Transcript Shandong cuisine

Shandong cuisine
Vonkey.com
Sohn Deok-Jung
Eight Great Traditions
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Anhui (Hui 徽)
Cantonese (Yue 粵)
Fujian (Min 闽)
Hunan (Xiang 湘)
Jiangsu (Su 苏 or Yang 揚)
Shandong (Lu 魯)
Szechuan (Chuan 川)
Zhejiang (Zhe 浙)
Shandong Province
山东省(Shāndōng Shěng)
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Abbreviations: 鲁 (pinyin: Lǔ)
Area: 156,700 km²
Population (2004): 91,800,000
Density: 586/km²
History of Shandong cuisine
Shandong cuisine (simplified Chinese:
山东菜; traditional Chinese: 山東菜; pinyin:
Shāndōng cài) more commonly known as Lu
cuisine (simplified Chinese: 鲁菜; traditional
Chinese: 魯菜; pinyin: lǔcài) is one the Eight
Culinary Traditions of China. It is derived from
the native cooking styles of Shandong, an
eastern coastal province of China.
Two Major Styles
• Jiaodong style: This style encompasses
dishes from Fushan, Qingdao, Yantai
and surrounding regions. It is
characterized by seafood cooking, with
light tastes.
• Jinan style: This style encompasses
dishes from Jinan, dezhou, Tai'an and
surrounding regions. It is famed for its
soup and utilizing soups in its dishes.
Influence
Shandong cuisine is considered the
most influential in Chinese cuisine, with
majority of the culinary styles in China having
developed from it. Modern day schools of
cuisine in North China, such as those of
Beijing, Tianjin, and Northeast, are all
branches of Shandong Cuisine. Also, the
typical dishes in most North China
households' meals are prepared in simplified
Shandong methods.
Ingredients
• Though modern transportation methods have greatly
increased the availability of ingredients throughout
China, Shandong cuisine remains rooted in its
ancient traditions. Most notable is the staggering
array of seafood, including scallops, prawns, clams,
sea cucumbers, and squid, all of which are wellknown in Shandong as local ingredients of exemplary
quality.
• Beyond the use of seafood, Shandong is somewhat
unique for its wide use of corn, a local cash crop that
is not widely cultivated elsewhere. Unlike the sweet
corn of North America, Shandong corn is chewy and
starchy, often with a grassy aroma. It is often served
simply as steamed or boiled cobs, or removed from
the cob and lightly fried.
Ingredients
• Shandong is also well known for its peanut crops,
which are fragrant and naturally sweet. It is common
at meals in Shandong, both formal and casual, to see
large platters of peanuts, either roasted in the shell,
or shelled and stir-fried with salt. Peanuts are also
served raw in a number of cold dishes that hail from
the region.
• Shandong is also distinct from most of China's other
culinary traditions in its wide use of a variety of small
grains. Millet, wheat, oat and barley can be found in
the local diet, often eaten as porridge (Zhōu), or
milled and cooked into one of the many varieties of
steamed and fried breads eaten in Shandong. More
so than anywhere else in China, Shandong people
are known for their tendency to eat steamed breads,
rather than rice, as the staple food in a meal.
Ingredients
• Despite its rich agricultural output, Shandong has not
traditionally used the wide variety of vegetables seen in many
southern styles of Chinese cooking. Potatoes, tomatoes,
cabbages, mushrooms, onions, garlic and eggplants make up
the staple vegetables in the Shandong diet. Grassy greens, sea
grasses, and bell peppers are also not uncommon. The large,
sweet cabbages grown in central Shandong are renowned for
their delicate flavor and hardiness. As has been the case for
generations, these cabbages are a staple of the winter diet
throughout much of the province, and are featured in a great
many dishes.
• Possibly Shandong's greatest contribution to Chinese cuisine
has been in the area of brewing vinegars. Hundreds of years of
experience combined with unique local methods have led to
Shandong's prominence as one of the premier regions for
vinegar production in China. Unlike the lighter flavored, sharper
vinegars popular in the southern regions, Shandong vinegar has
a rich, complex flavor which, among some connisseurs, is
considered fine enough to be enjoyed on its own merits.
Representative foods
四喜丸子
Sixi Balls
Representative foods
红烧大虾
Braised Prawn in
Soy Sauce
Representative foods
一品豆腐
“Yiping”Bean Curd
Representative foods
德州扒鸡
Dezhou Braised
Chicken
Representative foods
九转大肠
Twisted Large Intestine
Representative foods
蜜汁梨球
Fried Pear Ball with
Honey
Representative foods
红烧鱼唇
Fried Fish Lip in Brown
Sauce
Representative foods
炸海蟹
Fried Crab
Representative foods
油爆鲜贝
Fried Fresh Shellfish
Representative foods
酒香椒盐肘子
Fried Boiled Pig Elbow
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