It is the first of the eight major cuisines. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 It is generally believed that Shandong cuisine is divided into two major factions, which evolved from the local cuisines of Jinan and Jiaodong. Sometimes it is also divided into three major factions, and Confucian cuisine is added to the above two.

It is famous for its fragrant, fresh and tender, mellow taste, and pays great attention to the preparation of clear soup and milk soup, the color of the clear soup is clear and fresh, and the color of the milk soup is white and mellow. Yantai Fushan is the birthplace of Jiaodong cuisine. It is famous for its variety of seafood and has a light taste. Jinan Licheng is the birthplace of Jinan cuisine. Good at exploding, burning, frying, and stir-frying, and the taste is on the heavy side.

That is, Shandong cuisine, which is composed of three flavors: Qilu, Jiaodong and Confucius. It is the most influential court cuisine in China and the first of the four major cuisines in China. Take the Confucian flavor as the leader. The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the birthplaces of ancient Chinese culture. Located in the lower reaches of the Yellow River, the Jiaodong Peninsula has a mild climate, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The mountains and rivers in the territory are vertical and horizontal, the rivers and lakes are staggered, the fertile fields are thousands of miles, the products are abundant, the transportation is convenient, and the culture is developed. Its grain output ranks third in the country; With a wide variety of vegetables and excellent quality, it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onions, Cangshan garlic, and Laiwu ginger are all well-known at home and abroad.

After the Song Dynasty, Lu cuisine became the representative of "northern food". In the Ming and Qing dynasties, Shandong cuisine has become the main body of imperial cuisine in the palace, and has a great influence on Beijing, Tianjin and Northeast China. It is the first of the eight major cuisines. It is generally believed that Shandong cuisine is divided into two major factions, which evolved from the local cuisines of Jinan and Jiaodong. Sometimes it is divided into three major factions, and the above two plus Confucian cuisine are well-known at home and abroad.

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Qilu flavor is represented by Jinan cuisine, which is popular in northern Shandong, Beijing, Tianjin, Hebei and other North and Northeast China.

Qilu cuisine is known for its fragrance, freshness and tenderness, and its taste is pure. In particular, there are strict regulations on the use and boiling of clear soup and milk soup, and the dishes are known for being fresh, crisp and tender. Preparing with broth is a major feature of Jinan cuisine. Sweet and sour carp, Kung Pao chicken (Lu system), nine turns of large intestine, soup fried double crispy, milk soup pu cai, southern intestine, Yuji grilled chicken, Jinan roast duck and so on are all well-known Jinan famous dishes. Jinan's famous flavor snacks are: pot stickers, soup dumplings, pancakes, sugar pancakes, Luohan cakes, money cakes, steamed honey three knives, dumplings and so on. Texas cuisine is also an important part of Qilu flavor, and the representative dishes include Texas boneless grilled chicken.

It is also known as Jiaodong flavor, represented by Yantai Fushan cuisine. It is popular in Jiaodong, Liaodong and other places.

Jiaoliao cuisine originated in Fushan, Yantai and Qingdao, and is known for cooking seafood, with a fresh and tender taste, light and light, and a special color. Jiaodong's top ten representative dishes: minced meat and sea cucumber, crispy chicken, home-style roasted toothfish, stewed chicken with Laoshan mushrooms, original abalone, hot and sour fish balls, fried oyster yellow, fried conch, braised cabbage with prawns, stewed tofu with yellow croaker. Top 10 special snacks in Jiaodong: grilled squid, pork trotters in sauce, three fresh potstickers, cabbage meat buns, spicy fried clams, seafood lo noodles, pork ribs and rice, mackerel dumplings, sea vegetable noodles, chicken soup wontons.

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Represented by Qufu cuisine. It is popular in the southeastern and western parts of Shanxi and Henan, and is close to the Xuzhou flavor of Jiangsu cuisine.

Confucian cuisine has the characteristics of "never getting tired of eating, not getting tired of fine", and its fine materials and sumptuous feasts can be compared with the imperial meals of the imperial court in the past. The representatives of Confucian cuisine are: Yipin Shou Peach, Jade Shrimp Ring, Sea Rice Pearl Bamboo Shoots, Fried Chicken Fan, Four Pieces of Bird's Nest, Roasted Brand, Chrysanthemum Shrimp Bun, Yipin Tofu, Shouzi Duck Soup, and Silk Golden Jujube.

Sichuan cuisine is one of the eight major cuisines in China, originating in Sichuan and Chongqing, and is characterized by numb, spicy, fresh and fragrant. The emergence of Sichuan cuisine can be traced back to the Qin and Han dynasties, and a school has been formed in the Song Dynasty, and after the introduction of chili peppers to China in the late Ming and early Qing dynasties, Sichuan cuisine underwent a major innovation and gradually developed into the current Sichuan cuisine. The raw materials are mostly mountain delicacies, river fresh, wild vegetables and livestock and poultry. Make good use of cooking methods such as stir-frying, dry stir-frying, dry roasting, soaking, and stewing. It is famous for its "taste", with many flavor types and rich changes, with fish fragrance, red oil, strange taste, and spicy taste. The style of Sichuan cuisine is simple and fresh, with a strong local flavor. Rong style Sichuan cuisine is delicate and delicate, and Chongqing style Sichuan cuisine is generous and rough. Famous dishes: boiled pork slices, fish-flavored shredded pork, back to the pot meat, salt-fried pork, kung pao chicken, stir-fried eel slices, spicy chicken, spicy fat sausage, mapo tofu, boiled fish, pickled pepper shredded pork, green pepper shredded pork...... Snacks from Chengdu and Chongqing are also classified as Sichuan cuisine.

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Sichuan cuisine is the most distinctive cuisine in China, and it is also the largest folk cuisine. Sichuan cuisine has always enjoyed the reputation of "one dish, one style, one hundred dishes and one hundred flavors". In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry-roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding. In terms of taste, it pays special attention to color, fragrance, taste and shape, and has the advantages of north and south, and is known for its many, wide and thick taste. There has always been a saying of "seven flavors" and "eight flavors". People who usually have a bad appetite are very suitable for eating some Sichuan dishes, and the slightly spicy compound flavor helps to promote saliva secretion and increase appetite. It should be reminded that Sichuan cuisine is generally spicy and has a strong taste, and ordinary people may have gastrointestinal discomfort if they eat too much. Therefore, spicy dishes are best eaten with some light dishes.

It is characterized by a variety of flavor types. Chili pepper, pepper, Sichuan pepper, bean paste, etc. are the main condiments, different ratios, spicy, sour and spicy, pepper sesame sesame sauce, garlic paste, mustard, red oil, sweet and sour, fish fragrance, strange flavor and other flavor types, all thick and mellow, with the special flavor of "one dish and one grid", "one hundred dishes and one hundred flavors", all kinds of dishes are all popular. In terms of cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as stir-frying, frying, dry-roasting, frying, smoking, soaking, stewing, stewing, stewing, pasting, and exploding. In terms of taste, it pays special attention to color, fragrance, taste, shape, and has the advantages of north and south, and is known for its multiplicity, breadth and thickness. There have always been "seven flavors" (sweet, sour, numb, spicy, bitter, fragrant, salty), eight (dry roast, sour, spicy, fish-flavored, dry-fried, strange flavor, pepper sesame and red oil). Therefore, Sichuan cuisine has three characteristics: a wide range of materials, diverse seasonings, and strong adaptability to dishes. It is composed of five categories, including banquet dishes, public casual dishes, home-cooked dishes, three-steamed nine-button dishes, and flavor snacks. In the world, it enjoys the reputation of "food in China, taste in Sichuan". Among them, the most prestigious dishes are: dry-roasted rock carp, dry-roasted osmanthus fish, Liao pork ribs, fish-flavored shredded pork, weird chicken, kung pao chicken, steamed beef, mapo tofu, hairy belly hot pot, dry stir-fried shredded beef, husband and wife lung slices, Dengying beef, dandan noodles, Lai tangyuan, dragon chaoshou and so on. The six famous dishes in Sichuan cuisine are: fish-flavored shredded pork, kung pao chicken, husband and wife lung slices, mapo tofu, back pot meat, and Dongpo elbow.