d Sour Sauce
A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere.
Braised Intestines in Brown Sauce
Ruddy color, tender texture This dish is created by a wine shop owner who like the number nine in the qing dynasty
Kung Pao Chicken
Sixi Balls
By four color, aroma(香), tastes great meatballs, combine life fu, lu, shou, xi,four exultation matters(喜事). Commonly used in wedding, birthday, and in the last dish, take its the meaning of good luck.
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Oldest
TECHNIQUE
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SHANDONG CUISINE
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Four key words SALTY
PUNGENT
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Oldest
Shandong cuisine originated in the spring and autumn period and the warring states period of qilu.
STWED chicken with chestnuts
Braised chicken Steamed Rice
Baked Wheat Cake
Huoshao in the eyes of outsiders, as a so-called meat baked wheat cake, but is a baked wheat cake bread on the meat. In weifang, however, rouhuoshao and meat baked wheat cake is two things. Meat baked wheat cake average size of a human face, thin and soft skin, and like a big goldfish swollen bags, inside is meat. Meat fire to uphold traditional filling ratio, by use of modern technology, carefully from baked with skin crisp tender, sweet and not greasy, etc.
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Technique
Shandong cuisine technique is the most comprehensive(全面的)and most difficult of cuisines.
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Salty
Shandong is a coastal province, on the northern coast there are many large saltworks(盐场).
SHANDONG CUISINE
Shandong cuisine, is originated from shandong , shandong is the birthplace of Chinese cooking culture, shandong cuisine is the han nationality's four big cuisines in China (and eight regional cuisines) the only one of the spontaneous(自发的) type of cuisine, is the oldest, technique is the most comprehensive(全面的)and most difficult of cuisines.
Shandong, named after the deep in the east of taihang mountain, referred to as "lu", the provincial capital is jinan. In the pre-qin period belonging to qi, lu, and so it are also named qilu. Shandong province has the second largest population, China's temperate fruit of the township, ranking third national gross domestic product (GDP).
Shandong pancake is similar to our egg pancake or Tianjin's thin pancake with puffed fritter(煎饼 果子).
Shandong pancake is very thin and fragile, with grain as raw material, volume spring onion, vegetable or meat delicacies, you can eat with relish.
Many cuisines have this dish,but it originated in shandong.
Steamed Tofu Stuffed with Vegetables
Belong to Confucius(孔府菜). People like eating it due to the white fine fresh and rich nutrition .
Shandong pancake
Saute sea cucumber with scallions
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China's eight regional cuisines
China's eight regional cuisines
Ⅰ. Ⅱ. Ⅲ. Ⅳ. Ⅴ. Ⅵ. Ⅷ. Ⅸ.
Shandong Cuisine Sichuan Cuisine Guangdong Cuisine Fujian Cuisine Jiangsu Cuisine Zhejiang Cuisine Hunan cuisine Anhui Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine.
SHANDONG CUISINE
Shandong cuisine, clear, pure(清 淡)and not greasy(不油腻), is characterized by its emphasis on aroma(香), freshness(鲜), crispness(酥) and tenderness(软). Shallot(青葱) and garlic(大蒜) are usually used as seasonings(调料) so Shangdong dishes tastes pungent(辣) usually. Soups are given much emphasis in Shangdong dishes.
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Pungent
Shallot(青葱) and garlic(大蒜) are usually used as seasonings(调料) so Shangdong dishes tastes pungent(辣) usually.
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Dezhou Braised Chicken
Color and optimal, spiced(五香) , take off the bone, tender meat, taste pure