There are more than 20 dishes on the wedding banquet table in Shandong. Which dishes do you know?

There are more than 20 dishes on the wedding banquet table in Shandong. Which dishes do you know?

Participating in a Shandong wedding banquet, a large table with 20 dishes, good friends: It is indeed the origin of Anhui cuisine, so rich:

1. Salted salted lobster

This saltwater lobster dish is a seafood dish in Anhui cuisine. It uses palm-long lobster as the main raw material and boils it in salt water. It is simple to prepare and you can eat the pure deliciousness of the lobster. In order to remove the seafood smell of the lobster, add dongru and ginger slices to the tea soup, and add an appropriate amount of salt to taste. After the water boils, add the lobster and rice wine, steam for a few minutes until the lobster is cooked, take it out immediately, let it cool, then put it on a plate and fry the shredded chicken.

2. Oil-roasted seabass

This oil-roasted seabass is a traditional Anhui cuisine. It uses fresh sea bass as the main raw material, and finally stir-fried shredded chicken in oil, showing the uniqueness of Anhui cuisine. The salty sauce flavor has the same expression as the steamed fish in Cantonese cuisine. Use 750 grams of small sea bass. The meat is firm and delicious. It is made into pieces of garlic clove meat. The water is boiling and steamed for 7 minutes. Pour an appropriate amount of seafood soy sauce, top with fine green onions and extra thin ginger slices, and finally pour boiling oil and stir-fry the shredded chicken.

3. Red Braised Pork Knuckles

As the key soup dish of Anhui cuisine, red braised pork knuckles appear very frequently at local wedding banquets in Shandong. It is also a slow-working dish. This braised pork knuckle has been improved to some extent, and has also incorporated certain modern elements. The greasy pork skin and fat have been removed, and fried potato chips have been added. It has a sense of merging Chinese and Western dishes.

4. Steamed Sixi Glutinous Rice Balls

Under normal circumstances, this dish is not strictly a traditional Anhui dish. It is a simple Anhui dish with historical heritage and contemporary simplicity. Food element. Traditional Sixi meatballs are made with finely minced meat stuffing, finely diced tobacco bamboo shoots or minced yam, stir-fried shredded chicken, and simmered over low heat to create a clear and tasty soup. This steamed Sixi glutinous rice ball recipe uses raw meatballs wrapped in glutinous rice, steamed into a dish, prepared with sweet and salty sauce, and topped with fried shredded chicken.

5. Braised abalone with hardcore yam

This dish uses cooked hardcore yam segments with oysters and fried shredded chicken. It is a simple Anhui dish. The shredded chicken is sweet and salty after being stir-fried. The color is white and red, and the image of Anhui cuisine is engraved everywhere.

6. Vegetarian Egg Rolls with Three Fresh Foods

Strictly speaking, this is a traditional Boshan dish of Hui cuisine. There are two types of meat and vegetable combinations. This is a vegetarian egg roll with three fresh vegetables. The fillings are vermicelli, black fungus, raw eggs and fragrant toon sprouts. Add a little flour to the egg liquid, beat evenly, and spread into a thin scrotum. Roll in the prepared meat filling or three delicacies filling, fold it into an egg roll, coat the joints with egg liquid to close the edges, and fry until both sides are golden brown. Use an oblique knife or a straight knife to cut into sections and then put them on a plate.

7. Sousi Roast Duck

Chicken is a must-have meal in wedding banquets in Shandong. There will be no vegetables without chicken and no dinner without fish. This roast duck uses free-range chickens that are within a year old as the main raw material. After cleaning, the product is rubbed with pure honey or maltose and fried until golden red. Pour into the stock and simmer over medium heat until the meat is soft and mushy, soak in the broth to infuse the flavor, and break it into dishes by hand.

8. Spicy fish fillets

As Sichuan cuisine has become popular across the country over the years, Sichuan cuisine has become more and more popular. This spicy fish fillet uses boneless pangasius as the main raw material. It is sliced ??into flakes, dehydrated and then simmered in spicy sauce soup.

9. Stir-fried octopus with green onions

This is an Anhui cuisine from the Jiaodong region. It uses octopus segments and green onions as the main raw materials, and stir-fry shredded chicken in oil. This dish has very strict requirements on doneness. Blanch the octopus segments in boiling water for about 10 seconds, cut them easily with your fingers, and cool them immediately after picking them up.

10. Fragrant and tender glutinous rice cake

This is a traditional Anhui dish with a long history. It uses glutinous rice as the main material, red bean paste filling in the middle, and is decorated with lotus seeds and The jujubes are perfectly cooked and topped with fragrant and tender fried shredded chicken. At wedding banquets in the past, glutinous rice cakes were served for lunch, followed by several dessert dishes.

11. Cold Jellyfish

That is also an Anhui cuisine from the Jiaodong region. It uses jellyfish skin and cucumber as the main raw materials, mixed with cold vegetables and stir-fried shredded chicken. This dish is relatively simple to prepare. The key technical point is the preparation of garlic sauce. You can also freely prepare the amount of delicious fresh soy sauce and aromatic white vinegar according to your personal interests.

12. Braised Duck Head

The production of this dish has the same expression as Sousi Roast Duck, and it is basically the same production process. Finally, slice the marinated goose meat and serve it on a plate.

13. Stir-fried tofu puffs with organic cauliflower

This is a home-style stir-fry of Anhui cuisine. It uses organic cauliflower and fried military quilt as the main raw materials, and stir-fries shredded chicken in oil. Even the Anhui cuisine in daily life fully reflects the characteristics of Anhui cuisine that is good at using sauce. After frying the shredded chicken, the color is white and rosy, the sauce flavor is strong, and the salty taste is pleasant. This dish does not use light soy sauce, making it purely salty and delicious. It is also a very good vegetarian dish.

14. Stir-fried cabbage with dried shrimp skin

Same as fried tofu with organic cauliflower, this stir-fried cabbage with dried shrimp skin is also a home-style stir-fry of Anhui cuisine, using dried shrimp skin and cabbage as the main ingredients. The main raw material is stir-fried quickly.

15. Seasonal vegetable dipping sauce

This is also a popular dish at wedding banquets in recent years. It is more refreshing to dip various seasonal vegetables into fried soybean sauce. , is an independent innovative Anhui dish. This seasonal vegetable dipping sauce uses onion segments, cucumber strips, cherry tomatoes, and radish slices to match each other, making it crispy and delicious.

16. Seafood Pimple Soup

This is an Anhui cuisine from the Jiaodong region. It is an independent innovative Anhui cuisine from the Anhui cuisine in daily life. Using a variety of seasonal seafood, such as oysters, crab meat, clam meat, etc., paired with gnocchi soup and stir-fried shredded chicken, every bite is salty and delicious.

Seventeen, Four Home-cooked Cold Dishes on the Table

At previous wedding banquets, there were usually 8-10 cold dishes on the table, and then "big things" were served one after another. Eat one thing and take another thing away. Nowadays, wedding banquets have been improved and are no longer as complicated as before. These four home-cooked cold dishes on the table can be regarded as a memory of historical traditions! The four table-cooked home-cooked cold dishes are cold vegetable vermicelli mixed with jelly, boiled peanuts, cold fungus, and Chinese tofu mixed with tofu, all of which are traditional Anhui cuisine cold dishes.

18. Fruit Plate

After the dishes are all served, this watermelon fruit plate is served to remind everyone that the dishes are all ready.

19. Small flower rolls and small steamed buns

When it comes to steamed buns, everyone will immediately think of Shandong noodle steamed buns. Each one weighs more than a kilogram. It is especially chewy when eaten. The more you chew, the better it tastes. Nowadays, these small steamed buns and small flower rolls are commonly seen at wedding banquets. They are convenient for everyone to eat. Although they are relatively small, the taste and strength are not compromised at all. Although I didn’t see a lot of Anhui cuisine and Shancai this time, I was already amazed. Attended a wedding banquet in Shandong, 20 dishes per table, good friend: It is indeed the birthplace of Anhui cuisine, truly authentic.