The final definition of "Qingdao cuisine" is: it originated from Qilu culture, collected from Laoshan Mountain and Yellow Sea, and is suitable for both north and south. "Qingdao cuisine" is based on the local origin of Qingdao.
Based on various seasoning methods and cooking techniques of Shandong cuisine, it absorbs the advantages of various cuisines at home and abroad and has strong Qingdao characteristics.
The concise meaning of the characteristics of "Qingdao cuisine" is that it is different from the characteristics of sweet in the south and salty in the north, and pays more attention to freshness, elegance, crispness, original flavor, health preservation, simple folk customs and fashion, and is suitable for all kinds of people in the north and south and abroad to enjoy.
"Qingdao cuisine" has 14 cooking techniques, that is, it follows the traditional cooking techniques of Shandong cuisine, such as frying, frying, boiling, stewing, frying, collapsing, pasting, roasting, steaming and western-style fire roasting.
Qingdao's local diet is light, unlike other places in Shandong, where the taste is heavy, and seafood is famous.
The staple food is mainly pasta.
Compared with the south, the taste is slightly heavier, and Qingdao people generally drink a lot.
As a matter of fact, there are many restaurants with other cuisines in Qingdao, Sichuan cuisine and Cantonese cuisine can be found. If you are not used to the local food in Qingdao, you can find a restaurant that suits your taste.
There are a lot of seafood in Qingdao, but for some foreign tourists, it is easier to have diarrhea. It is suggested to tell the chef to make seafood as well as possible, and not to eat half-baked shellfish and other foods. In addition, it is best to eat more garlic. In addition, pasta is the staple food of Qingdao citizens.