What cuisine does Shandong cuisine belong to among the eight major Chinese dishes?

Shandong cuisine is also called Shandong cuisine. It has a long history and wide influence. It is an important part of Chinese food culture and has become one of the eight major Chinese cuisines. It is famous at home and abroad for its fresh, salty, crisp and tender taste, unique flavor and exquisite production. Ancient books say: "The territory of the East is where heaven and earth came into being. The land of fish and salt, the seaside and the water, the people eat fish and are addicted to salt. They all live in their place and enjoy their food." ("Huangdi Neijing·Suwen· The land of Qilu is surrounded by mountains and seas and is rich in products. The beautiful region with developed economy provides good conditions for the development of culinary culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Yi Ya, the favored minister of Duke Zhi of Qi, was a famous chef known for his "goodness and five flavors"; during the Southern Dynasty, Jia Sixie, the governor of Gaoyang, in his book "Qi Min Yao Shu", described the middle and lower reaches of the Yellow River. He made a more systematic summary of the cooking techniques in the region and recorded the recipes of many famous dishes, reflecting the superb skills of the development of Shandong cuisine at that time. In the Tang Dynasty, Duan Wenchang was a native of Linzi, Shandong. Mu Zong was the prime minister at the time, and he was very capable in eating and cooking his own food. After fifty volumes, it has become a historical anecdote. By the Song Dynasty, "Northern Food", another name for Shandong cuisine, made by Tingliang, the capital of the Song Dynasty, had already taken shape. During the Ming and Qing dynasties, it has developed its own cuisine, from Qilu to Gyeonggi, from inside the customs to outside the customs. Its influence has reached the Yellow River Basin and the northeastern region, and it has a broad food mass base. Shandong was a state of Qilu in ancient times. It is located on a peninsula, surrounded by the sea on three sides, with hilly plains in its hinterland. It has a suitable climate and four distinct seasons. Seafood, aquarium, grain, oil, livestock, vegetables, fruits, insects and game are all available, providing abundant material conditions for cooking. The chef has comprehensive cooking skills, is skillful in using ingredients, pays attention to seasoning, and can adapt to a wide range of dishes. Among them, "explosion, stir-frying, roasting, and collapse" are the most distinctive. Just as Yuan Mei said in the Qing Dynasty: "Roll the oil into the cannon (stir-fry), add the ingredients and stir-fry, the best is to be very crispy. This is the northern method." It is completed in an instant, the nutrients are well protected, and the food is refreshing and not greasy; it can be braised in red or white. Burning, the famous "Nine-turn Large Intestine" is the representative of cooking; "Taking" is a unique cooking method in Shandong. The main ingredients must be marinated in leaves or stuffed with seasonings in advance, and then dipped in flour or paste. Fry both sides until golden brown. Add seasonings or clear soup and use low heat to drain the soup. Let it soak into the main ingredients to increase the umami flavor. Shandong's popular hotpot tofu and hotpot spinach are traditional dishes that have long been enjoyed by people. Shandong cuisine is also good at making soup. Soup can be divided into "clear soup" and "milk soup". There is a record of making clear soup in "Qi Min Yao Shu", which was a fresh seasoning before the emergence of MSG. Commonly known as "the chef's soup, the opera's accent". After long-term practice, it has evolved into using fat chickens and ducks. Zhu Shizi is the main ingredient. It is boiled, lightly boiled and "cleared" to make the soup clear and delicious. The milk soup is milky white. Dozens of dishes made with "clear soup" and "milk soup" are often listed as delicacies for high-end banquets. There is something unique about cooking seafood. The cooking of delicacies from the sea and small seafood is exquisite. In Shandong, whether it is ginseng, wings, swallows, shellfish, or scales, shellfish, shrimps, and crabs, they can all become wonderful and delicious delicacies when cooked by local chefs. Only the flatfish (commonly known as "partial fish" locally) that grows along the coast of Jiaodong can be cooked into dozens of delicacies using a variety of knife techniques and different techniques. Its color, aroma, taste, and shape are all unique and change in a variety of ways. In one fish. "Oil-fried Double Flowers", "Braised Conch", "Fried Oyster Yellow" cooked with small seafood, and "Crab Roe Shark's Fin", "Grilled Abalone in Original Shell", "Hydrangea Scallop" made with sea treasures are all unique. Unique seafood treasures. He is good at seasoning with green onions during the cooking process, whether it is stir-frying, stir-frying or roasting. When making pomegranates or cooking soups, shredded green onions (or green onions) are used to make dishes such as steaming, grilling, frying, roasting, etc., and also use green onion leaves, such as "roasted duck", "roasted suckling pig", "pot", etc. "Shao Shizi", "Fried Fat Cover", etc. all use green onions as condiments. With the evolution of history and the development of economy, culture and transportation, Shandong cuisine has gradually formed the local flavors of Jinan and Jiaodong, representing the inland and coastal areas respectively. Jinan, the spring city, has been a provincial government since the Jin and Yuan Dynasties. Jinan's cooking masters. Take advantage of abundant resources. Comprehensively inherit traditional skills and extensively absorb foreign experience. It integrates the cooking techniques from Fushan, Nanlu, Jining and Qufu, and pushes the local cooking techniques to the realm of perfection. Jinan cuisine uses a wide range of ingredients, ranging from delicacies from mountains and seas to melons, fruits, vegetables, and common cattails, kidney beans, tofu, and offal of livestock and poultry. Once carefully prepared, it can become a popular delicacy. Jinan cuisine pays attention to fragrance, freshness and pure taste. It is known as "one dish is delicious, and a hundred dishes are not heavy". Shandong cuisine is good at making soup, and Jinan is the representative one. Jinan's clear soup and milk soup are extremely exquisite and unique. In Jinan cuisine, there are as many as 200 to 300 famous dishes prepared using techniques such as stir-frying, stir-frying, roasting, deep-frying, sautéing, and grilling. Jinan's catering industry has always been very prosperous. The original Jufengde, Yanxitang, Huiquanlou and other famous old restaurants are all famous for selling traditional Shandong flavor dishes. Yantai Lai belongs to Jiaodong style and is famous for cooking seafood. Jiaodong cuisine originated from Fushan and has a history of more than a hundred years. As the hometown of cooking, Fushan area has produced many famous chefs. Through their efforts, Fushan cuisine has spread inside and outside the province, and has contributed to the spread and development of Shandong cuisine. Yantai is a beautiful coastal city with beautiful mountains and clear waters, fruity and fishy flavor, and is known as the "Pearl of the Bohai Sea". "Every house is lit with lights, and music and music are played everywhere" is a vivid portrayal of the prosperity of Yantai restaurants in history. A unique seafood dish with Shandong flavor.

Represented by Yantai, banquets made only with seafood, such as whole fish banquets, shark fin banquets, sea cucumber banquets, sea crab banquets, small fresh banquets, etc., constitute a wide variety of seafood menus. Famous flavor restaurants include Penglaichun, Huibinlou, Songzhu Cup, Swan Restaurant, etc., all of which are famous for selling traditional Jiaodong flavor dishes. Qingdao not only has beautiful seaside scenery for people to visit, but also has delicious food for people to taste. Qingdao is also famous for its seafood, which is basically Fushan style, but also has local characteristics. The taste is light, fresh and tender, and the colors and shapes are emphasized. With the opening up to the outside world and the development of tourism, a large number of hotels and restaurants in Qingdao are rushing to open; some famous historical stores and old stores have also been given a new life after decoration and renovation. The famous Chunhelou Hotel. Known as the pearl of the island, Qingdao hotels are famous for their clean and elegant facilities, exquisite and delicious dishes, and warm and thoughtful service. Confucius cuisine originating from Qufu has a long history and exquisite ingredients. The knife skills are delicate and the cooking procedures are strict and complex. The taste is light and tender, soft and fragrant, and authentic. We strive for excellence in the preparation of dishes and always maintain the traditional flavor. We are the master of dumplings in Shandong cuisine. Confucius cuisine, which was once confined to the government, has also entered the market since the 1980s. "Confucius Shantang" has been opened in Jinan and Beijing. Poultry and egg dishes from western Shandong and northern Shandong, vegetarian dishes from Tai'an using soy products as the main raw material, and meat and fish dishes with Qi heritage from central Shandong, each has its own characteristics. Shandong cuisine is a combination of the strengths of cooking techniques from all over Shandong, incorporating the characteristics of local flavors and developing and sublimating them. It has been formed after a long period of historical evolution. Since the 1980s, the state and government have regarded the culinary art of Shandong cuisine as a precious national treasure. The cultural heritage has been inherited and carried forward, and a new generation of chefs are growing vigorously. They are making new contributions to the continued development of Shandong cuisine. Name of the dish: Hydrangea Whole Fish Features: Beautiful shape, no tendons and thorns, colorful and delicious taste. Ingredients: 750 grams of yellow croaker. 100 grams of pork fat and 20 grams of mushrooms. grams, 20 grams of pure winter bamboo shoots, 15 grams of ham, and 15 grams of green beans. 5 grams of refined salt, 20 grams of white sugar, and Shaoxing wine. Production process: Scrape off the fish scales from the yellow croaker, remove the gills and internal organs, rinse clean, chop the fish from the bottom of the mouth, smash it with the back of the knife, remove the fish head, chop off the fish meat, and peel off the skin. Use, keep the fish spine and head in their original shape, and put them into the fish plate. Cut fish, mushrooms, winter bamboo shoots, ham, and pork fat into shreds 3.5 cm long and 0.2 cm wide and thick, put them into a container, add refined salt, white sugar, Shaoxing wine, minced green onion, minced ginger, egg white, and wet starch and stir Mix the stuffing evenly, squeeze it into 12 pieces with a diameter of 2 cm, and put them on both sides of the skeleton in the plate, in the shape of a whole fish, put them in a basket and steam them over high heat and take them out. Pour the original soup into a wok, add clear soup, Shaoxing wine, refined salt and green beans and bring to a boil. Thicken with wet starch, pour chicken oil over the fish and serve. Name of the dish: Braised Stuffed Sea Cucumber Features: Beautiful appearance, tender and smooth, glutinous and refreshing, soft and smooth texture, fresh and salty. Ingredients: 12 whole sea cucumbers, 30 grams of fresh shrimp paste, 50 grams of shrimp brains, and 100 grams of fat pork paste. 10 grams of Shaoxing wine, 5 grams of refined salt, 1 gram of MSG, a little each of onion and ginger juice, and wet starch. Production process: Mix shrimp paste, fat pork paste, refined salt, Shaoxing wine, MSG, clear soup, sesame oil and shrimp brains to make a filling. Then add the clear soup, green onion, ginger, refined salt, Shaoxing wine and sea cucumber to the wok, bring to a boil over medium heat, then simmer over low heat, remove and dry. Divide the shrimp filling into the sea cucumbers, put it on a plate, steam it in a cage, take it out, lay the shrimp filling side down on the chopping board, cut the sea cucumbers one by one with a knife at an angle of 4/5 depth, with a knife distance of 1 cm, and then fill it with the stuffing surface Place upside down into the plate. Add clear soup, Shaoxing wine, onion and ginger water, refined salt and MSG to the wok and bring to a boil. Remove the floating foam, thicken the gravy with wet starch, add chicken oil and pour it on the sea cucumber. Serve. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the birthplaces of ancient culture in my country. Located in the lower reaches of the Yellow River with a mild climate, the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is crisscrossed by mountains and rivers, criss-crossed by rivers and lakes, thousands of miles of fertile wilderness, rich in products, convenient transportation and developed culture. Its grain output ranks third in the country; its vegetables have a wide variety and high quality, and it is known as one of the "three largest vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, and Laiwu ginger are all famous at home and abroad.

Shandong cuisine has a long history. "Shangshu Yu Gong" contains "Qingzhou Tribute Salt", indicating that at least in the Xia Dynasty, Shandong has been seasoned with salt; as far back as the Zhou Dynasty's "Book of Songs" there are records of eating bream and carp from the Yellow River, and now sweet and sour Yellow River carp is still the best in Shandong cuisine, which shows its long history. The prototype of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. The two countries of Qi and Lu were endowed with unique natural conditions, especially Qi, which was close to mountains and the sea. With the advantage of fish, salt and iron, Duke Huan of Qi became a hegemon. After a period of development and evolution, Shandong cuisine has gradually formed two schools, including Qingdao, Jiaodong style represented by Fushan gang, and Jinan style including Dezhou and Tai'an. There are also elegant and luxurious Confucius cuisine that can be called "bright spring and white snow", as well as various local dishes and snacks dotted here and there. Jiaodong cuisine is good at popping, deep-frying, grilling, stewing, and steaming; its taste is fresh and tends to be light; the ingredients are mostly shrimp, conch, abalone, oyster roe, kelp and other seafood. Among the famous dishes is "Grilled Abalone in Original Shell", the main ingredient is abalone from Changshan Islands. It is cooked with traditional Shandong cuisine techniques. It is delicious, smooth and tender and appetizing. Other famous dishes include crab roe and shark's fin, hibiscus scallops, roasted sea cucumber, grilled prawns, fried oyster roe and steamed gargi fish.

Name of the dish: Paper-wrapped Three Fresh Foods Features: Beautiful appearance, tender and refreshing, original flavor. Ingredients: 100 grams of fresh shrimp, 50 grams of sea cucumber, and 100 grams of chicken breast. 25 grams of winter mushrooms, 20 grams of winter bamboo shoots, and 20 grams of egg white. Glass 25g. 15 grams of green onion, 10 grams of ginger, 5 grams of refined salt. Production process: Slice the fresh shrimp meat from the back, remove the shrimp intestines, and slice into small slope blades. Slice sea cucumber and chicken breast into small sloped blades. Thinly slice the winter mushrooms and winter bamboo shoots into small elephant eye slices. Put the above ingredients into a bowl. Add egg white, green onion and ginger. Stir the refined salt, monosodium glutamate, Shaoxing wine and sesame oil evenly to infuse the flavor. Spread the cellophane paper flatly on the vegetable mound, evenly add the prepared fresh ingredients, wrap it in a paper bag 6 cm long and 3 cm wide, put it into a 50% hot oil pan (about 125°C), and fry until golden brown. Then remove and drain the oil and place neatly on a plate. Serve with a little decoration and beautification. ? Name of the dish: Sesame fish balls. Features: beautiful shape, overflowing with fragrance, golden color. Ingredients: 450 grams of fish meat. 50 grams of pork fat. 3 grams of refined salt, 15 grams of Shaoxing wine, and 10 grams of sesame oil. 50 grams of wet starch, 10 grams of green onions, 15 grams of minced ginger, and egg white. Production process: Wash the fish meat, chop it into fine mud together with the fat, put it in a bowl, add refined salt, Shaoxing wine, sesame oil, wet starch, and egg white. , green onion, minced ginger and water and stir well into fish paste. Fry the sesame seeds in the pot until cooked. Squeeze the fish paste into balls with a diameter of 1.2 cm. Dip the whole body with sesame seeds: add peanut oil to the wok and heat it to 60% hot (about 150℃). When it is 60% hot (about 150℃), cut the fish balls one by one. Fry in oil until golden brown, take out and place on a plate. Name of the dish: Fried Bergamot Tongjie Features Beautiful appearance, fresh and crispy, unique Ingredients: 750g pork ribs, 150g eggs, 150g lettuce leaves, 200g fine bread crumbs, 800g vegetable oil (actual consumption is about 100g), MSG , 5 grams each of salt, cooking wine. Production process (1) Cut the pork ribs into 5 trapezoidal sections of 7 cm long, then divide each section into two and cut into 10 pieces (each piece weighs about 75 grams). Then cut 4 knives along the wide edge of the meat slices (such as the seam between fingers), leave the narrow edge uncut, and marinate slightly with cooking wine, monosodium glutamate, salt, and ginger water. (2) Dip the meat slices in dry starch, brush with egg liquid made by beating eggs, and pat both sides with bread crumbs. Repeat this again, and turn the three middle strips of meat downwards into a "Buddha's Hand Fold". (3) Heat the vegetable oil with a frying spoon until it is 70% hot. Place the bergamot rolls in a colander and deep-fry them in the oil. At this time, remove the spoon from the fire and dip it until the meat rolls float in the oil. Continue to heat and fry until the meat rolls float. Golden brown, remove and drain. (4) Cut the bergamot meat rolls into two pieces, place them on a plate (into their original shape), pour spicy soy sauce on them, and surround them with washed lettuce. Name of the dish: Longan and Phoenix Liver Features: Beautiful appearance, tender duck liver, soft and crispy pig intestines, multi-flavored and nutritious dish. Ingredients: 150 grams of duck liver, 75 grams of cooked pig intestine. 73 grams of minced chicken tenderloin, 50 grams each of mushrooms, magnolia slices, 15 grams of ham, and 10 grams of green peas. 4 grams of refined salt. Production process: Wash the liver and boil it in boiling water. Cut into 1.7cm wide strips, use a bamboo skewer to make a small slit on each piece of duck liver, cut the magnolia slices into 5cm long and 0.7cm thick slices, cut each mushroom in half and blanch them all in boiling water. Cut the large intestine into 2.5cm long sections, blanch in boiling water and set aside. Put the minced chicken into a bowl and add egg white. Mix refined salt, Shaoxing wine, wet baking powder, clear soup, and cooked lard, and stir into puree. Cut the ham into 0.1 cm cubes. Peel the peas, blanch them in boiling water, and set aside. Put a little lard in the pot, heat it up to 60% hot (about 132°C), add onion and ginger and fry until fragrant. Add chicken liver, mushrooms and magnolia slices and stir-fry. Then add soy sauce, clear soup, Shaojiu wine and white sugar until it boils. Move to low heat and simmer until cooked, remove the onion and ginger and thicken with wet starch, then add onion and pepper oil and mix thoroughly, put it into a waist plate and form a triangle at one end. Take a flat plate and apply a small amount of lard on it, and place the large sausages on it. Then stir egg white and refined flour into a paste and spread it on the inner ring of the large intestine. Squeeze the mixed chicken mince into balls and place them on the top of the large intestine. Press a pea on the top of the ball to look like an eye, and sprinkle with minced ham carefully. , serve as "longan", make 15 pieces, steam them in a cage over high heat, take them out, and place them on the other end of the duck liver plate. Put clear soup, refined salt and Shaoxing wine into the pot, bring to a boil over high heat to moisten the starch gravy, pour onion and pepper oil and pour it on the longan to serve. Name of the dish: Lotus Shark's Fin Characteristics: beautiful shape, soft shark's fin, tender "lotus", delicious soup . Ingredients: 200 grams of shark fin in water. 30 grams of minced chicken, 30 grams of dried dried shrimps, 20 grams of minced ham, 50 grams of yellow cake, 50 grams of soft eggs, 20 grams each of cooked chicken and pork. Egg white production process: Put the minced chicken into a bowl, add egg white, wet starch, refined salt, and mix well to form a chicken mixture. Choose 12 spoons (6 large, 6 medium) and smear cooked lard on the inside of the spoon, then smear the chicken stock until it is flat, sprinkle ham on the top of the spoon to form a lotus petal shape. Add the remaining boiled chicken ingredients to the spinach juice until it turns green. Take a wine cup, grease it with oil, and then spread the green chicken ingredients on it. Insert dried sea rice evenly into it to make a lotus pod. Put the lotus pods and lotus petals into a cage and steam them over low heat for 8 seconds. One 12 minutes. Take it out when cooked. Add water to the pot and bring to a boil. Prick a small hole of the soft egg with a fine needle. Gently squeeze the egg liquid into the boiling water to form egg yolk threads. After it floats, take it out. Shape the egg cake into a round shape and form a cake tray. Place it on one end of the fish plate and take out the steamed lotus petals and lotus pods respectively. , place it on the cake tray to form a lotus shape, and wrap the egg yolk silk around the lotus pod to form lotus whiskers.

Put the fish plate into the cage and steam for 2 minutes. Take it out. Put the shark's fin in a bowl. Add cooked chicken, cooked lard, green onion slices, ginger slices and clear soup. Steam until tender and take it out. Remove the chicken, pork, green onion and ginger. stand-by. When the green onion oil is cooked in the wok until it is seven-mature (about 175°C), add the green onion segments and ginger slices and fry them briefly. Then add soy sauce, Shaoxing wine, clear soup, refined salt and shark's fin, and simmer over low heat until the soup becomes liquid. When the time is up, add wet starch to thicken the sauce, drizzle with scallion oil, and push it into one end of the fish plate. Put clear soup, Shaoxing wine and refined salt in the soup pot. After boiling, add wet starch to thicken the soup, pour chicken oil on the lotus and serve. Name of the dish Fried vegetarian chicken steak Features Beautiful appearance; apricot color. Crispy and fragrant on the outside, soft and tender on the inside, fresh and delicious, increases appetite, strengthens the spleen, removes dampness, replenishes essence and replenishes qi. Ingredients: 400 grams of cooked yam, 25 grams of winter mushrooms, and 25 grams of winter bamboo shoots. 50 grams of egg white, 50 grams of tofu skin, and 25 grams of eggplant. 25 grams of steamed buns. 15 grams of green onions, 3 grams of Sichuan peppercorns, 1 MSG. Production process of carp: Peel the cooked yam and make puree. Cut the mushrooms and winter bamboo shoots into 0.3cm cubes. Add the green onion and pepper puree, MSG, refined salt and egg white to a bowl and mix well. , take the tofu skin and cut it into oval slices 7.5 cm long and 3 cm wide, add the prepared yam paste and spread it flat on the tofu slices, then cover each tofu slice, then insert the front handle to make a "chicken steak". Peel the steamed buns and cut into 0.2cm square pieces. Mix the egg whites with starch and refined salt to form an egg white paste, and dip the chicken cutlets into the egg white paste. Dip the steamed buns evenly and fry in a 40% hot (about 100℃) oil pan until golden brown. Drain the oil and place it on a plate with coriander and a dish of green onion and sweet noodle sauce. Name of the dish: Lotus Goldfish and Shrimp Features: Vivid shape, beautiful color and fresh taste. Ingredients: 250 grams of fresh prawns, 200 grams of clean fish meat. 100 grams of pork fat, 50 grams of ham, 15 grams of yellow cake, 25 grams of green vegetables, 15 grams of peas, 25 grams of seaweed, red pepper peel\0 Production process: Peel the shrimp tails and keep the tails, remove all the mud and wash the intestines. Split the back into a hinge shape, make a cross cut on the meat, marinate with Shaoxing wine, refined salt, and add flavour. Chop the fish and pork fat together into a fine paste, add refined salt, Shaoxing wine, green onion and ginger juice, clear soup and eggs. Mix well to form filling and spread on shrimp meat surface respectively. Ham, yellow cake, green vegetables, and seaweed are all cut into fish scales, and peas are garnished on the shrimp to form a goldfish shape. Tomatoes are cut into lotus petal shapes and the flesh is removed. Stack the boiled fish stuffing on a plate to form a small oblate shape. , garnish the top with peas to form a lotus heart, insert the tomato slices on the fish paste to form a lotus shape, steam them together with the goldfish and shrimp in the basket, take out the decanted juice, place the goldfish and shrimp neatly around the lotus, and put them in the pot. Add clear soup, refined salt and wine, bring to a boil, skim off the floating foam, thicken it with wet starch to form a gravy, drizzle with sesame oil, pour it on the lotus and goldfish and serve

Ingredients for four-color scallops: 200 grams of scallops , 50 grams of green beans, 50 grams of carrots, 30 grams of diced cucumbers, 50 grams of corn kernels, 10 grams of salad oil, 3 grams of cornstarch, 3 grams of high-freshness ingredients,

Method:

Heat the oil in a pan and fry the scallops until golden brown. Leave a little oil in the pan and stir-fry the green beans, carrots and corn flour until cooked. Add the cucumbers, stir and add the stock to thicken. Place the scallop ingredients on the plate. Enter the middle

Features:

The four-color scallops are very scientific in the ingredients of the dish. Green beans, corn, cucumbers and carrots include cereals and beans, as well as vegetables and fruits. and roots, plus the high-quality soybean protein in vegetarian scallops, making the dish a complete and reasonable nutritional combination, suitable for all kinds of people to choose from in all seasons

Ingredients for Bamboo Shoots and Shrimp Rice: 50 grams of fresh bamboo shoots, 60 grams of shrimps , 50 grams of chopped green onion, 200 grams of white rice, 200 grams of water, 5 grams of salt, 10 grams of sugar, 10 grams of sesame oil,

Method:

(1) Remove the hard shells of fresh bamboo shoots , remove the crude fiber, wash, and cut into 2 cm diagonal pieces for later use. Wash the shrimps, remove the intestines, and blanch them in hot water for later use.

(2) Wash the rice. Drain the water, add 2 cups of water and soak for 15 to 20 minutes, then add the bamboo shoots and seasoning A, mix well, put it in the rice cooker and cook it, do not turn it on, and simmer for about 15 minutes. < /p>

(3) Finally, open the lid, add the blanched shrimps, chopped green onions and seasoning B, mix well, cover and simmer for about 2 to 3 minutes, take out and eat.

Ingredients for sesame abalone: ??200g abalone, 2g minced ginger, 300g spinach, 10g salad oil, 5g sesame oil, 5g fresh seasoning, 5g dark soy sauce,

Method:

Slice the vegetarian abalone into slices with a diagonal knife and steam for 5 minutes. Blanch the spinach until cooked. Place the abalone steak on top, heat the oil pan, add sesame oil, sauté the shredded ginger until fragrant, add a little water, add seasonings and cornstarch to thicken the water. Pour it on top of the abalone.

Ingredients for two-color rose fish: 500g fish meat, 750g old pumpkin, 300g cabbage sticks, 25g flour, 40g finely dried starch, 75g egg white, pepper. 20 grams of powder, 20 grams of ginger and green onion water

Method:

1. Wash and pound the fish meat, remove all the tendons and fine spines, and divide it into two parts.

Put one portion into a bowl, add Sichuan salt, melted lard, flour, finely dried starch, ginger and green onion water, cooking wine, etc. and mix well to form fish grits. Put the other portion into a bowl, add Sichuan salt, finely dried starch, egg white, pepper, and melted pork. Stir the oil, ginger and green onion water into fish grits.

2. Use two flower-marked bags, put them into the flower mouths, put the two grits ingredients separately, and mark each into a rose shape. After the roses marked with glutinous rice flour (1) are quickly frozen and finalized in the refrigerator, they are taken out and fried in a 50% hot oil pan until golden brown; while the roses marked with grits (2) are steamed in a basket. Set aside for later use.

3. Wash and peel the old pumpkin, carve it into half a flower basket shape, blanch it briefly in a pot of boiling water, remove and drain the water; wash the cabbage stems to remove all the sinews, and trim them into pieces. Cut into flowers and leaves, blanch them in a pot of boiling water, take them out, and mix with Sichuan salt, sesame oil, and MSG to taste. 4. Place the pumpkin flower basket button on the plate, arrange the two-color roses according to the design, and add the flowers and leaves. Then mix the tomato sauce and salty sauce in the pot respectively. Pour the tomato sauce on the golden roses; pour the salty sauce on the white roses, and it's ready.

Ingredients for Rock Sugar Elbow: 1 pork trotter, 3 cups of soy sauce, 3 cups of cooking wine, 1 green onion, 2 cloves of garlic, 3 slices of ginger, 100 grams of rock sugar, 1 teaspoon of salt,

Method:

1. Scrape and clean the pig's trotters, use a knife to cut open the inside until you can see the big bone, then make a cut on both sides of the big bone to spread it out, and then cut off the fat on all sides.

2. Boil a pot of water, add the hoof fillet and cook for about ten minutes until the skin shrinks.

3. Place a bamboo mat (bamboo mat to prevent the skin from sticking to the bottom of the pot) in the pot, place the hoof skin on it, cover it with water, then add cooking wine, soy sauce, refined salt, rock sugar, green onion knots, and ginger slices, and bring to a boil over high heat. Cover and cook over low heat for another half an hour. Turn the hoof over and cook until it is rotten. Then switch to high heat and cook until the soup is like glue. 4. Take out the hoof, put it into a bowl, remove the onion knots and ginger slices, and pour the juice over the hoof. (If the juice is not thick enough, you can use a little gravy to thicken the gravy)

Ingredients for dried sand worm beef and loach fish soup: 1 catty of sand worms, 1 catty of palm melon, 200 grams of lean meat, 200 grams of beef loach. , 50 grams of Cishi,

Method:

Soak the dried sandworms in water first, then cut and clean the sand in the sandworms. Wash the lean meat and drain it. Remove the scales from the loach, wash it, and fry both sides with a little oil until slightly brown.

Cishi and Huaishan are first soaked in water to soften them.

Peel and core the gassho melon, wash and cut into large pieces. Pour an appropriate amount of water into the pot, add all the ingredients, simmer over high heat for 20 minutes, then simmer over low heat for 3 hours. Add salt to taste and drink while hot. Gassho melon can be dipped in soy sauce.

Emerald Anchovy Shrimp Ingredients: 20 grass shrimps, 5 tablespoons of flour, 2 eggs, 1 package of bread flour, 6 pieces of seaweed, 2 teaspoons of salt

Method: < /p>

1. Remove the heads, shells and ribs of the grass shrimps and leave the tails, cut off the tail tips, wash and drain.

2. Sprinkle the prawns with salt and mix well, then dip in flour, egg juice, and bread flour in order (mix in the seaweed slices and mix well) and set aside.

3. Fry in boiling oil over medium heat, remove, drain and place on a plate.

Ingredients for fried shrimp balls in sweet and sour sauce: 300 grams of medium shrimp, 2 tablespoons of Lee Kum Kee Panda brand umami oyster sauce, 125 ml of Lee Kum Kee sweet and sour sauce, 2 green peppers

Method:

Marinate the shrimp meat for 30 minutes, blanch it in boiling water for 1 minute, and drain. Heat 2 tablespoons of oil, sauté until fragrant, add shrimps and stir-fry until cooked. Stir in the sauce and cook until heated through.

Ingredients for crispy white hairtail: 10 taels of white hairtail, 2 tablespoons of cornstarch, 2 teaspoons of salt, 1 pot of frying oil,

Method:

Season with salt Spread the fish body evenly, marinate for 10 minutes, wash and drain, coat with a thin layer of starch powder, and fry in oil until brown.

Ingredients for jade fish fillet: 10 taels of shark fillet, 1 green pepper, 1 red pepper, 4 tablespoons of oil, 2 teaspoons of salt

Method:

1 . Marinate the fish fillets with ingredients (1) for 10 minutes, remove the green and red peppers, wash and cut into pieces.

2. Use 1 tablespoon of oil to sauté the green pepper, add salt and heat.

3. Heat 3 tablespoons of oil, sauté the red peppers, add the fish fillets and stir-fry until the fish fillets turn white, add the green peppers and stir-fry evenly.

Ingredients for Snow Crab: 2 sea crabs, 150g cooked crab meat, 4 egg whites, 100g green vegetable leaves, 50g soup, 2 teaspoons cooking wine, 100g cooked pork, a little sesame oil , a little green onion, a little ginger,

Method:

①Cut the green onion and ginger into rice, and cut the green cabbage leaves into shreds. Wash and cook the sea crabs, peel off the shell, remove the navel, remove the legs, scoop out the crab roe and inner meat, combine with the cooked crab meat and set aside,

② Heat the pot, add oil and saute until fragrant Shred onion and ginger, add crab meat and stir-fry briefly, then add 1 teaspoon cooking wine, salt, MSG, and stock, bring to a boil, thicken with cornstarch water, drizzle with sesame oil, place in two crab shells, place opposite sides of the crab shells At both ends of the oval dish, arrange the crab legs in the shape of the original crab.

③Crack the egg white into a bowl and mix it into a paste, steam it in the pot for 30 seconds, take it out and stack it between the two crabs. Heat the oil in a pan, fry the shredded vegetables into pineapples, and place them around the crab.

④ Heat the oil pan again, sauté the onion and ginger until fragrant, add cooking wine, salt, MSG, and soup and bring to a boil, thicken with cornstarch water, drizzle with sesame oil, and pour it on the crab.

Ingredients for roasted cloud leg pigeon slices: 100g cloud leg, 175g pigeon, 2g MSG, 1g salt, 1g sugar, 8g oyster sauce, 20g egg, 15g cornstarch, minced garlic 5 grams, 5 grams of ginger flowers, 6 grams of carrot flowers, 5 grams of cooking wine, 25 grams of vegetable oil,

Method:

1. Mix cloud legs with eggs, add dry powder and add oil Medium-fried, cut into slices for later use.

2. Pour the marinated pigeon slices into oil until hot.

3. Use the remaining oil to make a wok, cut the head, and remove the pigeon Slice, add wine, season, gravy, add tail oil, toss evenly and serve on a plate. Put half of the cloud legs on both sides and serve

Silver Needle Sea Clams Ingredients: 150 grams of sea clam meat, 200 grams of pickled vegetables, 2 grams of salt, 3 ml of cooking wine, 3 ml of vinegar, 45 grams of onion and ginger oil, 5 grams of sesame oil,

Method:

1. Blanch the cabbage in boiling water, then blanch it in boiling water. After cooling in the water, purify the water. Boil the jellyfish meat in 90% hot water, put it into a bowl, add cooking wine and marinate it for a while.

2. Heat the frying spoon, add onion and ginger oil and cook When it is 80% hot, add the cabbage, add salt, monosodium glutamate and cooking wine, stir it a few times, add the razor clam meat, stir it a few more times, add rice vinegar, and pour in sesame oil and serve.

Ingredients for grilling raw shell abalone: ??12 fresh abalone in shell, 25g ham, 12 mushrooms, 25g cabbage sum, 100g fish paste, 1 white fungus, 1 cup soup, 1 egg white, 10 Sichuan peppercorns diced, a little green onion, a little ginger slices, a little cornstarch, a little pepper noodles,

Method:

①Wash the abalone, remove the meat, brush the shell and meat Remove the internal organs. Wash and put on a plate, add soup, green onions (cut and add peppercorns), ginger slices, steam over water until cooked and mushy, cut into 6 slices. Cut ham and mushrooms into small elephant eye slices. Blanch the cabbage, let it cool, and cut with a sharp blade.

② Add cold soup, egg white, salt, monosodium glutamate, cooking wine, and pepper noodles to the fish paste and mix thoroughly. Pour it into a flat plate and spread it out (do not spread it to the edge of the plate), and then place the abalone shells around the plate. Press the two circles into a ring shape and place white fungus soaked in salt and MSG in the center of the plate to decorate it into a flower core. Steam in the upper basket until the abalone shells are removed from the fixed dish.

③Decan the original soup of the steamed abalone into the pot, add onions, ginger, salt and cooking wine and bring to a boil. Remove the onions and ginger. Add ham, mushrooms and cabbage and blanch until cooked. Pick up with a slotted spoon and mix evenly. Divide into abalone shells. ④Put the abalone meat into the original soup, simmer it over low heat, pick it up, and place it neatly in the shell into the shape of the original abalone. Remove the foam in the soup, add MSG, use cornstarch to coat the rice soup gravy, pour it on the abalone, and drizzle with sesame oil.

Ingredients for fried crispy crab: 2 sea crabs, 2 grams of salt, 5 ml of cooking wine, 10 grams of chili noodles, 100 grams of peanut oil,

Method:

1. Remove the umbilicus and cap from the sea crab, remove the gills, rinse well, chop into two pieces, put in a basin and marinate with cooking wine, MSG, salt and chili powder for a while.

2 Heat the frying spoon, add peanut oil and heat until it is 80% hot. Dip the cut edge of the crab in starch and deep-fry it in oil until golden brown. Remove the two halves of the crab and place them on a plate. .

The crab lids are also fried in oil until they turn red, then the crab lids are placed back to their original shape and serve