CiCi Li’s Chopsticks Only, Vittorio Assaf VS Yongming Chen in Shandong Cuisine 只用筷子之山東菜

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The Shandong cuisine, also called Lu cuisine, is the earliest and most influential Chinese cuisine and originated in today’s Shandong province. Of all the Chinese cuisines, Shandong cuisine is the largest cuisine of the original 4 Chinese cuisine: Cantonese, Szechuan, Huaiyang, and Shandong.
It has the most variety of types of food and cooking methods and its food is known for its salty, savory flavor as well as tender and crispy texture. Shandong is situated on the Shandong Peninsula. It has long coastline along the Yellow sea and the Bo sea as well as rich inland plains.


It has four very distinctive seasons. Seafood, freshwater produce, grains, poultry, fruits and vegetables, and wild birds and animals are abundant. This provides an excellent material foundation for the variety of food and cooking techniques in this region. Shandong chefs are well-rounded in their skills and are famous for their Bao and Ta methods of cooking.

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