Talk about your understanding of Lu cuisine, what are the characteristics of Lu cuisine?

Characteristics of Lu cuisine.

First, mainly salty and fresh.

In the Shandong cuisine, it is salty to enhance freshness and soup to enhance freshness, so soup will be added to many dishes.

The broth is made by boiling some pork bones, beef bones, mutton bones, chicken bones, etc., adding the original salt as a condiment, and then it is very delicious, and its salty and umami taste is very pure. If you use it to make some dishes, the flavor of the dish itself will be enhanced, and the umami will also be greatly enhanced. Therefore, salty and fresh in the braised vegetables.

Among them, it is still more distinctive.

2. Be good at making soup.

Everyone knows that Cantonese people love to make soup, in fact, these soups are also indispensable in Shandong cuisine, and soup soup is the specialty of road cuisine in Shandong cuisine. The soup in Lu cuisine pays attention to the original taste, there is no need to have too many complex spices, the original flavor of the clear soup can reflect the soup to the fullest, such as the favorite clear soup bird's nest, clear soup white fungus or clear soup double yellow soup and other soups are the best skills in Lu cuisine.

3. Be good at cooking seafood.

Shandong itself belongs to the coastal area, so there are a lot of seafood near the sea, so it is good at cooking all kinds of small seafood and some seafood in Shandong cuisine. For example, some sea cucumbers such as abalone, oysters.

and so on are more popular in Shandong cuisine, so we can eat very delicious seafood in Shandong cuisine.

Fourth, mainly stir-fry.

Lu cuisine is still very fond of stir-frying, and the green onion itself is a specialty of Shandong, so large bacteria will be used in many stir-fried dishes, and the taste of the dish will be promoted to the highest point with exquisite heat, so many stir-fried dishes are also more popular in Shandong cuisine.

Fifth, pay attention to etiquette.

The dishes in Shandong have become Shandong cuisine. The words of Shandong people are very hospitable, so they are also very particular about the etiquette of the banquet, and there will generally be a variety of ten famous dishes or a variety of sumptuous dishes to entertain guests, so the etiquette is also very particular in Shandong cuisine.

Shandong cuisine pays attention to pure seasoning, the inland is mainly salty and fresh, and the coastal area is characterized by fresh and salty, with the characteristics of fresh, tender, fragrant and crisp. Shandong was the state of Qilu in ancient times, located on the peninsula, surrounded by the sea on three sides, with hilly plains in the hinterland, suitable climate and four distinct seasons. Seafood, aquarium, grain, oil, livestock, vegetables and fruits, insects and game are all available, providing abundant material conditions for cooking.

The kitchen has comprehensive cooking skills, skillful in the use of materials, pays attention to seasoning, and adapts to a wide range. Among them, "bursting, frying, burning, collapsing" and so on are the most distinctive. As Yuan Mei of the Qing Dynasty said:

Boiling oil cannon (bursting) stir-fry, add ingredients to the pot, it is better to be extremely crispy, this northerner method is also. "It's done in an instant, the nutrients are well protected, and the food is refreshing and not greasy; There are braised and white braised dishes, and the famous "Nine Turns of the Large Intestine" is a representative of roasted vegetables; "Collapse" is a unique cooking method in Shandong, the main ingredient should be marinated with seasoning in advance or sandwiched into the filling, and then dipped in powder or hanging paste, and the two sides are fried golden brown. Add seasonings or clear broth and simmer the soup over low heat to soak it into the main ingredient and increase the umami flavor.

Shandong's widely spread pot tofu and pot spinach are all traditional dishes that have been enjoyed by people for a long time.

Lu cuisine is one of the eight major cuisines, the taste is good, suitable for a heavier mouth, my favorite is the sauce beef, the taste is really good, I can't forget it after eating it.

Then your understanding of braised vegetables, in fact, I think this is different for everyone's taste, if people who like to eat think this is still very delicious, but if they don't like to eat this kind of dish, they don't like to eat.

I dare to say that the understanding of Jue Marinated Vegetables is that meat dishes are salty and have a heavier taste, and people with heavy tastes like to eat them.

Talk about your understanding of braised dishes, I am also a chef, so I have a deep insight into Lushan, I personally think that Lushan is very traditional, and the practice and taste of demolition are also very good, it should be worth promoting, don't let Lu Jie gradually withdraw from Chinese cuisine.

I still don't know much about Shandong cuisine, and there may be more pasta in general, and then the one you eat may not be very spicy.

Braised cabbage is a very distinctive dish, it has a full range of colors, flavors, and a unique form, which I like very much.

Shandong cuisine is the first of the eight major cuisines is mainly determined by history and culture, the birthplace of Confucian culture is in Shandong, Confucius in the "Analects" has a discussion that he does not get tired of eating, Confucius cuisine is the source of Shandong cuisine, and it is the ancestor of northern cuisine.

A bunch of pickled vegetables know that pickled vegetables are different from the north, there is a word in the recording, its side seat size is divided into many kinds, just, you are used to that kind of miscarriage, it is also a good one.

I think Ruther's words are basically very delicious, very blood-colored**, and a little bit of this braised vegetables are very delicious.

Each place has its own cuisine, which is the inheritance of a traditional cuisine formed according to the local cultural style.

My understanding of this dish is very good, because I feel very good about this dish, so I also like to eat it very much.

Let's talk about the understanding of Lulai, Lu is Shandong, Laiyang, Laidong, Lailai, West County, Laiyang, and Penglai in Shandong.

Talk about your understanding of Lao Cai, Lu cuisine is a very good cuisine, and people who have suitable tastes say that she is very good, but it is not suitable for popular tastes.

There are many people who like to eat this kind of dish, but eating this dish is just a kind of um, and some people don't like to eat this taste.

Everyone has different tastes, and I feel that braised vegetables are just salty, not to mention the color and flavor.

My biggest feeling about braised vegetables, the biggest feeling is that the dishes over there are more suitable for people with spicy tastes.

Everyone's requirements for cuisine are different, and I like Sichuan-style Sichuan cuisine, which is spicy.

I think that the understanding of Lu cuisine, maybe he is also one of these major cuisines, and it feels okay.

Hello friend, Lu cuisine, in fact, he has his own characteristics, a flavor. For some, it is very tasty.

Look at what I mean by Lu cuisine, Lu cuisine is a place in Shandong. I haven't eaten it.

Talk about your understanding of Lu cuisine, each place has the characteristics of each place, I am not very interested in Lu cuisine, I am willing to eat the big pot table in the Northeast.

Personally, I think that Shandong cuisine is more balanced and nutritious, and there are many kinds of dishes.

The character in the book is really self-reliant, self-confident, and a very young person.

Lu cuisine is one of the eight major cuisines, and it is also a very good traditional famous dish.

I have never eaten braised vegetables, and I don't know much about her.

I think that the braised vegetables are relatively large, and then a little leisurely, that is, meat dishes are the mainstay.

Shandong cuisine is the Qilu flavor originated in Shandong, its birthplace is Boshan District, Zibo City, Shandong Province, it is the only spontaneous cuisine among the four traditional Chinese cuisines and the eight major cuisines (relative to the Huaiyang, Sichuan, Guangdong and other influential cuisines), and it is also the cuisine with the longest history, the most abundant techniques and the most skillful cuisine, which is the first of the eight cuisines. The classic dishes of Shandong cuisine include sweet and sour Yellow River carp, nine-turn large intestine, braised prawns and so on. During the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine that was graceful and luxurious, upright and peaceful.

Lu cuisine is also one of the four famous dishes in China, it is very famous, its taste is fresh, fragrant, slightly sweet, suitable for most people's taste.

The characteristics of Shandong cuisine are: salty and fresh, proficient in soup, good at cooking seafood, exquisite heat, and pay attention to etiquette. Lu cuisine is one of the eight traditional Chinese cuisines, originating in Zibo City, Shandong Province. It is one of the cuisines with the longest history, the most abundant techniques, the highest difficulty and the most skillful.

Characteristics of Lu cuisine.

Shandong is located in the lower reaches of the Yellow River, the climate is mild, and the province brings together large rivers, large lakes, hills, plains, seas and other diverse landforms, which has created an unusually rich and balanced variety of ingredients for Shandong cuisine.

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 onions are a specialty of Shandong, and most dishes should use green onions, ginger and garlic to enhance the flavor and flavor.

The prominent cooking methods of Shandong cuisine are fried, grilled, and shredded, especially fried and grilled vegetarian are praised by the world. Explosion is divided into oil explosion, sauce explosion, coriander explosion, green onion explosion, soup explosion, hot fire, etc.

History of Lu cuisine: Lu cuisine originated in the Qi and Lu states (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, Lu cuisine became"Northern Eclipse"It is one of the eight major cuisines in China.

Shandong cuisine is the most extensive local flavor cuisine in China, covering Beijing, Tianjin, Tang and the three northeastern provinces.

Factions: Jiaodong cuisine (mainly seafood) on the coast and Jinan cuisine on the mainland, as well as Confucian cuisine on the mainland.

Features: Shandong cuisine pays attention to pure seasoning, the taste is salty and fresh, and has the characteristics of fresh, tender, fragrant and crispy. It pays great attention to the preparation of clear soup and milk soup, the color of the clear soup is clear and fresh, and the color of the milk soup is white and mellow.

Unique: There are more than 30 kinds of cooking techniques commonly used in Shandong cuisine, especially the unique and specialized techniques of explosion and grilling. The explosion method pays attention to rapid stir-frying; The chop technique is original for Lu cuisine, the raw materials are marinated and sticky powder, fried on both sides of the oil, and the juice is collected over slow fire; The finished product is neatly formed, the flavor is thick and rotten, and the juice is tight and thick.

The first of the eight major cuisines is Tuilu cuisine. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the birthplaces of ancient culture in China.

Located in the lower reaches of the Yellow River, the Jiaodong Peninsula has a mild climate, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The mountains and rivers in the territory are vertical and horizontal, the rivers and lakes are staggered, the fertile fields are thousands of miles, the products are abundant, the transportation is convenient, and the culture is developed.

Because Lu cuisine is a direct and spontaneous cuisine, that is, it is a school of its own, which appeared first and has the most complete techniques. The cuisine is the most basic. After the emergence of Shandong cuisine for a long time, other cuisines such as Sichuan cuisine, Cantonese cuisine, Huaiyang cuisine, etc., appeared one after another, and most of the techniques evolved on the basis of Shandong cuisine.

The freshness and saltiness pursued by Shandong cuisine itself have been strongly impacted by modern society, and the monosodium glutamate and healthy eating life have made Shandong cuisine take a back seat and become a cuisine that only has in the orthodox officialdom. In recent years, some people who are not familiar with the world know little about Lu cuisine.

Lu cuisine is self-contained, of course, it has its own factors, all his ingredients are collected from the local area, coupled with later historical and cultural factors, which leads to the division of Lu cuisine into five schools. The three major schools are Jinan cuisine, Fushan cuisine, and Jiaozhou cuisine. In addition, due to historical reasons, there is a maverick Confucian cuisine.

and the southwestern cuisine that has emerged by relying on canal culture and logistics. The first three are orthodox, but the last two have a very small audience, and they can't go out, and outsiders know very little.

Among them, Jinan cuisine and Jiaozhou cuisine are the first to appear, due to the different geographical factors of the two places, the specialty is also different, the nine-turn large intestine belongs to Jinan cuisine, and the scallion roasted sea cucumber belongs to Jiaozhou cuisine. Later, Zibo was the hometown of Luban, and craftsmen were all over the country, bringing out the two cuisines of Lu cuisine. Promoted the development of other cuisines.

Shandong cuisine can be divided into Jinan style flavor dishes, Jiaodong flavor bai cuisine, Confucian cuisine and other regional du flavor dishes, and Jinan cuisine as a typical, zhi fried and fried dao, braised and steamed steak, boiled and smoked, and pickled in the sauce and so on have more than 50 kinds of cooking methods.

Jinan cuisine is known for its fragrance, crispness, thick and pure taste, especially good at making soup, clear and distinct, which can be called a must. Jiaodong flavor is also known as Fushan flavor, including Yantai, Qingdao and other Jiaodong coastal local flavor dishes. The dish is good at seafood, good at seafood, delicacies, more seafood, and less condiments to enhance the taste.

In addition, Jiaodong cuisine is unique in the preparation of cold dishes and the cooking of hot dishes. Confucian cuisine is fine in workmanship and comprehensive in cooking techniques, especially in roasting, stir-frying, simmering, frying, and grilling, and the production process is complex. Dishes cooked with techniques such as simmering, stir-frying, and grilling often have to go through three or four procedures before they can be completed.

Food is not as good as beautiful utensils", Confucius has always been very particular about containers, silver, copper and other famous tableware. In addition, the naming of Confucian cuisine is also very particular and has far-reaching meanings. Picked.

Salty and fresh are dominant, highlighting the local taste

The raw materials are of high quality, with salt to enhance freshness, with soup to strengthen freshness, and the seasoning pays attention to salty and fresh authenticity. Shallots are a specialty of Shandong, most of the dishes should use onions and garlic to improve freshness, stir-fry, boil, burst, grill, burn and other ways need to use green onions, especially the dishes of green onion roast, which are also suitable for having a strong crispy fragrance, such as scallion roasted sea cucumber, green onion roasted hoof tendon; Feeding stuffing, bursting pots, and mixing cold dishes are inevitably green onions and garlic. The amount of seafood products is of high quality, the peculiar smell is relatively light, and the freshers pay attention to the original ecology, shrimp, crab, shellfish, clams, and ginger vinegar is commonly used to accompany the food; Fish maw, dried abalone, sea three, dried abalone, fish fillet, fish bones and other high-end raw materials, high-quality taste, essential bone broth to enhance the taste.

Grow up with "explosion" and pay attention to fire power

The prominent cooking methods of Hui cuisine are bursting, grilling, drawing, especially bursting, and the grill is admired by everyone. Burst, divided into oil blast, salt burst, sauce burst, coriander burst, green onion burst, soup burst, water burst, etc., which embodies the time of Hui cuisine in the use of fire. Therefore, everyone calls it "food in China, fire in Shandong Province".

Focus on the sauce and pay attention to the soup

Hui cuisine takes Minzi soup as the source of freshness, pays attention to the "white soup", "fragrant grains" blending, turbidity and clarity, and takes its freshness. The method of making white soup has been described as early as in "Qi Min Yaoshu". There are a variety of dishes made with "white soup" and "fragrant wax", and there are dozens of special delicacies, such as "white soup willow leaf fish maw", "clear soup family portrait", "magnolia yellow pipe", "milk soup pu cai", "fragrant lees eight treasure cloth bag chicken", "soup fried double crispy" and so on, many of which are included in the high-end banquet delicacies.

Cooking wheel to take the slag to mix seafood, unique insights

The seafood products of Shandong Province, whether ginseng, wings, swallows, shellfish, scales, scales, scales, shrimps, crabs, can be turned into exquisite and fragrant delicacies by the skillful cooking of local chefs.

Plump and cost-effective, the design style is airy

The folk customs of Shandong Province are simple, the reception of guests is bold, the small bowl is rich and cost-effective, pays attention to details, is harmed by Confucius's concept of etiquette and food, and pays attention to the scene and food with etiquette. The so-called "perfect banquet", "big object banquet", "dried abalone banquet", "fin abalone banquet", "sea three banquet", "swallow wing banquet" and so on can reflect the elegant and generous side of Hui cuisine.