"Gold plate strewn at random snowflakes fly, fine silver thread. If we want to analyze the incense in the morning, sharks of dangerous families are still relatively rare, which is its praise for jinan cuisine in Shandong cuisine. I like the poet's description very much, so I will say a few famous dishes of Jinan cuisine. The essence of Shandong cuisine is ingenuity, which is also the most lacking spirit in this fast food era. I have eaten a lot of Shandong cuisine and Gongting cuisine, many of which are in line with public tastes, such as crispy pork hands. Blanch the pig's hands, add special spices, simmer until 80% rotten, and fry in an oil pan until half done.

Coastal areas are rich in aquatic resources, which provide abundant natural raw materials for Shandong cuisine. Shandong cuisine has formed its own unique style in the long historical process. It is famous for its fragrance, tenderness and pure taste. Sichuan cuisine, Cantonese cuisine and Huaiyang cuisine. Say it one by one. At that time, Sichuan cuisine was called "the land of barbarians" and was not very popular. Cantonese cuisine is light in taste, and Huaiyang cuisine is similar to Shandong cuisine, but the historical background of Shandong cuisine far exceeds Huaiyang cuisine.

There are many local dishes, such as Fushan cuisine, mainly seafood. Like Boshan cuisine, representative dishes include tofu box, fried spring rolls, Boshan crispy pot and so on. I like Confucian food, mainly official food. Nine-turn large intestine, sweet and sour carp, fried sea cucumber with scallion, fried prawn with scallion, fried sea cucumber with nine-turn large intestine, yellow river carp, fried oil, crispy hug, carp milk soup, carp poem, and gingko jade shrimp. ...

Jiuzhuan large intestine is Shandong cuisine, but it is not elegant. In the past, it used to be an economical and low-grade dish for the lower classes. Now some people bring out nine turns of large intestine when they mention Shandong cuisine, which is wrong. Not the representative of Shandong cuisine! On the birthday of Empress Dowager Cixi in the 20th year of Guangxu reign, Kong Lingyi, the 76th generation "feast duke", sent his mother and wife to the palace to celebrate her birthday ... There was a gourd with wings, which was one of the four dishes in the middle bowl. This dish looks very beautiful and tastes good. It is by no means an ordinary dish, and it is a treasure.