Shandong cuisine originated in Qilu, one of the sources of China culture, and Confucian culture influenced China for five thousand years. Up to now, many essences of Confucian culture are still influencing our generation. Shandong cuisine, as a Qilu specialty, naturally has unparalleled advantages in cultural connotation, and Confucian culture has laid a fine, neutral and healthy concept of Shandong cuisine.
And both dining etiquette and food placement are very particular. "If you eat the wrong sauce, the old rice is not contradictory. Anyone who buys food, birds, animals, fish and turtles must first provide soup. Not in the soup, it is in front of the sauce, and it is very important. Rice is a pawn, and left wine is right. " .
The history of Shandong cuisine can be traced back to the end of Shang Dynasty. It is said that it was created by Jiang Ziya, which has the longest history, the richest techniques, the highest difficulty and the most basic knowledge among all cuisines. The Central Plains in the north of China has always been the political, economic and financial center of China, and it is also the seat of dignitaries. Shandong cuisine has been pointed out by everyone in the development process, and its taste is good and its level is excellent, which is incomparable to other cuisines.
Nowadays, Shandong cuisine is almost everywhere. Different from other cuisines, even authentic Shandong cuisine restaurants rarely hang the brand of Shandong cuisine. Many people may not know that it is Shandong cuisine after eating it, which leads to the illusion that Shandong cuisine is declining now. Nowadays, Huaiyang cuisine has gradually become the main part of the state banquet, which does not mean that Shandong cuisine is not as good as Huaiyang cuisine.
Shandong cuisine takes better care of the tastes of China people, which is heavier than Huaiyang cuisine and may not be suitable for everyone. After all, there are many foreign guests at state banquets now, and Shandong cuisine with heavy flavor may not be suitable for foreign friends. Just like Michelin restaurants abroad, it is the same for many people in China, so it is not surprising to choose relatively light Huaiyang cuisine.
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Shandong cuisine pays attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, highlighting the original flavor. Onion is a specialty of Shandong province. Most dishes should be seasoned with onion, ginger and garlic, and the method of frying, frying, roasting and roasting should be onion, especially the dishes with strong onion flavor, such as onion sea cucumber and onion tendon.
Onion, ginger and garlic are indispensable for stuffing, wok and cold salad. Seafood is of high quality and light fishy smell. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. Bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials. The quality is very high and the taste is very small, so you must use broth to refresh yourself.