Sumptuous Shandong Cuisine
SHANDONG cuisine, or Lu cuisine, enjoys special prominence among the eight Chinese culinary traditions. It is well known for its history, originality, and wide impact. Lu cuisine was first developed during the Spring and Autumn period (770-476 BC), when Shandong was part of the Qi and Lu states. The area was rich in seafood, grains, and vegetables because of the fertile land and its proximity to the sea. This prosperity gave rise to the consumption of sea salt, and to its production and transportation, which in turn, boosted the local economy.
Over the long course of history, Lu cuisine has had a wide impact in northern China. The classical dishes and cooking skills were gradually brought to Beijing and Tianjin, which were later introduced to the imperial court. What the emperors ate evoked the curiosity of ordinary people and thus Lu cuisine became a must try and received much acclaim from those that experienced its taste.
The famous Peking duck’s flavor was also said to be influenced by Lu cuisine, including the method of wrapping the meat with green onion in pancakes. It is worth noting that the Lu cooking methods have also been widely used in Chinese kitchens. For example, minced green onion, ginger, and garlic are usually stir-fried in hot oil to give a strong flavor, and then meat and vegetables are added, which is a typical cooking style of Lu cuisine.
Shandong cuisine can be divided into three styles: Jinan, Jiaodong, and the Confucius family feast. Jinan is the capital city of Shandong, so the Jinan flavor represents the core of Shandong cuisine, which is famous for a meticulous cooking style and its well-prepared broth.
The Jiaodong flavor is typical of dishes from eastern Shandong nearest to the sea. So it is characterized with a variety of seafood dishes made from scallops, prawns, clams, sea cucumbers, and squid.
The Confucius Mansion was the place where the great Chinese philosopher Confucius (551-479 BC) and his descendants resided. Over the past 2,000-plus years, it has played a role as a residence and also acted as the function of a local authority. It hosted family banquets celebrating births, weddings, and funerals, as well as grand ceremonies to welcome the occasional visits of emperors and imperial commissioners. The Confucius family feast must adhere to strict standards and procedures, which also serve as a model of ancient Chinese banquets and an essential part of Chinese culinary culture.
Sea cucumber braised with green onion is a classical Lu dish. Sea cucumbers are seen as an expensive and high-class food, believed to be beneficial to one’s health. There are various varieties of sea cucumbers across different parts of Shandong. The ingredient itself is bland, and thus the dish relies on green onion, oil, and spices to create a sauce that defines its overall taste. The making of the gravy takes time and requires special ingredients. The sea cucumber and green onions are cooked gently, and then drenched in gravy.
Spicy stir-fried clams is a home-style dish. The clams are left in a bucket of water for a few hours so that they become cleansed of sand and dirt. Following the cleansing, the cooking starts with stirfrying minced green onion and ginger in hot oil. And then the clams are added to the mixture. The mixture is stir-fried with a bit of cooking alcohol, spicy red peppers, and salt. The hard shells of clams pop open when they are cooked, and the tender meat is drenched in sauce. It is recommended to enjoy the dish while it is still hot.
Four happiness meatballs is a special dish of four pork meatballs with symbolic meaning, braised in brown sauce, and is often served at banquets. The meatballs represent prosperity, success, longevity, and happiness. They are prepared with minced pork, eggs, and spices. The pork must be minced by hand and then made into round balls. The meatballs are deep-fried until the surface turn golden, and then braised on a low heat before the dish is served. They are often plated on steamed Chinese cabbage with brown gravy being poured over them.