Shandong cuisineCategorySubscribe

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Shandong cuisine 鲁菜，是中国传统四大菜系（也是八大菜系）中的自发型菜系 ，是历史最悠久、技法最丰富、最见功力 的菜系。是黄河流域烹饪文化的代表。 “九转大肠”出于清朝光绪初年，由九华楼酒店首创，最初称为“红烧大肠”。制作时先加香料用开水煮至软酥，然后红烧，出勺入锅反复数次，直到烧煨至熟。后来在烹饪方法上又有改进，水煮熟后，入锅烧之前要先送油锅炸，成为先煮，再炸，后烧三部分，使得成品味道更加鲜美。调料有砂仁、肉桂、豆蔻、大葱、大姜、大蒜、料酒、清汤、酱油、香油等。口味甜、酸、苦、辣、咸兼有，烧成后再撒上芫荽末，盛入盘中红润透亮，肥而不腻，闻名于世。 source

The14th #China (#Shandong) #Food & #Drinks #Fair was held in #Jinan International Convention and Exhibition Center. The three-day #exhibition has received 85,000 #visitors, achieved a #turnover of more than 1.1 billion yuan, and the intended order amount has exceeded 1.5 billion yuan.#newera #charmingshandong source

#好品山东 山东美食：临沂炒鸡。# Good Shandong Shandong Cuisine: Linyi Fried Chicken source

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