What are the flavor characteristics of Shandong cuisine?

Shandong, the ancient state of Qilu, is located on the peninsula, surrounded by the sea on three sides, with a hilly and plain hinterland, a suitable climate and distinct four seasons. Seafood, aquatic animals, grain and oil animals, vegetables, fruits and insects are all available, which provides rich material conditions for cooking. Kitchen cooking skills are comprehensive, materials are exquisite, seasoning is emphasized, and adaptability is wide. Among them, "explosion, speculation, burning and collapse" is the most distinctive. As Yuan Mei said in the Qing Dynasty, "It's best to fry the ingredients in oil, which is extremely crisp. This northerner law is also. " Instantly completed, the nutrients are well protected, and the food is refreshing and not greasy; There are braising in soy sauce and baking in white, and the famous "Jiuzhuan large intestine" is the representative of cooking; "Collapse" is a unique cooking method in Shandong. Its main ingredients should be pickled into leaves or stuffed in advance, and then stained with powder or hung. Fry both sides until golden brown. Add seasoning or clear soup, and drain the soup with slow fire. Dip it in the main ingredients to add flavor. Tofu spinach is widely spread in Shandong, and it is a traditional dish that people have long loved.

Shandong cuisine is also good at making soup. Soup can be divided into "clear soup" and "milk soup" There is a record of making clear soup in Qi Yaomin's Book, which is a fresh seasoning before the production of monosodium glutamate. Commonly known as "chef's soup, singing opera cavity." After long-term practice, it has evolved into a fat chicken and a fat duck. When the pig is the main material, the soup is clear and delicious after boiling, micro-boiling and "clearing the whistle" Milk soup is milky white. Dozens of dishes made with "clear soup" and "milk soup" are mostly listed as delicacies in senior banquets.

Cooking seafood is unique. Seafood and little seafood cooking are a must. In Shandong, ginseng, wing, swallow, shellfish, scale, Chinese shrimp and crab can all be excellent and delicious dishes cooked by local chefs. Only the flounder (commonly known as "Hemiptera" locally) growing in the coastal areas of Jiaodong can be cooked into dozens of delicious dishes by various knife processing and different techniques, and its color, fragrance, taste and shape are unique and varied in one fish. Little seafood's fried flowers, braised conch and fried oyster yellow, as well as seafood's shark's fin with crab roe, abalone with original shell and dried scallop with hydrangea are all unique seafood treasures.

Shandong cuisine is good at seasoning with onion fragrance. In the cooking process, whether it is frying, frying or burning. Durian and soup are all fried with shredded onion (or onion), that is, steamed, roasted, fried and roasted vegetables. Leaves are also extracted with onion, such as "roast duck", "roast suckling pig", "pot roast" and "fried cover", all of which are seasoned with onion segments.

With the evolution of history and the development of economy, culture and transportation, Shandong cuisine has gradually formed the local flavors of Jinan and Jiaodong, which represent the inland and coastal areas respectively. Jiaodong cuisine is included in Shandong cuisine system, which includes jinan cuisine and Jiaodong cuisine, while Jiaodong cuisine represents the coastal local flavor.

Yantai Lai belongs to Jiaodong flavor and is good at cooking seafood. Jiaodong cuisine originated in Fushan and has a history of 100 years. As the hometown of cooking, there are many famous chefs in Fushan area. Through their efforts, Fushan cuisine spread both inside and outside the province, contributing to the spread and development of Shandong cuisine. Yantai is a beautiful coastal city with beautiful scenery, beautiful fish and water, and rich fruit flavor, and is known as the "Pearl of Bohai Sea". "Lights everywhere, music everywhere" is a vivid portrayal of Yantai's catering prosperity in history. Shandong seafood with unique flavor. Yantai, as the representative, only caters to seafood banquets, such as whole fish seats, shark fin seats, sea cucumber seats, sea crab seats, small fresh seats and so on. , constitute a variety of seafood menus. Famous flavor restaurants include Penglai Spring, Huibin Building, Songzhu Cup and Swan Hotel, all of which are famous for their traditional Jiaodong flavor dishes.