老北京的鲁菜江湖

Shandong Cuisine in Old Beijing

孟子用“天时、地利、人和”来概括成功之道必备要素,其精辟之论,在解析鲁菜在风靡北京的过程里又一次得到充分印证。山东人进京做生意,始于元大都建立之初。至明代,伴随国都由南京迁至北京,山东人进京谋生者更是与日俱增,至清中后期达到高峰。《大清律》明文规定,旗人不得经商。一些有钱的上层旗人便与汉族及其他少数民族合作,旗人成为“影子”资东,躲在幕后。而前台掌柜及打杂的苦役多选择吃苦耐劳、诚实可信的汉族人担纲,山东人便成为首选。

Today's Lu cuisine was known as Shandong cuisine in the past.Shandong cuisine can be found in a large number of restaurants in the old town of Beijing and employs many workers.Beijing's time-honored restaurants include“Eight Lou”,“Eight Ju”and“Ten Tang”,most of which are Shandong cuisine restaurants.Shandong is rich in natural resources,and has a wide variety of ingredients,all kinds of cooking methods,and a complete range of dishes,which combine freshness and saltiness,a balanced taste suiting people of all ages,and appealing to both refined and popular tastes。