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Shandong Cuisine

Shandon cuisine are lightly flavored and rich but not greasy. Special care is taken to make them fragrant. Crisp and tender. The famed consume with edible bird`s nest is usually the first main course served at a banquet. The famous sweet-sour Yellow river carp, crisp on the outside and tender inside, is well like for its special flavor.
Shandong cuisine was originated from Lu and Qi in the Warring States (today Shandong Province), which was formed in the Qin and Han dynasties. Song, served on the "North" status of the representative.
China is the most extensive coverage offered local flavor branches and Jingjintang and throughout the three provinces in Northeast China.
Very different geographical characteristics: Shandong Province, this forms the coast of Shandong dishes (seafood) dishes and the interior of the Jinan and the Confucian Temple systems vegetables.
Condiment served about pure, delicious taste and merged with fresh, tender, fragrant crisp characteristics. Naitang stock and paid great attention to the modulation, color - broth, fresh white and color Naitang alcohol.

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