Jinan Lucai Four Time-honored Restaurant

The four time-honored hotels in Jinan Shandong cuisine are Bargain Square, Yanxitang, Jufengde and Huiquan Building.

1. Cheap Shop

Cheap Shop is located in Jingsanweisi Road, Jinan City, Shandong Province. It was founded in 1933 and has been mainly engaged in traditional Shandong cuisine since its opening. This restaurant is regarded as the treasure of old Jinan. The stove for baking pot stickers here has a history of more than 8 years.

its most distinctive feature is pot stickers, which are not only thin and stuffed, delicious and refreshing, but also have a deep yellow and crisp bottom and attractive color. Nowadays, the fried dumpling of cheap square has developed from three traditional varieties in the past to eight varieties now.

Second, Yanxitang

Yanxitang is located in the middle of the bustling quancheng road in Jinan, Shandong Province, with Baotuquan Park with beautiful scenery in the south and Daming Lake Park, which is famous in the north. It was founded in March, 1932, when Southern Yan was returning to the north. In order to be auspicious and happy, it was nicknamed.

yanxitang restaurant pursues typical old Jinan flavor (also known as "Lixia flavor") in cooking skills, especially clear soup, milk soup and other soup dishes.

Third, Jufengde

Jufengde is located in Wei 'er Road, Jinan City, Shandong Province. Located near the Grand View Garden, it was founded in 1947. Its name consists of Juzi in Jibin Garden in Jinan, Fengzi in Taifeng Building and Dezi in Quanjude in Beijing. Its implication is the specialty of cooking in three restaurants. The cooked dishes have fine selection of ingredients, accurate blanking, complete ingredients, uniform knife edge, moderate heat, good color, fragrance and taste.

IV. Huiquan Building

Huiquan Building has experienced three dynasties and four generations of storms, and its authentic Shandong cuisine and flavor pasta enjoy a high reputation at home and abroad, especially the "sweet and sour Yellow River Carp".

After p>1949, with the reconstruction and expansion of quancheng road in Weifang City, Shandong Province, it moved to the east of Luoyuan Bridge (Ximenqiao) and was renamed Huiquan Hotel, which still featured Shandong flavor, palace, southern Fujian and Sichuan cuisine.

Shandong cuisine's flavor features

1. Mainly salty and fresh

Shandong cuisine pays attention to the excellent texture of raw materials, which is fresh with salt, fresh with soup, salty, fresh and pure in seasoning, and highlights the original taste. Onion is a specialty of Shandong province, and most dishes should be flavored with onion, ginger and garlic. The methods of frying, frying, grilling and roasting should use onion, especially the dishes with scallion burning, and it is better to have a strong onion flavor.

For example, sea cucumber with scallion and tendon with scallion; Onion, ginger and garlic are indispensable for stuffing, frying pan and cold salad. Seafood is of high quality, and the fishy smell is light. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. High-grade raw materials such as bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones, etc. are of high quality and little taste, so they must be refreshed with broth.

2. Characteristics of heat

The outstanding cooking methods of Shandong cuisine are explosion, grilling and wire drawing, especially explosion and wire drawing, which are praised by the world. Explosion, divided into oil explosion, sauce explosion, coriander explosion, onion explosion, soup explosion, hot and so on, "the way of cooking, such as taking treasure from fire." If you are too late, you will be born, if you are too old, you will argue for it in a moment, and you will lose it in a moment. " The technique of explosion fully embodies the kung fu of Shandong cuisine in using fire.

3. Good at making soup

Shandong cuisine takes soup as the source of all kinds of freshness, and pays attention to the preparation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness. The method of making clear soup has been recorded as early as Qi Min Yao Shu.

There are many dishes made from clear soup and milk soup, such as family portrait in clear soup, tremella in clear soup, bird's nest in clear soup, yellow tube of lotus flower, Pu Cai in milk soup, chicken in milk soup with eight treasures and crispy soup, etc. Most of them are classified as high-grade.