Shandong cuisine
Shandong cuisine
As early as the Spring and Autumn Period, more than 3,000 years ago, Shandong was territory of Qi and Lu. Both states were economically and culturally developed. Because they bordered the sea, and had mountains and fertile plains, they had abundant aquatic products and grains as well as sea salt. The people of the area have stressed seasonings and flavorings since ancient times.
Shandong cuisine was created during the Yuan Dynasty. It gradually spread to north China, Beijing, Tianjin, northeast China, and the palace where it influenced the imperial food. The Shandong cuisine comprises mainly eastern Shandong and Jinan dishes.
The most typical Jinan dishes are sea cucumber with mat balls; braised shark¡'s fin with shredded chicken; sea cucumber, mushroom, and bamboo shoots; clam in egg white; and fried oysters. Jinan cuisine is known for its soups, quick frying, stir frying, deep frying, and stewing. The most common raw materials are river fish, pork, and vegetables. Some typical dishes are carp in milk soup, Yellow River carp in sweet and sour sauce, stewed pork leg, and quick fried double crisps.
Shandong cuisine is characterized by quick frying, stir- frying, braising, and deep fat frying. Its dishes are crisp, tender, delicious, and greasy with salty and some sweet and sour flavors. Its main condiment is salt, but it also uses salted fermented soybeans and soy sauce.
People in Shandong like to eat onions and use onions as a seasoning. The dishes include braised sea cucumber with onion, cartilage stewed with onions, and meat stewed with onions. Roast meats are also served with onions. The onions are first deep fat fried before the dishes are quick fried, stir fried, stewed, or sauted so they absorb the onion flavor. People in Shandong also like foods made of wheat flour, such as steamed buns, baked buns, pancakes, crisp cakes, and big cakes stuffed with minced meats.
