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The Shandong
school of cooking is characterized by wide and meticulous choices of
ingredients. Full-bodied flavour of gourmet quality is of the uttermost
importance, but attention is also paid to keeping the costs within the
diner’s budget. Shandong chefs are especially skilled in producing
high-calorie and high-protein dishes; they also have a special way of making
soups. which they also use in dishes to tempt the palate. Gastronomes from
around the world regard Shandong dishes of sea delicacies and other seafood
as culinary wonders. Representative dishes are sea cucumber in ginger and
shallot, braised cuttlefish eggs, crab roe with shark’s fin, Dezhou roast
chicken, and walnut in creamed soup. |
