1) Braised sea cucumber with green onion

Braised sea cucumber with green onion is a classic dish of Shandong cuisine. It uses water-fried sea cucumber and scallions as the main ingredients. The sea cucumber is fresh, soft and smooth, and the green onions are fragrant. Thick, 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.

2) Braised prawns in oil

In Shandong cuisine, braised in oil is a method of stewing the dish mainly with seasoning oil and seasoning sauce. The prawns produced in Shandong waters Accounting for 2/3 of the country's total output, Shandong vegetable braised prawns are made from the official type of giant prawns, which are 15 to 20 centimeters long, crystal clear and full, with a large body and a head full of shrimp brains. They have the best taste and are light red and shiny in color. .

3) Nine-turn large intestine

Nine-turn large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan, Shandong Province. In the early years of Guangxu in the Qing Dynasty, it was pioneered by the owner of Jiuhualin Restaurant in Jinan. The pig intestines were blanched and then deep-fried, then filled with more than ten kinds of condiments and then exploded over low heat. After being cooked, it has all five flavors of sour, sweet, fragrant, spicy and salty, with a ruddy color and soft texture.

4) Texas Braised Chicken

The classic Texas Braised Chicken in Shandong cuisine has a history of nearly a hundred years since its creation. The traditional cooking method is to add water to the pot over high heat and put in Bring the fried chicken, five-spice buns, ginger, refined salt, mushrooms, and soy sauce to a boil, skim off the foam, and simmer over low heat for half an hour until the chicken is crispy and tender. When fishing out the chicken, be sure to keep the skin intact and the whole chicken intact. The color is ruddy, the skin is shiny, the meat is plump and tender, the aroma is fragrant and the taste is delicious.

5) Sweet and sour carp

Sweet and sour carp is a traditional famous dish in Jinan, Shandong Province. Jinan borders the Yellow River to the north. The Yellow River carp is not only fat and delicious, but also has golden scales and red tail. It is cute in shape. The delicacies at the banquet are golden in color, charred on the outside and tender on the inside, sweet and sour, fragrant and delicious. "Jinan Prefecture Chronicle" has long recorded that "carps from the Yellow River and crabs from Nanyang have been included in recipes".

6) Agar-agar in clear soup

Agar-agar in clear soup, also known as bird's nest, agar-agar in clear soup, is one of the classic Shandong dishes and is used as the first dish in high-end banquets. It is a delicious and nutritious dish. The bird's nest is white as snow, soft and smooth in texture, clear and crystal clear in soup, and tastes fresh and refreshing.

7) Sixi meatballs

Sixi meatballs are one of the representative dishes of Shandong cuisine. In fact, Sixi meatballs are the most common, but they are just pork belly, mushrooms and other ingredients mixed together. The finished meatballs don’t taste as satisfying as the name of the dish suggests. There is a similar dish in Huaiyang cuisine called "Braised Lion's Head". However, "Sixi Meatballs" got a good name because it symbolizes the four happy events that the Chinese people value most: "manna after a long drought, meeting an old friend in a foreign land, a night of flowers and candles in the wedding room, and the time when the gold medal is named", and it has become a part of Shandong cuisine. Famous dishes.

8) Jar Meat

Jar Meat is a famous dish in Jinan that started in the Qing Dynasty. It is said that Jinan Fengjilou Restaurant first created this dish. About a hundred years ago, the chef of this restaurant added seasonings and spices to pork ribs and simmered them in a jar over slow fire. It is red in color and thick in soup. It is rotten, fat but not greasy, and has a fragrant taste. People feel it is very palatable after eating it, so it is called jar meat.