Shandong Cuisine Technique Guide
Shandong stock craft, six core techniques and a 30-dish index with English names
Shandong cooking is the northern counterweight to Cantonese restraint: savoury, generous with scallion and soy, and built on stock. Two stocks do most of the work — a clear consommé for delicacy and a milky stock for body. Below are the techniques, the two stocks, and thirty dishes that define the repertoire.
Flavor profile
Relative tendency only, scored 1 to 5.
The two stocks
Six core techniques
Thirty signature dishes
Filter by technique, or search by dish name and ingredient.
| Dish | Main ingredient | Technique | English |
|---|
What makes it Shandong
Stock is the signature. Clear stock is clarified with minced chicken or egg white until it turns translucent; milky stock is boiled hard so fat emulsifies and the liquid turns opaque. A dish is judged by which stock backs it.
Scallion is a seasoning, not a garnish. 葱烧 means braising with a heavy scallion base, and the scallion is expected to perfume the sauce, not decorate the plate.