Lu cuisine is the only spontaneous cuisine in the four major chinese cuisines (and also the eight major cuisines) (compared to the Influence cuisines such as Huaiyang, Sichuan and Cantonese), the representative of the culinary culture of the Yellow River Basin, and it is one of the cuisines with the oldest history, the richest techniques, the highest difficulty and the most effective cuisine.
Sweet and sour carp is a traditional dish made of carp in Jinan, Shandong, one of the representative dishes of Lu cuisine, golden color, burnt on the outside and tender on the inside, sweet and sour, fragrant and delicious. It is said that this dish originated in Luokou, Jinan, and gradually spread to Shanxi, Henan and other places. In Henan, dishes such as sweet and sour boiled fish and carp roasted noodles were formed. According to the "Tokyo Dream Record", during the Northern Song Dynasty, carp baked noodles were popular in the market. The fish is red in color, soft and tender, and the baked noodles are as fine as hair, fluffy and crispy.
Yipin tofu is a classic specialty dish, which belongs to Confucius cuisine. This time, the white is delicate and tender, rich in nutrition and popular for people. Mr. Feng Jicai once said that tofu has merit in raising dragon seeds. Tofu is as white as jade, soft and tender, palatable and refreshing, seasoned from the heart, can be meat and vegetarian, not only can be made into a dish alone, but also can be independently served.
Sea cucumber elbow is one of the classic recipes of Lu cuisine, using sea cucumber as the main ingredient, and the cooking technique of sea cucumber elbow is mainly cooked. Features: ruddy and shiny, when the meat is crisp, the juice is thick, fat but not greasy, the sea cucumber is soft and smooth, and the onion flavor is strong.
Braised prawns are a famous dish of Shandong Jiaodong cuisine, which belongs to the Lu cuisine family. Ingredients include prawns, sugar, chicken soup, etc. The color is rosy and shiny, and the shrimp meat is tender and delicious. It has always been a famous dish in Lu cuisine, and its beauty and taste have long been praised by people. Braised prawns, both to taste, but can not rob the original umami taste of seafood. Therefore, the selection of materials has become the primary problem. Old pumping can not be put. We want bright red oil, not black prawns; star anise is even more important for spices with heavy aromas.
Texas Grilled Chicken, also known as Texas Spiced Boneless Grilled Chicken, is one of the famous Three Treasures of Texas (Grilled Chicken, Watermelon, Golden Jujube). Texas Grilled Chicken is a traditional famous food in Shandong, China, and the classic of Lu cuisine. The Texas Grilled Chicken Making Technique is a National Intangible Cultural Heritage. As early as the Qianlong period of the Qing Dynasty, Dezhou grilled chicken was listed as a Tribute of Shandong and sent to the palace for the emperor and the imperial family to enjoy.
Grilled sea cucumber with green onion is one of the classic dishes of Shandong. This dish is full of rich shallot aromas, traditionally used with the best Zhangqiu shallots, fried golden and sprinkled on braised sea cucumbers, the aroma of green onions and the umami of sea cucumbers blend together perfectly.
Shenxian duck is one of the traditional dishes of Shandong region and belongs to Confucius cuisine. Kong Fanpo called the fairy duck, and left duck sellers in Fuzhong to make this dish. "Fairy Duck" got its name. Legend has it that it began in the seventy-fourth generation of Confucius Sun Kong Fanpo period, when Kong Fanpo was the governor of Tongzhou, Shanxi, the chef in the house took the duck out of the bone, added spices into the bowl and covered, steamed in the basket, the meat was crisp, the aroma was rich, the taste was delicious, Kong Fanpo tasted, felt that this dish was made differently, the basket steaming was to point out the incense three torches for the degree, the taste of turbot beauty is better than its dish, so it was named the fairy duck.
The main raw materials of the nine-turn large intestine are pig intestine, green onion, refined salt, dried pepper, ginger slices, coriander, star anise, fragrant leaves, and tangerine peel. Nine turns of the large intestine sour, sweet, fragrant, spicy, salty five flavors are complete, the color is ruddy, the texture is soft and tender. It is one of the famous dishes in the Lu cuisine family. The nine-turn large intestine is rich in nutrients, not only rich in protein, but also contains many vitamins. The large intestine of pigs has the effect of moisturizing, replenishing deficiency, quenching thirst and stopping bleeding. It can be used to treat weak thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms.