300 Must-Done Lu Cuisine in a Lifetime

Author: Meng Yuqing
Publisher:
Publish Date: 2005-11-01
Features: Ordinary ingredients, creative combinations. Simple techniques, limitless uses. Classic experience, great value. Shandong cuisine, representing the northern culinary style, places great emphasis on the preparation of soups, with dishes like "Rich Family in Clear Soup" and "Sweet and Sour Yellow River Carp" being considered culinary masterpieces, truly captivating. Sichuan cuisine has developed rapidly and is now widespread worldwide. Its use of chili peppers, pepper, and Sichuan peppercorns creates a pungent, numbing, and sour flavor profile, making it unparalleled by other culinary styles. Cantonese cuisine consists of three regional flavors: Guangzhou, Chaozhou, and Dongjiang. It requires precise control of heat and oil temperature, resulting in dishes that are light yet not bland, fresh yet not vulgar, tender yet not raw, and rich yet not greasy. Fujian cuisine is known for its meticulous knife skills and delicate ingredient selection, particularly its distinctive use of "sauce" (zao). Dishes like "Buddha Jumps Over the Wall" and "Steamed Jiaji Fish" hold a prominent place in the culinary world. Jiangsu cuisine focuses on color coordination and artistic presentation, and is renowned for duck-based dishes. "Squirrel-Style Mandarin Fish" and "Watermelon Chicken" are exquisite creations, showcasing the artistry of cooking. Zhejiang cuisine emphasizes mastery of heat and uses a generous amount of oil and color, with dishes resembling scenic landscapes. Many signature dishes are inspired by reality, blending the real and the surreal, allowing diners to savor "West Lake Vinegar Fish" and "Dongpo Pork" amidst a mountain and water ambiance, enjoying the endless charm of culinary culture. Hunan cuisine excels in fragrant, sour, and spicy flavors, emphasizing practicality. Representative dishes include "Spicy and Numbing Chicken" and "Rock Sugar Lotus Root in Sweet Sauce." Anhui cuisine is characterized by its simple ingredient selection, focus on heat mastery, generous use of oil and color, rich and mellow flavors, and preservation of original essence. It excels in braising and stewing techniques, while using less stir-frying and quick-frying. Famous dishes include "Fuli Collection Braised Chicken," "Creamy Fat Jade Fish," and "Phoenix Tail Shrimp Platter." Today, we have carefully selected 300 representative dishes from each culinary style. They are not only representative and practical but also easy to learn and implement. Once you flip through them, you'll find yourself irresistibly compelled to try them. In fact, this is also the original intention behind our series of publications.