Lu Cuisine

Lu(魯) cuisine is the cuisine associated with Shandong(山東) Province, though also widespread in southern Hebei(河北) Province, and many aspects are shared across northern China.

Jinan(濟南) is a cultural center. Lu cuisine seems to be associated with Ji-Lu(冀魯) dialect and perhaps the Jiaoliao(膠遼) dialect of Mandarin.

The Bo Sea(渤海) and Da-Ming Lake(大明湖) are significant sources of fish and seafood.

The Lu cultural region borders Beijing(北京), the Jin(晉) cultural region, and the central plains(中原) of China. It has probably had historical contact with Manchuria and perhaps Korea.

Many Lu dishes are fast-fried(爆炒 or 油爆) or braised(燜燒). Starch is used to make thick sauces.

Cloth tigers(布老虎) are a traditional craft, usually decorated with the character for king(王).

Ingredients

As with northern China in general, wheat is the main staple of Lu cuisine. Rice is also used.

Soybean is fairly common, used to make soy sauce(醬油) and tofu(豆腐). Tofu is sometimes traditionally made with lantern berry(酸漿), especially in Zibo(淄博) City. Tofu is generally firm, made with bittern or nigari(鹽滷), which may be produced from sea water. This type of tofu is known as lu shui doufu(鹵水豆腐), firm tofu(硬豆腐), old tofu(老豆腐), or northern tofu(北豆腐).

Giant scallion(大蔥) is common.

Napa cabbage(大白菜) is one of the signature ingredients of Lu cuisine.

Sweet potato(地瓜) and mountain yam(山藥) are used.

Lotus flower can be found, sometimes fried.

The core of cattail plant(蒲菜) is a pretty unique ingredient of Lu cuisine.

Sichuan peppercorn(花椒) is a common spice. Toon(香椿) is sometimes used.

Seafood includes shrimp and various fishes from the Bo Sea such as ribbonfish(帶魚), silver pomfret(白鯧魚), and japanese spanish mackerel(鮁魚 or 鰆魚). Yellow croaker(大黃魚) and carp(鯉魚) from freshwater are also used.

Chicken, duck, and pork are all common meats.

Dishes

• shao bing(燒餅): pan-fried wheat flatbread, sometimes with filling and sometimes garnished with sesame seed
• jian bing(煎餅): thin wheat flatbread, usually with filling such as egg and sauce, a popular breakfast food
• shui jian bao(水煎包): pan-fried and steamed buns with filling seasoned with ginger, scallion, and soy sauce
• spanish mackerel dumpling(鮁魚水餃 / 鮁魚餃子): wheat flour dumpling with japanese spanish mackerel meat
• nai-tang pu-cai(奶湯蒲菜): heart of cattail in milky pork broth
• vinegar-braised cabbage(醋熘白菜): napa cabbage braised with vinegar
• shan-hu cabbage(珊瑚白菜): napa cabbage cooked with mushroom
• ginger lotus(薑拌藕): lotus root cooked with ginger
• ruan-shao tofu(軟燒豆腐): cooked cubed tofu
• gan-lan shrimp(幹爛蝦仁): fried soft, peeled shrimp
• sweet and sour yellow croaker(糖醋大黃魚)
• sweet and sour carp(糖醋鯉魚)
• stewed fried ribbonfish(燜燒帶魚)
• mu-shu pork(木須肉): pork pieces cooked with egg and wood ear fungus
• you-bao chicken(油爆雞丁): fried chicken pieces, the ancestor to kung pao chicken
• you-bao shuang cui(油爆雙脆): fried chicken gizzard and pork tripe
• tang-bao shuang cui(湯爆雙脆): boiled chicken gizzard and pork tripe in broth
• jiu zhuan pig intestine(九轉大腸)
• stir-fried pig kidney(爆炒腰花)
• ba-si di-gua(拔絲地瓜): candied sweet potato
• ba-si shan-yao(拔絲山藥): candied mountain yam
• shandong zong(山東粽): proso millet or sticky rice cake with jujube filling, traditionally wrapped with reed leaves
• cong-shao hai-shen(蔥燒海參): scallion braised sea cucumber
• zao-liu fish(糟溜魚片): yellow croaker or other white-fleshed fish stewed with rice wine