1, braised pork
Braised pork is a famous popular dish, belonging to Shandong cuisine. It takes pork belly as the main material, and it is best to choose three layers of fat and thin meat (pork belly), and there are as many as twenty or thirty kinds of practices.
Cooking skills of braised pork, the pot is mainly casserole, and the meat made is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China and has certain nutritional value.
2. scrambled eggs with tomatoes
Scrambled eggs with tomatoes, Shandong cuisine. Also known as scrambled eggs with tomatoes, it is a common popular dish in many people's families. The cooking method is simple and easy to learn, and the nutrition is reasonable. Bright, refreshing and appetizing, it has become one of the most representative and classic cuisines in China. It is rich in nutritional value, has the characteristics of complementary nutrition, and has the functions of bodybuilding and anti-aging.
3. Four happy parties
Four Joy Meetballs, one of the traditional classic dishes in China, belongs to Shandong cuisine. It is composed of four meatballs with good color and fragrance, which embodies four happy events in life: happiness, wealth, longevity and happiness. It is often used as the last dish in weddings, birthday banquets and other banquets to take its auspicious meaning.
From the appearance, Four Joy Meetballs consists of four large meatballs and other accessories. The practice of Sixi Meetballs is basically the same as that of Lion Head, except that Sixi Meetballs is limited to four meatballs. The main ingredients are pork stuffing, eggs, chopped green onion and so on.
4. Sweet and sour pork ribs
Sweet and sour pork ribs are a typical traditional dish, sweet and sour, and are deeply loved by people. It is mainly made of fresh pork chops, with tender meat and red, bright and oily dishes.
"Sweet and sour" is the common taste of major cuisines in China. Sweet and sour pork ribs originated in Zhejiang and are typical Zhejiang cuisine.
5. Fish in white sauce
Boiled fish, also known as Jiang boiled fish and boiled fish fillets, was first popular in Cui Yun Township, Yubei District, Chongqing. Boiled fish is usually made of fresh grass carp, bean sprouts, peppers and other ingredients. It is characterized by "oily but not greasy, spicy but not dry, hemp but not bitter, and tender meat".
Boiled fish, tender meat, oily but not greasy; A dazzling array of red peppers make people shine, spicy but not dry, hemp but not bitter. Its biggest feature is spicy and enjoyable.