Indian Food Cuisine

Chinese Food-Shanddong CuisineChinese Food---ShandongCuisine Shandong cuisine (simplified Chinese: ; traditional Chinese: ; pinyin: Shndng ci), in Chinese more commonly known as Lu cuisine (simplified Chinese: ; traditional Chinese: ; pinyin: lci), is one the Eight Culinary Traditions of China () and is also ranked among the four most influential among these ("Four Great Traditions", ). It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine consists of two major styles:

InfluenceShandong 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.[citation needed]

IngredientsThough modern transport has 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. Shandong cuisine can be divided into jinan dishes, jiaodong dishes, Confucius dishes and other district dishes, and jinan dishes for typical, Fried boil blast, burn stewed evaporate steaks, boil diving in the fume Qiang sauce mix, sneak marinate etc have 50 kinds of preparation methods. Jinan dishes with faint scent, crisp, flavour is thick and pure is famous, special skilled in making soup, QingZhuo trenchant, is a special skill. Jiaodong flavor also called fushan flavor, including yantai, Qingdao etc jiaodong coastal local specialties. In addition, jiaodong dishes in the variety of cold dish PinZhi and design and color dish cooked, distinctive. Confucius cuisine fine workmanship, cooking techniques c omprehensively, especially in burn, fry, heat, fry, grilled cybernation, and manufacture process complex. With heat, fry, steak cooking dishes, such techniques often passes three or four word program can finish. "Gourmet than beauty implement", Confucius has always been very exquisite container, silver, copper and so on name qualitative tableware an aptitude for. In addition, Confucius dish of naming also is very exquisite, the fable.

CornBeyond the use of seafood, Shandong is somewhat unique for its wide use of corn, a local cash crop that is not widely cultivated in northern China. 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.

PeanutsShandong 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.

GrainsShandong 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 (Zhu), 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.

Staple vegetablesDespite 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 number of dishes.

VinegarPossibly 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 connoisseurs, is considered fine enough to be enjoyed on its own merits.

Examples of dishes served in Shandong

Baochao yaohua (Chinese: ; pinyin: bocho yohu)

Mianjin hongshao paigu (Chinese: ; pinyin: minjn hngsho pig)

Jiuqu dachang (Chinese: ; pinyin: jiq dchng; literally "9-coil big guts")

Basi digua (Chinese: ; pinyin: bs dgu; literally "pull-out silk sweet potato")

Zha jinchan(Chinese: ; pinyin: zhjnchn; literally "pull-deep fried golden cicada or Cryptotympana atrata"

Shared By:/2011/08/25/chinese-food-shanddong-cuisine/

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