My family is in Shandong, and I usually eat Shandong dishes. Take this article to talk about my understanding and feelings about Shandong cuisine.

Why is Shandong cuisine the first of the eight major cuisines? "Shandong, Sichuan, Guangdong, Jiangsu, Fujian, Zhejiang, Hunan and Huizhou", Shandong cuisine is the first of the eight major cuisines with a long history. Shandong cuisine originated from Qi and Lu in the Spring and Autumn Period and the Warring States Period, and gradually formed "Northern Cuisine" in the Song Dynasty, and then reached its peak in the Ming and Qing Dynasties, becoming the basis of court cuisine. Shandong cuisine has become one of the eight major cuisines in Kubinashi for the following four reasons:

1. Excellent geographical environment: I have to mention the most important seasoning "salt" in cooking. As we all know, salt is the first of all flavors, and the ingredients have evolved into delicious food under the coordination of salt. Shandong Peninsula enjoys the benefits of fish and salt. Earlier fishermen first fished here and cooked the sea to get salt.

Furthermore, Shandong is located in the lower reaches of the Yellow River, with a mild climate and a wide variety of livestock, aquatic products and vegetables, which creates a rich choice of ingredients for Shandong cuisine and makes it colorful.

2. High historical status: As early as the Eastern Zhou Dynasty in the Spring and Autumn Period and the Warring States Period, the economic and political center was located in Linzi, Shandong Province. At that time, the influx of social wealth indirectly promoted the rapid development of cooking.

3. Pay attention to the selection of Shandong cuisine: sea cucumber, abalone, fish belly, shark's fin and other precious products have become delicious dishes through the operation of Shandong cuisine chefs, which is also the main reason why Shandong cuisine has become a court dish.

4. Shandong cuisine pays attention to workmanship: Shandong cuisine is better than other cuisines, whether it is a knife worker or a pyrotechnic worker, as well as hanging soup (Shandong cuisine is good at making soup and pays attention to not making soup) and finished product modeling, which all reflect the high-end atmosphere of Shandong cuisine.

For more than 2,000 years, the Confucian spirit of "never tired of food, never tired of food" has also penetrated into Shandong cuisine, and finally formed a magnificent view of Shandong cuisine, ranking first among the eight major cuisines.

What dishes does Shandong cuisine have? Speaking of what Shandong cuisine has, I think Shandong cuisine should be subdivided into several major schools and explained in detail.

Jiaodong school

The coastline of Jiaodong Peninsula is more than 65,438+0,300 kilometers, and the seafood is mainly cooked, especially in little seafood. The main famous dishes are: fried fish slices, dry fried oyster sauce yellow, fried prawns with Chinese cabbage, warm mixed conch, fried seaweed with leeks, and fried clams with spicy sauce.

Jinan genre

To be exact, Jinan School should be subdivided into jinan cuisine and Boshan cuisine, which is mainly inland and rich in special products. The main famous dishes are: Jiuzhuan large intestine, sweet and sour Yellow River carp, crispy fried fish, onion sea cucumber, fried kidney flower, shredded sweet potato, Boshan tofu box, Boshan meatballs, Boshan sausage, Boshan crispy rice, etc.

Taiyi school

Taking Taiyishan as the main body, the main famous dishes are: Taian Sanmei soup, pot collapsed tofu, Linyi fried chicken, whole lamb soup and so on.

Canal school

Here is the history and culture of the canal, and the food culture on both sides of the strait breeds it. The main famous dishes are: Tengzhou mutton soup, Diguo chicken, Zaozhuang spicy chicken and so on.

Confucius cuisine

Many people also classify Confucian cuisine as canal genre, so I think it is necessary to take it out separately. After all, Confucianism is infiltrating the most orthodox Confucian cuisine. The main famous dishes here are: paying homage to the court, hatching two phoenixes with one egg, three sets of soup of Confucius, baked brand of Confucius, three stacks of Yangguan, poetic ginkgo and so on.

In the end, Shandong cuisine did decline, partly because of its own reasons. For example, there are many high-tech techniques in Shandong cuisine, which are difficult to master now, and chefs lack patience now, resulting in the loss of many classic dishes and techniques. Part of it is because there are more dishes in Shandong cuisine, which obviously can't keep up with the fast-paced life now.

But Shandong cuisine tastes pure and impartial. I think more and more people will like Shandong cuisine in the future. I also hope that the chefs of Shandong cuisine can stick to their original intentions.