seafood

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

Meat Dishes

Rice, Wheat, and Vegetarian Dishes

Soups, Hotpots, and Snacks

Regional Cuisines

Related Pages

Hi, I'm Ruru Zhou
I updated this article on April 1, 2014
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Questions and Answers About Lu Cuisine

Taylor Ashby 2012-11-18
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