The college entrance examination is over, welcome the majority of aspiring young people to apply for colleges and universities in Shandong, to our Greater Shandong, in order to give everyone an intuitive feeling, the old Shandong people give everyone science popularization of Shandong's customs and customs, the people take food as the sky, first talk about food customs.
"One side feeds the other side of the water and soil", "relying on the mountains to eat the mountains, relying on the sea to eat the sea". Shandong has a vast area, relying on mountains and seas, diverse water and soil, and rich products, so the food and folklore of Shandong people are extremely colorful.
All parts of Shandong have some unique grains and vegetables that have become very famous local specialties, such as:
Qufu fragrant rice has a long history of cultivation. It originated in the Zhou Dynasty and flourished during the Qianlong period of the Qing Dynasty. The rice grains are slightly yellow, the color is white, the rice is delicate and oily, the food is flexible and mellow, the fragrance is fragrant, and it has the reputation of "ten fragrant rice cooked by one family".
Longkou fans have a history of more than 300 years, and were sold abroad during the Xianfeng period of the Qing Dynasty. Dragon mouth vermicelli with mung beans as raw materials, white as jade, bright and transparent, silk long and even, long cooking is not rotten, eat tough and chewy, lubricated and refreshing.
Jiaozhou Chinese cabbage is native to Jiaozhou City Sanlihe, Dingjiazhuang, cultivation history is long, with soft quality, juice white, delicious, fine fiber, thin leaves, easy to fry, raw food refreshing and delicious, cooked food sweet and fat characteristics, when the founding of the country to give Gifts to Stalin, Shandong Province is out of this cabbage
Cangshan Garlic Shandong Cangshan County (now called Lanling County) has a history of more than 1,900 years. Cangshan garlic head large cloves are even, the skin is thin and white, sticky and spicy tulips, and it is not rotten for a long time.
Zhangqiu Scallions Zhangqiu has been cultivating shallots for hundreds of years. Excellent varieties are "big sycamore", the onion is white and fat, delicate, slightly sweet in the light spicy, durable and hidden. Raw and cold mix taste is the most beautiful, stir-fried food, seasoning is also good.
Other characteristic grains and vegetables include Zhangqiu Mingshui Fragrant Rice, Jining Jingu, Binzhou Xiaoying Rice, Jining Weishan Lake Chicken Head Rice, Yantai Large Peanuts, Weixian Radish in Weifang, Binzhou Zouping Yam, Taining Anning Yang Large Thorn Cucumber, etc.
Eat shallots no
16 cities in Shandong (Laiwu has been incorporated into Jinan)
<h1 class = "pgc-h-arrow-right" > the Russi part of the dietary customs</h1>
Luxi eating area in a narrow sense refers to the Liaocheng-based eating area, of which Liaocheng Linqing is affected by the Beijing-Hangzhou Canal traffic in all directions, Luxi diet is a little bourgeois, soup dishes, knife skills, aquatic products, imported products are very researched, here in Liaocheng Linqing City, Zhang Qiu Town can find the shadow of the past. And there are relatively many Muslims in the local area, and their diet is affected by the halal diet, and they like to eat beef and mutton (Ruxi yellow beef is very delicious).
Characteristics (Shandong's special snacks are too much, just introduce what I have eaten)
Eight batches of fruits, Liaocheng traditional famous food. Eight batches of fruit are a small fried snack
Linqing burnt for sale
Linqing roasted wheat is the best in the Wang family, which has a history of more than 100 years. It is one of the four famous foods in the Linqing noodle industry (Doujia steamed bun, Xujia fried bun, Wangjia roasted wheat, Wu Dekui meat cake).
Yanggu steaming bowl
In Russi's Feast of Red and White, a steaming bowl is essential. Fry the fried meat pieces, ribs, chicken nuggets, fish pieces or meatballs fried in oil, put them in small black-glazed bowls (the same kind of liangshan good man drinking), add shallots, ginger, garlic and pepper noodles, steam them in the steamer until they are rotten, steam the bones until they can be eaten, take them out and buckle them on a large bowl, then pour boiling soup with vinegar, soy sauce, bone broth, pour a few drops of sesame oil, sprinkle with chopped coriander, eat it, soft rotten and boneless, taste into the muscles, salty acid, teeth and cheeks, unforgettable, unforgettable, What needs to be explained here is that the Yang Guzheng network and the steaming bowl in Cao County, Shandong Province, have the same magic, except that the steaming bowls in Cao County of Heze generally like fish, and the steaming bowls in Cao County are mostly halal meals.
Smoked chicken, to be honest, not accustomed to eating, too salty
This smoked chicken is generally called "iron rooster", this is Liaocheng Dongchangfu Beiguan Wei Yongtai created in the fifteenth year of Qing Jiaqing (1810), has a history of more than 200 years. At that time, Dongchang Province was close to the canal, with convenient transportation and merchants. In order to facilitate the sale of Grilled Chicken from Dongchang Province to other places, Weijia Grilled Chicken Shop has developed this smoked chicken that can be preserved for a long time, and is made in batches from October to December of the lunar calendar every year for sale throughout the year. Smoked chicken is selected from the live chicken of the year with strong body, fat and tender meat, and weighs 2 to 3 kilograms, which is first processed into grilled chicken, and then filled into the abdomen with cloves, star anise, cinnamon, fennel and other drugs, and smoked on a sawdust (wood chips) fireworks. The proportion of ingredients varies depending on the size of the batch and the seasonal variations. Sawdust is best made of sand, willow, and red pine wood, and is mixed with an appropriate amount of fine soil. In the smoking process, the control of smoke volume is an important link. Smoke a lot, dark skin color aging; Less smoke, light skin tone; Only if the amount of smoke is moderate, it will be chestnut red. The smoking time is generally 3-4 hours. Smoked grilled chicken, less moisture, skin shrinkage, exposed meat, inelastinent, medicinal flavor, can be stored for about a year without deterioration. This kind of smoked chicken, beautiful meat and tender bones, delicious color, deep and unique aftertaste, suitable for all seasons, can be used for wine, but also can be accompanied by tea.
Liaocheng Guangyue Louqian Street
<h1 class= "pgc-h-arrow-right" > feast culture in the Rusi region</h1>
Daily light banquet: Daily hospitality light banquet, generally local materials, rich in local characteristics. The people of the Rusi area often visit the door and entertain them with daily banquets. Most of the door-knockers are in the morning to return in the afternoon, and the luncheon is mainly lunch, and when the eyes are also a little drunk, they go home after dinner.
In the New Year's banquet pattern, the Rusi area mainly set up an eight-immortal table in the hall room, where the elderly relatives and friends sit on the front and separate the upper and lower heads; secondly, they are seated on the left and right sides, and the accompanying guests and the host sit at the lower head, facing the main guest. In the old days, farmers entertained guests with four plates and eight plates of dishes, and when entertaining VIPs (for example, new aunts and cadres from the township), they were superior, first serving tea, then eating dumplings, and then four or eight small fruit mules (north and south dried fruits, which are characterized by black dates from the old town of Gaotang County and jiaojuan from Yanggu County), followed by twelve plates of dishes, followed by two hardware. There is also a certain regularity in the order of serving and the placement of the dishes. Generally, it is a cold dish followed by a hot dish, usually in half; for the larger feast, the whole chicken and the whole fish are required. In Yanggu County, where the folk customs are simple, hollow glass balls, eight flavor white fish, and cloth bag chicken (locally known as "Luan Feng lays eggs")
The phoenix lays eggs
Hollow glass balls
The Dongchangfu district of Liaocheng and the countryside of Dong'a County, near Pingyin in Jinan, are more focused on steamed chicken (or steamed chicken after oil) and crispy fish. Fish, the requirement here is that it must be fully headed and tailed, when the belly is brought to the host and guest, before the chicken and fish, the guest of honor must be full of wine, if there is wine in the glass, then "Fugen" must be drunk. When chicken and fish come up as large pieces, the whole table should walk together (drink one), and then toast to the host and guest separately, and when the host and guest invite the chopsticks to eat, first serve the steamed buns, and then put on eight bowls or ten bowls, or twelve bowls of the table.
There are more rules for the table, usually starting with vermicelli (the noodles here are clear soup noodles, white), ending with eight treasure rice (sugar rice), with eight to sixteen kinds of lotus, roasted ribs, strip meat, six hi balls, cold chicken, stuffed cabbage, roasted chicken nuggets and so on. Its "balls" this meal can only be served in the middle of the table, not the last. If you end up on the balls, it means telling the guests to get out of the egg.
Strip meat (plum button meat)
Semi-finished fish
Eating vegetables also has a certain degree of exquisiteness, the main guest does not move chopsticks, others can not make times; then is to eat chicken, chicken head must be the elderly person on the table of the main guest to eat, others can not eat. The third is that it is strictly forbidden to turn over the fish, only one side can be eaten, and the bottom noodle cannot be eaten (and the customs of Jiaodong are not the same), but linqing and Gaotang have the custom of inviting "guests to turn over the fish". When eating, the host first cuts out the fish eye in front of the guests, and the honored person uses chopsticks to wipe the fish eye on the fish, please eat together.
Lu mainly eats carp
Then all stand up and salute the host and guest for a total of three cups, and after three cups, they take turns to toast the host and guest. The toaster must drink first, or drink with the host and guest (commonly known as the same), and then the guests return to the host, which is called a good thing, who proposes who takes the lead first, and then makes a clockwise turn who drinks, Liaocheng calls this way "arch wine". Usually drinking and guessing the boxing order, there are words such as "brothers are good", "five kuishou", "eight immortals", "six six big shun" and so on. Where there are new guests, they must use the best wine utensils. On drinking in Luxi, it is generally Jingyang Gang wine and Lai Mao wine, followed by Linqing City Yuhe Distillery, Weihe Wine, Yanbin Wine in Xinxian County, Meng Yujun Wine in Chiping County, and so on.
Jingyang Gang wine
Three bowls are not posted
Jingyang Gang
In linqing and guan counties, there was still the old custom of eating public meals. Every year, in the days before the 24th day of the sixth lunar month, there are people with faces in the big villages in the county to conduct operations, pool money and grain, ask people to manage accounts, help cooks, ask their husbands to cook and run a big table, choose the general host to arrange the location, send people to borrow tables, chairs, benches, dishes, chopsticks, pots, stoves, and so on, and then organize young and middle-aged people to set up tents. On June 24, the people who signed up for the meeting from each household no longer participated in labor for one day, and went to the designated place to eat public meals en masse. Legend has it that this day is the birthday of "Second Master Guan", and everyone "eats public meals", which is a big day that symbolizes the unity and progress of the whole village.
The city banquet is also very exquisite, and it is also very local. The characteristics of the feast in Luxi City are: affordable, heavy color, high salt, and relief.
The Rusi area used to be full of water transportation, developed commercial activities, various types of guild halls, and many liquor stores. In the past, goods from all eight parties were distributed here. Zhangqiu, Dongchangfu and Linqing in Yanggu are all important ports of the Beijing-Hangzhou Canal. Shanxi, Shaanxi, Zhejiang, Jiangsu, Jiangxi and other provinces have successively established guild halls in Liaocheng, which is today's office.
Liaocheng Mountain Shaanxi Guild Hall
Trade flourished, and the catering industry became active. Official folk dinners, festive temple feasts, and small liquor stores are prosperous as never before. For example, the Sande Garden, Fenglou and Sanqing Pavilion in Liaocheng, the Changyuan Garden, Wangshan Lou and Zhonghe Garden in Linqing, the Yanbin Building in Yanggu, the Tiyun Lou and Xinghua Village in Xinxian County were all among the largest museums at that time.
These restaurants have played a role in promoting the formation and development of the cuisine of the Rusi region. The selection of ingredients, excellent cooking skills, delicious dishes, countless. Russi cuisine has a unique personality in its choice of ingredients. Because it is far from the coast, the raw materials are made locally, and the ordinary is excellent. For example, "fried golden gun is not jade", eating mushrooms, accustomed to it, but cooking with mushroom legs alone, when only Russie. The "braised diamond navel" wins with wonder and ingenuity. In addition, in the Cooking Techniques of the Ruxi Region, it makes good use of methods such as roasting, stir-frying, bursting, grilling, slipping, remaining, stewing, frying, and smoking, and is finely processed and well-made. Yanggu, Xinxian and Dong'a areas are good at crispy frying, steaming, roasting, and stir-frying, and its "steamed white fish", "egg under the bending wind", "fried goose neck" are beautiful in appearance, superb in skill, and unique in the area; Linqing, Guanxian and Gaotang are famous for their smooth stir-frying, soft frying, and soup dishes, and their "Qingyu lamb loin" is crisp and tender, and "milk soup ceiling" is soft and tender; Liaocheng has been the political, economic, and cultural center of Luxi for generations, and the cooking is the culmination of the counties, the production technology is comprehensive, and the banquet is rich and gorgeous. Its "sweet and sour Yellow River carp", "tangled tofu", "lamp bowl meat", "white grilled fish skewers", "burst double crisp", "fried waist flower", "sautéed liver tip", "tiger chicken", etc., have unique methods and tastes. Russi sweet food is also unique, "honey juice boxing balls" production is exquisite, the shape is simple and elegant, the taste is sweet and crisp and fragrant; "glass powder crisp", "hollow glass balls" production skills are unique, exquisite workmanship, the finished products like crystals such as pearls, golden light, brilliant and exquisite, is indeed the chef's exquisite work.
Russi cuisine is rich in flavor, plump and affordable, heavy color and heavy vinegar, and rotten bone and meat. One of the outstanding characteristics of Russi flavor dishes in seasoning is that it is thick and fragrant, and the bone is crispy and rotten. Like rotten fish, roast chicken, steamed bowls (buckle chicken, buckle fish, button meat), stewed chicken, stewed fish, etc., are all dishes with strong flavor and crispy meat, and they are also the big dishes that must be in Russie's wedding and funeral feast. Another outstanding feature of Rusi cuisine is heavy color and heavy vinegar, general dishes are easy to cook with soy sauce or vinegar, and sour, salty and fragrant is the basic flavor type of Rusi cuisine. Like grilled lamb strips, button steaming bowls, crispy chicken, crispy fish, crispy cabbage rolls, braised lamb tail, vinegar cooked carp, vinegar slip cabbage, etc., are all colored with soy sauce, flavored with vinegar, and its most representative sweet and sour fish is the use of vinegar to be fascinating and fragrant. Linqing soup is even more lack of vinegar into soup. At the table in The Local Restaurant in Russie, there must be a vinegar pot to accompany the meal.
<h1 class="pgc-h-arrow-right" > the northern part of the food customs</h1>
Northwest Lu in a narrow sense refers to the Dezhou region, its area belongs to the Lubei Plain, saline and alkali land, but irrigation is more sufficient, for grain cotton and livestock and poultry high-yield area, because Lubei has been a traffic artery since ancient times, especially in the development of modern railways, so that the economic and cultural undertakings in Dezhou area to a new level, banquet culture is also self-contained.
Lubei important town of Dezhou City
The banquet customs of welcoming guests in northwest Lu are more exquisite in Dezhou City, Xiajin County, Wucheng County, Yucheng County, and other towns, and there are old traditional banquet formats. Towns in other regions use bowls and plates to serve dishes, the number is mainly double, there are 6 bowls, 8 bowls, 10 large plates, 12 large plates, etc., mostly cold dishes, hot dishes are unified, there are no rules.
characteristic:
Texas watermelon and Texas spiced boneless grilled chicken.
Texas watermelon has a thin skin, tender flesh and rich nutrition, in my mind, the watermelon here and the watermelon of Heze Dongming can become the leader of the watermelon industry in Shandong.
Texas spiced boneless grilled chicken, abbreviated as Texas grilled chicken. This is a famous food that enjoys the status of the river and lake with duck neck on the train, and it is a traditional flavor of Texas. Grilled chicken has a history of three hundred years, as early as the Ming Dynasty, In Texas City and on the water and drought docks, there are people selling roast chicken. Qing Kangxi thirty-one years of grilled chicken was created. During the Kangxi Emperor's southern tour of Texas, he ate the famous food in Texas - five-spiced boneless grilled chicken, Longyan Dayue. Since then, Texas Grilled Chicken has been paid as a tribute to the imperial court. Grilled chicken makers were also summoned to the imperial dining room of the imperial palace, and since then, Texas grilled chicken has become famous all over the world.
Texas spiced boneless grilled chicken, I have only eaten authentic once in Texas Food City
Tribute grilled chicken
Of course, donkey meat in Lubei Baodian, Xiajin silver silk noodles and so on are worth tasting. Speaking of characteristics, there is also the local famous wine, here is Gubeichun, there was a special time to drink Gubeichun's light bottle wine, drink the stomach is not uncomfortable, the head is not painful, other yucheng Yuwangting wine, Leling City Zaodu distillery, five sets to buy tiger wine and so on.
Gubeichun is well-known among Lujiu
Banquet customs: In the more affluent areas of Lubei, that is, several towns along the canal, influenced by the canal, their banquets and drinks are mostly exchanged with the banquets and drinks of Tianjin, Linqing, Liaocheng, Hebei and other towns, infiltrating each other, and retaining strong local characteristics. Residents of Northwest Lu generally have "eight bowls" of feasts, specifically "eight bowls of meat", "eight bowls of vegetarian food", "eight bowls of seafood" and so on. The formal wedding banquet or the funeral anniversary banquet for the deceased ancestors is mostly exquisite, with four colds, four hot, 3 large pieces (or 4 large pieces), 6 pieces (or 8 pieces), 4 meals, etc., of which sea cucumber soup and squid soup are the famous soups in this area. The standing dishes at the banquet are: braised large intestine, family portrait, braised smooth meat, braised gluten, shredded Sichuan meat, Sichuan large balls, braised chicken, nodal yellow cabbage, scrambled eggs, yuanbao meat, button elbow, sea cucumber balls, roasted three silk, home-cooked carp, whole stew, etc. Most of them are meat dishes with a thick flavor and heavy color.
< h1 class= "pgc-h-arrow-right" > southwestern part of Lu of food customs</h1>
The southwest region of Lu in the narrow sense mainly refers to the Heze area, which is located in the Yellow River beach area, with the 100-mile Yellow River Old Road left by the ancient Yellow River breach; there is the connected, water communication built in the 1970s, with a total length of 150 miles and an area of 350,000 mu of Taihang Causeway Reservoir Area; there is also a two-jacket beach area in the Yellow River Erdao Golden Causeway. Always belongs to the Yellow River impact fan plain area, here in the early days of the founding of the country belonged to the plain province, most of the other time belonged to Shandong Province, because the Heze area is closer to Henan, so here by the Central Plains culture is more influenced, especially Heze's Dongming accent, basically and Henan Puyang accent is almost the same, food customs and Henan are also closer.
Heze City
The food customs of Southwest Lu are characterized by eating crop rice. It is a home-cooked meal unique to the locals. "The official's meal, look south", means that when the non-cropper's meal is not illuminated, the breakfast can be eaten until noon. They have nothing to do, they do not sleep at night, they do not get up in the morning, and they do not eat according to the meal point three times a day; "farmhouse meals, do not yawn" means that farmers eat very timely, especially the peasants who work in the "top shift", and they have to eat when they are "at dinner". Although there was no hour, they watched the sun get stuck and died; putting down the hoe and serving the bowl was the habit of the croppers, and they could not miss it at all.
Farmers eat three meals in a hurry, and farmers eat two meals in leisure, which is also the rule of Lu Nanxi's meal. In the past, all cooking was wood, and once a meal was made, it was necessary to smoke once. Two meals in the farmer's leisure time save both rice and firewood. Whoever exceeds this standard is regarded as "will not live a life", I remember also listening to the old people in Heze Village, every lunchtime, the sellers of sesame oil never pass through the village, it can be seen that Heze people like to eat sesame oil.
Eat mud, noodle bubbles, sheep soup (personally like Juye's jar soup) at Heze breakfast, Dabai Pill (I personally think this is the pinnacle of Heze breakfast, especially the Great White Pill near the Old Youth Lake area and the Nancheng Street Office), eat pasta, noodles, and knots for lunch; dinner is called "drinking soup", rice soup or water. When I went to Heze, the economy of the Heze area had developed and the living conditions were much better.
Great White Pill, I don't know what the locals call it, anyway, I generally think that the scientific name is Great White Pill
Jar soup, if you want to make peace, you have to go to Juye to drink
In the old days, families with good conditions in Heze could eat "cold noodles" every three to five minutes, even if their lives were improved. Summer eats dry, there are steamed buns and rice; winter eats thin, and there are rice without steamed bread called "light end does not take". This is the purpose of living in order to save food. But you have to eat enough. If you want to fill your stomach, you must add bran and vegetables, and then mix the rice bran milled from the grain into the steamed bun to increase the size of the steamed bun; and then use dried and fresh vegetables to make noodle steamed buns. In order to save grain, there is "steaming" in the farmer's pot every day, and it is not far from "dry and fresh vegetable buns with more steamed vegetables and less noodles". In winter, drinking a bowl of "two heads" of confusion, coupled with a bowl of "steamed vegetables" is a meal. Salt and vinegar are good spices, and some families can only pick up a little bitter salt (salt from their own salt soil), let alone eat oil. Therefore, farmers often humorously say: "The brain oil on the head is continuous, the oil poured in the pot is not seen", "the family does not know that the chai rice is expensive", and the family will "put the pot head". "When the daughter-in-law goes to the kitchen, the hall first asks the mother", when the daughter-in-law cooks every meal, she must first ask the in-laws, even how many noodles are filled and how many rice are laid down, and then follow the order. Eat noodles and draught. In the past, it was said that it was difficult to eat grain, but in fact, with grain, eating rice and noodles, water was not easy. "There is no face in the jar to beat the mother-in-law, and there is no water in the urn to scold the man." The mother-in-law is a person who specializes in cooking, and if there is less rice noodles in the jar, it is necessary to place milled rice and ground noodles. In the past, there was no rice or dough machine, and rice milling and grinding noodles had to be milled and stone milled. Grinding and milling with livestock to pull better, put on the "pulling grinding donkey", most of the day can not grind a bag of grain, a moment can not grind down a bucket of grain noodles. If you use people to push grinding noodles to eat, two or three people can push a plate of grinding, turn dizzy, tired and sweaty and can't grind a bucket of noodles! The busier the farming season, the more important it is to eat, and sometimes it is necessary to push and grind the palm lamp at night. In the shadow of the light, the more dizzy, the dizziness also had to be pushed. Pushing is hard, pushing is harder. Three or two people could not push, and pulled and crushed the cattle. And some villages do not have a mill, and to eat rice, you have to use a reef to push. The rock reef is still rotten rice, if you want to push the rice, you have to dig a "ground reef", that is, dig a small round pit in the ground that is a foot deep, pour it into the valley of the rising handle, use a hoe to sit on the ground, and once you hit the ground, you can't get out of three or four liters of rice in two hours.
In the old days, Heze was originally the water in a well shared by the whole village, and no one was special, even if they wanted to be special, they could not do it. In the past, if someone did something harmful to the whole village, everyone would not let him eat the water in the well, which was the biggest punishment. Because there was no well digger at that time, it was not easy to dig a well by hand. Therefore, the wells in the village are ancient wells left over from many generations. Usually fetching water, it takes a little effort, every summer drought, "draft water is more difficult than oil." The earlier the weather, the drier the well water, and each family will draw a person to guard the well, line up, and scrape the water out little by little to eat! "There is no water in the urn to scold the man", carrying water is originally a man's business, but it is the old Southwest Lu region, men are superior to women, and they often give these tasks to their mother-in-law to do.
The hospitality gift in the southwest region of Lu is also very interesting, knowing in advance that a guest will come on a certain day, the host will be fully prepared, in addition to the living arrangements, but also to clean the indoor and outdoor hygiene, the whole family is neat and tidy, at the same time, teach the children to learn to say some scenes and so on. After the guests arrive home, in the summer, first bring water to wash their faces, pour water, toast cigarettes, and then hand a fan; in the winter, first let the roasting fire, people drink tea and smoke, by the host or accompanying guests (read "K", is the main family's own people or the main family invited to accompany the guests to talk, eat, etc., but mainly to accompany the wine, I met once in Chengwu County, my friend does not drink, but because I went to his house, so he specially found his two cousins to accompany the wine) to accompany the guests.
Lu Southwest's White Affairs Feast
A table and a bowl of chicken, on the top of the four gentlemen, Guan Qunfang or whatever, not shabby, is now the village has the management and supervision of the Red and White Council, do not let extravagance
At the banquet in Southwest Lu, the banquet is called a seat and a big table, and the wine, dishes, meals, and ceremonies prepared are collectively called "table noodles". Each table was filled with six people (now it was all about ten people at a table). The size of the hospitality scale is according to the number of tables, there are several tables, it is said that there are several tables. Before the banquet starts, all guests must be seated, and Lu Nannan is very particular about the number of seats. Its principle is: "The guest does not suppress the guest, the guest does not suppress the Lord, and the Lord does not suppress the teacher." "The average guest is self-conscious, without strength, no one will lick their faces and snuggle up to the chief side." Guests are often placed on a square table, facing the door, facing the seat, and on both sides of the guest. Facing the side of the head is the lower head, generally do not sit people or sit in the lowest score of the generation of accompanying guests, commonly known as "beating horizontal", specializing in the seat of the toast, pouring wine, pouring water, running errands and other chores. However, the banquet held at home varies, and the number of seats is arranged depending on what kind of banquet. At the family banquet, the honorable chief sits in the chief, and the second is arranged according to the generation and tooth. Ordinary relatives and friends of the banquet should be friends as the eldest, sit in the chief, regardless of age, female guests set up another table. Family banquets are very different in real life, and if there is no table and stool, a large basin is placed on the flat floor, the pot lid is placed, and a wooden stool or wooden pier is placed around it. If there are only two guests and friends, at such a table, the guest sits in the chief, mainly accompanied by the lower side, or the guest owner sits face to face, exchanges cups and cups, and is also happy.
In the family banquet, if the host has a certain social status (Heze dialect "single stick", then there is no white ding, it is necessary to follow the regular way of hospitality, the main person should be a good host, adjust the happy, harmonious, lively atmosphere, and make the guests full of wine and food. It is also necessary to ask a hardcore who can speak the Tao, has a large amount of alcohol, and has a vision (Heze dialect "Ren Brother") as a deputy escort, responsible for various service work. The seating arrangement is determined according to the direction of serving: the main escort is facing the direction of serving, and the deputy companion is opposite. The right hand of the main companion is the chief, and the left hand is the second seat. The right hand position of the deputy companion is three seats, and the left hand position is four seats. After the guests have rounded the table, the main escort gestures to the deputy to accompany the table (that is, to serve the dish). Drink first and then eat, first cold vegetables, stir-fry vegetables, steamed vegetables, and finally soup dishes, steamed buns (steamed buns), rice. Drinking wine is initiated by the main escort and takes the lead in drinking dry, in order to show that everyone is happy starting from the main guest, and in turn with each guest to dry (drink) three cups of wine, called accompanying wine. It is meant to welcome the respect of all of you. Then, salute each other, or carry out liquor orders, etc., change the law to make the guests drink a few more drinks, this is the most lively time on the table, the person who persuades the wine is first to hand over the cigarette (10 years ago it was Xiao Su yan to start), and then began to grab the liquor bottle to pour the wine, then the guests were busy saying "no, no hit....."Go grab the bottle, you come and go, it's not lively. Heze's current standard cup is three or two three tall glass, the wine must be liquor, the alcohol content is generally about 38 to 42 degrees (Shandong people do not seem to like to drink high wine), of course, Zoji people also drink beer, but drink beer is actually very bad, 1:7 drink, the general stomach small can not stand.
Heze people like to drink, then there are many wineries, Guan Qunfang, Yusi Wine Company, Qiu Liangchun, Jinju Wine, Wenting Wine, Xingcheng Wine, Four Gentlemen Wine, Shandong Huaguan, Shuihu 108 Wine, Timely Rain Wine, Songjiang Wine, Shuibo Wine, Yuchi Fragrant Wine, Wusheng Wine, Chen Wang Wine, Changsheng Wine, Sanchun Wine, Mingsen Wine, Heze Zaixiang Village Wine, Old Nichi Wine, Yanghu Wine, Caozhou Old Cellar, etc. are too many, and the personal evaluation favorite is Yanghu Sesame Fragrance and Caozhou Old Cellar.
Guanqun fang wine, the wine drunk by the people
Other specialties include fried buns, Dongming powder belly, Mijia beef, Yuncheng Zhuang bun (this I have not eaten), Geng cake, Zuoying mung bean balls and so on.
<h1 class= "pgc-h-arrow-right" > part of the lu of food customs</h1>
This area includes Tai'an, Zibo and other areas centered on Jinan. Here is one of the two major birthplaces of Lu cuisine, Zibo Boshan cuisine is a must eat in Shandong.
Jinan cuisine: very research on soup dishes, but also the birthplace of roast duck (Minghu roast duck, Huiquanlou roast duck are the ancestors of Beijing roast duck), Jinan cuisine is most known for its sauce, thick and sweet, such as "sugar sauce duck pieces", "sauce stewed crab fish" and so on.
Pop-up dishes are the signature dishes of Lu cuisine, Fushan cuisine and Jinan are long in this method, but there is a difference. Jinan has a long history of popcorns. The Qing Dynasty scribe Yuan Ming said: "The oil cannon (burst) is fried, and the ingredients are added to the pot, which is extremely crisp. ""Oil burst double crisp", "pop belly", "fried chicken" are all famous popcorn dishes. According to legend, when Ding Baozhen, the governor of Sichuan in the Qing Dynasty, was serving as the inspector of Shandong, he used the famous chefs Liu Guixiang and Zhou Jinchen as the family chef, and the "stir-fried chicken" made by the "stir-fried chicken" was deeply in line with the taste of the inspector of Ding, and everyone praised it every time, so it was called "Gongbao Chicken Ding", and the other more famous ones were milk soup pu cai, nine-turn large intestine, sweet and sour carp, straw bun buns, etc. Some of the rice spots that the old Jinan people often go to are old Yuji grilled chicken and Artemisia roast chicken, Mengjia grilled hoof, Lu Wei Zhai, Jufengde, Kong Shantang, etc., here is a run one, It is fried goods, in Shandong, the two major fried goods giants in my mind, one is Xue Ji fried goods, this big original flavor and even its raw material production area Altay Fuyun County local fried goods factory production is even better, the second is Heze sand fried goods (only drink tea wet melon seeds)
Boshan cuisine: Boshan belongs to Zibo City, is the capital of the ancient Qi state, through years of development to form their own characteristics, long than burning, frying, drawing silk and other techniques, raw materials are more meat, poultry, eggs. The taste is salty and fresh, slightly sour, more use of thick sauce meat, tempeh, the most distinctive here is the Boshan crispy pot, Boshan crispy pot sour, Jinan crispy pot sweet, so the majority of young students, as long as you are not the Shandong Polytechnic University, then you will have a high probability of eating Jinan's sweet pastry pot.
Boshan crispy pot
Pulling silk vegetables originated in the Luzhong region, and Pu Songling's "Daily Customs and Diet Chapters" has an account of "and now the north is expanding the fruit, and nothing can be used for sugar stickiness". However, in recent years, with the development of healthy eating ideas, pulling silk vegetables have basically stopped at the banquet of Shandong University.
Pull silk dish
The last feature of Lu Chinese cuisine is the "tofu box" has a long history, unique techniques, is a famous dish of Boshan, the main raw material is tofu, which put some other condiments, according to legend, when the Qianlong Emperor of the Qing Dynasty toured the south, he was "fortunate" boshan, when entertaining meals, there was a tofu box this dish, Qianlong praised after eating. The taste is delicate, the aroma is full of flavor, the skin is tough and tender, and the aftertaste is endless. Its fragrance and beauty cannot be expressed in words and words.
Tofu box
If a friend comes to Shandong, there will be fish on the wine table. Fish in Shandong counts as "hard dish", the banquet is called "big piece", mainly a picture of an auspicious, generally on the fish, the fish head rushes to the guests, showing respect for the guests, at this time the fish head and the fish tail rush to the guests to drink one, the main accompaniment with the chopsticks or the main guest of the chopsticks to pick out the fish glasses to the main guest, called "look up at you, you also have to drink one, and then everyone eats fish together, the remaining fish bones will not be wasted, in Boshan generally have to withdraw to let the chef mix a soup, put more vinegar, so that there is no waste and also drink up to solve the wine.
Taishan Mountain, Laiwu Fangganshan and Jinan's southern mountain cuisine is an important branch of Luzhong cuisine, because Taishan has built Buddhist and Taoist temples, monks and monks are endless, incense is flourishing, so Taishan Vegetarian Zhai is very distinctive, Taishan is famous for small tofu, Taishan cabbage, Peach Blossom Creek Spring Water, plus Taishan is rich in various fungi, so the production of vegetarian vegetables and vegetarian food in Luzhong area is particularly exquisite. Its techniques are mostly influenced by Jinan cuisine, known for burning, frying, frying, frying, stir-frying, etc., representing dishes such as "pot stir-fried tofu", "soft roasted tofu", "fried tofu balls", "fried mint", "roasted two winters", "three beautiful tofu" and so on.
Tarzan's Sanmei tofu
Jinan people's daily diet most value breakfast and dinner, breakfast in addition to weekends, mostly out to buy or small shops to solve, there are sweet foam, soy milk, fritters, egg bags and so on.
The representative of the old Jinan breakfast shop - Zhangjia fritters, but the price is not 10 yuan a pound, but it is very worth eating
Jinan people have a salty taste, and most of the three meals a day are equipped with pickles. Folk have the saying that "vegetables are not enough, pickles are together". There are many kinds of small dishes in Jinan, such as sauce radish, pickled lettuce, pickled toon, knotty pickles, silk pickles (that is, natto with diced radish), etc., and the production is very exquisite. Dexinzhai in the old Jinan district and Beihouji in the North Garden area are both producing pickles.
In Jinan, there is also a kind of "crispy pot" that every family will make. This dish is generally made in a sand pot, the bottom of the pad some old vegetable leaves, and then layered into the lotus, tofu, fish, pork, kelp rolls, etc., sprinkled with onion and ginger, add sugar, vinegar, soy sauce, soup (to be able to soak the raw materials is appropriate), put on a high heat, simmer on a slow heat for five or six hours, until the soup is all immersed in the raw materials, when the dish becomes crisp and soft, take it out and let it cool, take it as you eat, and eat and drink.
Zibo's famous snacks also include Zhoucun baked cakes, Boshan dumplings and so on. Boshan dumplings, with a long history, this kind of dumplings are not much different from ordinary dumplings, wide and flat, also called "stone toad" dumplings
Feast food customs, I take Jinan as an example, Jinan banquet is a variety of types, each with its own characteristics. High-specifications are swallow dish seats, skirt seats, swallow wing seats, sea cucumber seats, etc., whole fish seats, full duck seats, whole sheep seats, etc., as well as the common double six seats (six plates, six bowls, two large pieces), three eight seats (eight plates, eight plates, eight large bowls, two large pieces), and the more popular four three six four seats (four cold meat, three large pieces, six elements, four meals). In addition, there are more complicated birthday mats, festive seats, etc. No matter how the type of feast changes, its content is composed of cold dishes, hard dishes, line pieces, meals, snacks, fruits and so on.
Cold dishes: Cold dishes, also known as cold dishes, cold dishes, cold meat, is the first dish to meet with guests and hosts in the entire banquet dish, known as the opening dish "face". Whether cold dishes are done well or badly is directly related to the quality of the whole feast. Therefore, in the production, the knife work is required to be meticulous, the color is fresh, the taste is pure, the shape is beautiful, and the color, aroma, taste and shape are all good. Cold dishes account for 10% to 20% of the feast. The higher the grade of the feast, the greater the proportion of cold dishes, and vice versa. The format of cold dishes is generally four double spelling (four meat and four vegetarian), four three spelling (two meat and one vegetarian per plate), and a large flower plate with six or eight small surrounding plates. Large flower plates can be arranged into various patterns, such as peacock opening screen, phoenix spreading wings, dragon and phoenix Chengxiang, butterfly love flowers, etc., and the disc can also be arranged into a pattern shape or double spelling and single spelling.
Large pieces (hard dishes): Dishes that are made of high-grade, rare or complete ingredients, cooked and served on a large plate (or large soup bowl). In the order of serving, the large pieces are the first hot dish immediately followed by the cold dish, also called the leading dish. In Shandong banquets, many banquets are named after the first large piece. There are two large pieces, three large pieces, and four large pieces in the banquet. In the entire table, large items account for 40% to 50%, and the cost accounts for about 70% of the total meal cost.
Line pieces: that is, hot stir-fry dishes, line pieces are followed by hot dishes on large pieces, generally on a large piece, followed by two line pieces. If there are three large pieces of seats, there are six rows. The proportion of line pieces in the banquet is 30% to 35%. In a table, the raw materials used in the line cannot be repeated. When dishing, dishes of the same color should be served at intervals. There must be a soup dish and a beet in the six rows. The soup is made of exquisite ingredients and finely made, and it is generally served after the first large piece. Beets are the last line to be served. The line pieces should be coordinated with the large pieces, so that the guests and hosts feel that this seat is colorful.
Large pieces, now estimated to be gone
Hard dish sea cucumber
Hard dish skirt
Line pieces Dried scallops in chicken sauce
Line pieces big elbows
Line piece Sweet and sour carp
Meals: Meals are served after large pieces and line pieces, also known as closing dishes. The proportion of meals is about 5%. The number of meals is generally two dishes and two soups (two meats and two vegetarians), or one dish and one soup. In winter, it is also possible to serve only one hot pot. The meal requirements are mainly light and elegant, but you can also add some raw materials with pungent tastes, such as spicy, sour and so on. The meals are slightly heavier in taste than the wine dish. The aim is to increase the appetite of the guests.
Dim Sum: Dim sum refers to the various pastry at a banquet. In the banquet, the pastry is carried out in conjunction with the dishes, including the door-to-door dim sum, the waist dim sum, and the sweeping tail dim sum. Yingmen dim sum refers to a dim sum that guests eat before eating wine (the dim sum in old Jinan first recommends Taikang Food Store, a big food, especially peach crisp and longevity cake, which is really excellent), and then drink, you will feel comfortable, not easy to get drunk. A waist-tied dim sum is a dim sum that is served halfway through the course of a feast. The tail-sweeping dim sum is the dim sum used at dinner after the wine and dish are served. Dim sum should be seasonal. For example, spring rolls are fried in spring, crab yellow hot dumplings are served in autumn, and cold cakes can be served in summer. It is also necessary to arrange dim sum according to the level of the banquet and the nature of the banquet. In short, dim sum should be closely coordinated with dishes, pay attention to the flavor of the spice, mainly soft food.
Fruit: Fruits are generally served after meals, are sent by restaurants, and do not cost money, so what bicycles, fruits are different in four seasons, pay attention to the seasons, such as iced watermelon after summer meals, strawberries and cherries in spring, apples, oranges and so on in autumn and winter.
In the Area of Zhangqiu District and Zibo Zhoucun in Jinan, there have been many merchants in history (the Zhangqiu Shang Gang represented by Meng Luochuan), and their feasts and drinks are different from those in Jinan. At the beginning of the last century, the people of Zhangqiu District generally went to the same day to return, and the host's hospitality was mainly lunch, and after lunch, the guests left. In some places, the lord's house will prepare another meal, and after the meal, it will be sent off, called "two meals".
The banquet setting pays attention to a lot, such as two tables in the large room, then the left is expensive, the right is secondary; if it is arranged back and forth, it is expensive inside and the outside is secondary; three tables are side by side in a room, the middle is expensive, the left hand is secondary, and the right hand is down.
Modern Shandong dining table seating rules
The banquet is divided into two types: large seats and row seats. The big table is to entertain distinguished guests, very exquisite, can not make mistakes, guests first put on a cigarette and a small plate of watermelon seeds and other small snacks (Jiaodong is Shanghai melon seeds), and then on the twelve plates, four large pieces, chicken, fish, meat must be. The banquet entertains ordinary guests, with eight plates of two soups and twelve plates of two large pieces.
In Shandong, the reception is no small matter, and the rules are big
There are also rules for the order in which the dishes are served and where they are placed. In the old days, the table of zhangqiu was heavy with fish, eight plates of seats, the fourth plate was fish, the twelve plates were seated, and the sixth plate was fish. At the wedding banquet, the last dish is generally fish, taking the meaning of auspicious celebration and more; the last dish of the New Year's family "Fu" banquet is also fish, taking its harmonic pronunciation "Nian Nian You Yu". When fishing, the fish must be complete, and when it is placed, the belly is facing the host and guest, the fish head is dealing with the elder or guest, to whom, who wants to drink three cups, and then everyone can eat the fish. Therefore, the folk have the custom of "drinking wine before fishing, and toasting before eating fish". In addition, in the territory of Zhangqiu, the rule of "guests do not turn over the fish" is widespread, even if the main family turns over the fish, it does not say "turn", but says "swim" over. The etiquette of drinking is the most important part of the food custom, as the saying goes: "Toast to the end, no wine is not a courtesy". Zhangqiu people are famous for their lavishness and hospitality, and the wine ceremony is mainly manifested in several aspects of pouring wine, toasting, persuading wine, and punishing wine, whether it is toasting or punishing wine, mostly limited to three glasses of wine, which may be a psychological performance of three as a consummation.
The most noteworthy thing about persuasion is the liquor order. Literati rioters often use the forms of poetry order, word change order, and word order. And rich families such as the Xiguan Gao family, every festive family banquet mostly uses drumming to spread flowers and laughter, which is very lively. Among the people, the traditional habit is to guess the fist, hit the bar, push and grind, and find the official. Drinking until sound, often on the boxing orders, boxing skills are more exquisite, first "brothers are good" or "grandfathers are good" to start punching, and then each of them will perform boxing skills. There are generally the following kinds of boxing techniques and call signs: "one" is called one heart respect (when punching, only the thumb can be given); "two" is good for the two grandfathers, two brothers or two good; "three" is three stars, three peach garden (when kicking the fist can call three people good; "four" is the four seasons of fortune, four red joy; "five" is the five leaders (now generally not drawn five); "six" is six six shun, six shun cai, six ah six; "seven" is seven coincidences, a coincidence; "eight" is eight immortals, eight immortals, eight eight jumps; "nine" is fast drinking, fast promotion, nine consecutive fights; "ten." "For the full blessing of life, full of red, ten full of profit, all arrived, etc." Because of the simplicity of the method, it is still popular in the countryside. In folklore, there is also a simpler liquor order called "Bar", in which two people shout four kinds of things at the same time, namely chicken, worm, bar, and tiger. The relationship between these four things is that the chicken eats worms, the worm drills the bar, the bar hits the tiger, the tiger eats the chicken, who shouts something that can restrain the other party from shouting, who wins, and the loser is punished with drinking.
(To be continued)
Images from the Internet, infringing deletion.
bibliography:
1. Shandong Folklore
2. "Inside the Culture of the Grand Canal"
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