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Lu Cuisine

An Introduction to Lu Cuisine

Lu Cuisine ranks the first of Eight Chinese Cuisines. It has a long history. As far back at least as Xia Dynasty, salt was used for seasoning in Shandong. The Book of Songs in Zhou Dynasty has recorded the eating of lumpfish and carp in the Yellow River.

Today Yellow River Carp Prepared with Sugar and Vinegar is still among the best dishes of Lu Cuisine, which shows how long a history Lu Cuisine has. Through generations of refinement, Lu Cuisine developed into a representative cuisine in the north. During the periods of Yuan, Ming, and Qing dynasties, Lu Cuisine entered the imperial court as rare delicacies in the court and spread in different northern areas. 

In the years of Emperor Guangxu of Qing Dynasty, the owner of Jiuhualin Hotel in Ji’nan got famous for the soy sauce braised pig’s large intestines, which is prepared by first boiling the cleaned intestines in the water added with spices until they are soft and tender, then picking them out and cutting them into sections, and finally braising the intestines added with soy sauce, sugar, spices and the like.

Later improvement has been made in methods of preparation—the cleaned large intestines are fried in oil after being well boiled, then seasoning and spices are added for the braising. This dish prepared in such a manner is more delicious. Scholars named it “Nine-procedure Large Intestine” for the meticulous preparation of the food, which is comparable to Taoist “Nine Procedures to Refine Gold Pills”. 
 

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