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Chinese food - Shandong
Jul 14, 2007 04:14
  • EVENING
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Shandong Cuisine, called Lu Cai in Chinese, takes seafood, vegetable and poultry as its main materials. Salty and fresh flavors come first.
This is Bi Lv Yang Pai (碧绿羊排)
Mutton with vegetables

Jul 14, 2007 04:17
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This is Da Xia Shao Bai Cai (大虾烧白菜)
Baked Shrimps with Cabbages

Jul 14, 2007 04:19
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This is Jiu Zhuan Da Chang (九转大肠)
Fried Pork Intestine

Jul 14, 2007 04:22
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This is Doufu Yan (豆腐宴)
Beancurd Banquet with more than 150 different beacurd dishes

Jul 14, 2007 04:24
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This is Huanghe Li Yu (黄河鲤鱼)
Sour and sweet Carp

Jul 14, 2007 04:26
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This is Tan Zi Rou (坛子肉)
Pork boiled in a special procelain jar

Jul 14, 2007 04:31
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This is Penglai Xiao Mian (蓬莱小面)
Thin Noodles with agaric, mung bean farina and fish

Jul 16, 2007 01:46
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This all looks very nice, Evening
Jul 17, 2007 04:50
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Thank you : )
Jul 28, 2007 15:01
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Evening - are you familiar with a style of Chinese cooking called "SubGum"? I have some memories of it from my youth in New York City and remember it as fresh, colorful and full of vegetables, also with shrimp or chicken. Does it exist in China - or is it only an Americanization?
Thank You
Ed
Jul 30, 2007 02:06
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Yes it does exist in many places of China.

I have uploaded a picture of it in my series Chinese local food-Hunan. You can have a look at it!

It is called Chao Su Shi Jin (炒素什锦) in Chinese.
A maigre dish, fried with mashrooms, carrots, cucumbers, lettuces and tomatoes.


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