Lu Cuisine

Lu is an abbreviation of Shandong Province, just like Chuan for Sichuan Province(Szechuan), Yue for Guangdong Province(Canton), Huaiyang(Su) for Jiangsu Province. Lu cuisine is the longest history cuisine in all Chinese cuisines. 2500 years ago, confucians' people started a goal of making fine and health cuisine. So the signature of Lu cuisine is fresh, crispy, umami, and salty. Shandong is located at lower Huang River with mild climate, and there are countless water resources just like Michigan, there are over 40 different kinds of eatable seafood, and over 20 different types of precious herbs so that's the reason why Lu's good at making fresh seafood, tofu, fruits, vegetables, fungus, animals, and dry goods.

Goat milk plus pork rib soup with cattail is one of the most famous dishes from Lu cuisine(Top image), and the other one is called "The number one Tofu" which combines the crispy of the cucumber and other vegetables with rich tofu flavor with ultra soft and tender taste, tofu melts in mouth, teeth can feel the crispy of the vegetables, all in sudden the impact of wonderful flavors burst into mouth.