95.Shandong Food & Wine

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The Lu dishes, also known as the Shandong Cuisine, have a long history and far-reaching influence throughout China. As one of the eight well-known schools of culinary arts in China, Shandong cuisine is well known for its unique flavor and fine workmanship and enjoys great prestige both at home and abroad. Shandong Cuisine originated from the state of Qi and Lu during the Spring and Autumn Period and the Warring States Period. It finally took full shape during the period from the Qin Dynasty (221 BC to 206 BC) to the Han Dynasty (206 BC – 220 AD).

Since the Song Dynasty (960-1279), Shandong Cuisine had assumed the leading role of the cuisine of Northern China. From Shandong to Beijing, from the Yellow River Valley to the northeastern area of China, Shangdong Cuisine enjoys broad popularity across China and is especially favored in Beijing, Tianjin, Tanggu and the three provinces in northern China.

Shandong Cuisine emphasizes natural flavors. The taste tends to be a little salty but always fresh and appreciated for its tenderness, rich taste, and crispness. Our chefs pay special attention to the seasoning of the consommé (clear soup) and milk soup. The former is light and fresh; the latter is creamy and mellow.

There are more than thirty ways of cooking that are frequently used in Shandong cuisine, although quick stir-frying and braising are worthy of special attention. Quick stir-frying relies on intensive heat while braising is a process in which the raw food is marinated and flour coated then pan-sizzled.  The finished braised dish is elegantly presented and the rich taste is well preserved in the juice of the dish. The dishes are mainly clear, fresh and juicy – a perfect compliment to Shandong’s own famous brew, Qingdao Beer.

Shandong is a large peninsula surrounded by the sea, with the Yellow River meandering through the center. As a result, fresh, local seafood is a major component of our cuisine. Our most famous dish is Sweet and Sour Carp which can only be tasted authentically in Shandong.

Wine

The production of wine is the second largest industry in Shandong Province, second only to agriculture. Like Bordeaux, most of the soil is loose, well-ventilated, and rich in mineral and organic matter, which enables full development of root systems and the perfect environment for growing grapes.

Shandong is the only area in Asia evaluated by International Wine Clubs Association, and Yantai which produced more than 40% of China’s  wine, is recognized as the Seventh Best Grape Coastal Area in the World.  Main varieties such as Cabernet Sauvignon, Cabernet Gernischt, Merlot, Riesling and Chardonnay have aged  20 years, which is considered to be the golden stage for these grapes.