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((Short description|Branch of Chinese traditional cuisine native to Shandong province))
((EngvarB|date=January 2019))
((More citations needed|date=February 2015))
((Chinese
|pic=Mianjin hongshao paigu 2009 03.jpg|picsize=200px|piccap=Braised spare ribs with [[Wheat gluten (food)|gluten]] (((zh|s=面筋红烧排骨|t=麵筋紅燒排骨|p=miànjīn hóngshāo páigǔ|labels=no)))
|s=[[wikt:山东|山东]][[wikt:菜|菜]]|t=[[wikt:山東|山東]][[wikt:菜|菜]]|p=Shāndōng cài
|altname=Lu cuisine|s2=[[wikt:鲁|鲁]][[wikt:菜|菜]]|t2=[[wikt:魯|魯]][[wikt:菜|菜]]|p2=Lǔ cài
))
((Cuisine of China))
[[File:Cuisines of China.png|thumb|250px|Map showing major regional cuisines of China]]
'''Shandong cuisine''' (((zh|t=山東菜|s=山东菜|p=Shāndōngcài))), more commonly known in Chinese as '''Lu cuisine''', is one of the Eight Culinary Traditions of [[Chinese cuisine]] and one of the Four Great Traditions (((linktext|四|大|菜|系))). It is derived from the native cooking style of [[Shandong|Shandong Province]], a northern coastal [[Provinces of China|province]] of [[China]].

==Features==
Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include ''bao'' (爆; quick frying), ''liu'' (溜; quick frying with corn flour), ''pa'' (扒; stewing), ''kao'' (烤; roasting), ''zhu'' (煮; boiling), and coating sugar onto fruits with honey as the adhesive.<ref>((Cite web|url=http://www.chinadaily.com.cn/english/doc/2004-01/09/content_297517.htm|title=Shandong Cuisine|website=www.chinadaily.com.cn|access-date=2016-03-09))</ref>

==Styles==
Shandong cuisine is divided into two sub-regional styles: Jinan and Jiaodong. Shandong cuisine is known for its light aroma, freshness and rich taste.((citation needed|date=March 2016)) It puts emphasis on two types of broths, light and milky. Both broths are seasoned with scallions and go well with the freshness of seafood.((citation needed|date=March 2016))

* [[Jiaodong]] style, encompassing dishes from eastern Shandong: [[Fushan District|Fushan (a district of Yantai)]], [[Qingdao]], [[Yantai]] and the surrounding regions. It is characterised by seafood dishes with a light taste.((vague|date=March 2016))
* [[Jinan]] style, made up of dishes from Jinan, [[Dezhou]], [[Tai'an]] and the surrounding regions. One of its features is the use of soup.<ref name=Travel>((cite web|url=http://www.chinatraveldepot.com/C347-Shandong-Cuisine|title=Shandong Cuisine|access-date=8 March 2016))</ref>

==Influence==
Although less available in overseas Chinese restaurants (usually operated by [[Cantonese people|Cantonese]] and [[Hoklo people|Hokkien]] immigrants),((citation needed|date=October 2015)) Shandong cuisine is considered one of the most influential schools in Chinese cuisine;<ref name=Imperial>((cite web|title=Shandong Cuisine|url=http://www.china.org.cn/english/imperial/26127.htm|website=China.org.cn|access-date=2015-02-25))</ref> most of the country's culinary styles have developed from it. Modern cuisines in [[North China]] ([[Beijing cuisine|Beijing]], [[Tianjin cuisine|Tianjin]] and the [[Northeast China|Manchuria]]) are branches of Shandong cuisine, and meals in most Northern Chinese households are typically prepared using simplified Shandong methods.<ref name=Travel/>

During the [[Spring and Autumn period]] (770-221 BCE), there were 2 influential states, [[Qi (state)|Qi]] and [[Lu (state)|Lu]]. Both states, with mountains and fertile plains, were economically and culturally developed and had abundant aquatic products, grains and sea salt. Some of the earliest known descriptions of Chinese culinary methods come from the states. Yi Ya, a retainer of [[Duke Huan of Qi]], was renowned for his culinary skill. [[Confucius]] (who was born in the Lu state) was quoted in the ''[[Analects]]'' as saying, "One should not indulge overly in fine flour, or in ''kuai'' (a dish akin to [[carpaccio]]) that is sliced too thinly". About food, he recommended: "Do not consume food which looks spoiled, smells spoiled, is out of season, is improperly butchered, or is not made with its proper seasoning"; this indicated a level of refinement in food preparation in Shandong at the time.

The cuisine as it is known today was created during the [[Yuan dynasty]]. It gradually spread to northern and northeastern China. In Beijing and Tianjin, it influenced [[Chinese Imperial cuisine|Imperial cuisine]]. Shandong cuisine is primarily made up of [[Shandong Peninsula|Jiaodong]] and [[Jinan]] dishes.<ref name=Imperial/>

==Ingredients==
Although modern transportation has increased the availability of ingredients China, Shandong cuisine remains rooted in tradition. It is noted for its variety of [[seafood]], including [[scallop]], [[prawn]]/[[shrimp]], [[clam]], [[sea cucumber]] and [[squid]].

===Maize===
In addition to seafood, Shandong is unique for its use of [[maize]], a local [[cash crop]] not widely cultivated in northern China. Unlike the [[sweet corn]] of North America, Shandong maize is chewy, starchy and often has a grassy aroma. It is served as steamed (or boiled) cobs, or the kernels are removed from the cob and lightly fried.

===Peanuts===
Shandong is noted for its peanuts, which are fragrant and naturally sweet. Large dishes of peanuts (roasted in the shell or shelled and stir-fried with salt) are common at meals, and they are served raw in a number of cold dishes from the region.

===Grains===
Shandong uses a variety of small grains. Millet, wheat, oats and barley can be found in the local diet, often eaten as [[congee]] or milled and cooked into a variety of steamed and fried breads. People in Shandong tend to prefer steamed breads rather than rice as a staple food.

===Staple vegetables===
Despite its agricultural output, Shandong has not traditionally used the variety of vegetables seen in southern Chinese cooking. Potatoes, tomatoes, cabbages, mushrooms, onions, garlic and eggplant are staple vegetables, with grassy greens, sea grasses and bell peppers also common. The large, sweet cabbages grown in central Shandong are known for their delicate flavour and hardiness; a staple of the winter diet in much of the province, they appear in many dishes.<ref>((citation|url=http://english.visitbeijing.com.cn/food/fashionable/n214795851.shtml|title=Shandong Cuisine: The Facts|access-date=8 March 2016))</ref>

===Vinegar===
Shandong's greatest contribution to Chinese cuisine is arguably its vinegar. Hundreds of years of experience and unique local methods have led to the region's prominence in Chinese vinegar production. Unlike the lighter, sharper types of vinegar popular in the south, Shandong vinegar has a complexity which some consider fine enough to stand alone.<ref>((Cite book|last1=Hoenig|first1=Alan|title=Eating Out in China: A Traveler's Resource|date=2010 |page=54|publisher=Dr. Alan Hoenig |isbn=9780982232422))</ref>

<gallery mode="packed" caption="Some well-known dishes in Shandong cuisine">
Image:Baochao yaohua 2009 03.jpg|Stir-fried pig's kidney (((zh|c=((linktext|爆|炒|腰|花))|p=bàochǎoyāohuā|labels=no)))
Image:Jiuqu dachang 2009 03.jpg|Pig's large intestine (((zh|s=((linktext|九|曲|大|肠))|t=((linktext|九|曲|大|腸))|p=jiǔqū dàcháng|l=nine-coiled large intestine|labels=no)))
Image:Basi digua 2009 03.jpg|Sweet potato with caramelised sugar (((zh|s=((linktext|拔|丝|地|瓜))|t=((linktext|拔|絲|地|瓜))|p=básī dìguā|l=pull-out silk sweet potato|labels=no)))
Image:deepfried cicada.jpg|Deep-fried golden [[cicada]] (((zh|s=((linktext|炸|金|蝉))|t=((linktext|炸|金|蟬))|p=zhájīnchán|labels=no))
</gallery>

==Subgroups of Shandong cuisine==
* [[Jinan]] cuisine (((zh|t=濟南菜|s=济南菜|p=Jìnán cài|labels=no))): The cooking methods of Jinan cuisine focus on quick frying, roasting and boiling. Jinan-style food is generally sweet, aromatic, fresh and tender. A famous dish from Jinan is stir-fried [[Larimichthys crocea|large yellow croaker]] with sugar and vinegar (((zh|t=糖醋大黃魚|s=糖醋大黄鱼|p=táng cù dàhuángyú|labels=no))).
* [[Shandong Peninsula|Jiaodong]] cuisine (((zh|t=膠東菜|s=胶东菜|p=Jiāodōng cài|labels=no))): Jiaodong cuisine focuses more on cooking and cutting skills. The Jiaodong area is located close to the sea, so most raw materials are seafood. Sea cucumber, abalone and scallop are common in this area. A famous Jiaodong dish is stir-fried sea cucumber with scallions (((zh|t=蔥燒海參|s=葱烧海参|p=cōng shāo háishēn|labels=no))).
* Kongfu cuisine (((zh|c=孔府菜|p=Kǒngfǔ cài|labels=no))): "Kongfu" refers to the descendants of [[Confucius|Kong Qiu (Confucius)]]. The Kong family have high standards for the quality of every dish. Therefore, for every dish, Kongfu style emphasizes rigorous slicing skills during preparation and elegance when served.
* Luxinan cuisine (((zh|t=魯西南菜|s=鲁西南菜|p=Lǔ xīnán cài|labels=no))): "Luxinan" refers to southwestern parts of Shandong Province. Local people like foods made of natural ingredients; they occasionally flavor dishes with Chinese herbs.

==See also==
* [[Dezhou braised chicken]]
* [[List of Chinese dishes]]

==References==
((Reflist|30em))

((Shandong cuisine))
((Shandong topics))
((cuisine))
((Authority control))

[[Category:Shandong cuisine| ]]
[[Category:Regional cuisines of China]]

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