Qilu Evening News reporter Zhu Wenlong, the picture comes from the network
our country eight major cuisines, led by Shandong cuisine.
Shandong cuisine is the abbreviation of Shandong cuisine, and its status is very high. Compared with the Huaiyang, Sichuan, Guangdong and other influential cuisines, Shandong cuisine is the only self hair style in the Chinese traditional four eight major cuisines, and is also the longest history, the most abundant technique, the highest difficulty and the greatest power.
according to historical records, as early as the spring and Autumn period, the cooking techniques of Qilu and other countries were relatively developed. Known as the ancient Chinese kitchen saint's Yi Fang, it was Qi Heng's favorite minister at that time. He was famous for his exquisite cooking techniques.
in the northern and Southern Dynasties, in "Qi Min Yao Shu", written by Jia Sixie, Gao Yang Tai Chi, summed up the theory of cooking technology in northern Shandong and other places. It thinks that the techniques of Shandong cuisine are mainly.Quot, steaming, cooking, baking, brewing, frying, frying, boiling, cooking, frying, and wax. Salt, soy sauce, vinegar, sauce, wine, honey and pepper.Quot, and these techniques laid a framework for Chinese cuisine cooking techniques.
to the Tang and Song Dynasties, Shandong cuisine has become the main representative of cuisine in northern China and has spread to all parts of the country.
the Linzi people in the Tang dynasty recorded the high cooking level of Shandong cuisine in the "Yang Yang Za Zu". "You Yang zelt" records:.Quot; the Jinshi Section is good to know the filial piety of the south. .quot; the movements of the knives and Chagas are so skillful and gentle that the cutting of the meat breeze can blow up, and the meat is fine and the skill of the knives is superb. At this time, Shandong folk diet is fresh and elegant. At this time, Ji'nan's flavor snacks are beyond recognition, such as wonton, cherry mallet, soup balls, cake, food and so on.
Song Dynasty, Bian Liang, Ling'an have the so-called.Quot; North food.Quot; that is, the northern vegetables represented by Shandong cuisine. The song written in the book of the same record also recorded the Shandong chef's knife performance at the Taishan temple fair, cloud:.Quot; there was a cook, which made one be bent down to the ground, with a knife, a jin of meat, a fine knife of knife, the withdrawing of the meat, and the soldiers being wiped out without a slightest injury. .quot; this kind of knife skill is the same as that of the chef today, but it is even better.
during the Ming and Qing Dynasties, Shandong cuisine was popular in the northern region, especially in Beijing, and Shandong cuisine museum was much larger. For a long time, Shandong cuisine has become an integral part of Beijing cuisine. At that time, many chefs in the imperial palace of the Qing Dynasty came from the Shandong area, so the development of the palace dishes in the Qing Dynasty was closely related to the Shandong cuisine. Until now, some of the features of the vegetables were still preserved in the Beijing and the dishes.
Shandong cuisine is made up of three local cuisines of Ji'nan, Jiaodong and kongfu.
Ji'nan local cuisine, good at exploding, burning, frying, frying, and famous for its clear, fresh, crisp and tender dishes. Jiaodong local cuisine is famous for cooking seafood dishes. Its cooking techniques come from Fukuyama cuisine, which is good at bursting, frying, cooking and steaming. The taste is fresh and light.
in addition, there is a branch of Shandong cuisine, which is kongfu cuisine. Qilu is the hometown of the saints and the pilgrims of the emperors of all dynasties. Therefore, it has a huge dietary institution, thus deriving the Confucius department. The three flavors of
constitute the whole flavor of Shandong cuisine.