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Shandong's greatest contribution to Chinese cuisine is arguably its vinegar. Hundreds of years of experience and unique local methods have led to the region's prominence in Chinese vinegar production. Unlike the lighter, sharper types of vinegar popular in the south, Shandong vinegar has a complexity which some consider fine enough to stand ...
Shandong cuisine [10] (鲁菜; lǔcài), also commonly known as Lu cuisine, [11] is a style of Chinese cuisine originating from the Shandong Province. Shandong cuisine enjoyed significant patronage from the imperial families of the Ming and Qing dynasties, contributing prominently to imperial cuisine and gaining popularity across North China. [12]
Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named. [1] Blossoms of the sweet osmanthus tree
Name Chinese name Type Location Shandong University: 山东大学: National (Direct): Jinan: Ocean University of China: 中国海洋大学: National (Direct): Qingdao: Shandong University of Science and Technology
In the general university ranking performed by the Chinese University Alumni Association (CUAA), Shandong University ranked number 14 among Top 100 Chinese universities in 2010. [54] It reached the 11th highest score in the "teaching" category of this ranking. [ 54 ]
Shandong Agricultural University (SDAU; Chinese: 山东农业大学; pinyin: Shāndōng Nóngyè Dàxué), established in 1906, is a comprehensive university in Shandong, China. Several academicians from the Chinese Academy of Sciences and the Chinese Academy of Engineering are graduates from SDAU.
Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press. ISBN 0300019386. David R. Knechtges, "A Literary Feast: Food in Early Chinese Literature," Journal of the American Oriental Society 106.1 (1986): 49–63. Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood Press.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated in Shandong cuisine and Manchu cuisine, it is also influenced by the cuisines of Russia, Beijing, Mongolia, and North Korea. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short ...