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Shandong Cuisine
Shandong cuisine (山东菜) is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine consists of two major styles:
* Jiaodong style is characterized by seafood cooking, with light tastes.
* Jinan style famed for its soup and utilizing soups in its dishes.
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Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are prepared using simplified Shandong methods.
Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegars. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China. Unlike the lighter flavored, sharper vinegars popular in the southern regions, Shandong vinegar has a rich, complex flavor which, among some connoisseurs, is considered fine enough to be enjoyed on its own merits. |
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