W h a t’s o n t h e m e n u ?
C H I NE S E When it comes to Chinese cuisine, outsiders often see it as a single culinary style, however there are numerous cooking traditions that reflect the country’s diversity. While there are common flavours such as spring onions, soy sauce, ginger, garlic, bean paste, and sesame oil, the culinary traditions of China use these ingredients in distinctly different ways. Crispy spring rolls, juicy dumplings, saucy noodles, and other flavoursome stir-
Shandong cuisine
fry dishes are crowd favourites, but there is much more to Chinese cuisine. In Chinese cooking, there are said to
With the northern coastline on its doorstep,
be eight culinary traditions including
the cooking traditions of the Shandong
Jiangsu, Zhejiang and Hunan styles, however
province have been heavily influenced
the four major cuisines are Cantonese,
by seafood.
Shandong, Huaiyang, and Sichuan.
Shandong cuisine, also known as Lu cuisine, often focuses on enhancing the original flavour of the ingredients and uses a wide selection of cooking methods including quick frying, stewing, and roasting. Popular Shandong dishes include braised sea cucumber with scallion, braised prawns, and sweet and sour carp. This cuisine is split into two regional cooking styles: Jinan style hails from the province capital, Jinan, and its surrounding areas, while Jiaodong style reflects the culinary traditions from the eastern parts of Shandong.
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