What are the top ten representative dishes of Shandong cuisine?

Lu cuisine is the only source cuisine among the four major cuisines in China, that is, the cuisine formed by itself. Lu cuisine has high requirements for knife skills, heat, and cooking techniques! And Lu cuisine is the best at making broth, and then use it to make dishes!

In fact, there are shadows of Lu cuisine in many cuisines, and the cooking techniques of Lu cuisine are also carried forward and borrowed from major cuisines. Because of the exquisite craftsmanship and strict selection of materials, there are many "popular" representative dishes and star dishes. Because when I was learning to cook, most of the masters were Lu cuisine masters, so let me talk about the dishes that can best represent Lu cuisine:

First, [sour and hot shredded potatoes].

This dish can be said to be a dish that every family can make, but using hot and sour seasoning to make shredded potatoes is really a classic dish of Shandong cuisine. Second, [Nine turns of the large intestine].

The production process of this dish is cumbersome, and the seasoning pays attention to sweet, sour, bitter, spicy and salty, and has five flavors, which can be said to be the pinnacle of Lu cuisine. So is the most popular [Pepper Fat Sausage] that many stores are now operating a simplified version of this dish? But I think the seasoning is more similar.

Three, [sweet and sour fish].

In fact, everyone always thinks that [sweet and sour carp] is a representative dish of Shandong cuisine, but in the coastal areas of Shandong, the general production of [sweet and sour fish] is made by using large yellow croaker. I remember that when the chef of the restaurant used to make this fish, he used to make it in two pots, one pot to fry the fish and the other to boil the sauce. The fish is fried and poured directly with the sauce, which must have a sizzling sound to be perfect.

Moreover, this dish is authentic, you must not put tomato sauce, and the red soup is all prepared by sugar color. This is a dish that shows the skill of the chef. Fourth, [braised sea cucumber with green onions].

Shandong's specialty green onions, how can they not have a place in the representative dishes of Shandong cuisine? This dish uses the green onion white produced in Zhangqiu, Shandong Province to boil the scallion oil, and then the fried golden green onion white and the precious sea cucumber are burned together, the green onion is fragrant, and the sea cucumber is soft and glutinous. There are many representative dishes of Shandong cuisine, such as Confucian cuisine, Jinan cuisine, and Jiaozhou cuisine.

And many dishes belong to the tall "palace cuisine", because Lu cuisine has high requirements for basic skills, and there are many kinds of dishes, which can not be learned by some crash courses! In general, the feeling is not as popular as some cuisines, but the essence and nutrition of Shandong cuisine are the standards for other cuisines.

I would like to recommend this dish because I don't like to eat large intestines, but when I eat this dish, I am embarrassed to say how much I ate, it is really my favorite, and I highly recommend it.

It is recommended to stew prawns in oil, braised prawns in oil are also Lu vegetables, delicious taste, high nutritional value content, good taste or braised prawns.

There is also sweet and sour carp, sweet and sour carp is also one of the most classic dishes of Shandong cuisine, delicious taste, mellow taste, fresh and tender fish.

I recommend Texas Grilled Chicken, its meat is delicate, very crispy, suitable for all ages, and the crispy bones can be eaten.

Stir-fry kidney flowers, vinegar and liver tips, crispy pot.

I especially recommend the scallion roasted sea cucumber, this dish is particularly delicious, and the taste is particularly good, and it is also particularly nutritious, although there are green onions in it, but there is no bad taste when made, and it will not affect the taste.

Summary. Lu cuisine is the first of the eight major cuisines, but also the oldest history of a cuisine, in the Ming and Qing dynasties, a large number of Shandong cooks into Beijing, with dishes into the palace kitchen, the masters are skilled, exquisite knife skills, created a large number of dishes, widely spread in the land of Qilu, many people like to eat a foreign fast food, in order to show their nobility, in fact, that thing has no essence, according to the domestic Lu cuisine, the difference is too far, frying, stir-frying, cooking, frying, waxing, salt, steaming, boiling, stuffing, frying, baking, honey, pulling, exploding, vinegar, sauce, It is the cooking technique of Shandong cuisine, the unique environment, so that the Shandong cuisine is more abundant, the ingredients are fruits and vegetables, poultry, seafood, mountain mushrooms and dried products, the world calls it "food in China, fire in Shandong".

Hello, according to the survey, the top ten representative dishes of Lu cuisine are Shanyan: Nine Teaser Royal Intestine, Roasted Sea Cucumber with Green Onion, Sweet and Sour Carp, Braised Prawns with Oil Zhaoyou, Sweet and Sour Tenderloin, Three Silk Shark Fins, Confucian Roast Duck, Drawn Bananas, Pu Cai in Milk Soup, Mushu Meat.

Lu cuisine is the first of the eight major cuisines, but also a kind of cuisine with the longest history of splitting and dressing up, in the Ming and Qing dynasties, a large number of Shandong cooks entered Beijing, with dishes into the palace kitchen, the masters are skilled, exquisite knife skills, created a large number of dishes, widely spread in the land of Qilu, many people like to eat a foreign fast food, in order to show their nobility, in fact, that thing does not have the slightest essence, according to the domestic Lu cuisine, the difference is too far, frying, stir-frying, cooking, frying, wax, salt, steaming, boiling, stuffing, frying, baking, honey, pulling, exploding, vinegarSauce, sauce, are the cooking techniques of Lu Shi lack of burning vegetables, the unique environment, so that Lu cuisine is more abundant, the ingredients are fruits and vegetables, poultry, seafood, mountain mushrooms and dried products, the world calls it "food in China, fire in Shandong".