Detailed: what is the difference between northeastern cuisine and lu cuisine

Lu Cuisine is the first of the eight major Chinese cuisines, is the ancient court dishes, and now most of the state banquets are also used Lu Cuisine. Northeastern cuisine is a branch of Lu cuisine, but also combined with the formation of the folklore of Northeast China. So, what is the difference between Northeast Cuisine and Lu Cuisine? Take a look at the culture of Northeastern cuisine.

Northeastern cuisine includes dishes from Liaoning, Heilongjiang and Jilin provinces. It is also China's long history, rich in characteristics of the local flavor dishes, since ancient times has been known throughout the country. Northeast is a multi-ethnic mixed place. Northern Wei JiaSiFu by the "QiMinYaoJu" book, has described the northern minority "Hu braised meat", "Hu soup method", "Hu rice method" and other dishes cooking methods, that its Cooking technology has a high level very early.

Shenyang, Liaoning is the former capital of the Qing Dynasty, the court dishes, royal dishes, the Northeast Cuisine by its influence, production methods and materials more elaborate, and the collection of Beijing, Lu, Sichuan, Su and other places of the essence of the cooking methods, the formation of the Northeast Cuisine rich in local flavors. Northeastern cuisine is characterized by: cooking methods long in the grill, grill, cooking, explosion; pay attention to the spoon work, especially the big turn in the "eight" dishes inside, the Northeast is not ranked number.

But this has not hindered its business, even far from its birthplace in Guangzhou, Northeast cuisine can be like a kapok, blooming warm, bold. In cities like Guangzhou and Shenzhen, northeastern cuisine is definitely a cuisine with a mass base. Spicy is a kind of hard constraint, Cantonese people do not eat spicy, spoon has the power to make dishes to maintain the perfect form; taste focus on salty and spicy, mainly salty, heavy grease, heavy tone; material focus on the use of local famous specialties. Its main dishes are "red grilled bear paw", "Flying Dragon Soup", "three fresh antler soup", "delicious nose", "White Pine Salmon", "White Grilled Monkey Head", "Mixed Toad Oil" and hundreds of others. The dishes also do not use much spice, and one way or another, a lot of Cantonese people have joined the tide of people who eat pork stewed vermicelli, chicken stewed mushrooms, and northeastern elbows.

Shandong ancient Qilu state, located in the peninsula, surrounded by the sea on three sides, hilly plains in the hinterland, the climate is suitable, the four seasons are clear. Seafood aquatic, grain and oil livestock, vegetables and fruits, insects and game are readily available for cooking provides a bountiful material conditions. Kitchen cooking skills comprehensive, skillful with materials, pay attention to seasoning, adapting to a wide range. In particular, "burst, fried, burned, collapsed" and other most distinctive.

As Yuan Mei in the Qing Dynasty said: "rolling oil cannon (burst) fried, add materials to the pot, to the very crisp for the best. This northern people method also." Instantaneous completion, nutrient protection, eating fresh and not greasy; burned red, white burn, the famous "nine-turned sausage" is a representative of the burnt vegetables; "collapse" is a unique cooking method in Shandong, the main ingredients to be marinated in seasoning into the leaf or into the filling beforehand, and then dipped into the powder or hang the paste. The main ingredients are marinated in seasonings or stuffed with fillings beforehand, then dipped in powder or hung in paste. Fry both sides until golden brown. Add seasonings or broth, and exhaust the broth over a slow fire. Make it soak into the main ingredients to increase the fresh flavor. Shandong widely spread pot collapsed tofu, pot collapsed spinach, etc., are long for people to enjoy the traditional famous dishes.

Lu cuisine is also good at making soup. Soup has "clear soup", "milk soup" difference. In "Qimin Yaojiao", there is a record of the production of clear soup, which is the freshness of the condiment before the creation of MSG. Commonly known as the "chef's soup, singing the cavity of the opera". After a long time of practice, has evolved to use fat chicken, fat duck. When the pig as the main material, after boiling, micro-boiling, "whistle", so that the soup is clear and delicious flavor. The milk soup is milky white. Dozens of dishes made with "clear soup" and "milk soup" are mostly listed as delicacies for high-level banquets.

KaoJiaZhao.