Four Major Cuisines in China ~ Lu Cuisine

Lu Cuisine, also called Shandong Cuisine, is originated from the native cooking styles of East China’s Shandong Province. Its history can date back to Qin Dynasty (221 BC to 207 BC). It has become one of China’s eight cuisines since Song Dynasty (960 AD to 1234 AD). It is the most prevalent distinct regional cuisine in China, popular through out Beijing, Tianjin and Northeast China.

● The history of Lu Cuisine

The history of Lu cuisine can date back to Qin Dynasty (221 BC to 207 BC), when salt was used for seasoning in Shandong. The history book has recorded the eating of lumpfish and carp in the Yellow River in ancient times. Today Yellow River Carp Prepared with Sugar and Vinegar is still among the best dishes of Lu Cuisine, which shows how long a history Lu Cuisine has. Through generations of refinement, Lu Cuisine developed into a representative cuisine in the north. During the periods of Yuan, Ming, and Qing dynasties, Lu cuisine becomes the most prevalent distinct regional cuisine in China, popular through out Beijing, Tianjin and Northeast China.

● The Style of Lu Cuisine

Lu cuisine is divided into two sub-regional styles: Jinan and Jiaodong. Lu cuisine is known for its light aroma, freshness and rich taste. It puts emphasis on two types of broths, light and milky. Both broths are seasoned with scallions and go well with the freshness of seafood.

Jiaodong style, encompassing dishes from eastern Shandong: Fushan (a district of Yantai), Qingdao, Yantai and the surrounding regions. It is characterised by seafood dishes with a light taste.
Jinan style, made up of dishes from Jinan, Dezhou, Tai'an and the surrounding regions. One of its features is the use of soup.

● The flavor of Lu Cuisine

Lu Cuisine is more inclined to keep the freshness of ingredients than other cuisines and fond of salt flavor, featured with tender, savory and crisp. It is particular about making soup.

Seafood is the most notable ingredient of Lu Cuisine as Shandong is a costal province, including scallops, prawns, clams, sea cucumbers, and squid, which are all local ingredients of exemplary quality. Besides seafood, corn, peanuts, grains such as small grains, millet, wheat, oat and barley, and staple vegetables of Shandong province including potatoes, tomatoes, cabbages, mushrooms, onions, garlic and eggplants.

There are over thirty cooking techniques applied in Lu Cuisine, among which Bao technique (quick-fry) and Pa technique are frequently and well used in Lu Cuisine. In Bao (quick-fry), foods are deep-fried in very hot oil over high heat and then the oil is poured out and seasonings are added to the food, which is left in the wok. Pa technique, derived from Shandong Province, is first to cut the well-cooked ingredient into a particular shape, then stick some powder and fry it into golden, finally add some kind of sauce to sauté it while stirring continuously.

● Famous Dishes of Lu Cuisine

Dezhou Stewed Chicken

It’s one of the typical Shandong cuisines, stewed with honey, fennel, sugar and other comdiments for several hours. In the 1950’s, Dezhou stewed chicken is eaten by president Mao, then it’ss known throughout the country. The chicken is so well cooked, although the shape of the chicken is preserved, the meat easily separates from the bone.

Chicken Ball in Milk Soup

People in Shandong like to use milk to make soup. Milk soup is a symbol of Shandong cuisine. The main materials of this cuisine are chicken breast and water chestnut. Cush the chicken breast and water chestnut into muddy shape, then stewed with milk and water for several hours. The soup is full of fragrance with milk and chicken.

Braised Sea Cucumber with Onion 

Braised sea cucumber with onion is one of the classic Shandong cuisines. This course is full of strong fragrant onion flavor, can be described as a delicious delicacy with full color and fragrance. To make this course, use the best green onion—Zhangqiu green onion, is the key, fry it until it turns to golden color. Then scatter it onto the braised sea cucumber, the source would be perfect match with each other with fully fragrance yet still keep the freshness of the sea cucumber well preserved.

Braised Prawns 

The Braised Prawns is a famous cuisine in Shandong province. Since Shandong province has a long coastline and a abundant source of seafood delicacies, eating seafood here is a must-do! Shrimp return to Bohai and the Yellow Sea every spring and autumn. Prawn is famous for delicious taste, beautiful color and rich nutrition. Shrimp has a rich protein, high nutritional value and rich mineral (such as calcium, phosphorus, iron, etc.).Its meat is soft and easy to digest and very beneficial to human health.

Braised Intestines in Brown Sauce 

As a foreigner, you might not be interested in trying any intestines but this course is a popular star among the locals in Shandong province. The course was created in a local restaurant Qing dynasty about 200 years ago. Its soft texture and spicy fragrant have captured many gourmets to keep ordering it in any Shandong feature restaurants.

Four Happy Meatballs

Four Happy Meatballs is one of the representative dishes of Shandong cuisine, and also a famous dish in China. The meatball is made of pork, mushroom and other ingredients. It is a similar dish to the "red lion head" which is another meatball dish popular in the southern provinces in China. Since "Four Happy Meatballs" carries a good meaning besides being delicious, this course is quite a traditional and popular course during Chinese New Year time.