Shandong cuisine
E587226
Shandong cuisine is one of the oldest and most influential regional cuisines of China, known for its bold flavors, emphasis on fresh seafood, and masterful use of techniques like stir-frying and braising.
Statements (58)
| Predicate | Object |
|---|---|
| instanceOf |
Chinese regional cuisine
ⓘ
cuisine ⓘ |
| alsoKnownAs | Lu cuisine NERFINISHED ⓘ |
| countryOfOrigin | China ⓘ |
| developedIn | ancient China ⓘ |
| emphasizes |
control of heat
ⓘ
freshness of ingredients ⓘ knife skills ⓘ |
| flavorProfile |
salty
ⓘ
sour and sweet combinations ⓘ umami ⓘ |
| hasCenter |
Jinan
NERFINISHED
ⓘ
Qingdao NERFINISHED ⓘ Yantai NERFINISHED ⓘ |
| hasStyle |
Jiaodong style
NERFINISHED
ⓘ
Jinan style NERFINISHED ⓘ Kongfu style ⓘ |
| historicalSignificance | one of the oldest regional cuisines in China ⓘ |
| influenced |
Beijing cuisine
NERFINISHED
ⓘ
Imperial court cuisine of China ⓘ |
| isOneOf | Eight Great Cuisines of China NERFINISHED ⓘ |
| isPartOf | Eight Culinary Traditions of Chinese cuisine NERFINISHED ⓘ |
| knownFor |
bold flavors
ⓘ
crisp textures ⓘ emphasis on fresh seafood ⓘ masterful braising ⓘ masterful stir-frying ⓘ savory taste ⓘ umami-rich dishes ⓘ use of stocks and broths ⓘ |
| regionOfOrigin | Shandong Province NERFINISHED ⓘ |
| signatureDish |
Braised sea cucumber with scallions
ⓘ
Dezhou braised chicken NERFINISHED ⓘ Fried pork with salt and pepper ⓘ Jinan roast duck ⓘ Nine-turn large intestine ⓘ Scallion-braised sea cucumber ⓘ Sweet and sour carp ⓘ |
| typicalCookingTechnique |
braising
ⓘ
deep-frying ⓘ quick-frying ⓘ roasting ⓘ stewing ⓘ stir-frying ⓘ |
| typicalIngredient |
chili peppers
ⓘ
garlic ⓘ ginger ⓘ green onion ⓘ maize ⓘ peanuts ⓘ salt ⓘ seafood ⓘ shellfish ⓘ soy sauce ⓘ vinegar ⓘ wheat ⓘ |
| uses |
milky white broths
ⓘ
rich clear broths ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.