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.
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