1, oil explosion double brittleness:

Fried double crisp belongs to Shandong cuisine and is a traditional famous dish in Shandong province. Cooking is mainly based on fried vegetable oil. Authentic oil-fried double crisp method is extremely difficult, and the requirements for cooking are extremely demanding. A second is not ripe, a second is not crisp. This is one of the most difficult dishes in Chinese cuisine.

2, nine turn large intestine:

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional dish in Jinan City, Shandong Province, belonging to Shandong cuisine. This dish was first created by the owner of Jiuhualou Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. Its method is to first blanch the pig's large intestine, then fry it, then pour in more than ten kinds of seasonings and make it with a micro-gun. After cooking, it is sweet, sour, spicy and salty, ruddy in color and soft in texture.

3, sweet and sour Yellow River carp:

Sweet and sour Yellow River carp is a traditional dish in Jinan, Shandong Province. The north of Jinan is close to the Yellow River, so the carp used for cooking is the Yellow River carp. This kind of fish grows in the deep water of the Yellow River, with golden head and tail, smooth scales and tender flesh, and is a good food at the banquet.

4. Stewed sea cucumber with onion:

Fried sea cucumber with onion is a famous dish in Jiaodong, Shandong Province, which belongs to Shandong cuisine. It is also one of the top ten famous dishes in Qingdao. This dish is imported from Shandong, with water-soaked sea cucumber and green onions as the main ingredients. The sea cucumber is fresh, tender and smooth, with fragrant onion and no juice after eating.

5, a piece of tofu:

Yipin tofu, a classic dish, belongs to Confucian cuisine. This dish is white, delicate, tender and nutritious, and it is very popular. Mr. Feng Jicai once said that tofu has made great contributions to raising dragon species.