"Burst" is the original cooking technique of Shandong cuisine, which embodies the high difficulty and ultra-high precision of Shandong cuisine in the heat, "boiling oil stir-fry, adding ingredients to the pot, and it is better to be extremely crispy", the fire is fast, a thousand shots, and the texture and taste of the dish depend on the chef's action in the most appropriate second. Pen? Interesting? Pavilion wWw. ｂiquge。 info Lu cuisine in the fire, the fire is burning in the pot, the top Lu cuisine chef can control the sky-high fire above the head, quickly turn the spoon, in the most suitable second quickly become a dish on the plate, one second less is raw, one second more is old. "The way of cooking is like taking a treasure from a fire. If you don't have it, you will be born, and if you don't have it, you will be old, and you will be in Russia, and you will lose it. ”

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According to the size of the movement of the raw materials in the spoon and the direction of movement, it can be divided into small spoon, large spoon, help spoon, hanging spoon, shaking spoon, turning spoon and hand spoon. Among them, the large spoon is the pinnacle of the technical difficulty of the spoon, which is unique to Shandong cuisine. It is to turn the raw materials in the spoon 180° at one time, that is to say, the raw materials achieve the effect of "bottom to the sky" through the large turning spoon, which is called the large turning spoon because of the large action and flipping amplitude.

The large flipping spoon is suitable for shaping raw materials and beautiful dishes, such as the "crab roe grilled winter melon" in the "grilling" method, burying the winter melon strips in the cooked place, stacking them on the plate, and then gently pushing them into the prepared soup with low heat to stir in the flavor, and using the technique of turning the spoon after thickening, so that the dishes fall steadily in the spoon, and its shape is not scattered and is exactly the same as the shape of the yard plate. Dishes like this have to be made with a big flip spoon. Another example is "braised crystal fish", after the main ingredient is burned into the flavor and thickened, the technique of turning a large spoon is also used to show the most perfect parts of the surface color, knife work and sauce of the fish body to the guests.

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Honey, hanging cream, glaze, silk drawing, fried sugar color, is the five-step process of fried sugar according to the progressive relationship of Lu cuisine. The key point of wire drawing is to boil the oil at 160 degrees

Sugar, wait for the temperature to drop to 140 degrees and then pull the silk, at this time the silk will be very long, and almost everyone will do it in Zibo, Shandong, the birthplace of the silk. The stunt of the Lu cuisine chef is to sink sugar at the bottom of the oil: a pot of oil, fry the main ingredient on the top, boil the sugar under the oil, and wait until the main ingredient is fried, and the silk drawing is also made almost at the same time, which embodies the exquisite skill of the Lu cuisine chef to grasp the heat.

The famous dish that uses the whole chicken bone technique in Lu cuisine is Xiajin cloth bag chicken, which is said to be the official dish of the Yuan Dynasty. Fang Xuecheng, a writer and magistrate of Xia Jin County during the Qianlong period of the Qing Dynasty, likes to eat Xia Jin's cloth bag chicken very much, and often asks Xia Jin's famous chef to cook this dish for him. He also often used this dish to honor his mother. The county officials, the teachings, the classics and other liao also followed suit, and honored their parents with cloth bag chickens. Fang Xuecheng stepped down and returned to his hometown of Anhui, and when the guests were feasted, he must also imitate Xia Jin's practice of cooking cloth bag chicken to entertain the guests. Diners praised one after another, but Fang Xuecheng thought it was not good enough, and also said in the note "Rixiao Jade": "Although the food is beautiful, it is still not as good as the taste of Yan", that is, it is not as good as the authentic taste of Xiajin. Today, Master Song Qiyuan, a famous chef of Lu cuisine, can complete the whole chicken in only 4 minutes blindfolded, which is recorded in the Guinness Book of World Records.

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Tang Duancheng's "Youyang Miscellaneous" recorded: "Jinshi Duan Shuo tasted the southern filial piety, good at cutting the hair, thin silk wisps, light can be blown, the sound of the knife is fast, if the rhythm is in tune, because of the guest show off skills." "The movement of the person holding the knife is so skillful and light, and the shredded meat can be blown by the breeze, which shows the fineness of the shredded meat and the essence of the knife skill.

Lu cuisine's warm mandarin fish fillet, the mandarin fish is deboned and then accurately peeled with a knife, the whole skin is not broken, and each slice can be as thin as a cicada's wings, which can reveal the words of the newspaper. Mixed with lotus root, the lotus root is cut as thin as a hair, and each thread can pass through the eye of the needle.

In the "Tonghualu" written by Zeng Sanyi of the Song Dynasty, it is also recorded that the knife performance of the Shandong chef at the Taishan temple fair, Yun: "There is a group of people, so that a person is prostrated on the ground, and he uses it as a knife, takes a pound of meat, transports the knife with a thin wisp, withdraws the meat and wipes, and the soldiers are not injured in the slightest." "This kind of knife skill is the same as today's chef's performance of cutting shredded meat on silk cloth, but it is more exquisite.

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Fresh sea cucumber has a hard taste, in order to solve this problem, the chef of Lu cuisine through the technique of pulling, the live sea cucumber is stretched into a thin and transparent large piece, the sea cucumber fascia is translucent, thin as a cicada wing, and then cooked, the rebound of the hand-pulled sea cucumber has been soft and hard, or cooked or boiled, the taste is unique. The famous chef of Lu cuisine broke the Guinness World Record for the unique skill of "hand-drawn live sea cucumber" at high speed, and he pulled out the world's thinnest sea cucumber, only 0.003 mm.

After a long period of development and evolution, Shandong cuisine has gradually formed two schools, including Qingdao, Jiaodong school represented by Fushan Gang, and Jinan school including Dezhou and Tai'an.

Jinan cuisine

Jinan flavor is the main body of Shandong cuisine, which has a great influence in Shandong. Jinan cuisine is most famous for soup dishes, and there is a saying "singing."

The cavity of the chef's soup". Its clear soup and milk soup preparation methods are recorded in the "Qi Min Yao Shu", and Jinan cuisine pays attention to cooking methods such as exploding, stir-frying, burning, frying, roasting, and simmering. Jinan cuisine is affordable, the style is strong, vigorous, fragrant and tender. Since the Qing Dynasty, Lu cuisine has been divided into "Fushan Gang" and "Jinan Gang". Jinan cuisine is divided into "Lixia School", "Ziwei School" and "Taisu School" and so on.

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Jinan Lixia faction: soup dishes pay special attention to fresh and refreshing, chicken and duck dishes pay attention to the use of sweet noodle sauce seasoning, and sweet, salty, rich sauce is good, its variations have sauce fragrance, sauce, onion sauce, sugar sauce, etc., on behalf of the dishes more, such as sugar sauce duck pieces, sauce stewed mandarin fish" and so on. Stir-fried vegetables are a representative dish in Shandong, and Jiaodong and Jinan are both good at this method, but there are differences. Jinan has a long history of popping vegetables. Yuan Mu, a scribe of the Qing Dynasty, once described that "boiling oil and stir-frying, adding condiments to the pot, it is better to be extremely crispy, and this northerner method is also." "Fried double crispy, fried belly, and fried chicken are all famous fried dishes. Late Qing Dynasty IV

When Ding Baozhen, the governor of Sichuan, served as the governor of Shandong, he used Jinan famous chefs Zhou Jinchen and Liu Guixiang as his home chefs, and the "stir-fried chicken" made was deeply in line with the taste of Ding Governor, and was often used to serve guests. Later Ding was transferred to the governor of Sichuan and introduced this dish to Bashu. Jinan's "sweet and sour Yellow River carp" is known as Qilu's famous delicacy. Nine turns of large intestine is a representative dish of Jinan. According to legend, during the Guangxu period of the Qing Dynasty, there was a giant businessman surnamed Du who opened a "Jiuhualou" hotel in Jinan. This person particularly likes the word "nine", and everything must be taken from the word "nine", which is a Taoist term, indicating the meaning of repeated refining and burning. The "burning large intestine" made by Jiuhualou is extremely exquisite, and its kung fu is like the alchemy of Taoism, so it is named "nine turns of large intestine".