Shandon Cuisine are lightly flavoured and rich but not greasy. special care is taken to make them fragrant. crisp and tender.The famedconsome with edible bird’s nest is usually the first main course served at a banquet. the famous sweet-sour Yellow river carp, crisp on the outside and tender inside, is well like for its special flavour.
Lu and the originator of Lu Qi in the Warring States (today Shandong Province), which was formed in the Qin and Han dynasties. Song, served on the “North” status of the representative. China is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.
Very different geographical characteristics : Shandong Province, This forms the coast of Shandong dishes (seafood) dishes and the interior of the Jinan and the Confucian Temple systems vegetables. Condiment served about pure, delicious taste and merged with fresh, tender, fragrant crisp characteristics.Naitang stock and paid great attention to the modulation, color – broth, fresh white and color Naitang alcohol.
Dew Point : Do you learned to have served more than 30 common cooking techniques, especially explosives, and to seize the unique expertise of techniques.Detonated about emergency fire quickly stir-fry; Prepared to pre-empt the innovative techniques, materials pickled sticky powder-oil yellow coin Seal collected juice; gone to law finished neat shape, Black In his quality, concentrated juice up thick.
Sweet and sour carp Yellow River
Raw materials : carp, white sugar, vinegar
Features : Paste linked to absorb, slow fire