Lu cuisine (鲁菜, literally Shandong cuisine, named for the historical state of Lu where Confucius was born) is considered the oldest and most influential of China's Eight Great Cuisines. Shandong's culinary traditions — heavy use of scallion, garlic, vinegar, and the produce of the Yellow River basin and Bohai Sea — spread north to Beijing and Manchuria, shaping the court cuisine of the Ming and Qing dynasties. Lu cuisine is characterised by clear, rich broths (qing tang, 清汤), the mastery of braising and stewing techniques, the prominence of seafood from the Bohai and Yellow Seas, and an emphasis on the natural flavours of high-quality ingredients enhanced rather than masked by seasoning.
The defining techniques of Lu cuisine: (1) Qing tang (清汤, clear stock) — the master clear stock of Shandong cooking, used as the base for soups, sauces, and braises. Made from superior chicken, pork, and ham, clarified by the addition of lean ground meat that traps the impurities. (2) Bao (爆) — the explosion fry, developed to its highest expression in Shandong cuisine where the technique originated. (3) Cong shao (葱烧, scallion-braised) — the technique of slowly frying large quantities of scallion in oil until caramelized, then using this scallion-infused oil as the base for braised preparations. Sea cucumber, sea cucumber with scallion, and cong shao tofu are classic applications. Key Shandong ingredients: Da cong (大葱, Chinese green onion/scallion) — larger and more pungent than scallion, it is fried whole or in large pieces as an aromatic base rather than merely a garnish. Hairy crab (zhu jiao xie, 朱角蟹). Yellow River carp (huang he li ji yu). Sea cucumber (hai shen, 海参) from the Bohai Sea.
Fuchsia Dunlop, Invitation to a Banquet (2023); Ken Hom, Complete Chinese Cookbook (2011)