1. Sweet and sour carp

Sweet and sour carp is one of the classic Han dishes in Shandong Province and belongs to Shandong cuisine. It is said that "sweet and sour carp" first started in Luokou Town, an important town on the Yellow River. Sweet and sour carp is golden in color, charred on the outside and tender on the inside, sweet and sour. Jinan borders the Yellow River to the north. The Yellow River carp is not only fat, tender and delicious, but also has golden scales and red tails. Its shape is cute and it is a delicacy at banquets. The meat of Yellow River carp is pure, tender and plump. It has been recorded in "Jinan Prefecture Chronicle" that "carp from the Yellow River and crab from Nanyang are included in the diet".

"Sweet and sour carp" is a classic dish of Shandong cuisine and a traditional dish of Jinan, Shandong. Jinan borders the Yellow River to the north. Yellow River carp is not only fat and delicious, but also has tender meat. Moreover, it has golden scales and a red tail, and its cute shape makes it a delicacy at banquets. "Jinan Prefecture Chronicle" has long recorded that "carps from the Yellow River and crabs from Nanyang have been included in recipes". It is said that "sweet and sour carp" first started in Luokou Town, an important town on the Yellow River.

The meat of Yellow River carp is pure in taste, tender and plump, and many people like to eat it. "The Book of Songs" states: If you don't eat the fish, you will eat the carp in the river. It shows that as early as more than 3,000 years ago, Yellow River carp has become a popular food. Shanxi is close to the Yellow River and has unique conditions for eating carp. Shanxi is also known as a vinegar town and is rich in various famous vinegars. This has produced the delicious local flavor of sweet and sour carp, which is known as a famous dish of the Three Jin Dynasties.

2. Nine-turn large intestine

Nine-turn large intestine is a traditional famous dish of the Han people in Shandong Province and belongs to Shandong cuisine. This dish was first created by the owner of Jinan Jiuhualin Restaurant in the early years of Guangxu in the Qing Dynasty. It was first called "braised large intestine". After many improvements, the taste of braised large intestine was further improved. Many famous people serve "braised large intestine" as a dish when they hold banquets in this restaurant. After eating it, some literati felt that this dish was indeed unique and had a unique taste. In order to please the store owner's habit of liking "nine", and praised the chef for making this dish as carefully as the Taoist "Nine Alchemy Pills", they changed its name to "Nine Alchemy Pills". "Nine turns of the large intestine".

Shandong style dishes. It is made by blanching pig intestines in water, deep-frying them, adding more than ten kinds of condiments, and then frying them over low heat. It has all five flavors of sour, sweet, fragrant, spicy and salty, with ruddy color and soft texture. It is one of the famous dishes in Shandong cuisine.

3. Sea cucumber roasted with green onions

Sea cucumbers roasted with green onions is a Chinese specialty and a classic Shandong cuisine. Imported from Shandong, the main ingredients are sea cucumber and scallions. The sea cucumber is fresh, soft and smooth, and the scallions are fragrant, leaving no juice left after eating. One of the "Eight Treasures of Ancient and Modern Times", green onions have a mellow aroma, are rich in nutrients, and nourish the lungs and kidneys.

Braised sea cucumber with green onions is a classic Han dish in Shandong Province, a Chinese specialty delicacy and belongs to Shandong cuisine. Imported from Shandong, the main ingredients are sea cucumber and scallions. The sea cucumber is fresh, soft and smooth, and the scallions are fragrant, leaving no juice left after eating. One of the "Eight Treasures of Ancient and Modern Times", green onions have a mellow aroma, are rich in nutrients, and nourish the lungs and kidneys. Braised sea cucumber with green onion is mainly made of steamed sea cucumber and scallions. The sea cucumber is fresh, soft and fragrant, and the green onion segments are fragrant. The green onions have a mellow aroma and are rich in nutrients. There is no residual juice after eating.

4. Kung Pao Chicken

Kung Pao Chicken is a traditional Han dish famous at home and abroad. Shandong cuisine, Sichuan cuisine, and Guizhou cuisine are all included, and the raw materials and methods are different. The origin of this dish is related to the stir-fried chicken in Shandong cuisine and spicy chicken in Guizhou cuisine. It was later improved and promoted by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynasty, and formed a new dish - Kung Pao Chicken. It has been passed down to this day, and this dish is also classified as a Beijing palace dish. Later, Kung Pao Chicken also spread abroad.

Kung Pao Chicken is made with chicken as the main ingredient and supplemented with peanuts, cucumbers, peppers and other auxiliary ingredients. Red but not spicy, spicy but not strong, spicy and spicy, and the meat is smooth and crispy. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts. The characteristics of Kung Pao Chicken are spicy and sweet, sweet and spicy, the tenderness of the chicken combined with the crispiness of the peanuts, the entrance is spicy and fragrant, red but not spicy, spicy but not strong, and the meat is smooth and crispy.