Thousand-year-old Shandong cuisine throws "tired": when there is more, there are few tricks

China News Agency, Jinan, May 24th telegram: Millennium Shandong cuisine throws "tired": when there is more, there are few tricks

Remove the fascia from the chicken breast, cut into shreds along the grain, season with onion and ginger water, and cut a handful of chrysanthemum

The data picture shows Wang Xinglan, the first female descendant of Confucian cuisine in China and director of Shandong Lanru Confucian Culture Research Institute, decorating the table

"Chicken Silk Jade Artemisia" clears the blood and nourishes the heart, "Toona Bud and Soy Bird Shell" strengthens the spleen and appetizers, and "Crystal Mung Bean Drill" clears heat and relieves heat.

"As an important branch of Shandong cuisine for thousands of years, Confucius cuisine is deeply influenced by Confucius' idea of ​​advocating scientific diet

"Never get tired of fine food, never get tired of fine food", the "health wisdom" of Confucius cuisine is also reflected in fine cooking

Confucius cuisine, Jinan cuisine, Jiaodong cuisine and other special dishes constitute the flavor of Shandong cuisine

In order to meet the needs of refined "foodies" after the upgrade of catering consumption, many Shandong cuisine masters have improved and innovated Shandong cuisine by combining traditional Chinese medicine and health preservation, and promoted its transformation to light salt and low oil

"'Spring nourishes the liver, summer nourishes the heart, autumn nourishes the lungs, and winter nourishes the kidneys'

For example, Hu Zongqiang said, "After eating spring bamboo shoots, you will know the taste of spring.

According to Yan Weixing, the master of Chinese Shandong cuisine and the inheritor of Yanjia cuisine, Shandong cuisine is infiltrated with Confucian culture and the traditional food thinking of the Central Plains.

Yan Weixing said that traditional Shandong cuisine is good at seasoning with soup.

"Nowadays, many people like to increase the process of cooking, frying, rolling, roasting, and putting more than 10 kinds of condiments at the same time

　　The way of health preservation contained in Shandong cuisine is not only the pursuit of Shandong cuisine masters who "relentless day and night", but also the epitome of Chinese cuisine's respect for health preservation

　　Zhang Jianxin, deputy director of the Department of Traditional Chinese Medicine of the Second Hospital of Shandong University, believes that traditional Chinese medicine has a saying since ancient times that medicine is food and medicine and food are of the same origin

China News Agency reporter Zhao Xiao