English introduction of Qiulu cuisine

Shandong cuisine originated in Qi and Guo (now Shandong) in the Spring and Autumn Period and the Warring States Period, and was formed in Qin, China. After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine" and one of the eight major cuisines in China. Shandong cuisine is the most extensive Lako-style dish in China, which is spread all over Beijing, Tianjin and Tangshan and the three northeastern provinces.

Groups: Shandong cuisine (mainly seafood) along the coast, jinan cuisine in the inland and Confucian cuisine with its own system.

Features: Shandong cuisine emphasizes pure taste, salty and fresh, and has the characteristics of freshness, softness, fragrance and crispness. Pay great attention to the preparation of clear soup and milk soup. The clear soup is clear and delicious, and the milk soup is white and mellow.

There are more than 30 kinds of cooking techniques and techniques commonly used in Shandong cuisine. It is said that steaming one's own son cooked it for Wang Qi's extinct exchange tooth, and he was actually a master of cooking art who was good at seasoning at that time. The clear soup of Shandong cuisine is fresh in color, and the milk soup is white and mellow in color, which has a unique flavor. It can inherit and be good at making custard from ancient times. Shandong cuisine is good at seafood and adopts the custom that seaside people eat fish first. Confucius said, "If you don't eat white rice, you don't mind being thin when you chop it into small pieces." There are a series of opinions that you don't "eat", such as "Fish is discouraged and meat is discouraged, but you don't eat, you don't eat when you are ugly, you don't eat when you are discouraged, you don't eat frequently, and you can't eat when you cut, eat and sauce ...". It proves that Shandong cuisine at that time not only emphasized science, but also paid attention to hygiene, and pursued the knife work and artistry of seasoning, which has become increasingly refined.