1, a product of tofu, is a classic specialty dishes, belonging to the Kongfu cuisine. This dish is white, fine and tender, nutritious and popular. Mr. Feng Jicai once said that tofu is a credit to the nurturing of the dragon's seed. Yipin Tofu Soup is a famous traditional dish. It is fresh and tender with yellowish-white color. Pick up a piece, the skin is crispy and elastic.
2, green onion roasted sea cucumber, Jiaodong region of Shandong Province (refers to Yantai, Qingdao and other places) is a special dish, belongs to the Lu Cuisine, the dish is also one of the top ten specialties of Qingdao; the dish from Shandong source into the sea cucumber and green onion as the main material, the sea cucumber fresh, soft and smooth, green onion section of the aroma of the thick, no residual juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow scallion flavor and rich nutrition.
3, nine-turn large intestine, originally known as braised large intestine, is a traditional dish in Jinan City, Shandong Province, belongs to the Lu Cuisine; the dish in the early years of the Qing Dynasty Guangxu by the owner of Jinan Jiuhua House restaurant first.
4, stewed prawns, is a specialty of Shandong Province, belonging to the Lu Cuisine; the main ingredients of the dish for the Bohai Bay prawns before the Qingming Festival, the use of Lu Cuisine's unique stewing technique. This is a famous dish with a long history, and the four flavors of freshness, sweetness and saltiness complement each other with an endless aftertaste.
5, oil burst double crisp, belonging to the Lu Cuisine, Shandong region is characterized by traditional dishes. Cooking to popping vegetable oil popping oil-based. Authentic oil burst double crisp practice is extremely difficult, the requirements of the fire is extremely harsh, owe a second is not cooked, over a second is not crisp, is one of the most difficult dishes in Chinese food production.