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Shandong Cuisine

Shandong Cuisine
Shandong Cuisine
Shandong Cuisine
Shandong Cuisine
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Lu Cuisine, also known as Shandong cuisine, is derived from Shandong Province. Lu cuisine is comprised of three styles of dishes, eastern Shandong dishes, Jinan dishes and Kongfu dishes. Eastern Shandong dishes take seafood as its main ingredients include scallops, prawns, clams and sea cucumbers. While Jinan dishes are known for their delicately made soup. As for Kongfu dishes, its delicateness and complexity are the main features.

Focused on salt flavor, dishes of Lu cuisine are characterized with crisp, tender, delicious and some sweet and sour flavors. Methods of quick-frying, stir-frying, braising and stewing are commonly used in Lu cuisine. Some of the most famous dishes of Lu cuisine are Jiuqu Dachang, Sweet and Sour Yellow River Carp and Dezhou Braised Chicken.
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Recommended Shandong Cuisine Dishes


Sweet and Sour Yellow River Carp
The Yellow River Carp is fried to a golden color and is served with a red sweet and sour sauce. Apart from the delicious taste the unique posture of the fried fish where the tail is tilted in the air, the dish is like a piece of art.

Jiuqu Dachang
Jiuqu Dachang is one of the most famous dishes of Shandong Cuisine. The dish is made using deep fried pig intestines and 11 different herbs and spices to braise the intestines to create the delicious taste.

Dezhou Braised Chicken

Dezhou Braised Chicken is prepared by deep frying the chicken until crisp and golden brown. The chicken is then braised in a soup made of soy sauce, peppercorn, ginger, cinnamon, aniseed, nutmeg, cloves, angelica root, black cardamom, dried orange peel and galangal. 
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