In the early days, the people of Shandong inherited the spirit of "never getting tired of eating" and "never getting tired of eating". After more than two thousand years, they finally processed the unique material ingredients in Shandong Province into a series of healthy and peaceful foods. Later, Shandong cuisine flowed into the court of Ming and Qing dynasties, which once again sublimated the elegant characteristics of Shandong cuisine.
Shandong cuisine can be said to be the most test of kung fu and technology among the eight major cuisines.
Next, let me introduce some of the most classic cuisines to you in the Grand View Garden of Shandong Cuisine in Yang Yang. See what charm they have.
1, 9 to large intestine
This dish has become a frequent visitor to state banquets with the characteristics of "generous and noble but not petty, upright and impartial".
Jiuzhuan large intestine, also known as braised large intestine, was first created in Jinan Jiuhua Restaurant during Guangxu period of Qing Dynasty. This dish is a test of the chef's subtle grasp of the heat and the chef's cooking skills.
The nine-turn large intestine needs to be folded and reversed several times, just like the nine-turn elixir, which requires meticulous work.
The finished dish looks rosy, and the large intestine is tightly layered and full. It tastes fresh, salty and delicious, fat but not greasy, and full of toughness. It combines sour, sweet, fragrant and salty well. You are a frequent visitor to state banquets.
2. Stewed sea cucumber with onion
Shandong cuisine is famous for being good at cooking seafood. Roasted sea cucumber with onion fully embodies the elegant atmosphere of Shandong cuisine.
Roasted sea cucumber with scallion is made from Zhangqiu scallion and Yantai sea cucumber. Zhangqiu scallion has the characteristics of not spicy food and sweet aftertaste, plus Yantai's fat and full sea cucumber and chef's careful cooking. It can be said that it is a combination of three swords and enjoys a good reputation at home and abroad.
Because the quality and taste of Stichopus japonicus are poor, the chef will add a spoonful of broth to refresh it when cooking. Therefore, this dish looks bright and delicious. It is a unique realm of color, fragrance, taste and shape.
Step 3 stir-fry kidney flowers
As the saying goes, "Food is in China, and fire is in Shandong". Shandong cuisine attaches great importance to "using fire" and deduces the technique of "spicy". Stir-fried kidney flower fully embodies the respect for the "spicy" cooking method.
Stir-fried kidney flowers are made of green and red peppers and pork kidneys. Stir-fry all kinds of spices in the oil pan first, and then add green and red peppers. When the green pepper is slightly golden, quickly pour in the changed kidney flower. At this time, it turned into a fire, and the waist flower quickly curled up under the fierce attack of the fire. At this time, the pot was quickly stirred. It takes three or two minutes to cook.
The finished dish looks bright in color, smells fragrant, tastes tender and smooth, and has a strong flavor.
This dish is not only a man-friendly nourishing dish, but also an artifact for eating.
4.bagged chicken
According to legend, this dish originated in the Yuan Dynasty and is an authentic official dish. However, during the Qianlong period, Xiajin people loved this dish and often used it to honor their parents. People imitated him one after another, so the cloth-bag chicken spread.
The production of bagged chicken is particularly patient. It needs to bone the whole chicken. It is the boneless chicken that collapses like a cloth bag, so it is called a cloth bag chicken.
The wrapped chicken will be stuffed with various fillings, and the wrapped chicken made through complicated procedures is very soft, waxy and tender. The chicken can be sliced as thin as cicada wings, and the shredded chicken can be pierced with needles.
This dish is delicious for all ages, and it is also a rare gift for people to go home from Shandong.
5. Sweet and sour carp
Sweet and sour carp is a hard dish at the hospitable Shandong banquet.
People who pay attention to ostentation and extravagance usually use yellow river carp as raw materials. This kind of carp is not only tender and delicious, but also has golden scales and a red tail. The form and appearance are high-end atmosphere, elegant and simple.
This dish is also very simple. Put the processed carp in a layer of egg liquid or raw starch and fry it in a pot. Wait until it is golden, then pour the prepared sweet and sour juice on it, and you're done.
The whole dish looks golden in color and tastes sweet and sour. This is a delicious food for crying children.
6. Confucius Yipin Pot
Confucius Yipin Pot belongs to Shandong cuisine Confucius Cuisine, which is a delicacy frequented by Empresses and Emperors of Qing Dynasty.
Because it is a dish for nobles, this dish is extremely rich in materials. There are sea cucumbers, hens, pork bellies, fish bellies and so on.
This dish looks beautiful and colorful. This soup is delicious and very refreshing.
Because it is rich in precious ingredients such as fish maw and sea cucumber, this dish has a good nourishing and beautifying effect. It is a delicious food that many ladies will eat now.
The above are the six classic Shandong dishes introduced by the author. They all show Shandong cuisine with meticulous attention, neutrality, advanced aesthetics and skillful techniques. Elegant and simple simplicity is the best taste of Shandong cuisine.
I hope my friends can visit Shandong, feel the enthusiasm of Shandong people and taste the food introduced by the author.