Shandong specialty

Shandong cuisine, also called Shandong cuisine. It has a long history and wide influence. As an important part of China's food culture, it has become the first of the four major cuisines in China. However, the least-known cuisine is famous at home and abroad for its fresh, salty and crisp taste, unique flavor and exquisite production. Shandong cuisine originated in Qi and Lu (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in the Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became one of the representatives of "Northern Cuisine". From Qilu to Gyeonggi, from the inside of Shanhaiguan Pass to the outside of Shanhaiguan Pass, its influence has reached the Yellow River valley and the northeast, and it has a broad mass base in diet. Shandong cuisine is one of the most extensive local cuisines in China, covering Beijing-Tianjin-Tanggu and three northeastern provinces.

There are great regional differences in Shandong Province, thus forming three systems: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine, and Confucian cuisine with its own system.

Shandong cuisine pays attention to pure seasoning, tastes fresher than fresh, and has the characteristics of fresh, tender, fragrant and crisp. Pay great attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white.

There are more than 30 cooking techniques commonly used in Shandong cuisine, especially frying and roasting. The blasting method pays attention to quick fire and quick explosion; The barbecue technique is original in Shandong cuisine. The raw materials are pickled and sticky, fried on both sides and simmered. The baked product is neat in shape, thick in taste and rotten in juice.

Shandong's special snacks mainly include: braised rabbit head in Yishui, fried mountain ox in Yishui, Guangrao donkey meat, fried Jiang Miao with soybean oil in Yishui, fried cicada turtle in Yishui, whole lamb in Yishui cauldron, fried pancake in Yishui, fried white scaly fish in Yishui, fried pancake in clear oil, oil swirl, eight batches of fruit, fried cake with rose sugar, steamed stuffed bun with five kernels, spring cake and shredded chicken wonton. Jingzhi Golden Noodle, Shanxian Tengzhou Mutton Soup, Egg Crispy Fried Noodle, Fish Dumplings, Bean Juice Porridge, Chicken Shredded Shaw Noodle, Chicken Soup Lehe, Linyi Powder, Chaotian Pot, Lotus Leaf Porridge, Tengzhou Cuisine, Babao Tea Soup, Guada Temple, Stone Sesame Cake, Hexagon Sesame Cake, Sugar Crispy Barbecue Head Grilled, Taishan Tofu Noodle.