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Shandong Cuisine
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Factions
Shandong cuisine
Confucius style dishes
Jinan style dishes
Representatives:
Sweet and Sour Crap(糖醋 鲤鱼)
Broth Assorted( 清汤什锦)
Dezhou c
Its flavors biased towards salty, good use clear soup; Features: fresh, tender, fragrant, crisp. Raw materials: elect livestock and poultry, marine products, vegetables, biased towards in sauce, onion, garlic as seasonings. Cooking techniques :Bao (quick frying)（爆）, Liu (quick frying with corn flour)（熘）, Zheng(stewing)（蒸）, roasting（烤）, boiling （煮）, using sugar to make fruit, crystallizing（使成型） with honey.
“Yiping ” Bean Curd (一 品豆腐)
Roast flower blue fish（烤花 兰桂鱼）
Go to Court with Child （带子上 朝
The other special dishes
Thank you !
Welcome to Shandong
Jiaodong style dishes
Representatives:
Soft-Fried meatballs with sugar(雪 花肉丸子) Quickfired Huangcai （溜黄 菜）
braised prawns（油 焖大虾）
Confucius style dishes
Representatives:
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisine of China. It be famous for the representative of north China cuisine. It also is the representative of the culinary culture alone the Yellow River.
Development
Shandong cuisine originated in the QI and LU areas in Spring- Autumn and Warring States Period. Formed in the Qin and Han Dynasties. It was quickly development in the South and North Dynasty. After the Song Dynasty, Shandong cuisine has become the representative of North China Cuisine and its technique has been widely absorbed in northeast China.
Factions
Shandong cuisine
Confucius style dishes
Jinan style dishes
Representatives:
Sweet and Sour Crap(糖醋 鲤鱼)
Broth Assorted( 清汤什锦)
Dezhou c
Its flavors biased towards salty, good use clear soup; Features: fresh, tender, fragrant, crisp. Raw materials: elect livestock and poultry, marine products, vegetables, biased towards in sauce, onion, garlic as seasonings. Cooking techniques :Bao (quick frying)（爆）, Liu (quick frying with corn flour)（熘）, Zheng(stewing)（蒸）, roasting（烤）, boiling （煮）, using sugar to make fruit, crystallizing（使成型） with honey.
“Yiping ” Bean Curd (一 品豆腐)
Roast flower blue fish（烤花 兰桂鱼）
Go to Court with Child （带子上 朝
The other special dishes
Thank you !
Welcome to Shandong
Jiaodong style dishes
Representatives:
Soft-Fried meatballs with sugar(雪 花肉丸子) Quickfired Huangcai （溜黄 菜）
braised prawns（油 焖大虾）
Confucius style dishes
Representatives: