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April 17, 2014

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Home » City specials » Hangzhou

Bite into simple, tasty and fresh Shandong fare

By Wu Huixin | April 17, 2014, Thursday | Print Edition

SHANDONG cuisine occupies a high position in Chinese food by virtue of its long history and delicate cooking methods. It originated from the Qi and Lu kingdoms, which were in present-day Shandong Province dating back to the Spring and Autumn Period (770-476 BC).

It was not until the Song Dynasty (960-1279) that Shandong cuisine became known as a branch of Chinese cuisine. Once it did, a number of dishes were selected by the imperial courts of both the Ming (1368-1644) and Qing (1644-1911) dynasties as delicacies fit for emperors.

Shandong cuisine combines some of the features of both northern and southern China. It is also considered by many as the origin of many other Chinese cuisines.

The vast plains in the lower reaches of the Yellow River and a warm climate ensure an abundance of ingredients. Dubbed “one of the world’s three largest vegetable gardens” — the others are Ukraine and Texas — Shandong boasts a load of vegetables famous nationwide including radishes from Weifang and shallots from Zhangqiu. Garlic grows in Changshan while Laiwu is famous for its ginger.

These quality ingredients give chefs a chance to create some fantastic dishes. Chefs of Shandong cuisine are also known for their attention to detail when cutting raw ingredients.

Shandong cuisine has three subdivisions. Northern Shandong cuisine is known for its soups and mild and refreshing tastes.

Jiaodong Peninsula cuisine is famous for its seafood. Confucian cuisine, derived in Confucius’ home in Qufu City, is characterized by exquisite food arrangement.

Although authentic Shandong restaurants are hard to find in Hangzhou, some noted Shandong dishes can be found in other restaurants.

Shanghai Daily recommends three classic Shandong dishes.

Carp with vinegar

This dish is representative of Shandong cuisine. It is such a famous dish that it appears on restaurant menus all around the country.

Yellow River carp are reputedly the best for this dish. According to the noted Book of Songs, people started eating carp from the Yellow River as early as 3,000 years ago. It was said these fish were fresher and more tender than others.

Chefs first make some diagonal cuts in the fish and then marinate it with cooking wine and salt to remove the fishy smell.

The sauce is a mixture of starch, salt, sugar, soy sauce and vinegar. The fish is coated with the sauce and fried until the skin turns yellow and crisp. Put the fish on a plate. To finish, saute some tomato sauce and pour over the fish. Garnish with shredded shallots and ginger.

Where to find it:

Jia Le Yuan

Address: No. 18, Yanggong Causeway

Tel: (0571) 8797-9889

Pig intestines braised with soy sauce

It was created by a Shandong restaurant during the Qing Dynasty.

Now it is cooked in homes around the province and, of course, features on many restaurant menus.

The foremost step is to clean the intestines.

It is best to use vinegar and salt to rub the chitterlings for a while.

Second, boil with ginger, shallots and cooking wine to remove the foul odor.

Chefs then dice the intestines and fry them. Add water, soy sauce, sugar, salt and vinegar, and stew for a few minutes until there is a thick broth. Add coriander to enhance the flavor.

Where to find it:

Nong Tang Li Restaurant

Address: 237 Hedong Rd

Tel: (0571) 8806-0985

Dezhou braised chicken

This dish is a calling card for Dezhou. Early in the Qing Dynasty, it was presented to emperors as a tribute.

During the Qing Dynasty, Jia Jiancai ran a store selling braised chicken in Dezhou. He was simmering a chicken one day when he left to do some errands. He asked an assistant to keep an eye on the pot, but his unreliable assistant fell asleep.

Jia returned to find the chicken was more fragrant.

He was so surprised, but he decided to further improve the dish.

During the Lantern Festival, Jia took his braised chickens to a temple fair. People were so attracted by the mellow smell of the meat that they flocked to his stall. Dezhou braised chicken has been a local specialty ever since.

Where to find it:

Wuge Kitchen

Address: 333 Wenjing Rd

Tel: (0571) 8687-9088

Hangzhou


 

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