Anhui cuisine is one of the four major specialties in China, which is Shandong cuisine with Qilu flavor. However, the emergence of Anhui cuisine is composed of three local cuisines: Jiaodong Cuisine, jinan cuisine Cuisine and Confucius Cuisine, which are different from other specialties. Relatively speaking, the production cost of Anhui cuisine is the highest among all specialties, and the chef's skills are also good and the process is very detailed. Therefore, in ancient times, Anhui cuisine was different from other specialties. Only these royal families can afford Huizhou cuisine. Even now, the price of Shandong cuisine is quite firm. Sweet and sour carp In Shandong Province, the name of sweet and sour carp is widely known, and it is even known as "the first dish in Anhui cuisine". This dish is made of yellow river carp, fried in a pot, and then made into juice with well-known mature vinegar and sugar. Poured on the fish, it has a fragrance, crisp outside and tender inside with acid.

It didn't take long for it to become a special food, among which "sweet and sour carp" made by Huiquanlou in Jinan City is more famous. Confucian cuisine is one of the three branches of Anhui cuisine. It is an official dish ordered by the ancient emperor and has been passed down for more than 2000 years. Confucius candidates can be called Confucius food signs. According to historical records, on the 60th birthday of Empress Dowager Cixi, the "Duke of Feast" took his family to dinner, including Confucius candidates. This dish is one of the most famous dishes cooked by Lin Xiaofeng, a candidate from Jinan Confucius Institute. They used local ducks in the selection of materials, and each duck weighed more than 6 kg. Candidates of Confucius Institute inherit the Millennium formula of Confucius Institute, and take eight kinds of food, namely, Shandong Taishan Winter Vegetable, Heze Yam, Yimeng Chestnut, Leling Jujube, Weishan Lake Lotus Seed, Qufu Ginkgo Tree, Huming Lake Pu Cai and Shandong Taishan Fungi, according to the golden ratio.

Roasted in duck's belly, eight nutrients will gather together. "The skin is crispy and tender, and the taste is mellow." This is also a praise for Confucius candidates by many people. Stir-fried kidney flower stir-fried kidney flower is a home-cooked dish with pork kidney and water chestnut as raw materials. Its characteristics are tender, smooth and not greasy, and mellow taste. It has high nutritional value. The difficulty in making fried kidney flowers lies in whether the coquettish smell is removed cleanly and whether the taste is tender and crisp. The side dishes and seasonings of hot pot vary from person to person, and the taste is sweet, sour, salty and spicy. Fried sea cucumber with scallion is a dish in Jiaodong area-fried sea cucumber with scallion. Fried sea cucumber with scallion is a traditional dish in Shandong, a Chinese national delicacy and a specialty of Shandong. One of the "eight treasures of ancient and modern times", the main course of Huizhou cuisine; Jiaodong area is known as "the dazzling pearl of Shandong Province", and its seafood products are extremely colorful. Sea cucumber and chives imported from Shandong are the main raw materials. Sea cucumber is sweet and smooth, and winter shavings are rich in alcohol. After eating, there is no juice left, crisp and mellow, rich in nutrition, moistening lung, tonifying kidney and strengthening yang. Jiuzhuan large intestine is a special food created by Jinan in the late Qing Dynasty. China's famous cookbooks from 1950s have been included in Baidu.

In the journey to the west, there will be nine elixirs in the gourd of Taishang Laojun. Does that have anything to do with nine turns of the large intestine? During Guangxu period of Qing Dynasty, Jiuhualou Restaurant was a big restaurant in Jinan. Its owner, Du Mou, has nine enterprises, which have long been named after the word "9". Nine represents good luck. There is a plate of charred large intestine on the mat, which is very loud in color. The intestines are tender but not greasy, sour, sweet, fragrant, spicy and salty, and the braised large intestine eaten in peacetime is different, which makes everyone full of praise. In order to appreciate the host's hospitality and praise the chef's unique skills, complex materials and various technological processes, everyone gave him a name "Jiu Zhuan Da Chang", which is one of the traditional dishes in Shandong cuisine. Its white intestines are red, and its taste is smooth and tender, sour, sweet, fragrant, spicy and salty.