SHANDONG PROVINCE
Shandong's cuisine is widely famous and highly valued for its delightful and aromatic dishes that highlight the incredible seafood available in the region. The vibrant and zesty flavors that emerge from these dishes are a genuine display of expertise and understanding.
Cuisine: Lu Cuisine 鲁菜 (lu cái).
Towns: Jinan, Qingdao, Yantai, Quindao, Mount Tai.
Key Features: Known for its emphasis on seasonal, freshness, light aroma and rich taste.
Flavor: Predominantly salty and savory with a balance of umami flavors.
Cooking Style: Often uses quick-frying, stir-frying, braising, and roasting techniques.
Key Ingredients: Seafood, poultry, wheat-based dishes, tofu, soybean products, peanuts, potato, eggplant, cabbage.
Seasonings: Garlic, onions, red pepper, vinegar.
Known for its soft layers and versatile filling, this dish has been a staple in Shandong cuisine for centuries. The stuffed flatbread is baked to achieve a crispy exterior and a soft, fluffy interior. It reflects the region’s emphasis on creating a tasty and satisfying snack.
It is thought that the dish began in Shandong Province, China, as far back as the 16th century. Initially, the fishermen from this province would cook the prawns in the oil left from their fishing trips. So, as time went on, this dish has became popular as a Shandong cuisine.
This renowned dish has its roots in Jian, Shandong Province, China. It typically features a cooked, deep-fried whole Carp fish doused in a flavorful combination of sweet and sour sauce, which is a signature presentation and serving style of Lu cuisine.
Native to Shandong Province, China, the Hakka people are credited with the creation of this beloved dish. These people moved from northern China to the south centuries ago. The steaming method retains the essence of pure and natural flavors of this simple dish.