Lu cuisine, which originated in Shandong, is the only spontaneous cuisine in the four major Chinese cuisines (and also the eight major cuisines) (compared to the Influential cuisines such as Huaiyang, Sichuan and Cantonese), and is the oldest, most technical, most difficult and most powerful cuisine.
2500 years ago, the Confucian school in Shandong laid the framework for Chinese cuisine to focus on fine, neutral and healthy aesthetic orientation; in 1600, the "steaming, boiling, roasting, brewing, frying, boiling, cooking, frying, boiling, cooking, frying, waxing, salt, soy sauce, wine, honey, and pepper" in the middle and lower reaches of the Yellow River summarized in the "Qi Min Yao Shu" laid the framework for Chinese cooking techniques; a large number of Shandong chefs and dishes entered the court during the Ming and Qing dynasties, further sublimating the style characteristics of Lu cuisine's elegance and luxury, Zhongzheng atmosphere, and peaceful health.
Classic dishes include a pint of tofu, roasted sea cucumber with green onion, three-wire shark fin, white grilled four treasures, sweet and sour Yellow River carp, nine-turn large intestine, fried double crisp, grilled abalone, braised prawns in oil, vinegared pepper fish, boiled fish fillets, warm boiled mandarin fish fillets, coriander fried squid rolls, clear soup silver fungus, wood chestnut meat (wood whisker meat), Jiaodong four warm mix, sweet and sour tenderloin, braised prawns, Zhaoyuan steamed balls, steamed jiaji fish, green onion fish, sugar sauce chicken nuggets, oil splashed bean paste, Shili ginkgo, milk soup pu cai, mullet egg soup, pot roasted duck, crispy chicken, yellow fish tofu soup, pulling silk yam, Honey pear balls, casserole sandan, cloth bag chicken, hibiscus chicken slices, hibiscus yellow pipe, oil splashed bean, Yangguan triassic, shrimp before the rain, Uyun Tuoyue, yellow braised chicken nuggets, pot collapsed yellow fish, milk soup crucian carp, roasted er winter, Taishan Sanmei soup, clear soup Xishi tongue, crab racing, braised two chicken shreds, elephant eye pigeon eggs, cloud slice lion's head mushroom, fried fish parsley, crispy fried whole scorpion, watermelon chicken, etc.
Today we will talk about the top ten recognized classic Lu dishes
1. Texas Grilled Chicken
Grilled chicken is a traditional Chinese flavor specialty, Lu cuisine classic, with Texas spiced boneless grilled chicken is the most famous, belongs to the first of The four famous chickens in China.
The characteristics of Texas grilled chicken are: both excellent in color, five-spiced deboning, tender and pure meat, light and elegant, taste through the bone marrow, fresh and nourishing. The shape of the legs are coiled, the claws into the chicken chamber, the wings through the neck from the mouth out of the mouth, the whole chicken is lying down, the color is golden, yellow in the red, far away like a duck floating water, the mouth of the feather feather, very beautiful, is a superior food art treasures.
2. Braised prawns
Braised prawns are a famous dish in Jiaodong, Shandong. Jiaodong Peninsula has a long coastline and many seafood delicacies, and shrimp is one of them. According to the analysis, each 100 grams of shrimp contains 20. 6 g, fat 0. 7 grams, calcium 35 mg, phosphorus 150 mg, also contains vitamin A and other nutrients. “
3. Nine turns of the large intestine
4. Honey pear balls
It is a delicious dish. Pear flavor sweet slightly acidic, cool, into the lungs, stomach meridians; has the role of raw jin, moisturizing, clearing heat, phlegm, anti-alcohol; used for dry cough, thirst, constipation and other symptoms caused by fever or yin deficiency, and can also be used for irritability, cough, phlegm and other symptoms caused by internal heat.
5. Clear soup willow leaf swallow vegetables
It is a delicious and nutritious dish that has been selected as one of the top ten classic Lu dishes. It has the characteristics of white as snow, pigeon eggs shaped like willow leaves, clear and crystal clear soup, and fresh and mellow taste.
6. Four hi pills
Sixi balls are a famous dish in China and one of the representative dishes of Lu cuisine.
7. Jar meat
"Jar meat" is a famous dish in Jinan, which began in the Qing Dynasty. It is said that the first to create this dish is Jinan Fengjilou Hotel, about a hundred years ago, the chef of the restaurant with pork rib meat seasoning and spices, put into the porcelain altar slow simmered to cook, the color is rosy, the soup is thick meat rotten, fat but not greasy, the taste is fragrant, people after eating, feel very palatable, the dish is famous. Because the meat is stewed with a porcelain altar, it is called "altar meat".
8. Sweet and sour carp
"Sweet and sour carp" is a traditional dish in Jinan, Shandong. Jinan is bordered by the Yellow River in the north, and the Yellow River carp is not only fat and delicious, but also has golden scales and red tails, and its shape is lovely, which is a delicacy at the banquet. In the "Chronicle of Jinan Province", there is already a record of "the carp of the Yellow River, the crab of Nanyang, and into the recipe". It is said that "sweet and sour carp" first began in Luokou Town, an important town of the Yellow River.
9. A pint of tofu
It is a Lu-style official cuisine, which is characterized by fresh and smooth, comprehensive nutrition, low fat and healthy, and suitable for all ages.
10. Oil burst double crisp
Oil burst double crisp is one of the most distinctive dishes in the Chinese cuisine of Lu cuisine, the oil burst double crisp with chicken gizzard as the main ingredient, cooking with fried vegetable oil as the main oil. The brittle brittle is very simple, as long as you follow the recipe step by step you will definitely enjoy a delicious dish.