Same taste - "The mouth is the taste, there is the same taste." Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info easy teeth first get my mouth to like also. If the mouth is in the taste, its nature is different from the person, if the dog and horse are not the same as me, then the world is from the easy tooth to the taste? As for the taste, the world is similar to the mouth of the world. From Mencius's "Confession of the Chapters and Sentences", it means that people's taste preferences are still universal, and there are flavors that everyone unanimously likes, and the chef's grasp of this universal preference can make everyone from all over the world satisfied, so as to achieve the effect of "it is difficult for many mouths to adjust the mouths, and one person skillfully cooks a thousand people's food".

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Knowing the taste - Confucius's grandson Si wrote "The Mean", thinking that "people do not eat and drink, and rarely know the taste". It means that being able to eat does not mean that you like to eat, and liking to eat does not mean that you can eat. Those who can eat may not know what they are eating, after eating nonsense all their lives; Those who like to eat only stop at relishing certain verbal encounters; People who really know how to eat can find the charming style in ordinary melon dishes.

In Lu cuisine, there are many dishes associated with historical and cultural celebrities, such as:

Poetry and ginkgo - Confucius taught his son Kong Li to learn poetry and etiquette, and said, "If you don't learn poetry, you can't speak; If you don't learn etiquette, you can't stand", and it was passed on as a beautiful talk afterwards, and its descendants called themselves "poetry and rites". To the 53rd generation of Yan Shenggong Confucius, the poetry hall was built to pay respect. There are two ginkgo trees in front of the hall, vigorous and upright, the fruit is huge and plump, and every time it is ripe. The ginkgo biloba in the Confucian banquet is the fruit of this tree, so it is called "poetry ginkgo."

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Roasted Qinhuang fish bones - it is a famous dish in the early days of Confucius. It is rumored that when Qin Shi Huang ordered the burning of books to pit Confucianism, Confucius's ninth-generation grandson, Kong Anald, secretly hid classic books such as "Shangshu", "Book of Rites", and "Analects" in the wall of Confucius's former residence. In the third year of Emperor Jing of the Western Han Dynasty, Emperor Liu Qi named his son Liu Yu as the King of Lu. In the palace, King Lu found the classic books that Kong Yu had stolen and preserved them again. In order to commemorate the collection of books of Confucius, in the Jin Dynasty, the "Golden Silk Hall" was built in the Confucius residence of the Confucian Temple, and later the "Lubi" was rebuilt. The descendants of Confucius hated Qin Shi Huang for burning books and pit Confucianism. This dish is made of mandarin fish in the middle of the water to make the fish bones, and the Confucian Mansion named this dish with the homonym of "fish bones", in order to relieve the hatred of the Qin Emperor "burning books and pit Confucianism".

Grits - a flavor snack in ancient Yizhou (now Linyi), which has a history of more than 2,400 years. "The Book of Rites: Internal Rules" contains: "Grits, take the meat of cattle, sheep, and pigs, three as one, cut it small, and rice two, meat one, one as bait, and fry it."

Crab Xu - Zheng Xuan of the Eastern Han Dynasty notes "Zhou Li, Tianguan, Kuren": "The thing that is recommended is the meal at four o'clock, if the fish of Jingzhou, the crab of Qingzhou." Ancient Qingzhou, refers to the area east of Mount Tai to the Bohai Sea, crab Xu is crab sauce.

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Salt and tempeh - Yu Shinan, one of the three masters of the early Tang Dynasty, in his immortal book "Beitang Book Banknote", quoted Gu Yan's song with the sentence "White salt comes from the east of the sea, and the beautiful soy sauce comes out of Lumen", praising the quality of "Qi Yan Lu Bian". Shandong's tempeh is mainly Linyi's Babao tempeh, which is fermented with eight kinds of raw materials: big black beans, eggplant, fresh ginger, almonds, peppercorns, purple eggplant leaves, sesame oil and liquor, which is mellow and fragrant, greasy and refreshing.

Lanling wine - Li Bai moved to Donglu after his trip to Chang'an in the early years of Tianbao. The well-known poem "Traveling in the Guest" was written in Lanling in Donglu, praising the fine wine of Lanling (now Lanling Town, Cangshan County, Linyi City, Shandong Province). "Lanling wine tulips, jade bowls with amber light. But that the master may be drunk, and he will not know where it is.

Bi Tube Drink - Duan Cheng's "Xiyang Miscellaneous" in the Tang Dynasty contains: "One mile north of Licheng, there is Lotus Seed Lake. On the occasion of the dog days, the guests take refuge in the summer, take the big lotus leaves to hold the wine, and use the hairpin to stab the leaves, so that the stem is connected, and the stalk is sucked, and it is called the green tube drink. This tradition of borrowing lotus leaves to spice up ingredients has continued to this day, such as steamed pork with lotus leaves and Quancheng big buns.

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Grilled original shell abalone - the Song Dynasty poet Su Shi wrote in the poem "Fish Xing" when he was the prefect of Dengzhou: "The chef is good at governing and recommending Huatang, and the carving is made to shine." There are not enough meat and sesame fungus, and the vinegar fish skin is really leaning against the wall", praising the deliciousness of the abalone, adding glory to the banquet, eating abalone, all the delicacies are nothing.

Jiaodong Pasta - Cheng Minzheng of the Ming Dynasty once wrote "Fu Family Pasta Line" and said: "The Fu family's pasta is all over the world, and the preparation method comes from Dongshandong." It is as beautiful as sweet and crispy snow, and a spoonful melts in the mouth. “

Onion flavor bun - Ming Dynasty poet Li Panlong lived in the south bank of Daming Lake in Jinan in his later years, and his concubine Cai Ji created "onion flavor bun", which is characterized by strong green onion fragrance and no green onion in the filling, "want to have green onion flavor but not green onion". With this kind of patronage, it is passed on as a beautiful talk.

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Dumplings, dumplings, crispy, rings, dumplings, shortbread - Pu Songling's "Daily Vulgar Words: Food Chapter": "Huo Luo (i.e., dumplings) is pressed like twine, and flat food is pinched like a crescent moon. The upper plate is thin and crispy with nectar, and the oil-permeable flying fruit has a ring (that is, a ring). The oil and cream are cooked and five-colored, and the sugar shortbread is also varied. ”

Shandong Pancakes - Pu Songling's "Pancake Fu": "...... It is scorched by fire and surging, and it is spun left with the hand, like an ant line on the grinding, the yellow and white suddenly change, and the whisker is formed. …… It is as round as the moon, as big as a copper cymbal, as thin as the paper of the river, and as thin as the feathers of the yellow crane...... The taste is crisp and refreshing, and the fragrance is scattered and drifting far away......"

Millet porridge, daylily, vegetables and other home-cooked breakfasts - Pu Songling's "Morning Cooking in the Guest House": "On Daming Lake, there is smoke and haze, and the three rafters on the Mao layer rent the writer, the corn draws water to cook white porridge, and the garden vegetables take yellow flowers. ”

Pu Songling, the author of "Strange Tales from Liaozhai", loves sweets. In his "Liao Zhai Anthology", there is a sentence "Now the north is flourishing fruits, and nothing can be used for sugar sticking", which shows that the silk beet was very popular in Shandong at that time.

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Millet porridge - Pu Songling's "Morning Cooking in the Guest House": "There is smoke on Daming Lake, the three rafters on the Mao layer rent the writer, the corn draws water to cook white porridge, and the garden vegetables are on the table with yellow flowers. ”

Fried double crispy - the Qing Dynasty poet and gourmand Yuan Mei's "Suiyuan Food List" recorded, "Wash the pork belly, take the extremely thick place, remove the upper and lower skins, single heart, cut the dice, stir-fry in boiling oil, add condiments to the pot, and it is better to be extremely crispy." This Beiren method", Yuan Mei has a precise explanation of the production method and characteristics of this dish. Modern writer Liang Shiqiu's "Yashe Talks about Eating" has high praise for this dish.

Tofu (suspected to be a product of tofu or pot collapsed tofu) - Liang Zhangju, the author of the late Qing Dynasty's "Wandering Talks", was a feudal official, a native of Fujian, and traveled north and south. ”