory of a person's taste buds, and also covers a person's past experiences. Perhaps in the eyes of the Confucian family, who abide by etiquette, food itself has long been integrated with culture and culture, and integrated into the cultivation of "food and morality".
▲ The famous dish of Confucius, jade shrimp ring. Photo/Huitu.com
Which dish of Lu cuisine do you remember the most?