Shrimp has a rich protein, high nutritional value and rich mineral (such as calcium, phosphorus, iron, etc. The Flash-Frying skills contains frying with oil, frying with sauce, frying with green onion, and frying with soup. The chicken is so well cooked, although the shape of the chicken is preserved, the meat easily separates from the bone.People in Shandong like to use milk to make soup. Van Wikipedia, de gratis encyclopedie. Two types of soup, clear soup and milk white soup, are always applied in cooking. ). Shandong cuisine, originated from Zibo, Shandong, is considered as the No. Modern cuisines in Northern China – Beijing, Tianjin and the northeastern regions – are all branches of Shandong cuisine. Shandong Flavor. The slices they cut is extremely thin that you can see the bright light from the other side, and the shreds they cut can be thread into a needle. Shandong cuisine, referred to as Lu cuisine or Lu Cai, boasts a long history in China that dates back as early as 220 B.C.E. As one of the eight major cuisines of China, it plays an important role in Chinese cuisines. Prawns are stir-fried with seasonings like soy sauce and cooking wine. Now Shandong cuisine is relished for the many kinds of different seafood and vegetable dishes and their style of frying in high heat that locks in the flavors and isn't oily. The main materials of this cuisine are chicken breast and water chestnut. Milk soup is a symbol of Shandong cuisine. It is a similar dish to the "red lion head" which is another meatball dish popular in the southern provinces in China. The dishes include braised sea cucumber with onion, cartilage stewed with onions, and meat stewed with onions. Names: Shandong food, Lu cuisine (鲁菜 /loo-tseye/) Location: northern east-coast China — Qingdao, Jinan, Qufu, Mount Tai
Its soft texture and spicy fragrant have captured many gourmets to keep ordering it in any Shandong feature restaurants.Four Happy Meatballs is one of the representative dishes of Shandong cuisine, and also a famous dish in China.
Besides, Shandong people especially like to use onion as one of the material in Shandong cuisine.
Shandong province border the sea, so Shandong cuisine deeply influenced by the sea food. Sweet and sour is also a representative flavor of Shandong dishes, like the famous Sweet and Sour Carp, and Sweet and Sour Pork Fillet.Soup is the secret seasoning of Lu cuisine. The cutting skills also give Shandong dishes the appealing appearance.The special and outstanding cooking technique is Flash-Frying, called “Bao” in Chinese. The main ingredients were cattle, sheep and pigs. It tastes fresh, umami, sweet and salty.The diced tofu is stuffed with various chopped vegetables and cooked with soup.
Besides, Shandong people especially like to use onion as one of the material in Shandong cuisine. Tai Tour from Beijing from 11 Days Small Group Tour of Beijing - Xi'an - Jinan - Tai'an - Qufu - Shanghai from Most Shandong dishes are umami and moderately salty, sweet and sour dishes are also well-liked. As early as the Spring and Autumn Period (770–476BC), Shandong dishes mainly used cattle, sheep and pigs emerged. Prawn is famous for delicious taste, beautiful color and rich nutrition. In the 1950’s, Dezhou stewed chicken is eaten by president Mao, then it’ss known throughout the country. The Shandong cuisine is made of eastern Shandong dishes, Confucius dishes and Jinan dishes.Common raw material: onions, sea cucumber, pork, vegetable and other aquatic products.People in Shandong like to make their cuisine crisp, delicious, sweet and sour flavor, and tender. Scallion can effectively help to release the fishy smell of the sea cucumbers and add a special flavor.The pork intestine is quick boiled in water, then stuffed with over ten kinds of ingredients and braised with seasonings over low fire.
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