Boshan cuisine, as a representative dish of Zibo cuisine, one of the four schools of Shandong cuisine in China, has a long history and an orderly inheritance, and has its own distinctive regional food culture characteristics.
As the saying goes: "the country is people-oriented, and the people take food as the sky." As a qualified foodie, you must eat Boshan food when you come to Zibo. Boshan cuisine has a profound cultural background, a wide range of characteristics, a long history of development and a long-standing reputation in Qilu. In history, there has long been a gourmet reputation of "waiting for a good meal around Boshan".
With the spread of Qilu for thousands of years, Boshan cuisine has formed a unique food culture through continuous accumulation and filtration. Boshan cuisine, as an important branch and component of Shandong cuisine, has been infiltrated and precipitated by Qilu culture for thousands of years, showing its unique charm and style, and has become an important material basis for people's life in central Shandong.
There is a drawing dish in Zibo cuisine, which is a local specialty. In Qing Dynasty, Pu Songling described it in "Daily Folk Words and Diets": "Fruit is wrapped in the north today, and nothing can't stick to sugar." At that time, "shredded vegetables" had already become popular in Zibo. At the end of the banquet, a dish of shredded vegetables was served, glittering and translucent, silvery and delicious.
There is an old saying in China: "Good food is not as good as a gourmet". "This old saying is vividly expressed in Zibo cuisine, especially a series of exquisite utensils represented by blue and white fish plates and raindrop glazes, which fully embodies the elegant charm and unique style of Boshan cuisine.
Shandong cuisine has long been the first of the eight major cuisines in China, which has a far-reaching influence on the major cuisines in China. Boshan cuisine is one of the birthplaces of Shandong cuisine. At the same time, as a representative of Zibo cuisine, Boshan cuisine is not only salty, fresh and crisp, but also has its own characteristics. It absorbed Jia Sixie's thoughts about the selection, processing and storage of food cooking in Qi Yao Min Shu, and greatly enriched the cooking methods of Boshan cuisine. Who can say it's not the most famous food in Zibo?