Share what are the characteristics of Lu cuisine?

Traditionally speaking, Shandong cuisine is composed of three parts: Jinan, Jiaodong and Confucius. Jinan cuisine pays special attention to the soup making, the boiling and use of clear soup and milk soup have strict regulations, the dishes are known for being fresh, crisp and tender, among which the famous dishes have clear soup assortment, milk soup and pu vegetables, fresh and elegant, unique. Jiaodong cuisine originated in Fushan, Yantai and Qingdao, and is known for cooking seafood, with a fresh and tender taste and a light taste.

Pay attention to the color, good at exploding, frying, grilling, boiling, steaming, the selection of ingredients is mostly shrimp, conch, abalone, oyster and other seafood. Confucian cuisine is the embodiment of "never getting tired of eating, not getting tired of being fine", and its wide range of materials and sumptuous feasts can be compared with the imperial diet of the imperial court. In short, Shandong cuisine is extremely seasoned, pure and thick, with few complex synthetic tastes, one dish and one taste, and tries its best to reflect the original taste of the raw materials. ‍‍

Lu cuisine is one of the four major cuisines in China, and it is also the only one in the north, which has a great influence on the entire northern cuisine. Shandong cuisine is mainly composed of Jinan cuisine and Jiaodong cuisine. Among them, Jinan cuisine is good at exploding, burning, stir-frying, frying, the dishes are known for being clear, fresh, crisp and tender, pay attention to the preparation of clear and fresh clear soup and white and mellow milk soup, and Jiaodong cuisine is good at exploding, frying, grilling, steaming, famous for cooking all kinds of seafood, the taste is light, pay attention to retaining the taste of the ingredients themselves, it can be seen that only these two have so many flavors, it is really not rich. ‍‍

Cooking methods are diverse, pay attention to the fire work bar, the small raw materials are quickly heated and seasoned with hot hot oil to make it into a dish of cooking methods, it fully embodies the kung fu of Lu cuisine in the fire, the speed of the dish is fast, not only can maintain the nutrients in the raw materials, but also make the dishes can best present the fresh and crispy, light and refreshing nature, such as fried double crispy, fried chicken gizzard, fried conch and so on. It and the collapse (next to the fire word) method are both the "two uniques" in the cooking methods of Shandong cuisine. ‍

It must be a pure and mellow seasoning, good at making soup, influenced by the Confucian "gentle and generous" thought and the golden mean, Shandong cuisine is extremely pure and mellow in seasoning, salty, fresh, sour, sweet and spicy, but rarely uses compound flavors. For example, when preparing sour taste, vinegar is often used together with sugar and spices to make the acid fragrant and softer. When preparing the sweetness, redraw the silk, hang the cream, and boil the sugar to make the sweetness mellow. ‍‍

Another characteristic of Shandong cuisine is that there are many kinds of pasta, wheat, corn, sweet potato, soybean, sorghum, millet can be made into pasta with different flavors, which has become a famous point of feast. Shandong's famous flavor dishes include: fried mountain scorpion, Dezhou boneless grilled chicken, original shell grilled abalone, nine-turn large intestine, sweet and sour Yellow River carp, etc. ‍‍

It can be said that it is a wide range of materials, fine selection of materials, Shandong's aquatic product output ranks among the best in the country, and there are more seafood treasures, such as abalone, prawns, sea cucumbers, shark fins, dried scallops, Jiaji fish, etc.; Among the freshwater products, there are famous saury and carp from the Yellow River, seasonal fish and crab from Weishan Lake. In addition, Shandong's vegetables, melons, fruits and grains and other varieties are many, and the yield is also very high, such as Shouguang in Shandong is the country's famous "hometown of vegetables", and greenhouse vegetables are produced all year round. The abundant products provide good conditions for fine selection of materials and cooking. ‍‍

In terms of cooking skills, Shandong cuisine has comprehensive cooking skills, especially famous for its exquisite ingredients and emphasis on seasoning. Among the five flavors of sweet, sour, bitter, spicy and salty, Shandong cuisine has the basic characteristics of "salty and fresh", and at the same time, it is also widely displayed in the sour, sweet, bitter and spicy flavors, which can be described as "five flavors are good". ‍

When preparing salty taste, it is often used after dissolving salt and water, and is especially good at using sweet noodle sauce, bean paste, shrimp paste, fish paste, soy sauce, tempeh, etc., so that the salty taste has a fresh fragrance. For the preparation of umami, fresh soup is mostly used. Soup is the source of umami, and the tradition of using soup to prepare umami has a long history in Shandong, as early as the Northern Wei Dynasty's "Qi Min Yaoshu" has relevant records.

Nowadays, it has become an important feature of Shandong cuisine to be proficient in making soup and using soup, and its clear soup and milk soup are famous all over the world, and have the reputation of "soup in Shandong". ‍‍

I feel that Lu cuisine is mainly salty and fresh, highlighting the original taste, good at using green onions, ginger and garlic, original flavor, good at "explosive", focusing on fire skills, good at making soup, and paying attention to soup. ‍‍

1. The audience is large. Shandong cuisine, the first of the eight major cuisines, is not only Shandong cuisine. It's not the ...... Jiaodong cuisine, Confucian cuisine, and Jinan cuisine that ignorant people sayIn fact, Shandong, Shanxi, Henan, Hebei and other places all belong to Shandong cuisine!

2. Abundant ingredients. Look at the audience area to know the richness of the ingredients of Shandong cuisine. 3. There are many cooking techniques.

Most of China's cooking techniques are recognized around the world. Especially stir-frying: high heat and big oil are explosive, and high fire oil is less fried.

Stir-frying is a technique invented by the chef of Lu cuisine. Originated from the superb iron craftsmanship in the Central Plains. Stir-fried food is also an important difference between Chinese food and other countries' cuisine.

And many more, the word count is limited!

I feel that there is something unique about cooking seafood, and the cooking of seafood and small seafood is a must, and it is plump, affordable, and stylish. ‍‍

The characteristic of Lu cuisine is that it is unpalatable.

When it comes to Lu cuisine, everyone talks about history or past judgments. That's right, Lu cuisine used to have a very high status, ranking first among the eight major cuisines. But the reality is very cruel, not to say that Lu cuisine does not have much market in the country.

Even in Shandong, it is difficult to eat pure Shandong cuisine. Under the rolling wheel of the development of the times, the innovation and development of Shandong cuisine is not enough and lags behind.

The characteristics of any cuisine are a little bit, but they are not refined, like a patchwork.

Salty and umami delicious, cold dishes varied"!!

Lu cuisine advocates freshness, advocates taste, and advocates neutralization, I don't know who changed the freshness of Lu cuisine to salty. Lu cuisine is not salty.

Fresh and crispy, highlighting the original flavor, salty and fresh.

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; Bird's nest, shark fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials, high quality and low taste, must be used to enhance freshness with broth.

The heat is exquisite. The prominent cooking methods of > and Shandong cuisine are fried, chopped, and shredded, especially fried and grilled vegetarian are praised by the world. Burst, divided into oil explosion, sauce explosion, coriander explosion, green onion explosion, soup explosion, hot fire, etc., "the way of cooking, such as taking treasure in the fire." If you don't do it, you will be born, and if you are a little older, you will be old, and you will be in Russia, and if you miss it, you will be lost."

The technique of exploding fully reflects the kung fu of Lu cuisine in using fire. Therefore, the world calls it "food in China, fire in Shandong".

Skilled in soup making. > Lu cuisine takes soup as the source of freshness, pays attention to the preparation of "clear soup" and "milk soup", which is clear and distinct, and takes its freshness. The preparation method of clear soup has been recorded as early as in "Qi Min Yaoshu". There are many dishes made with "clear soup" and "milk soup", and the famous dishes include "clear soup family portrait", "clear soup white fungus", "clear soup bird's nest", "hibiscus yellow pipe", "milk soup pu cai", "milk soup eight treasure cloth bag chicken", "soup fried double crispy", etc., which are mostly listed as the delicacies of high-end banquets.

Good at cooking seafood. > is a masterpiece for the preparation of seafood and small seafood. Shandong's seafood, whether ginseng, wings, swallows, shellfish, scales, scales, scales, shrimps, crabs, can be cooked by local chefs, and can become exquisite and delicious dishes.

1. The characteristics of Shandong cuisine are: salty and fresh, proficient in soup-making, good at cooking seafood, exquisite heat, and paying attention to etiquette.

2. Shandong cuisine is one of the four traditional Chinese cuisines (also the eight major cuisines) of spontaneous cuisine (relative to Huaiyang, Sichuan, Guangdong and other influential cuisines), which is the cuisine with the longest history, the most abundant techniques and the most skillful. It is a representative of the culinary culture of the Yellow River Basin.

A few years ago, the Confucian school in Shandong laid the foundation for the aesthetic orientation of Chinese food to focus on fineness, neutrality and healthIn the last years of the Northern Wei Dynasty, the "Qi Min Yaoshu" (written around 533-544 AD) summarized the "steaming, boiling, roasting, stuffing, frying, frying, boiling, boiling, cooking, frying, salt, soy sauce, vinegar, sauce, wine, honey, and pepper" in the middle and lower reaches of the Yellow River, which laid the framework for Chinese cooking techniquesDuring 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.

Shandong cuisine is a traditional cuisine in Shandong, with unique flavors and characteristics. Its three major characteristics can be summarized as follows:1

Rich flavor: Lu cuisine is known for its rich, heavy taste. Dishes often use garlic, bean paste and other seasonings, and pay attention to heat and stew during the cooking process, so that the taste of the dishes is rich and delicious, and the aftertaste is endless.

2.Exquisite knife work: Lu cuisine pays attention to knife skills, and pursues the perfect combination of shape, color and taste of dishes.

Thanks to the washing, such as silk, segments, blocks, etc., the knife method makes the dishes more beautiful and enhances the ornamentality of the dishes. 3.Pay attention to the freshness and authenticity of the ingredients:

Shandong cuisine emphasizes the selection of fresh and high-quality ingredients, and pays attention to retaining the original flavor of the ingredients. The dishes are cooked in a variety of ways, such as stir-fried, stir-fried, stewed, etc., which can better maintain the tenderness and nutritional value of the ingredients.