Shandong cuisine is one of the four traditional cuisines (also eight cuisines) in China (compared with influential cuisines such as Huaiyang cuisine, Sichuan cuisine and Cantonese cuisine), with the longest history, the richest techniques and the most skillful skills. It is the representative of the cooking culture in the Yellow River Basin.
2,500 years ago, Shandong Confucian School established China's aesthetic orientation of exquisite, moderate and health preserving. "Steaming, boiling, roasting, brewing, frying, frying, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yao Min Shu at the end of the Northern Wei Dynasty laid the framework of China's cooking technology.
Classic dishes include Yipin Tofu, Sweet and Sour Carp, Scallion-roasted Sea Cucumber, Three Shredded Shark's Fin, Braised White Four Treasures, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Crispy, Braised Abalone in Original Shell, Braised Shrimp in Oil, Peppered Fish, Braised Fish Slices, Braised Mandarin Fish Slices, Braised Squid Rolls, Clear Soup Tremella and Wood.
Zhaoyuan steamed meatballs, Zaozhuang spicy chicken, steamed Cargill fish, Jinan braised pork, scallion fish fillets, sweet and sour chicken slices, soybean crisp, Shili ginkgo, milk soup and cattail, mullet egg soup, potted duck, crispy chicken, yellow croaker bean curd soup, brushed yam, honey pear balls, casserole satan, bagged chicken, hibiscus chicken slices and crispy chicken.
Innovation competition
202165438+On February 9th, the final of the first "New Era New Shandong Cuisine" Innovation Competition was held in Jinan. The contest started on September 6, 20021year, and was attended by Shandong Province 16 cities 136 districts and counties, attracting food lovers from more than 40 countries, including Britain, the United States and Russia.
The contest * * * received 1099 dishes. As of February 8th, 18 18, the number of votes cast by the account of Shandong General Station of CCTV was as high as 539 10000, which set a new record for the food competition in China hotel industry and became the event with the largest number of participants, the widest scope of participation and the greatest influence among similar events in domestic hotel industry.