It has a long history, extensive content and complete system. Based on the national spirit and spirit of Confucianism, Confucian cuisine has lasted for thousands of years, integrating palace diet, aristocratic diet, local diet, etc., and gradually developed into a unique dish that has endured for a long time. It can be said that Confucius cuisine is not only a food style, but also a cultural phenomenon, which is worthy of promotion.
Kongfu cuisine is different from other dishes in that it selects fine ingredients, works finely, adds ingredients carefully, and pays attention to complete shapes and bright colors. More importantly, it creates the first Shandong cuisine soup.
As a private official cuisine, Kongfu cuisine uses pure natural ingredients, and all kinds of vegetables are grown and supplied exclusively by dedicated people. At that time, it was more professional, standardized, and procedural. Before 2000, there were no seasonings such as MSG and chicken essence. In order to pursue the taste, the chefs of Kongfu stewed chicken soup to make a clear soup.
Most of the dishes in Kongfu cuisine are steamed in water, so the meat is crispy and tender. The steaming method is also very particular, that is, the lid is placed first, and the cat head paper is added second, so the aroma of the dishes is not easy to overflow and can only be smelled after the lid is opened at the table. The two are called fine selection of ingredients and fine workmanship. The third is the soup, which is the so-called Kongfu cuisine. The soup is cooked with old chicken, duck, and elbow bones for 8-12 hours, and then the clear soup is made. The remaining soup is used to make the Kongfu cuisine. Dishes are delicious and authentic.
Every Confucius dish has a story. Many of the banquet dishes in the Confucius Mansion are anecdotes and famous dishes unique to the Confucius Mansion. The Shandong Shandong Cuisine Research Institute has studied more than 280 Confucius dishes, of which about 70 are dishes with allusions.
The three folds of Yangguan are taken from the poem "When you leave Yangguan in the west, there are no old friends" by Wang Wei, a great poet of the Tang Dynasty. It is often used when bidding farewell to friends or at family banquets to express the feelings of attachment and farewell to relatives and friends. This dish is made of refined egg skin, added with fresh ingredients and seasonal vegetables, and processed into a three-layer square tart cake. This dish is also commonly used when bidding farewell to someone who is promoted to an official position. It is still available in Jinan Shandong Building and Shungeng Villa for 228 yuan per person.
Summary; Confucius cuisine is a cultural phenomenon. Confucius cuisine is the longest-lasting typical official cuisine in my country. It is an important part of Shandong cuisine. It is a concentrated expression of all aspects of Chinese food culture. It is a unique and precious dish in the history of Chinese food culture and even the development history of world food culture. cultural heritage.