Eight major cuisines Shandong cuisine

Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines (also the eight major cuisines) (compared to the influential cuisines such as Huaiyang, Sichuan, and Guangdong) [1] and has the longest history. , the cuisine with the richest techniques and the most skillful [2-3]. [4] It is a representative of the culinary culture of the Yellow River Basin.

2,500 years ago, the Confucian school in Shandong established the aesthetic orientation of Chinese food that focused on refinement, balance, and health; the "Qi Min Yaoshu" (written around 533-544 AD) in the late Northern Wei Dynasty summarized "Steaming, boiling, roasting, stuffing, frying, stir-frying, boiling, cooking, frying, curing, salt, soybean, vinegar, sauce, wine, honey and pepper" in the middle and lower reaches of the Yellow River laid the framework of Chinese cooking techniques; Ming and Qing Dynasties During this period, a large number of Shandong chefs and dishes entered the palace, which further sublimated the style characteristics of Shandong cuisine that are graceful, luxurious, upright, peaceful and health-preserving.

Classic dishes include tofu, sweet and sour carp, braised sea cucumber with green onion, three shredded shark fin, white braised four treasures, sweet and sour Yellow River carp, nine-turn large intestine, fried double crispy in oil, braised abalone in original shell, oil Braised prawns, fish with vinegar and pepper, braised fish fillets, warm mandarin fish fillets, fried squid rolls with coriander, white fungus in clear soup, osmanthus meat (mushu meat), Jiaodong four mix, sweet and sour pork loin, braised prawns, Zhaoyuan Steamed balls, Zaozhuang Spicy Chicken, Steamed Jiaji Fish, Jinan Pork, Scallion and Pepper Fish Fillet, Sugar Sauce Chicken Nuggets, Oil-splashed Beans, Shili Ginkgo, Milk Soup with Pu Cai, Mullet and Egg Soup, Pot Roast Duck, Crispy chicken, yellow croaker and tofu soup, caramelized yam, honey pear balls, casserole chicken, baguette chicken, hibiscus chicken slices, boiled hibiscus yellow tube, Yangguan triple fold, Yuqian shrimp, Wuyun Tuoyue, braised chicken nuggets, Yellow croaker in a pot, crucian carp in milk soup, roasted Erdong, Taishan Sanmei soup, Xishi tongue

, race crab, braised two shredded chicken, elephant-eye pigeon egg, cloud sliced ??monkey head, fried fish and celery, Fried whole scorpion, watermelon chicken, etc.