Illustrated Exquisite Shandong Cuisine

Author: Xing Yuwei
Publisher:
Publish Date: 2004-04-01
Features: This book is one of the first to introduce the four major culinary systems of Sichuan, Shandong, Jiangsu, and Canton. Each system is presented in a separate volume, with each volume featuring 40 selected dishes, primarily authentic dishes, supplemented by some modern-style dishes. Authentic dishes maintain traditional ingredients and cooking techniques, offering pure flavors; modern-style dishes preserve traditional characteristics while incorporating new cooking techniques, making them more suitable for contemporary taste preferences. The book includes illustrations and text, providing a vivid and intuitive reference that is convenient and practical for use in hotels, restaurants, and households.
Shandong cuisine is one of China's four major culinary systems, primarily composed of the cooking traditions of Jinan and Jiaodong regions. It has a profound influence in northern China, especially in Tianjin and Northeast China, and is regarded as the representative cuisine of northern China. Shandong cuisine is known for its wide range of ingredients, meticulous selection, refined knife skills, and mastery of heat control. It employs a comprehensive range of cooking methods, excelling particularly in quick-frying, shallow-frying, stir-frying, deep-frying, glazing, and braising. The flavor profile is rooted in saltiness, with a focus on soup-making, and it has a distinctive approach to preparing seafood and marine delicacies.