Delicious Yantai Lu cuisine fresh

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Distinctive techniques

Yantai flavor Lu cuisine has distinct characteristics and charm, the basic characteristics are original taste, fresh and crisp and tender, light and peaceful and pure, color, aroma, taste, shape, meaning, and nourishment. In terms of production style, it combines the aura of mountains and seas and is nourished by Confucian culture, forming an aesthetic style of clever collocation, fine workmanship, exquisite shape, profound meaning, light and delicate taste, and rich nutrition. Common cooking techniques mainly include frying, boiling, frying, frying, roasting, grilling, stewing, roasting, boiling, collapsing, mixing, boiling, boiling, steaming, frying, cooking, smoking, pulling silk, etc. Hundreds of kinds, especially good at frying, frying, boiling, frying, grilling, steaming, braising, burning, etc., the dishes made have six characteristics of soft, burnt, crisp, tender, crisp and slippery. Traditional famous dishes include grilled sea cucumber with green onion, sloppy fish fillet, shrimp stew, fried oyster yellow, steamed jiaji fish, fried prawns, slick chicken slices, coriander fried mullet flower, oil-fried conch, hibiscus scallops, clear soup family portrait, crab yellow shark fin, white grilled fish maw, fried belly kernel, fried double crisp, a poinsettia, braised mullet eggs, fried spring rolls, rotten garlic braised pork belly silk, sauce fried chicken diced chicken, cherry meat, plucked yam and other hundreds of kinds, the traditional famous points are Fushan noodles, bar head fire, fish stuffed dumplings, mille-feuille cake, shrimp dumplings, leek boxes, jujube dumplings and more than 200 kinds. Contemporary, Yantai flavor Lu cuisine has developed dozens of new varieties such as golden fish yuan, pizza seafood rolls, shrimp brain fish breasts, hydrangea shrimp, gold leaf abalone, wen mixed conch, old vinegar sting head, etc., which adapt to the characteristics of the people, especially the fast pace of life of young people, and are favored by diners and universally praised by people.

The precise technique of Yantai-style Lu cuisine lies in highlighting the knife work, heat, shape and seasoning, so that the dish will always be invincible. Knife work, requiring the chef on the pier knife work skilled, fine, ingenious, according to the needs of the dish, the raw materials, accessories cut into thick and thin pieces, thickness and uniform silk, uniform size of the dice, depth of uniform size of the same size of the "flower", in order to achieve the shape pleasing to the eye, the taste is unparalleled. The fine platter of the knife is like a wonderful brush stroke, such as the eagle spreading its wings, the peacock opening the screen, the golden rooster announcing, the birds and flowers and other classic dishes, the knife work is delicate, the color is gorgeous, the shape is beautiful, and it is lifelike, so that diners can not bear to be hungry and unbearable. The fine stir-fry of the knife work is even more wonderful, some are like abstract paintings, some are like freehand paintings, and some are like gong brush strokes, so that diners can imagine and enjoy beauty. For example, chrysanthemum fish, coriander pop mullet flower, waist flower and other dishes such as chrysanthemums, such as ears of wheat, such as peonies, a variety of shapes, beautiful. When cooking the raw materials and auxiliary materials with fine knife work, it is more conducive to flavoring, even heating, short maturity time, which can ensure nutrition and moisture, and make the dishes tender and delicious. "Inch segment" is the concept of Yantai flavor Lu cuisine on the length of the cut segment dish, or long or short is not authentic, both beautiful and atmospheric, but also to maintain the eating appearance of diners.

Paying attention to the heat is the key to the precise technique of Yantai flavor Lu cuisine. The chef's requirements for the heat on the stove are moderate length and accuracy, so that the dishes should be crispy, crisp and crisp, tender and tender, "more cooking for a moment to lose its taste, less frying moment is not enough", must be just right, not measured. For example, the oil fried belly kernel made of pork belly head is a unique Yantai famous dish hot waiting dish, cooked just when the heat is just right, fresh and crisp, delicious dishes; if the heat is slightly worse, it is not cooked, and if the heat is slightly larger, it cannot be chewed and cannot be eaten. Oil burst conch, the oil temperature and stir-fry heat requirements are very strict, when the measure is precise, the screw is complete and correct, the taste is crisp and smooth; when the measure is not refined, either the taste is fishy or too hard to lose its delicious.

Paying attention to the shape of dishes is another element of the precise technique of Yantai flavor Lu cuisine, highlighting the color, shape, meaning and point. Color, that is, color, not only emphasizes the overall harmony of the dish, but also highlights the personality of the single model, pure and not evil, the sauce is thick and moderate, the soup is exquisite and transparent, and the raw material accessories white, black, yellow, red and green are clearly matched, constituting a brilliant picture. For example, steamed partial mouth fish, must be white (back) face up, coated with ginger, onion, ham and fatty meat shreds, etc., layered, beautiful and generous, if the black (positive) face up, that is, "turtle"; hibiscus dried scallops, crystal white, delicate as drops, "hibiscus" swaying, "lotus" grains, people pleasing to the eye, salivating. Shape, that is, shape, beautiful shape, vivid image, according to the different raw materials, according to the conditions of the dish, highlight the different shapes. For example, sweet and sour yellow croaker, head and tail upturned, golden color, sweet and sour juice flashing, lifelike, as if in the "jumping dragon gate"; Luohan prawn, a shrimp three do three flavors, red head, yellow tail multi-color, bright color, beautiful shape, the whole shrimp shape is maintained, shaped like Luohan. Meaning, that is, creativity and artistic conception, pays attention to the profundity of creativity and the beauty of artistic conception. For example, lotus shark fin, made of chicken mushrooms, egg whites, sea rice to make "lotus seeds", egg whites and spinach leaves to make "lotus leaves", egg skin silk made of "lotus whiskers", placed at both ends of the fish pond (plate), poured with white juice bright mustard, and finally the cooked shark fin is placed in the middle of the fish pond, the whole dish is like a lotus pond harvest picture, the image is realistic, the mood is similar, and it is intoxicating. Point, that is, embellishment, pay attention to the use of accessories and spices, for the whole dish to play a role in the finishing touch. For example, snowflake fish balls, fish balls are as white as snow, wide soup is clear to the bottom, green onions, coriander dotted in it, the color is light and elegant, the combination is appropriate, and the mouth is refreshing. The seasoning of Yantai-style Lu cuisine is reflected in the good use of broth and seasonings. Authentic Yantai flavor Lu cuisine is inseparable from broth. The broth is made of a certain proportion of fatty chicken, fat duck, pork knuckle meat and Jinhua ham, dried scallops and other raw materials, "hanging" through multiple processes, and there are clear soups and milk soups. It is characterized by clear and transparent, white as milk, rich and delicious taste, and different broths are used according to different dishes. Dishes such as clear soup swallow vegetables, lotus shark fin soup, casserole fish lips, white grilled fish maw, and grilled vegetable hearts made with broth are the delicacies of high-end banquets. Some people say that the secret of Yantai cuisine's rich umami flavor is to use sea intestine powder to taste. This theory has neither been examined by historical sources nor confirmed by authoritative sources, nor has it been used in reality. In fact, Yantai cuisine is delicious, in addition to using soup and cooking techniques to maximize the freshness of the main ingredients themselves, mainly rely on the use of green onions, coriander, sea rice and carob seasoning. Green onion is a necessary accessory or seasoning for Yantai cuisine, especially seafood dishes and meat dishes such as roasted, fried, steamed, grilled, smoked, and stewed, all of which have a seductive aroma of green onions. Green onion into the dish, not only can drive away the main ingredients of fishy, fat, green and other peculiar smells, fresh and fragrant, but also has a good medicinal effect, can enhance appetite, smooth lung qi, antibacterial and stomach effect. Coriander, the scientific name coriander, gained fame for its incense, mainly because it contains volatile oils and volatile aromatic substances. Coriander contains a variety of vitamins, dietary fiber and mineral elements, rich in nutrients, can improve blood circulation, appetizer stomach, prevent respiratory infections. The use of coriander in dishes can play a unique role in removing fishiness and increasing taste. Therefore, Yantai flavor Lu cuisine is inseparable from coriander, and some dishes directly call the name of coriander, such as coriander pop mullet flower, coriander pop belly silk and so on. Staghorn is a rare algae growing in the waters off Yantai, named after its shape that resembles sika antlers. Staghorn is purple-red in color, can be eaten fresh or dried hair, and is often used in local restaurants to be cold mixed and seasoned with soup, with a unique umami taste.

The banquet setting is more than moderate

"A flower alone is not spring, thousands of purples and thousands of reds fill the garden in spring." Yantai-style Lu cuisine is not a single solo of a single famous dish, but a complete system, and its integrity is mainly fully reflected through the setting of the banquet.

The setting of yantai banquets is divided into sizes. The so-called big banquet, that is, a grand banquet is set up to invite guests, and the guests invited to attend are of a higher level, mostly celebrities, family elders, etc.; the so-called small banquet is generally a gathering of relatives and friends. The common point of the "two feasts" is that "there must be fish (fresh fish) at every table, and no fish is not a table"; "it is better to sit without meat than to sit without fish". The fundamental difference between the "two feasts" is the sea cucumber dish, "no sea cucumber is no big table". This is due to the position of sea cucumber dishes in Yantai-style Lu cuisine. The setting of the banquet includes several parts of dishes, dim sum, staple food and fruits, and the specific standards are different, but the pattern remains unchanged. Modern banquet standards are usually "ten bowls", "half table heads", "four one six", "four two eight", etc., and in modern times, most of them are "ten dishes and one soup" or one dish per person (including soup). "Ten bowls" as the name suggests, that is, 10 large bowls of dishes on the table; "four one six" is 4 cold meat, 1 large piece, 6 hot stir-fried; "four two eight" is on the basis of "four one six", adding 1 large piece and 2 hot stir-fry; "ten dishes and one soup" does not contain cold meat.

The banquet pays attention to the reasonable combination of dishes, so as to achieve the harmony of cold dishes, hot dishes and soups and the balance of nutrition. Reasonable collocation emphasizes the combination of meat and vegetables and cooking techniques. Take "416" as an example, 4 cold meat general meat vegetarian half, smoked fish, sauce beef and frozen powder mixed with chicken shreds, clams mixed with cucumbers and whatnot; 1 large piece, usually clear soup family portrait, by sea cucumber, dried scallops, shrimp, meat slices, chicken shredded, yellow white egg paste, carrot slices, green onions, coriander, broth and other main ingredients cooked, fresh and salty; 6 hot dishes are usually 3 seafood (sea cucumber, shrimp and fish, etc.) dishes, 1 meat (or pork offal) dish, 1 chicken (button chicken or spicy chicken) dish, 1 beet (pulled silk), etc., Cooking techniques are mostly frying, burning, stir-frying, braising, steaming, etc., the principle is not repeated, to achieve a complete pattern, good taste. The "Ten Bowls" are made up of 6 conventional dishes, namely large meat (button meat), balls (six lucky balls or dried croquettes), fish (steamed fish or sweet and sour fish), sea cucumber (grilled onion), foreign flour (cold mix), chicken (roast chicken or stewed chicken), and the other 4 can be mixed at will. The "Ten Bowls" are generally used for flowing water mats. Due to the different themes of different banquets, the combination of staple foods is also different. General banquets eat dumplings and noodles, symbolizing both reunion and long distance; welcome banquets eat dumplings, meaning reunion, sending guests to eat large noodles, meaning "tethering" the legs of guests; feasting on large noodles, blessing a couple of new people with kindness and love, white heads and old age; funeral banquets eating dried rice or bald dumplings; all kinds of banquets do not eat wontons, can not let guests "get out of the egg"!

Banquets are served with an emphasis on order and rhythm. The order is first cold vegetables and then hot stir-fry, soup at the beginning and end of the table; first meat and then vegetarian, first high-grade and then general; first salty and then sweet, fish. Taking the "428" banquet as an example, the modern seat is placed at the head of 4 plates of pastries (commonly known as "pressed table"), which is generally a Western-style cake in the contemporary era, eaten with tea, the purpose of which is to let the guests first cushion their stomachs, drink alcohol without hurting the stomach and not easy to get drunk, in preparation for the opening of the banquet. Four plates of cold meat came up, the dim sum was removed, the glass was filled with wine, and the banquet kicked off, and the atmosphere suddenly became strong. The 8 hot stir-fry are served in two groups, and the two large pieces are set at the beginning and the end of the hot stir-fry, so that the banquet has two climaxes. The first climax is served with the hot and fragrant "family portrait" large piece, followed by the lord toasting the guests, delicious family portraits and mellow wine, accompanied by the respect of the host, injected into the hearts of the guests, making people overjoyed, appetite and wine desire to climax. The first group of hot stir-fried first on 4 models, the first dish is scallion roasted sea cucumber, the rest can be arranged seafood and meat; the second group of hot stir-fry before eating dim sum, playing a role in carrying on the upper and lower; the second group of hot stir-fried end dishes is beet, generally sweet and sour fish, before the table, modern generally to "remove the table", that is, replace the tableware, to ensure the pure taste of the dish. At this time, the main and vice accompanists frequently raised a toast, the guests toasted each other, and the banquet reached the second climax. The second large piece of rock sugar silver ear was seated, announcing the end of the banquet dish, making the guests sweet and sweet, leaving good memories. The staple food is Fukuyama noodles, which symbolizes the long and long, white head and old age, auspicious and peaceful. The rhythm of the banquet is ups and downs——— first fast, that is, in the case that guests need to eat on an empty stomach, quickly stir-fry "press" the tabletop, it is not easy to appear the phenomenon of empty stalls, generally the first group of hot stir-fried dishes are faster; after slow, it is convenient for guests to calmly tolerate, while eating and talking, it is not easy to appear the phenomenon of "urging" dishes, generally slow down the speed of the second group of hot stir-frying; the key is to slow down the speed of serving dishes when the host and guest toast, so that the guests and hosts frequently raise a glass, and it is not easy to have a poor taste of the dish. Usually between the first large piece and the first hot stir-fry, before the beet is served. The whole banquet has a beginning and an end, always full of enthusiasm.

Banquet requirements and eating methods for dishes emphasize norms. First of all, the upper table fish fingerlings emphasize norms. No mackerel and fish with a bad image do not do banquet dishes, including with fish, mackerel, mackerel, eel, cod, horse noodle fish, redhead fish, laozi fish (rays), etc., most of them can not be cooked to adjust the fish banquet, the folk regard it as unlucky, disrespectful to the guests, can only be used to make home cooking. Some of them can be served after fine processing, such as grilled fish strips, braised tile fish, snowflake fish ball soup, cod for cooking fragrant fried cod segments, and redhead fish for fish and rice, etc., all of which are authentic and delicious dishes at banquets. Semi-finished seafood cannot be served at banquets, including steamed crabs, shelled conch, scallops, etc., in order to maintain the safety of guests' eating appearance and tongue. Second, regulate the placement of fish. "Head towards the north belly to the guest", refers to the direction of the placement of the fish head and the fish belly, the best part of the fish is the fish belly, soft and sticky, the hospitable Yantai people should present the best part of the fish to the VIP. According to the setting of the eight immortals table seat in the old time, the fish head facing north is just the fish belly facing the VIP, which has become a conventional rule and has been passed down to this day. Again, standardize the way some dishes are eaten. "Guests do not turn over the fish", fishermen driving boats out to sea operations, taboo "turning" word, turning over the fish is equal to overturning the boat, so can not turn the fish, modern star-rated hotels are generally shaved by the waiter to shave off the fish bones, there is no guest to turn the fish; eat fish taboo to pick fish eyes, if the guests pick the fish eyes, it is not satisfied with the host and "pick the eyes", the banquet can only be dispersed without joy. Eating silk-pulled dishes such as yam and silk-pulled apples is more standardized, and if it is violated, it will make jokes. Before serving, there must be a bowl of cold water with chopsticks; after the dish is served, the guests will move the chopsticks and pull the silk, and the sign of the chef's cooking skills is whether there can be a long golden sugar wire connecting the plate and the dish that is picked up, which usually wins a piece of applause; at this time, the guests pause the sugar shreds in their hands, and then put the dishes in the plate for a while, gently bite the food, the outside is burnt and tender, sweet and delicious. If you do not operate according to the norms, there will be a situation where you drink the water of the chopsticks, the sugar shredded scissors are constantly sorted out, and the dishes are burned and the tongue is burned. In the early years of the Republic of China, the story of a warlord coming to Yantai to eat silk yam is still circulating in the folk.