Why is Shandong cuisine called the first of the eight major cuisines?

Shandong cuisine now sounds less famous than Sichuan cuisine, which is related to its practice. Authentic Sichuan cuisine pays attention to the harmony of seven flavors and eight flavors, but except for authentic diners, most people's understanding of Sichuan cuisine stays at the spicy level, and most Sichuan restaurants also adhere to the principle of putting more peppers. Over time, people subconsciously feel spicy when they mention Sichuan food.

This has become a brand effect to some extent. And Shandong cuisine is exquisite.

Fresh and fragrant, crisp and tender, highlighting the original flavor and salty. Relatively speaking, the taste is mild. The first impression is not so intuitive.

Shandong cuisine originated in Qilu area,

It belongs to temperate monsoon climate, with high temperature and rainy summer, cold and dry winter and distinct four seasons. Generally speaking, the spicy areas in China are mainly in the southwest, and the farther east, the more neutral the taste.

Most people in China have the habit of eating spicy food, but their daily life is often mild. Shandong cuisine has a wider range of applications.

Shandong cuisine comes from jinan cuisine, Jiaodong cuisine and Confucian cuisine.

Originated in the Spring and Autumn Period. Cuisine has a long history and is basically divided into two factions.

First of all, the palace cuisine, Shandong cuisine on the elegant hall. Second, seafood dishes, originated from Jiaodong Peninsula dishes, pay attention to ingredients and have a light taste. Exquisite practices and fresh materials. High-end cocktail party, taking care of everyone's taste, first promoting Shandong cuisine. Therefore, high officials are expensive and celebrities are favored. Although the current Shandong cuisine has not been recognized by the public. The representative works of Shandong cuisine include sweet and sour carp, jiuzhuan large intestine, minced seafood and yipin tofu.

Braised large intestine:

In the early years of Guangxu in Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan first named it "Braised large intestine". After many improvements, the taste has been improved. Celebrities held a banquet in this store to prepare "braised large intestine". After eating this dish, some scholars feel really different and have a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine".

Yipin tofu:

Classic dishes belong to Confucian official dishes. Is prepared from tofu, mushrooms, ginger slices and egg white.

The taste is light, tender, soft and mellow.

Tofu itself has a high content of protein, so it was a pleasure to eat a piece of tofu in ancient times. Light, tender, soft, rotten and mellow.

It is said that Liu An, the grandson of Liu Bang, was named King of Huainan. Huai is a "good book" and once called the alchemist to order tofu. Later, people honored Liu An as "Tofu God".