SHANDONG CUISINE Meaning and
Definition
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Shandong cuisine is a style of cooking that originates from the Shandong province in northeastern China. It is renowned as one of the eight major traditional regional cuisines of China. Shandong cuisine, also known as Lu cuisine, is characterized by its emphasis on fresh and high-quality ingredients, precise cooking techniques, and a variety of flavors and textures.
The cuisine features a wide range of seafood due to its coastal location. Shandong cuisine is known for its delicate flavors, light seasonings, and the use of braising, grilling, deep-frying, and stir-frying cooking methods. The cuisine often includes a mix of salty, sweet, sour, and savory tastes, resulting in a harmonious balance of flavors.
Prominent dishes in Shandong cuisine include "Braised Sea Cucumber", "Sweet and Sour Carp", "Dezhou Braised Chicken", and "Peanut Soup". The flavors in these dishes are clean, rich, and well-balanced, and the presentation is often simple and elegant.
Shandong cuisine has had a significant influence on other regional Chinese cuisines, including Beijing and Tianjin styles. It is also regarded as an essential precursor to modern Cantonese cuisine due to the migration of Shandong chefs to Guangdong during the Qing Dynasty.
Overall, Shandong cuisine is highly regarded for its emphasis on quality ingredients, precise cooking techniques, and a wide range of flavors, making it an integral part of Chinese culinary traditions.
Etymology of SHANDONG CUISINE
The term "Shandong cuisine" refers to the culinary style originating from the Shandong province in China. The word "Shandong" itself comes from the combination of two Chinese characters: "Shan" (山) meaning "mountain" and "Dong" (东) meaning "east". The term Shandong literally translates to "east of the mountains", which reflects the geographical location of the province, situated to the east of the Taihang Mountains.
As for the cuisine, Shandong cuisine is highly regarded as one of the Eight Culinary Traditions of Chinese cuisine. It has a history of more than 2,000 years and has evolved through various dynasties. The cuisine is known for its emphasis on freshness, aroma, and strong flavors.
