The Foundation of Northern Chinese Cooking

Shandong cuisine, also known as Lu cuisine, is renowned for its influence on northern Chinese cooking styles. With a history spanning over 2,500 years, it’s a culinary tradition that values freshness, tenderness, and a pure, natural taste.

Explore Shandong with:

Signature Dishes

  1. Sweet and Sour Carp (糖醋鲤鱼)

    • A whole carp, deep-fried and served with a tangy sauce
    • Represents the Yellow River’s bounty
      Li Yu
      Sweet and Sour Carp.

  2. Braised Sea Cucumber (红烧海参)

    • A delicacy known for its unique texture
    • Often served with scallions and garlic
      Hai Shen
      Braised Sea Cucumber.

  3. Dezhou Braised Chicken (德州扒鸡)

    • Whole chicken slowly braised with spices
    • Known for its tender meat and rich flavor

  4. Moo Shu Pork (木须肉 Mu Xu Rou)

    • Stir-fried pork with egg, wood ear mushrooms, and lily buds
    • Served with thin pancakes
      Muxurou
      Moo Shu Pork.

💡 First-Timer Tip: Shandong dishes often come in large portions meant for sharing. Dining with a group allows you to sample a wider variety of dishes.

Culinary Techniques

Shandong chefs are masters of:

  • Braising
  • Quick-frying
  • Stewing
  • Roasting

These techniques aim to preserve the natural flavors of ingredients while creating complex, layered tastes.

Where to Eat

  • Jinan : The capital of Shandong province, known for its springs and traditional Lu cuisine.
  • Qingdao : Famous for its seafood dishes and Tsingtao beer.
  • Yantai: Another coastal city renowned for its fresh seafood and fusion of flavors.

💡 First-Timer Tip: In coastal cities like Qingdao, look for restaurants that allow you to select live seafood for your meal, and try the local beer.

Key Ingredients

  • Fresh seafood from the Yellow Sea and Bohai Sea
  • Staple grains like wheat, millet, and corn
  • A variety of vegetables, with cabbage and potatoes featuring prominently
  • Liberal use of garlic and scallions for flavoring

Shandong Food Culture

  • Emphasis on hospitality and generosity in portion sizes
  • Importance of knife skills in food preparation
  • Strong influence of Confucian cuisine (strict vegetarian dishes)
  • Integration of medicinal herbs in cooking for health benefits