Top 10 classic dishes of Shandong cuisine (Lu Cuisine)

Shandong cuisine (山东菜) or Lu Cuisine, as one of the Four Great Traditions of Chinese cuisine, has a long history and deep heritage. Today, we are going to delve into the classic dishes of Shandong and experience the production process and cultural stories behind these its.

Braised intestines in brown sauce (九转大肠)

As a traditional dish from Jinan, Shandong Province, Braised large intestine is known for its complex production process and the fusion of various flavours. The pig intestines to be washed repeatedly to remove odours, then cut into sections and blanched, fried, simmered and boiled in a number of processes.

In the cooking process, add green onion, ginger, garlic, soy sauce, sugar, vinegar and other seasonings, so that the large intestine fully absorb the flavour of various seasonings. After the cook, the large intestine is red in colour, soft in texture, crispy on the outside, tender on the inside, and the flavour is intertwined with acidity, sweetness, aroma and saltiness, which makes people have a great aftertaste of the dish.

Stir-fried kidney flower (爆炒腰花)

Stir Fry Kidney flower is a special traditional dish of Shandong Province with Pork kidney as the main ingredient. Kidney flower, that is, because of its shape like a flower after cutting and so named. This dish originated from the imperial meals of the ancient Chinese court, and then gradually spread to the people and became a home-cooked delicacy.

This dish requires a high degree of knife work, the pork kidney needs to be cut into, not only the appearance of beautiful, but also in the frying process can better absorb the flavour of the seasoning. When stir-frying, the mastery of the fire is crucial, not only to maintain the tenderness but also to make it have a certain toughness and chewiness.

Sweet and Sour Carp (糖醋鲤鱼)

Sweet and sour carp is a traditional dish from Jinan, Shandong Province, famous for its golden colour and sweet and sour taste. This dish uses Yellow River carp as the main ingredient, which is tender and tasty. The carp is firstly processed, coated with batter and then deep-fried in a frying pan until golden brown and crispy.

Then make sweet and sour sauce, sugar and vinegar ratio should be appropriate, and then add the appropriate amount of starch and other seasonings thickening, pour on the fried carp. The sweet and sour flavour penetrates into the fish meat, which is fragrant, fresh and tasty, and makes people’s appetite increase greatly.

Braised sea cucumber with scallion (葱烧海参)

Sea cucumber with scallion is a famous dish in Jiaodong region. In the cooking process, local scallion from Shandong are used, which are long and sweet with moderate pungency. The sea cucumber is first cleaned, blanched to remove the fishy flavour, and fried in oil, then put into a pot with scallion, seasoned with appropriate amount of soy sauce, cooking wine and other seasonings. When the dish is ready, the sea cucumber is soft and smooth with a fresh and clean flavour, while the scallion has a strong aroma, which complements each other.

Braised Prawn/Shrimp (油闷大虾)

Braised Prawns is a classic in Lu cuisine, the main ingredient is the Bohai Bay prawns. These prawns are high in freshness, thin shells and thick meat. To make them, first wash the prawns, cut off the whiskers and other parts of the prawns, and then fry them to turn red on both sides. Then add onions, ginger, garlic and other seasonings fried, and then pour the appropriate amount of soy sauce, cooking wine, etc. for stewing. During the simmering process, the shrimp gradually and unique flavour.

Sixi meatballs/Chinese Meatballs (四喜丸子)

Sixi meatballs is one of the most famous traditional Chinese dishes, belongs to the Shandong cuisine. The dish consists of four meatballs with excellent colour, aroma and taste, signifying the four joys of life: good fortune, wealth, longevity and happiness.

The meatballs are made from high-quality pork, with sea cucumbers, crabs and prawns added to add fresh flavour. The meatballs are carefully seasoned then deep-fried until golden brown and crispy, and then stewed to make the meat more tender and flavourful. When ready, the meatballs are red in colour and rich in flavour, making them a must-have for banquets.

Dezhou Braised Chicken (德州扒鸡)

Dezhou Braised Chicken is one of the traditional classic dishes of Shandong Cuisine and known as ‘The best chicken in the world’. This dish has a unique production process, which requires multiple procedures such as deep-frying and stewing. During the cooking process, a variety of spices and seasonings are added to make the chicken fully absorb the flavour. After the dish is finished, Chicken is golden in colour, the meat is crispy, the taste is mellow and delicious, and it is very popular among people.

Shanxian sheep soup (单县羊汤)

Shanxian sheep soup, its name spread far and wide, like a long pastoral song, echoing in the hearts of diners. As if nature and time together brewed wine, so that the soup becomes unusually tasty and mellow, as old wine, the more you taste the more flavour.

The soup base cooked as white just like the first snowflakes in winter, pure and elegant. Accompanied by soft and tasty mutton, if accompanied by a few crispy cakes, this meal will be enough to become the warmest memories of the Shandong winter.

Zao Liu Yu Pian/Fish Fillet with Fermented Rice (糟溜鱼片)

Fish Fillet with Fermented Rice is one of the classic dishes of Jinan, Shandong Province. This dish is made from high quality fish, finely sliced and marinated. During the cooking process, a proper amount of bad marinade and seasonings are added to make the fish fully absorb the flavour.

Yipin Tofu (一品豆腐)

The dish is made of tofu, which is cut into cubes, scooped out and filled with stuffing before steaming. When the dish is finished, the tofu is white and delicate in colour, tender and smooth in taste, and rich in nutrients, which is very popular among people. It is not only a delicious dish but also one of the representatives of Confucian cuisine culture.

The classic dishes of Shandong Cuisine are not only delicious, but also each dish has its own unique production process and cultural connotation. In modern society, as people pay more attention to traditional food, these dishes are also constantly innovating and developing to meet the needs of different people’s tastes.