1. Jiuzhuan large intestine: jinan cuisine's representative dish of Shandong cuisine "Jiuzhuan large intestine" is a traditional famous dish in Jinan. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualin Restaurant in Jinan, and it was named "Braised Large Intestine" at first. Many famous people prepared a dish of "Braised Large Intestine" when hosting a banquet in this restaurant. After eating this dish, some literati felt that it was really different and had a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulously as Taoist "Nine Refined Elixirs", they renamed it "Nine Turn Large Intestines".

2. Stir-fried kidney flower: Stir-fried kidney flower is a traditional dish with Shandong characteristics, belonging to Shandong cuisine. It is a home-cooked dish with pork loin and water chestnut as the main ingredients. It is characterized by freshness, mellow taste, smoothness and not greasy. It has high nutritional value. The difficulty in making stir-fried kidney flower is whether the smell of Sao is removed and whether the taste is tender and crisp. Side dishes and condiments vary from place to place, and the taste is also sweet, sour, salty and spicy.

3. Sweet and sour carp: Sweet and sour carp is a famous traditional dish made of carp in Jinan, Shandong Province, which is one of the representative dishes of Shandong cuisine. It is golden in color, tender in the outside, sweet and sour, delicious and delicious. It is said that this dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When I was in Henan, I formed sweet and sour fried fish, carp baked noodles and other dishes. According to "Tokyo Dream Record", during the Northern Song Dynasty, carp baked noodles became popular in the market. The fish is purplish red in color, soft, tender and delicious; Baked noodles are as thin as hair, fluffy and crisp.

4. Scallion-roasted sea cucumber: Shandong cuisine-Scallion-roasted sea cucumber is a classic traditional dish in Shandong Province, with Chinese characteristics, belonging to Shandong cuisine. One of the "eight treasures of ancient and modern times", Shandong cuisine is the master dish; Jiaodong Peninsula is known as the "Pearl of Shandong" and is rich in seafood. Imported from Shandong Province, with water-soaked sea cucumber and green onion as the main materials, the sea cucumber is fresh, soft and smooth, the green onion is fragrant, there is no juice left after eating, and the green onion is mellow in flavor and rich in nutrition, which nourishes the lung and kidney.

5. Oil-fried double crispness: Oil-fried double crispness belongs to Shandong cuisine, which is a traditional and famous dish in Shandong province. Cooking is mainly based on frying vegetable oil. The authentic double-crisp method of oil explosion is extremely difficult, and the requirements for cooking are extremely demanding. It is not cooked for one second, and it is not crisp after one second. It is one of the most difficult dishes to make in Chinese food. Special cuisine with color, fragrance, taste and shape. This dish has been highly praised in Yuan Mei's Menu with the Garden and Liang Shiqiu's Talk about Eating with Elegant Houses.

6. Four Joy Meetballs: Four Joy Meetballs is one of the classic traditional dishes in China, belonging to Shandong cuisine. It consists of four meatballs with good color, fragrance and taste, which embodies four happy events in life: happiness, wealth, longevity and happiness. It is often used as the final dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning. From the appearance, Four Joy Meetballs is composed of four large meatballs and other accessories. Four Joy Meetballs's practice is basically the same as that of lion's head, except that Four Joy Meetballs is limited to four meatballs. The main ingredients are pork stuffing, eggs, chopped green onion and so on.

7. Texan braised chicken: Texan braised chicken, also known as Texan spiced boneless braised chicken, is one of the famous three treasures in Texan (braised chicken, watermelon and golden jujube). Dezhou paji is a famous traditional dish in Shandong, China, and a classic of Shandong cuisine. The production technique of Dezhou braised chicken is a national intangible cultural heritage. As early as the Qianlong period of the Qing Dynasty, Dezhou braised chicken was listed as a Shandong tribute and sent to the palace for the emperor and the royal family to enjoy. In 1951s, on the way back from Shanghai, Vice President Soong Ching Ling stopped in Dezhou several times to buy braised chicken from Dezhou and gave it to Chairman Mao as a token of his respect. Dezhou braised chicken is famous all over the country and exported overseas, and is known as "the best chicken in the world".

8. Steamed fish fillets: a classic dish in Jinan, Shandong Province, which belongs to Shandong cuisine. According to legend, Guo Zhongguo, a senior minister of the Ministry of War of the Ming Dynasty, went back to Fushan to visit relatives, and brought a famous chef from Fushan to Beijing (Nanjing). The famous chef was famous in Beijing and became the emperor's chef. A few years after the royal chef retired from his old age, the emperor missed Fukuyama's "bad fish fillets" and sent half a pair of horses to Fukuyama to summon the old famous chef to the palace. Later, the hometown of the famous chef was called "Luanjia Village"; This dish is tender and tender in meat, sweet in fresh, and overflowing with bad smell, which is favored by gourmets.

9. Yipin Tofu: one of the traditional famous dishes of Shandong cuisine, which belongs to the famous dishes of Confucian cuisine in Shandong cuisine series, is a traditional famous dish suitable for men, women and children; This time, it is white, fine, fresh and tender, rich in nutrition and popular. Mr. Feng Jicai once said that tofu has made great contributions to raising dragon seeds. Tofu is white as jade, soft and tender, palatable and refreshing. It can be seasoned from the heart and can be vegetarian. It can not only be served as a dish alone, but also as a table independently. There is also a legend about a product of tofu. Liang Zhangju, the author of "A Wandering Tale" in the late Qing Dynasty, was a government official from Fujian, who traveled north and south. In his early years, he ate tofu blindly in Daming Lake, Jinan, and was sick in the south of the Yangtze River when he was old. He still "coveted this taste every time he touched it."

11. Braised prawns: Braised prawns are a famous dish with Shandong Jiaodong flavor. Jiaodong Peninsula has a long coastline and many delicacies, among which prawns are one. According to Hao Yixing's book Haicuo, there are shrimps in the Bohai Sea, which are as long as children's arms. Fishermen get them in their nets, and when they are dried or pickled, the goods are called prawns. Shrimp travels between Bohai Sea and Yellow Sea in spring and autumn every year. Shrimp is famous at home and abroad for its thick meat, fresh taste, beautiful color and rich nutrition. According to the analysis, every 111 grams of prawn contains 21.6 grams of protein, 1.7 grams of fat, 35 milligrams of calcium, 1.51 milligrams of phosphorus, and vitamin A and other nutrients. "Braised prawn" has always been a famous dish of moxibustion population in Shandong cuisine, and it has long been praised for its beautiful color and good taste.