Lu cuisine (鲁菜), as one of the eight cuisines in China and Chinese culture, is derived from Shandong province, a northern coastal province of China. Lu cuisine consists of two major styles—Jiaodong style and Jinan style. Jiaodong style is characterized by seafood dishes with light tastes including dishes from Fushan, Qingdao and Yantai. Jinan style features the use of soup comprising dishes from Jinan, Dezhou and Tai’an.
Shandong, situated in the lower reaches of Yellow River, has temperate climate and abundant local products. Shandong is known as “one of the world’s three vegetable gardens” due to the various and high-quality vegetables. Coastal area in Shandong province is rich in seafood such as fishes, shrimp, shellfish, algae,etc. Output of fruit also takes the first place in China with highest quality. Animal resources are mainly Luxi cattle, Yantai black pig, Yimeng black sheep, Shouguang chicken, etc.
Owing to the different geography, natural environment, local products and custom, Lu cuisine is divided into three food area including central Shandong and lower Yellow River, Jiaodong coastal area as well as south and southwest of Shandong.
Central Shandong and lower Yellow River food area covers Taian, Weifang, Zibo, Dezhou, Huimin, Liaocheng and Dongying round Jinan. Jinan cuisine is well-known for its soup. Ziwei cuisine is skilled in soy stewed, fried, and wire drawing. Taian’s vegetarian is another representative.
Jiaodong peninsula is named “pearl of Shandong”, extremely rich in seafood. Jiaodong dishes has got a considerable achievement as early as the Spring and Autumn period and then developed into the important component of Shandong cuisine.
Confucian cuisine, as the important part of Lu cuisine, pays more attention to exquisite production, seasoning and the heat control. Cooking skill is based on steamed, baked, pa, soy stewed as well as fried.
Historical Record
Shandong brewing industry has a long history, such as vinegar of Luokou, soy sauce of Jinan, wine of Jimo, all of which provide abundant resources for the development of Lu cuisine. As early as Spring and Autumn and Warring States, Lu cuisine was emerging adepting in poultry, wild animal and seafood. In Western Zhou, Qin and Han period, Qufu and Lizi were very flourish cities, catering industry prevailing for a time. After the improvement and refinement in Sui, Tang, Song and Jin Dynasties, Lu cuisine gradually became the representative of the North China cuisine. In Yuan, Ming and Qing Dynasties, Lu cuisine became the imperial delicacy and widely accepted by North China and Northeast China.
Representative Dishes
Stewed Pork Hock
Stewed pork hock is traditional Lu cuisine that is good in color, flavor and taste. The pork hock is scraped clean, cut into 2-cm square pieces and boil in water added scallion, ginger and pepper until soft. Fish out the pork hock, when the soup solidified, put the pork hock again until frozen. Dip in garlic paste when taking it.
Sweet and Sour Carp
Sweet and sour carp is a typical Shandong dish derived from a small town around Yellow River. It show golden color, coke outside and tender inside and tastes sour and sweet. Clean the fish and make diagonal slashes 2.5cm apart down both sides of the fish, Mix the soy sauce, pepper, salt and coat the fish well with it. Lift the fish on the tail and fried it in the oil. Finally pour the sauce mixed with sugar and vinegar on the fish.
Braised sea cucumber with scallion
Braised sea cucumber with scallion is a classic Lu cuisine with soaked sea cucumber and scallion as the major material. Cucumber is one of eight treasures and has function of nourishing the lung and the kidney. Firstly, fry the scallion in the oil, then pick the fried scallion out, braise the cucumber with salt, cooking wine, oyster, broth and the fried cucumber.
Add On: Beijing Cuisine
Cantonese Cuisine
Chuan Cuisine
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