Lu Cuisine
Lu Cuisine, also called Shandong Cuisine, is originated from the native cooking styles of East China's Shandong Province. Its history can date back to Qin Dynasty (221 BC to 207 BC). It has become one of China's eight cuisines since Song Dynasty (960 AD to 1234 AD). It is the most prevalent distinct regional cuisine in China, popular through out Beijing, Tianjin and Northeast China.
Lu Cuisine is more inclined to keep the freshness of ingredients than other cuisines and fond of salt flavor, featured with tender, savory and crisp. It is particular about making soup.
Seafood is the most notable ingredient of Lu Cuisine as Shandong is a costal province, including scallops, prawns, clams, sea cucumbers, and squid, which are all local ingredients of exemplary quality. Besides seafood, corn, peanuts, grains such as small grains, millet, wheat, oat and barley, and staple vegetables of Shandong province including potatoes, tomatoes, cabbages, mushrooms, onions, garlic and eggplants.
There are over thirty cooking techniques applied in Lu Cuisine, among which Bao technique (quick-fry) and Pa technique are frequently and well used in Lu Cuisine. In Bao (quick-fry), foods are deep-fried in very hot oil over high heat and then the oil is poured out and seasonings are added to the food, which is left in the wok. Pa technique, derived from Shandong Province, is first to cut the well-cooked ingredient into a particular shape, then stick some powder and fry it into golden, finally add some kind of sauce to sauté it while stirring continuously.
Lu Cuisine
| English | Chinese | Pronunciation | Characters |
|---|---|---|---|
| Stewed Pork Hock | Shuijing Zhouzi | Shway-jing joh-dzrr | 水晶肘子 |
| Diced Pork Cooked in a Pot | Tanzi Rou | Tan-dzrr roh | 坛子肉 |
| Braised Colon in Brown Sauce | Jiu Zhuan Dachang | Jyoh-jwann daa-chung | 九转大肠 |
| Lungs in Milk Soup | Nai Tang Dai Fei | Neye tung deye fay | 奶汤怠肺 |
| Four Joy Meatballs | Si Xi Wanzi | Srr sshee wann-dzrr | 四喜丸子 |
| Eight Treasures Stuffed Chicken in Milk Soup | Naitang Babao Budai Tang | Neye tung baa-baoww boo-deye jee | 奶汤八宝布袋鸡 |
| Dezhou Grilled Duck | Dezhou Pa Ya | Der-joh paa yaa | 德州扒鸭 |
| Sweet and Sour Yellow River Carp | Tangcu Huanghe Liyu | Tung-tsoo hwung-her lee-yoo | 糖醋黄河鲤鱼 |
| Chicken Juice Shrimps | Ji Zhi Xiaren | Jee jrr sshyaa-rnn | 鸡汁虾仁 |
| King Prawns Stewed in Brown Sauce | Hongshao Daxia | Hong-shaoww daa-sshyaa | 红烧大虾 |
| Abalone Consommé (in Broth) | Qingtang Baoyu | Ching-tung baoww-yoo | 清汤鲍鱼 |
| Laoshan Ten Treasures Meeting | Laoshan Shi Zhen Hui | Laoww-shan shrr jnn hway | 崂山十珍会 |
| Fried Pear Balls with Honey Sauce | Mi Zhi Li Qiu | Mee jrr lee chyoh | 蜜汁梨球 |
Chinese Food Menus
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- Chicken Dishes Menu
- Duck Dishes Menu
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- Chinese Noodles Menu
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Regional Cuisines
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- Shandong Cuisine
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Related Pages
Questions on Lu Cuisine
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