Shandong Cuisine Brief Introduction

Shandong cuisine is derived from the native cooking styles of Shandong, a large fertile peninsula in East China.
The cuisine is famous for its wide selection of material and use of different cooking methods.

A strong flavored cuisine relies upon spring onion sand garlic, featuring local plentiful seafood. Clear soups and
dishes predominate. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly
cooking techniques include quick frying, stewing, roasting, boiling, and crystallizing with honey.

As early as the Spring&Autumn Period, as the reason of the location bordered the sea, and the plains are fertile, they had abundant aquatic products and grains as well as sea salt. Local people stressed seasonings and flavorings since ancient times.

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.

Famous Dish

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