In recent years, it is rare to use Lu cuisine to attract guests. Although most restaurants in Qingdao are the foundation of Lu cuisine, the name is generally mainly Qingdao cuisine. A few days ago, I went to Shun Ikea on Yanji Road and ate authentic Lu dishes, several of which were very popular, especially the braised waist slices, which were surprisingly tender. In fact, in qingdao in the catering industry, the taste and technique of Shun IKEA Lu cuisine are well-known in the industry. The boss Hao Weidong is from the class and has a strong Lu cuisine complex. This shop is not too big, only three private rooms and four scattered tables, can be done carefully and attentively.
At the end of the 1980s, when Hao Jian was working as a chef at Nanhai Hotel and Tianfu Restaurant, he wanted to open a shop of his own and use his skills in Lu cuisine to make diners like. Since opening Shun IKEA, Hao Weidong has studied the common techniques of bursting, stir-frying, slipping and sliding lu cuisine, integrating the characteristics of other cuisines and making many renovations of seafood. Hao Weidong introduced that the hottest thing in Beijing city at that time was our Lu restaurant, where is the foothold of Cantonese cuisine and Sichuan cuisine? Whether it is the taste of stir-frying, or the knife work and shape, Lu cuisine has a long history.
Many people like this shop's braised waist slices. The loin slices are thin and tender, and the sprouts are refreshing and soaked in the mustard sauce, which makes people addicted. Golden shrimp balls this dish, with large shrimp and salad sauce wrapped egg white corn starch fried, cushioned with bitter chrysanthemums and fried potato shreds, the portion is very large. The tender taste of the fish fillets is tender, and the color of the fillets is white and fragrant. The fish skin left over from the bad fish fillet can also be made into a mixed fish skin, which has a strong taste and a delicate knife workmanship. There is also a cold dish, the main dish is like a toothpick thick and thin, with shanghai stinging, fresh and refreshing, many people can not guess what raw materials are made. It is also worth mentioning that the dried grilled gagi and the dried braised pomfret look like oil, but in fact a layer of bottom oil is on the edge of the plate. The outside is crisp and tender on the inside, and the fresh is slightly sweet and spicy.
Good taste comes from fresh ingredients. Live big-headed fishy, yellow sea oysters, Laoshan roll eels (large tongue fish), spring shrimp with seeds, Spring shoots in Lin'an, other small seafood mountain goods, Hao Weidong are all procured by themselves, cooking good dishes with good ingredients. Hao Weidong takes the chef to study the dishes, and while inheriting the skills of lao Lu cuisine, he also pays attention to innovation. Even if you eat it ten times or eight times, Hao Weidong will always change a new trick and feel the same ingredients, cooking methods, and bringing different pleasant feelings.
Shan Yanchun
[Edit: Cocoa]