Speaking of Shandong cuisine, in the past, everyone's impression was "black, oily, sticky, and large." "Until we ate Lu Cai, we didn't know that the original Lu cuisine can be so brilliant, the Bohai seafood is strong and fat, the vegetables and fruits of the Qilu land are fragrant, and eating Shandong cuisine in Lucai can break people for a day!"
Today I'm going to break it up...
Pre-dinner fruits: Shandong apples and large tomatoes
Yimeng pancakes are a must-order dish for LuCai, and the opening is good and grand: shrimp skin in Rizhao, sesame salt from Zaozhuang, Linyi toon sauce collected in spring, fresh pepper sauce from Heze that is fresh but not spicy, bay bream sauce from Weihai with salty and fresh, and Jining's "Yutang pickle" is a big head dish that has entered the Great Hall of the People.
The famous Zhangqiu scallion, one meter eight in height, here with the closest to the heart of a section, crisp, not spicy, strong onion flavor, with oil wheat vegetables, bitter lettuce and Xuzhou steamed buns, each clip a little, rolled into a cake, crisp and generous, the whole child ate out of Shandong's land and treasures!
"Toon buds, head knife leeks, top flower cucumber Xie flower lotus", Shandong is a veritable vegetable town, several green vegetables with small seafood, fresh and delicious.
The celery in Baojia Village, crispy and without stems, is tossed with seasonal yellow clams, seasoned with light mustard, lined with clams and full of fat.
Golden hook sea rice cabbage heart, fluffy pile, tender yellow in the golden light, look at it like, jiaodong cabbage to take the cabbage heart, crisp raw water, sea rice is dried with a very strong eagle claw shrimp, the flesh is strong and elastic.
In the season, there is a fat sea rainbow, that is, Qingkou, we ordered the sea rainbow mixed with green beans, when placing the order, I made a mistake, inadvertently got a plate of peanut rice, small peas are tender, small white sand flowers are produced from the mountains, both the tenderness of raw peanuts, and the aroma of cooked peanuts, as well as juice, under the wine is excellent.
Friends who had dinner together just photographed a barrel of Scotch whisky, the original barrel is still aged in the distillery, and brought the brother brand Lake Romance whisky to celebrate and share that night.
Built in 1814 and coming from the high estate, the Loch Roman Distillery has a unique distillation process in which four different types of distillers operate in the factory, which can distill grain and malt whisky at the same time, commonly known as "grain and wheat double repair". We happily start with a single grain, which, although called a single grain, is actually distilled from 100% barley malt, with a simple and crisp style, sweet floral and fruit aromas, and fresh citrus peel flavors with fresh and pleasant appetizers.
Whiskey and two special meat is also a perfect match - donkey plate intestine, that is, the donkey's large intestine, donkey has no guts, eat clean, so the large intestine taste is not heavy, in Shandong there is a "in order to eat donkey intestines, do not have children and his mother" colloquialism, the fresh donkey intestines used here are soft and chewy, the sauce is also sweet and mellow.
Mushroom meat is the kneecap of a pig, it looks like a piece of fat meat, it tastes lustrous and soft, full of collagen, and the girls present can't help but clip two more chopsticks.
Sour and spicy soup is a home-cooked dish that Shanghainese people like, in fact, it originates from Lu cuisine, where you can drink a bowl of old-fashioned sour and spicy mullet egg soup, the seasoning of rice vinegar is very effective, smell sour, drink spicy, eat fragrant, floating a few thin pieces of mullet eggs, tender and smooth.
Eat Lu vegetables, the traditional onion roasted sea cucumber always has to come, Kansai ginseng glutinous foot, even the thorns are full, with the Umi mushroom is said to be a long fungus on the corn sorghum, the taste is both like yam and like astragalus, thick onion roast sauce mixed with xiangshui rice, proper disc.
There are also some magnificent seafood in the shop, which is very enjoyable to eat!
I've only seen anemones when I was diving in the sea before, and they perched on coral rocks, looking like flowers, and I didn't expect to be able to eat them... Golden garlic roasted anemone, a rare Jiaodong soil dish, sea anemone fat glutinous fresh, with tofu, braised juice, excellent!
It is said that this dish is rare because ten pounds of anemones can only pick out one pound of roasted vegetables without sand, the supply is really limited, this pot only sells 268, Shandong people can be too real.
When ordering, the waiter recommended a dish called "Jiaodong Girl", "What? Sister? "It's a stew!"
Stew is a traditional snack in Yantai, made of sweet potato powder, with the pike crab from Laizhou Bay, the fatest time at the moment, the meat is soft and sweet, and really people think of Jiaodong girl...
Eat two seafood in a row, full of protein feeling, just need wine to balance, 12 years of single malt whisky in Lake Roman, the wine is more mature and balanced, with a faint smoky feeling, and a distinct peat flavor, but different from the strong sea breeze in The island of Islay, more layer of highland introverted, and finally ended with an elegant nutty taste, the drink and the meal was just right.
The classic combination of two shrimp and vegetables in the shop is almost perfect, and you will never forget it after eating.
The shrimp in Bohai Bay is born firm, burned to the brain pulp are flowing out, Jiaodong cabbage heart sweet and soft, dense lines suck enough shrimp sweet fresh, illusion out of a charming milk smell, this dish, really is a dish better than shrimp!
Jiaodong's climbing shrimp meat is compact, and the winter short-legged spinach is quickly fried in heavy oil, a pot of vegetables, the dish has shrimp aroma.
After eating too much seafood, suddenly a Yimeng running pheasant came running, and even the crown of the chicken was cut into it, accompanied by snail peppers, and a thick layer of jelly was stewed.
This rich feeling with 18 years of single malt whisky in Lake Roman, the aftertaste is endless, the conversation was that Lake Roman is scotland's largest natural freshwater lake, the history of the distillery can be traced back to 1772 Small Mill Distillery Littlemill, small mill in 2004 in a fire, its spirit continued in Lake Roman, we drank all the way down, as if witnessing the historical process from small workshop private distillation to cross-era industrial production.
After drinking, a Laoshan fishing village housekeeper dish originated from the bacon, potatoes and vermicelli that fishermen brought to the sea, and the clams and squid caught at sea were grilled together, and finally knocked on a yellowed earth egg, each bite is a comfort when drunk...
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