Where have Lu Cai gone all these years?

Why has Lu cuisine, the first of the eight major cuisines, slowly disappeared from the streets?

For a long time, among the major cuisines, the only cuisines that can be called high-end are Shandong cuisine and Cantonese cuisine. Among them, braised cuisine is second to none in modern China's Huabei, most of the region and the northeast region used to be full of Lu cuisine restaurants, but now it is gone, as one of China's famous four major cuisines, the advantages of Lu cuisine in the catering market are not obvious. <>

The first of the eight major cuisines in our country, when the Lu cuisine of the Song Dynasty, the Lu cuisine became the representative of the northern food, the Ming and Qing dynasties such as Cai Yichen, the main body of the palace to Beijing, Tianjin, the influence of the Northeast is greater, cash Lu cuisine is the evolution of the local cuisine of Jinan and Jiaodong.

The prototype of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period, the natural conditions of Qi and Lu are unique, and the Qi country is close to the mountains and the sea. After a long period of development and evolution, the Shandong cuisine has gradually formed, including Qingdao, the Jiaodong school represented by the Fushan Gang, and the Jinan school including Tai'an, Dezhou. <>

After that, Hunan cuisine sprung up and was a new force. In the big cuisine, if you like to eat heavy food, it is better to eat Sichuan Xiang, and if you like to eat clear food, it is better to eat Suyue braised vegetables, which seems a little decent. At the same time, the recognition of braised dishes is poor, braised dishes are not like Beijing roast duck, Guangdong barbecued pork has a good reputation, a dish in the restaurant, if the waiter does not introduce it, it is difficult for you to see or eat, this is Lu cuisine.

Lu cuisine, known as what it is good at, is seafood stir-fried sweet and sour, and the practice of various cuisines is similar. There is little innovation in Shandong cuisine, and from the current situation, the traditional cuisine has no way to keep the obvious innovation, and there is no confidence to cause a vicious circle in the industry. <>

The decline of Qilu culture is also part of the reason for the decline of Lu cuisine, the prosperity of Lu cuisine is largely started by the prosperity of Qilu culture, after modern times, the center of gravity of China's economy and culture has gradually deviated from its Lu region. Its influence is declining in all its aspects, and so is its food culture.

This is because Lu cuisine is so common, and many home-cooked dishes can be traced back to their origins from Lu cuisine, because they are often seen, so they will feel that Lu cuisine has disappeared.

Shandong Lu cuisine is the first of the eight major cuisines, but today's Shandong cuisine is complicated to make, and the ordinary people can't afford to eat authentic Lu cuisine, so it is naturally in decline.

Causes

1. Shandong cuisine is the only spontaneous cuisine in Chinese cuisine.

2. The selection of materials for Shandong cuisine is exquisite, and the requirements for knife work and techniques are also very high.

3. The materials used in Shandong cuisine are very extensive, so the number of dishes is very large. Fourth, most of the court dishes are mainly Shandong cuisine, because of their beautiful shape.

In the Chinese tradition, it is important to pay attention to the right name. In ancient China, in the hearts of feudal rulers, the Central Plains was the center of China, and Shandong happened to be in the center of the Central Plains.

Salty and fresh

Lu cuisine pays attention to the excellent texture of raw materials, uses salt to enhance freshness, uses soup to strengthen freshness, seasoning emphasizes salty and fresh purity, and highlights the original taste. Green onion is a special product of Shandong, most dishes should use green onions, ginger and garlic to enhance the flavor and flavor, stir-fry, boil, burst, grill, burn and other methods should use green onions, especially the dishes of green onion roast, it is better to have a strong onion fragrance, such as green onion roasted sea cucumber, green onion roasted hoof tendon; Feeding stuffing, bursting pot, and cold salad are indispensable for onions, ginger and garlic.

The amount of seafood is more and the quality is high, the peculiar smell is lighter, the fresh ones pay attention to the original taste, shrimp, crab, shellfish, clams, and more ginger vinegar are used to accompany the food; High-grade raw materials such as bird's nest, shark fin, sea cucumber, dried abalone, fish skin, and fish bones must be freshened with broth.

1. First of all, Lu cuisine has been the imperial cuisine of the palace since the Ming and Qing dynasties, Lu cuisine pays attention to grace and luxury, neutral atmosphere, peace and health, there is no obvious shortcoming, most of the dishes are high-quality, it is the culmination of centralized food culture, it can be said that Lu cuisine is a typical Chinese cuisine. The real high-end Lu cuisine is something that ordinary people can't eat and can't afford to eat, and the high-end Lu cuisine banquet is full of sea cucumber and abalone, which is a very high test for the chef.

Lu cuisine originated from one of the sources of Chinese culture in the land of Qilu, Confucian culture has influenced China for 5,000 years, until now many essences of Confucian culture are still influencing our generation, Lu cuisine as a special dish of Qilu land, naturally has incomparable advantages in cultural connotation, Confucian culture has laid the concept of fine Lu cuisine, neutral and healthy;

And whether it is dining etiquette or dish placement, they are very particular, "the wrong sauce is eaten, and the old food is not contradictory." Where there is food, birds, beasts, fish and turtles, must be eaten first. Don't be in the soup, the gizzard is in front of the sauce, and it is set up. The rice is for the pawn, the left wine and the right pulp. ”。

The history of Lu cuisine can be traced back to the end of the Shang Dynasty, and it is said to have been created by Jiang Ziya, which is the oldest cuisine, the most abundant in techniques, the most difficult, and the most skillful in all cuisines. The Central Plains region in northern China has always been China's political, economic and financial center, the seat of the nobles, and the Shandong cuisine has passed the guidance of the major families in the process of its development, and the taste is good, and the level of excellence is incomparable with other cuisines.

2. Lu cuisine is almost everywhere in today's life, unlike other cuisines, even if it is an authentic Lu cuisine restaurant, it is rare to hang out the brand of Lu cuisine, and many people may not know that it is Lu cuisine when they eat it, resulting in an illusion of decline in Lu cuisine now. At the current state banquet, Huaiyang cuisine has gradually become the main body, and it is not that Shandong cuisine is inferior to Huaiyang cuisine.

Lu cuisine takes care of the taste of the Chinese people, the taste is heavier than Huaiyang cuisine, not necessarily suitable for everyone, after all, there are many foreign guests at the state banquet now, and the heavier seasoning Lu cuisine may not be suitable for foreign friends, just like the Michelin restaurant abroad, in the eyes of many Chinese people, but it is also the same, so it is not surprising to choose the relatively lighter Huaiyang cuisine.

In Beijing, you can afford to spend 18,000 on a meal, and you can also eat authentic Lu cuisine, and if a person is fated, at least 1,800 can eat 3 to 5 dishes.

You can choose to go to Jinan to eat, there are not as many Lu cuisine restaurants here as before, but there are a few that can still let you enjoy the real flavor of Lu cuisine, such as Kui Shengju.

You can go to Jinan to eat authentic Shandong cuisine, because the braised dishes made by many restaurants in Jinan are very good, and the taste is also very good.

If you want to eat authentic Lu cuisine, you should go to Zhejiang, because Zhejiang's Lu cuisine is the most authentic and the most widely spread.