{"id":13826,"date":"2019-11-10T08:47:14","date_gmt":"2019-11-10T08:47:14","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/shandong-cuisine-lu-cai\/"},"modified":"2019-11-10T08:47:14","modified_gmt":"2019-11-10T08:47:14","slug":"shandong-cuisine-lu-cai","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/mm\/shandong-cuisine-lu-cai\/","title":{"rendered":"Shandong cuisine \u9c81\u83dc"},"content":{"rendered":"
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Shandong cuisine, also known as Shandong Cai, has a long history and enjoys extensive influence. As one of the four major Chinese cuisines, it is an im<\/em>portant compo<\/em>nent of Chinese cooking culture. The fresh, salty, crisp and tender features, unique flavor and exquisite cooking lend Shandong cuisine a good reputation both at home and abroad. The province of Shandong is near mountainous regions and by the sea. It has abundant resources and a developed economy, which have provided favorable co<\/em>nditions for the development of culinary culture and the formation of Shandong cuisine.
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The features of Shandong cuisine
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Shandong Chefs value pure flavors above all. Inland flavors are mainly salty freshness, and coastal areas are characterized by freshly salty flavors. The features are freshness, tenderness, fragrance and crispiness. Shandong cuisine chefs devote particular care to the seaso<\/em>ning of clear soup and creamy soups and they are adept at using scallion flavor as a seasoning. There are specific characteristics in cooking seafood.
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Shandong was previously known as the State of Qi and Lu. The province is located on a peninsula, embraced on three sides by the sea. There are hills and plains in the province’s central region. The climate there is mild with four distinct seasons. There are all kinds of seafood and aquatic creatures, grains, oil, domestic animals, vegetables and fruit, insects and game, providing abundant co<\/em>nditions for cooking. Chefs of this cuisine have a comprehensive repertoire of cooking techniques and make the most of materials, focusing on versatile seaso<\/em>nings and dishes’ inclusiveness. Quick frying, stir-fry, braising and “Ta sautéing” are the most distinctive of these styles. The dishes are prepared in a short time so as to preserve the nutritio<\/em>nal value of the ingredients. Dishes taste clear and light. Shandong cuisine’s braising involves braising in soy sauce and braising in sauce without soy sauce. The well known dish “braised intestines in brown sauce” is representative of braised dishes. “Ta sautéing” is a cooking technique specific to Shandong cuisine. The main ingredients are required to be pickled in sauce for taste or stuffed and coat with flour or starch and fried until a golden brown color is achieved. Sauces or clear soup are added and the whole dish is stewed over a gentle heat till the soup is dried so that the liquid is soaked up to bring fresh flavor. The popular dishes, sautéed bean curd and sautéed spinach with starch paste are both famous traditio<\/em>nal dishes well loved by many people. Shandong cuisine’s soups are also great. The soups are either clear soups or creamy soups. Chicken, duck and the upper legs of pork have become the main ingredients of clear soups over time and through a process of refinement by boiling, stewing with gentle heat and “clearing”, then the soup will be clear to the bottom and delicious. Shandong cuisine’s creamy soups are milky white. Tens of dishes made from clear soups and creamy soups are exceptio<\/em>nal dishes served in grand banquets.
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Seafood dishes have their own special set of techniques for preparation. In Shandong, all sea cucumber, shark’s fin, bird’s nest and shellfish, as well as shrimps and crabs and those with scales and shells are utilized by excellently skilled local chefs in the preparation of magnificent, delicious dishes. The flatfish inhabiting coastal areas of Jiaodong Peninsular (known as “Piankou fish” by locals) can be used to create dozens of delicious dishes through the use of various cutting techniques and a host of skills specific to the area. These dishes have distinctive features in terms of color, fragrance, taste and form; they are full of variation. Cooked with small seafood, fried kidney and sleeve-fish, braised whelk with brown sauce and fried oysters as well as braised shark’s fin with crab yolk, braised abalone with shell, fried scallop in the shape of silk balls and so on, are all delicacies made from sea food which posses distinctive features.
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Effective seaso<\/em>ning with scallion flavor: During the cooking process of quick-fried dishes, stir-fried dishes, braised dishes and sautéed dishes or soups, shredded scallion (or scallion ends) is used for stir frying. The flavor of scallion is even used for steamed, braised, fried and roasted dishes etc. to render food more palatable. For example, roast duck, roast suckling pig, fried pork hock and the fried mutton all have scallion as a flavoring.
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As a result of progress and developments in economy, culture, transportation, the two local flavors of Jinan and Jiaodong which respectively stand for ‘inland’ and ‘coastal’ areas have gradually formed within Shandong cuisine.
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The poultry and egg dishes of Western Shandong and Northern Shandong, the bean ba<\/em>sed vegetable dishes of Taian and the meat and fish dishes of the ancient State of Qi which was located in central Shandong all have their own distinct attractive qualities and characteristics.
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Famous dishes include: braised intestines in brown sauce and Dezhou braised chicken.
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