Traditional Family Style Shandong Cuisine 200 Recipes

Author: Zhang Renqing et al. (Editor-in-Chief)
Publisher:
Publishing Date: 2004-06-01
Features: Shandong Cuisine (also known as Lu Cuisine) is one of China's four major culinary traditions and an important component of Eastern cuisine. Through the inheritance, promotion, innovation, and development by chefs across generations, over 3,000 dishes have been preserved and passed down. Based on this foundation, we have specially selected 246 common, widely used, consumer-favorite, and familiar dishes to introduce to readers. All the dishes in the book are crafted by renowned chefs from major hotels, restaurants, and banquet halls across northern China. Although the title mentions 200 examples, the actual content far exceeds this number. The manuscript portion of the book includes 166 examples recorded by veteran chefs from the "Eight Great Lou" and "Eight Great Tang" of Beijing before 1949. The remaining 80 examples and the overview were contributed by celebrated chefs and culinary experts from institutions such as Yantai Commercial and Technical School, Shandong Labor Department's Dongfang Building, Mayflower Hotel, Zibo Hotel, Qingdao Huiquan Seafood Hotel, and renowned chefs from Heilongjiang and Liaoning provinces. Over a decade of time, we have comprehensively compiled, rigorously selected, and meticulously written this book. It encapsulates the essence of traditional Shandong Cuisine and the master techniques of famous dishes. It is an invaluable book worth reading. This book is suitable for culinary enthusiasts, professional chefs, and students in culinary schools, as well as those engaged in culinary education and research—a must-read for culinary educators and researchers.