Thai vegetarian cuisine refers to the vegetarian cuisine and temple cuisine genre represented by Tai'an. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 infoThere are many temples built in Mount Tai, and there is an endless stream of monks. Mount Tai is famous for tofu, cabbage, spring water, known as the three beauties, plus Mount Tai is rich in all kinds of fungi, vegetables, so the production of vegetarian dishes in Tai'an area is particularly exquisite, its technique is mostly influenced by Jinan, to burn, fry, fry, boil, fry to be good at, the color is elegant, the taste is fresh and smooth. The representative dishes of Thai vegetarian cuisine include pot collapsed tofu, soft roasted tofu, fried tofu balls, fried mint, roasted two winters, and three beautiful tofu. When the patriotic general Feng Yuxiang lived in seclusion in Mount Tai, he fed on tofu, Chinese cabbage, and spring water on weekdays, and wrote poems and paintings for it, which was highly praised.

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The excavation of the ruins of Baishi Village in Yantai area of Jiaodong proves that as far as six or seven thousand years ago, our ancient ancestors had settled and multiplied on the seashore. The fishing industry in Jiaodong has a long history due to its superior conditions. The 1,300-kilometer-long coastline of Jiaodong is rich in precious sea cucumbers, scallops, abalone, conch, prawns, and jiaji fish, which determines the characteristics of Jiaodong cooking based on seafood raw materials. Under specific historical conditions, the world's navigation industry is developed, and China's coastal commercial ports are open, such as Yantai and Qingdao, which create conditions for Jiaodong cooking to widely learn from foreign technology, which is another important factor in the formation and development of Jiaodong cooking. The formation of the Jiaodong flavor genre was about the Ming and Qing dynasties, and it was the most prosperous in the late Qing Dynasty. Due to the unique raw materials, coupled with exquisite technology, it constitutes the flavor characteristics of Jiaodong cuisine, which is fresh and fresh, crisp and tender, the original soup and the original flavor are good, and the cooking techniques are mainly fried, boiled, fried, fried, steamed, fried and grilled.

Jiaodong cuisine pays attention to the materials, the knife work is fine, the taste is refreshing, crisp and tender, and the original taste of the dishes is maintained. Since the end of the Qing Dynasty, Jiaodong cuisine has formed the "Beijing-Tianjin Jiaodong cuisine" represented by Beijing and Tianjin, the "Benbang Jiaodong cuisine" represented by Yantai Fushan, and the "improved Jiaodong cuisine" represented by Qingdao. Among them, the main famous dishes of Jiaodong cuisine are: "Fish Fillet with Dregs", "Shrimp Fillet", "Fried Oyster Yellow", Steamed Jiaji Fish", "Roasted Sea Cucumber with Green Onion", "Chicken Slices with Floating Oil", "Fried Mullet Flower", "Braised Clams", "Fried Conch Chips", "Hibiscus Dried Scallops" and so on. According to legend, Guo Zhonggao, the secretary of the Ming Dynasty's military department, returned to Fushan to visit relatives and brought a famous chef from Fushan into the capital (Nanjing), and the famous chef shocked the capital and became the emperor's imperial kitchen. A few years after the imperial chef returned to his hometown, the emperor missed Fushan's "dregs fish fillet" and sent half of Luan to Fushan to summon the old celebrity chef into the palace. Later, the hometown of the celebrity chef was called "Luang Jia Zhuang". The Qingdao reformists extensively absorbed Western food techniques and used jams, bread and other ingredients to make dishes. Representative dishes include: "Grilled Jiaji Fish", "Chrysanthemum Fish in Tomato Sauce", "Fried Shrimp Tray", "Curry Chicken Nuggets", "Shih Tzu Tongue", "Fried Double Flower in Oil", "Dragon and Phoenix Legs", etc., among which "Shih Tzu Tongue" is light, fresh, crisp and tender. According to legend, Wang Xu, a literati in the late Qing Dynasty, once went to Qingdao Jufulou to celebrate the opening of the banquet, and at the end of the banquet, a soup dish cooked with the abdominal foot muscles of large clams was served, the color was white and delicate, fresh and crisp. Wang Xu asked for the name of the dish, and the owner replied that there was no name for the dish, so he begged Wang Xiucai to give him the name. Wang Xu Chengxing wrote down the three words "Xi Shi tongue". Since then, this dish has been named "Shih Tzu tongue".

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The Confucian Mansion is the oldest and largest hereditary family in China. For more than 2,000 years, more than 100 generations, there are often emperors and dynasties

In the daily life of the Confucian Mansion, the successive masters of the Confucian Mansion followed the legacy of the ancestor Confucius "not tired of eating, not tired of being fine", kept improving the dietary requirements, and the daily life was extremely luxurious. In addition, the successive generations of famous chefs have continuously enriched and developed Confucian cuisine, so that their cooking skills have reached a high level, creativity is rich and colorful, and has a strong local flavor of famous dishes, making it a unique "mansion cuisine", which occupies a wonderful place in Shandong cuisine and even the whole country.

Confucius has a wide range of dietary materials, from the delicacies of the mountains and seas, to the fruits, beans and vegetables, etc., all of which can be included in the food, and the daily diet is mostly based on local materials, and mainly local raw materials. The variety of dishes in the Confucian Mansion is innumerable, and it is the crystallization of the diligence and wisdom of the culinary masters of the Confucian Mansion for thousands of years, and it is a precious cultural heritage. Confucian cuisine has also had a profound impact on the formation and development of Shandong cuisine.

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The production of Confucian cuisine is exquisite, more important than seasoning, and the work is in the heat; The taste is mainly fresh and salty, and the heat is soft and smooth; Cooking techniques are known for steaming, grilling, grilling, roasting, frying, and stir-frying. Famous dishes include "Dangchao Yipin Pot", "Imperial Pen Monkey Head", "Imperial Shrimp", "Scallop Shangchao", "Embracing Carp", "Fairy Duck", "Oily Beans" and so on. It is said that when Kong Fanpo, a descendant of Confucius, served as the governor of Tongzhou in Shanxi Province in the Qing Dynasty, he was particularly fond of eating duck, and his home chef did everything possible to change his cooking techniques. On one occasion, the chef cleaned up the ducks, seasoned them carefully, and steamed them in a basket. Because there was no clock at that time, the incense was burned to keep time, and the duck was taken out after the incense was burned, and the taste was mellow, soft and smooth. Kong Zhizhou praised it after eating, so he gave it the name "fairy duck". Once Qianlong came to Qufu to worship Confucius, and after finishing the meal, he ate very little because he was not hungry. Yan Shenggong was very anxious and sent a message to the chef to find a way. The chef was in a hurry, at this time someone sent a basket of fresh bean sprouts, a chef grabbed a handful of bean sprouts, put a few peppercorns in the pot, and sent it after it was done. Qianlong had never eaten this dish, but out of curiosity, he tasted it, and because the dish was clear, fragrant, crispy, tender and refreshing, he actually ate it. Since then, "fried bean sprouts" has become a traditional famous dish of Confucius.

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Ziwei cuisine originated from Jinan, but due to the different products and geographical location, it has formed its own characteristics, which are represented by Ziwei cuisine and Boshan cuisine. It is good at burning, frying, drawing silk and other techniques, and the raw materials are mostly meat, poultry, eggs, the taste is fresh and salty, slightly sweet, and soy sauce and tempeh are mostly used. The representative dishes of Ziwei cuisine include pregnant carp, sweet potato, twist elbow and so on. The representative of Boshan cuisine is Boshan special dishes and Boshan four or four seats.

Boshan specialties: Boshan crispy pot, Boshan tofu box, Boshan sausage, Boshan stew, Boshan meatballs, eight treasure rice, glazed sweet potato, hot and sour meat skin soup, stir-fried pork slices, fried spring rolls, etc.

Boshan crisp pot: In the past, people were poor, and the New Year was particularly grand - prepare the New Year's goods early, and start preparing the New Year's dishes early. Among the various Boshan New Year dishes, there is one dish that is indispensable, and that is the famous "Boshan crisp pot".