Shandong cuisine

Shandong cuisine, also known as Lu cuisine, is one of the Eight Great Traditions of Chinese cuisine. It originates from the native cooking styles of Shandong, an eastern coastal province of China.

History[edit]

Shandong cuisine has a long history and profound cultural foundation. It was developed during the Spring and Autumn period and matured by the Qin Dynasty. The cuisine was favored by the imperial kitchens in the Qing Dynasty, and it is still widely enjoyed across the country today.

Characteristics[edit]

Shandong cuisine is known for its emphasis on fresh ingredients, natural flavors and color, and skilled use of vinegar and salt. It is also known for its wide selection of material and cooking methods, as well as its great seafood dishes due to the coastal location of Shandong.

Ingredients[edit]

Shandong cuisine uses a variety of cooking methods, but the most common are braising, deep frying, stir frying, and smoking. The cuisine is also known for its use of onions and garlic.

Dishes[edit]

Some of the most famous dishes of Shandong cuisine include Sweet and Sour Carp, Braised Intestines in Brown Sauce, and Dezhou Braised Chicken.

Influence[edit]

Shandong cuisine has had a profound influence on northern Chinese cuisine. It has also influenced Korean cuisine and Japanese cuisine, due to geographical proximity and historical connections.