When it comes to Shandong cuisine, many people will think of pancake rolls with green onions for the first time.
Shandong cuisine is referred to as Lu cuisine, which can be called the ancestor of northern cuisine. Chinese cuisine can be divided into two major schools, Shandong cuisine is the mainstream of northern cuisine, the longest history, began in the Spring and Autumn Period, continues to this day, and continues to this day.
From ancient times to the present, Lu cuisine has always been the leader of northern cuisine. At the beginning of the Qing Dynasty, the influence of Lu cuisine was more extensive in Beijing and Tianjin, and together with Su cuisine, Cantonese cuisine and Sichuan cuisine in the south, it became the most influential "four major cuisines" in China. At the end of the Qing Dynasty, some people added Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Hui cuisine to become the "eight major cuisines"; beijing cuisine and Shanghai cuisine were added to form the "ten major cuisines". However, when it comes to authentic Chinese cuisine, it is still based on the "four major cuisines".
A more precise meaning of Lu cuisine should include Qilu cuisine in the Spring and Autumn Period, originating in Linzi and Qufu, the former capitals of these two countries. The State of Qi is located in the eastern part of the Shandong Peninsula, bordering the Yellow Sea and the Bohai Sea, and after the decline of Linzi, Qingdao and Yantai have inherited and developed the food traditions of Qi Du and are good at making sea dishes. Qufu inherited the court cuisine of the Zhou Dynasty, and the local Confucius cuisine was its development and continuation. Confucian cuisine also absorbs the skills of Qi cuisine, Su cuisine and Cantonese cuisine to make seafood, expanding the field of Lu cuisine. After the decline of Qufu, Jinan continued and developed the tradition of Lu cuisine. During the Spring and Autumn Period, Shandong was rich in products and prosperous in salt and iron, so the State of Qi was strong and prosperous in economy, and began to pay attention to diet. At that time, Yi Ya, the favorite minister of the Duke of Qi Huan, was good at cooking, and the gastrointestinal service of the head of the "Five Masters" was obedient, and even Old Master Kong could not help but admire his precise sense of taste and his cooking skills that were good at harmonizing. It is said that Yi Ya's sense of taste is so accurate that even the smell of shuishui and Zishui can be distinguished, which is really talented! Jia Sixun of the Southern and Northern Dynasties wrote "Qi Min Zhi Shu", which left a complete record of the superb cooking and brewing technology in the Qilu area, and is still an important reference for the study of Lu cuisine.
Lu cuisine can be roughly divided into three categories, one is the sauce color, the taste of jinan cuisine is good at frying, burning, stir-frying, frying, frying, the representative dish is coriander fried belly silk, nine turns of large intestine, sweet and sour carp, scallion roasted sea cucumber, stir-fried waist flower; the second is comparable to the court cuisine of Kongfu cuisine, good at fine workmanship, rigorous feeding, representative dishes are Yangguan three stacks, belt on the dynasty, fairy duck, Shili ginkgo; the third is seafood-based, advocating light Jiaodong cuisine, also known as "Fushan cuisine", good at bursting, grilling, steaming, grilling, representative dish is oil-fried conch, shiitake grilled chicken, Steamed fish and grilled shrimp are among the rare delicacies of the world.
Shandong people eat wheat and mixed grains as their main food, so the noodles in Lu cuisine are also colorful. Although there are not as many types as in Shanxi, it is enough to dazzle people and be dazzled. In addition to the common noodle dumplings, buns, and steamed buns, there are also Shandong flatbread, Jinan oil swirl, Zhoucun shortbread, Qingdao pot stickers, Qingdao big buns, Tai'an millet pancakes, leek cakes, jujube rolls, fire-roasted, home-cooked cakes, ha cakes, bar heads, Fushan noodles, Yantai stewed seeds. Shandong people change their food every day, eating tall and big, tigers with bears.
In addition, Shandong Province also has many valuable specialties, which add points to Lu cuisine. This song can be seen in the mouth: "Yantai apple Laiyang pear, Feicheng big peach does not land, Pingdu grape Yishui persimmon, Leling small jujube plucking gold silk, Weixian radish Gaga crisp, Qingzhou hawthorn acid twitter, Tai'an chestnut Zhangqiu onion, Zhoucun baked cake as thin as paper, seventy-two springs in Jinan, good rice in the mingshui land." "Tai'an's tofu is soft and white, the bean flavor is strong, and the ancient emperors need to fast when they go to Taishan to sacrifice the heavens, so they have developed a vegetarian and delicious "imperial tofu feast". There are also Taishan's red scaled fish; Laoshan's cold dew peach; Qingdao's striped fish and clams; Yantai's large shrimp and large cherries; Texas watermelon; Longkou's fans, all of which are of good quality and famous throughout the country. The most important thing in cooking is the ingredients, and these excellent ingredients have laid a good foundation for Lu cuisine. The cuisine needs to be accompanied by fine wine, Tsingtao Beer Zhangyu wine, which is the best partner of Lu cuisine.
The last hard dish worth mentioning: why do Shandong rice bureaus have to order a peanut rice, maybe you don't really understand the meaning of peanut rice. We Shandong people drink, as long as you can still use chopsticks to pick up peanuts and rice, then this wine has not been drunk in place.....