Yipin tofu is a kind of tofu in Shandong cuisine and belongs to Confucian cuisine. As for Confucian cuisine, it requires fine workmanship, fresh and tender taste and mellow taste. Yipin tofu is tender, yellow and white. Its taste is full of elasticity, the skin is crisp, the inside is tender, the skin is bitten open, and the tender tofu and sauce inside slip into the stomach. You can feel it is salty, spicy and slightly sweet.
Dezhou paji is a famous dish with China traditional flavor and classic Shandong cuisine. Dezhou braised chicken spiced bone is the most famous, ranking first among the four famous chickens in China. Dezhou braised chicken is characterized by excellent appearance and color, spiced bones, tender and pure meat, elegant taste, penetrating bone marrow, fresh and nourishing. When modeling, the legs are rolled up, the claws enter the chicken room, and the wings come out of the mouth over the neck. The whole chicken is lying down, golden in color and red in yellow. It looks like a duck floating in the distance with a feather in its mouth. It's very beautiful, and it's a fine food and art treasure.
Braised sea cucumber with onion is a kind of big and fleshy sea cucumber. The main ginseng, black sea cucumber and sea cucumber in Shandong Peninsula belong to the top grade. Grilled sea cucumber with onion first appeared in Fengzeyuan Shandong Restaurant, which was invented by a chef named Wang Shizhen.
Scallion-roasted sea cucumber is beautiful in color, fragrance, taste and shape. It is red and brightly colored; "Xiang" is attractive and has onion fragrance; "Taste" is salty and palatable; The shape is very beautiful, and it has become the first course of sea cucumber.
Sweet and sour carp Sweet and sour carp is the most famous Shandong cuisine, and it is also deeply loved by foreigners. This dish is milky red in color, crisp outside and tender inside, full of flavor, sweet and sour. In addition, sweet and sour carp have high requirements for knife workers, and ordinary chefs can't make authentic taste at all. This is really one of the representatives of Shandong cuisine. Drizzle with thick soup, sweet and sour. The freshest and sweetest taste of carp has not been destroyed. The meat is delicious, not only delicious, but also beautiful. Putting it on a plate is an embarrassing appearance, which makes diners unbearable!
Braised prawns braised prawns in oil is a famous dish with Shandong Jiaodong flavor. Jiaodong Peninsula has a long coastline and many delicious foods, among which prawns are one. According to Hao Yixing's "Sea Cuo", there are shrimps in the Bohai Sea, which are as long as children's arms. After fishermen catch, dry or pickle with fishing nets, these goods are called prawns. Shrimp swims 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, every100g of prawn contains 20.6g of protein, 0.7g of fat, 35mg of calcium, 0.50mg of phosphorus/kloc-0, and vitamin A and other nutrients. "Braised prawns" has always been a famous dish of moxibustion people in Shandong cuisine, and it has a long-standing reputation for its delicious color.