Birthplace of Cai Lu

Shandong cuisine originated in Shandong;

Shandong is located in the lower reaches of the Yellow River with a mild climate. There are various landforms such as rivers, lakes, hills, plains and oceans in the province, which makes the selection of Shandong cuisine extremely rich and balanced: the frequency of each category of Shandong cuisine is between 15% and 18%.

The most suitable cooking methods for each ingredient are different, and the variety of ingredients directly stimulates the richness and diversity of cooking methods in Shandong cuisine. Shandong's unique material conditions, coupled with the Confucian school's spiritual pursuit of "eating fine but not greasy" for more than two thousand years, have finally achieved a magnificent landscape of Shandong cuisine.

Characteristics of Shandong cuisine:

Shandong cuisine pays attention to the excellent quality of raw materials, fresh salt, fresh soup and pure seasoning, and highlights its original flavor. Onion is a specialty of Shandong province. Most dishes are seasoned with onion, ginger and garlic, and onion is used for frying, frying, roasting and roasting.

Especially for dishes with onions, it is best to have a strong onion fragrance, such as roasted sea cucumber with onions and roasted tendons with onions; Onion, ginger and garlic are indispensable for stuffing, wok and cold salad.

Seafood is of high quality and light fishy smell. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. Bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials. The quality is high and the taste is poor, so it must be refreshed with broth.