In fact, the onion-fried mutton in Donglaishun is really ordinary, and the delicious food is hot pot and mutton skewers. I used to be a cook, so I know it very well.
Sauté ed mutton with onion is the most standard representative dish of Shandong cuisine, and there are also sea cucumber with onion, sweet and sour fish, pot-collapsed tofu, braised conch, fried oyster yellow and so on. It is the representative of northern China cuisine. Shandong cuisine has been well-known as early as the Spring and Autumn Period, and it is the representative of northern China cuisine. In the Yuan Dynasty, Shandong cuisine was more distinctive and beautifully made, and it was widely spread in North China, Northeast China, Beijing, Tianjin and other places. At this time, Shandong cuisine was introduced into the court and became the main body of imperial cuisine. Traditional Shandong cuisine is good at cooking seafood and animals and pays attention to freshness. Shandong cuisine has been loved by officials for a long time since it entered Beijing. Therefore, the ingredients are carefully selected, mostly using local raw materials and fresh seafood. The cooking methods are diverse and the production is meticulous. It is characterized by its fragrance, tenderness and pure taste, and pays attention to both the real materials and the fullness and benefits. Shandong cuisine still has the characteristics of big fish and big meat, and the banquet is famous for its rich benefits. Representative dishes of Shandong cuisine, such as roasted ginseng with scallion, sweet and sour carp, braised chicken in Dezhou, clear soup and swallow dishes, all left a delicious, crisp and tender aftertaste. During the development of Shandong cuisine, it also absorbed the advantages of cuisines from all over the country and became one of the most influential cuisines in China.