Confucian dishes add flavor to SCO Qingdao summit
(chinadaily.com.cn)| Updated : 2018-06-12Print Print
Confucian dishes were amongst the culinary highlights served at the state banquet on June 9 welcoming the foreign guests for the 18th Shanghai Cooperation Organization Summit in the coastal city of Qingdao, Shandong province.
Confucius (551-479 BC) was one of China's most influential sages and some of his ideas about food and diet played a significant role in the development of Chinese cuisine.
The Confucian cuisine is part of a centuries-old culinary tradition developed by the ancient philosopher's family, which was included as part of China's national intangible cultural heritage in 2011.
In the past, Confucian dishes were used for official occasions. The dishes were exquisitely prepared with excellently adjusted seasonings and carefully chosen serving plates.
Nowadays, the traditional cuisine is part of Shandong cuisine that can be enjoyed at many restaurants.
A toufu dish of Confucian cuisine. [Photo/WeChat account: jnnews2008]
A steamed dish of Confucian cuisine. [Photo/WeChat account: jnnews2008]
The meticulously stewed porridge of Confucian cuisine. [Photo/WeChat account: jnnews2008]