Travel to shandong,you must try their cuisine.Go to shandong not only for its highlights,but also for its cuisine.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 coastal province of Shandong in eastern China is home to Shandong Luneng, currently the defending champion in the national soccer league; to Shandong Bangzi, a popular form of Beijing Opera; and to Tsingtao Beer, originating from the city of Qingdao and famous the world over. It is also home to Shandong cuisine, known as shandongcai or lucai in Chinese, which is one of the “Eight Culinary Traditions”of China.
The most famous dish is the sweet and sour carp. In addition to sweet and sour carp, typical courses in the cuisine include braised abalone with shells, fried sea cucumber with fistulous onion, fragrant calamus in milk soup, quick-fried double fats and Dezhou stewed chicken, known throughout the country. The chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved.
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 condimen Every important salt trader employed a skilled cook who specialized in cooking certain delicious dishes or desserts. When a salt trader gave a dinner, he often borrowed cooks from other salt traders, and when every cook prepared his specialty, a lavish dinner was ready. In this way, the cooks exchanged their cooking skills and improved the cooking in Yangzhou.
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