Jinan famous dish jiuzhuan large intestine. During the Guangxu period of the Qing Dynasty, it was initiated by Jiuhualou Restaurant. The shopkeeper opened nine stores, all of which were crowned with the word "Nine". On one occasion, "burning large intestine" was served on the table, and the guests were amazed and were named "nine-turn large intestine". This dish gradually became famous and later became the representative of "braised dishes" in Shandong cuisine.
Kung pao chicken: Jinan's famous dishes. There is an allusion here. In the Qing Dynasty, Ding Baozhen, the governor of Shandong Province, was named "Prince Taibao" or Bao Gong for short. He likes the "fried diced chicken" cooked by chef Zhou and others best. He will entertain guests with this dish at every banquet, and it became famous all over the world for a while, named "kung pao chicken".
Stir-fried kidney:
Sweet and sour carp:
Double Crispness in Soup: A traditional dish named "Double Crispness in Soup" and "Double Crispness in Oil" has a history of more than 200 years, and was widely praised at 1956 Shandong First Famous Flavor Food Fair. This dish is made of pork tripe and chicken gizzards and cooked in clear soup. When serving, you need to separate the processed double crisp from the special clear soup. After the soup bowl falls off the table, you should put the double crisp into the soup to make it interesting.
Nai Tang Pu Cai: Nai Tang Pu Cai is a fresh, tender, white and delicious general dish produced in Daming Lake, Jinan. It is made of broccoli, mushrooms and milk soup. Milk soup tastes mellow and white, and Pu Cai is crisp and tender, which has always been known as the first soup in Jinan.
Guatazi: Also known as "ox tongue", it is a unique craft of Hui people in Jinan. Thin and crisp, like a cow's tongue, there are two kinds of salty and sweet.
Traditional cuisine in Jinan. A kind of jujube paste cake made of pebbles on the oven looks skinny and tastes sweet and delicious. It is said that it was originally called "jujube bumps" and later passed on as "jujube horns".
Braised pork dry rice: Jinan snacks. Select fat and thin pork, cut it into long strips, tie it with hemp rope, cook it, and stew it with soy sauce. White rice is poured with broth and meat is served.
Meng home grilled hoof:
Huangjia barbecue: a famous dish in Jinan. According to legend, it was a famous dish baked with a whole pig by a man named Huang in Huangjiawan, Zhangqiu at the end of Ming Dynasty. Crispy skin and tender meat, delicious, fat but not greasy. Eating alone is delicious, and stewing with cabbage and tofu is more delicious. Now, Jinan Yixiangzhai is specially made.
Braised elbow:
Pot-roasted elbow: a famous dish in Jining, with fine preparation method and complicated technology. It needs to be boiled, steamed, pasted and fried. Especially in the mastery of the heat, we must meet the requirements of crisp outside and tender inside, good color and taste. This dish is golden in color, tender outside and transparent inside, dry and fragrant without juice, fat but not greasy. It can be served with condiments, such as sweet noodle sauce, salt and pepper, onion, lotus leaf cake or lotus leaf roll. If you choose it, it will have another taste.
Braised chicken:
Dry fried tenderloin:
Drawing (sweet potato/yam/apple, etc. ):