Famous dishes in Jinan (jinan cuisine is the representative of Shandong cuisine): stir-fried kidney flower, sweet and sour carp, nine-turn large intestine, crispy soup and milk soup.

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.

Stir-fried kidney flower: stir-fried kidney flower is a traditional Shandong-style dish, and the operation requirements of knife work and heat are extremely strict. Pork loin is tender, inelastic and contains a lot of water. It is processed into wheat ears by knife workers, and its color is ruddy and shiny, crisp and refreshing.

Sweet and sour carp: Sweet and sour carp is a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". It is said that "Sweet and Sour Carp 7" originated from Luokou Town, an important town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish, which was very popular with diners and became famous locally. Later, it spread to Jinan. The preparation method is more perfect. Fry in oil pan first, and then make sweet and sour juice with the famous Luokou mature vinegar and sugar. Poured on the fish, it smells fragrant, crisp outside and sour inside. It will soon become a famous dish, among which "sweet and sour carp" made by Huiquan Building in Jinan is the most famous. They raised live Yellow River carp in the hospital pool, let customers choose them on the spot, fished them out alive and killed them, and made them into dishes immediately, which was very popular with customers and became the most famous dish in the store.

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 strips, tie it with hemp rope, cook it, and stew it in soy sauce. White rice is poured with broth and meat is served.