Shandong cuisine, Shandong cuisine for short.

features: careful selection of materials, delicate knife method, attention to benefits, diverse colors, and good use of onion and ginger.

representative dishes: sweet and sour fish, braised pork elbow, fried mutton with onion, sea cucumber with onion, bean curd with pot collapse, braised conch, fried oyster yellow, etc.

Shandong cuisine is a cuisine composed of three local flavors: jinan cuisine cuisine, Jiaodong cuisine and Confucius cuisine, which represents many dishes.

after a long period of growth and evolution, Shandong cuisine has gradually formed two schools, namely, Jiaodong School, represented by Fushan Gang, and Jinan School, including Dezhou and Tai 'an. And there are elegant and luxurious Confucian dishes that can be called "spring snow", as well as various local dishes and flavor snacks dotted around.

Jiaodong cuisine is good at frying, frying, grilling, frying and steaming. The taste is fresh and light; The ingredients are mostly prawns, conch, abalone, oyster yellow, kelp and other seafood. One of the famous Chinese dishes is "Abalone with the original shell", and the main ingredient is Haizhen Abalone from Changshan Islands. It is cooked by the traditional techniques of Shandong cuisine, which is delicious, tender and appetizing. Other famous dishes include shark's fin with crab roe, dried scallop with hibiscus, roasted sea cucumber, roasted night shrimp, fried oyster roe and steamed Cargill fish.

The representative dishes are:

Fried conch, steamed Cargill fish, grilled abalone in its original shell, night shrimp, fried oyster yellow and so on.

Jinan school is famous for its soup, with consonants exploding, frying, burning and frying. Its dishes are clear, fresh, crisp and tender. Among the famous dishes, there are clear soup assorted dishes and milk soup Pu Cai, which are fresh, elegant and unique. The sweet and sour yellow river carp with tender inside and scorched outside, the crispy and crisp pot tofu with oil explosion and rare vegetarian dishes show the skill of Jinan school. During the Guangxu period of Qing Dynasty, the employer of Jiuhualin Restaurant in Jinan washed the pig intestines at night, boiled them with nasal spray until they were soft and crisp, cut them into pieces, and then added craftsmen. Hire, sugar, nasal spray, etc., which are made into fat braised sausage with nasal spray, are famous in the city. Later, the construction was improved. After the washed sausage was boiled in boiling water, it was fried in an oil pan, and then it was pre-seasoned and cooked with nasal spray. This dish tastes more delicious. Literati named it "Jiuzhuan Shuye Intestine" according to its construction, which is as dense as Taoist "Nine Refined Elixirs".

The representative dishes are:

Bird's Nest in clear soup, Pu Cai in milk soup, sea cucumber roasted with onion, sweet and sour Yellow River carp, Jiuzhuan sausage for removing the night, crispy in oil, and elbow cooked in pot.

Confucian cuisine consists of home-cooked dishes and banquet dishes. Home-cooked dishes are the daily food of family members in the government. "Eight Immortals Crossing the Sea to Make Lohan" is the first dish of Confucius' Happy Birthday Banquet, and shark's fin, sea cucumber, abalone, fish bones, fish belly, shrimp, asparagus and ham are selected as the "Eight Immortals". Chop the chicken breast into mud and make it into arhat money at the bottom of the bowl, which is called "arhat". Put it in a round porcelain jar, arrange it in eight directions, put arhat chicken in the center, sprinkle ham slices, ginger slices and blanched cabbage leaves, and then pour the boiled chicken soup. In the old days, when this dish was served, it was sung in an opera. While tasting the thick flavor, go to the opera was very lively and extravagant.

the representative dishes are:

poem-gift ginkgo, double phoenix hatched in one egg, Eight Immortals crossing the sea to make arhats, Confucius' first-class pot, immortal duck, bringing it to court, embracing carp, blue mandarin fish with flowers, shrimp with jade belt, bean curd with oil, braised shark's fin with red sauce, and braised wings with white sauce.