First of all, Jinan, the provincial capital, specializes in sweet and sour carp, nine-turn large intestine, sea cucumber with onion, jar meat, braised chicken rice, and jinan cuisine, who is good at making soup, is a must.
Dezhou, north of Jinan, has the national famous Dezhou braised chicken, which is made of fresh and tender chicken with traditional method and pure taste. The meat is tender and tender at the entrance, especially suitable for children and the elderly.
Zaozhuang special spicy chicken, the chicken pieces are even in size, sweet and spicy. Heze mutton soup is delicious.
South of Jinan is Jining, and Jining cuisine is also full of flavor, with shredded pork in vinegar, roasted meat and rice flour meat. The whole fish banquet in Dongping area of Tai 'an has local characteristics. I always thought it was Dongping Lake.
Dongying's paper-wrapped three fresh, yellow river mouth sea cucumber, three fresh tofu.
Yimeng fried chicken is particularly famous in Shandong. Pepper, pepper and chicken are delicious, spicy and delicious.
There are many snacks in Weifang area, such as three-page cakes, roasted meat, noodles with joy, roasted meat, wok in the sky, etc., which are convenient and quick.
Weihai, Yantai, Qingdao, a coastal area, is rich in seafood. Let's have a stir-fried clam, braised prawns in oil and steamed swimming crab. Pay attention to the original flavor of seafood, and fill a pot with it.
There are too many delicious foods in Shandong. I'm from Shandong. I haven't tasted all the delicious foods for so many years. Every city has a different catering culture. Shandong has good food, good mountains and good people.
If vegetables are counted as rice, it is best to be the Jiaodong characteristics of Shandong cuisine. In the past, the fat crab for a guest banquet needed to be female, and only half a catty was enough. Six prawns weighed one catty, and conch was called Wanong Boxing, which meant to be fist-sized, and there was no fish without seats. The fish used to think of fish, also called stingrays, and weighed two jins. The pig's trotters were divided into half for each person, and the ribs were equal in length. The longer the better, one for each person. The turtles ate the whole, and the first one was eaten. The last dish in the past, called cold fish, is a kind of deep-sea fish called Lao Zi, which is salted and dried. After the visitor, soak it in water and steam it in a pot, cut it into mahjong pieces and mix it with garlic paste. This fish is also rare. These seafood products are extremely expensive now. Due to the development of Rushan, the tourism industry has been invigorated, and the demand for seafood is in short supply. For example, there are dozens of kinds of Rushan dumplings, which used to be everything, but now we have to order them in advance. Meat dumplings meet the supply. Seafood dumplings, dumplings with big fish weighing more than 6 kg, prawn dumplings, scallop dumplings, fat crab dumplings, deep-sea squid dumplings, shrimp-climbing dumplings, local shrimp and shrimp dumplings, etc., must be booked in advance. For example, the big fish dumplings, the bigger the fish, the better the taste. The ingredients should be fresh. The chef should remove the skin, viscera, red meat and thorns of the fish, cut off the white meat, add four to six ounces of pork white meat to every two and a half kilograms of fresh meat, cut into meat pieces and add a little leek. No matter how fast you spin it with chopsticks clockwise or counterclockwise, you are not allowed to turn it upside down, then add four or two ounces of water to every catty, and finally wrap thin-skinned dumplings like buns. When eating dumplings with fresh juice, it is called success. Therefore, eating seafood, many of which can't be frozen quickly, is expensive in freshness. Rushan diet, from ancient times to the present, some traditional famous foods are inseparable from the sea. It is exquisite, fat, neat and fresh, which attracts diners all over the country. When they come, they still want to come, but they are still reluctant to leave. They have frequent contacts and have a long reputation. Where is the best food in Shandong, it must be Rushan.
This is a relative question. There is no best, only better. Every place has its own characteristics, and every place has its own tastes! Accustomed to a certain taste, before comparing with similar taste, you will feel that the taste with better feeling is the best. If you compare it with other similar tastes, you may get another understanding of who is better. Therefore, this question is not absolute. For example, I think our authentic boneless braised chicken in Texas is particularly delicious. Maybe people in other places feel it is not as good as their local roast chicken and smoked chicken!
This question is not specific. Do you want to ask about the delicious food in various places or the delicious food in that restaurant? In fact, Shandong people are very hospitable. When they say that there are guests at home, the family are busy, making tea and pouring water, going to the supermarket to buy it in buy buy, frying and cooking, and finally sitting on a table of delicious food to entertain the guests. Braised carp cooked by my mother is the best in my family. [yi tooth] [yi tooth]
Where is the best food in Shandong? In all fairness, with the continuous improvement of living standards, some famous foods are out of date and not very delicious. Comparatively speaking, the food in Boshan, Zibo, Shandong Province has always been delicious. It is not only the birthplace of Shandong cuisine, but also pays attention to the sublimation and improvement of dishes, with good color, smell and taste. Boshan cuisine has a certain influence in Shandong and even the whole country. When it comes to Boshan cuisine, tofu box, crispy pot, sea cucumber with scallion, hard fried meat, hot and sour sea cucumber soup, fried spring rolls, cold skin belly, stir-fried kidney flower, etc., it makes people want to drip. Boshan cuisine is my favorite!
Shandong cuisine, also known as Shandong cuisine, is one of the eight major cuisines in China. It consists of Jiaodong cuisine, jinan cuisine cuisine and its own Confucian cuisine.
It is famous at home and abroad for its fresh, salty and crisp taste, unique flavor and fine production.
1, Dezhou braised chicken
Braised chicken is a famous dish with traditional Chinese flavor and classic Shandong cuisine. Dezhou spiced boneless braised chicken is the most famous, ranking first among the four famous chickens in China. The characteristics of Dezhou braised chicken are: excellent in appearance and color, spiced and boneless, tender and pure in taste, light and elegant, delicious and nourishing. In modeling, the legs are rolled up, the claws enter the chicken chamber, and the wings cross the neck and come out of the mouth. The whole chicken is lying, golden in color and red in yellow. It looks like a duck floating in the distance and has a feather in its mouth. It is very beautiful and is a fine food art treasure.
2. Braised prawns
Braised prawn is a famous dish with Shandong Jiaodong flavor. Jiaodong Peninsula has a long coastline and many delicacies, among which prawns are one. According to Hao Yixing's book Haicuo, there are shrimps in the Bohai Sea, which are as long as children's arms. Fishermen get them in their nets, and when they are dried or pickled, the goods are called prawns. Shrimp travels between Bohai Sea and Yellow Sea in spring and autumn every year. Shrimp is famous at home and abroad for its thick meat, fresh taste, beautiful color and rich nutrition. "Braised prawn" has always been a famous dish of moxibustion population in Shandong cuisine, and it has long been praised for its beautiful color and good taste.
3, nine turns to the large intestine
Jiuzhuan large intestine, a Shandong-style dish, is one of the famous dishes in Shandong cuisine. "Braised large intestine" (the former name of Jiuzhuan large intestine) is very famous, and its practice is also unique: the materials are hard, all the materials are used, and all the five flavors are available. When making, first cook, then fry, then burn, and take out the spoon and put it into the pot several times until it is cooked. The spices used are precious Chinese medicines such as Amomum villosum, Cinnamomum cassia, Amomum cardamom, and Shandong spicy products such as scallion, ginger, garlic, cooking wine, clear soup and sesame oil. The taste is sweet, sour, bitter, spicy and salty. After burning, sprinkle coriander (coriander) powder, which adds a fragrant taste. It is ruddy and bright, fat but not greasy.
Roasted sea cucumber with onion, a famous dish in Shandong cuisine, is mainly made of water-soaked sea cucumber and green onion, with a bright color and a strong onion flavor, which can be described as a delicious dish with all colors and flavors. Zhangqiu scallion, commonly known as the "king of scallion", is fried until golden, giving off the aromatic smell of scallion oil, and poured on the burnt sea cucumber, and its color is red, brown and bright. The sea cucumber is soft in texture, fragrant with scallions, persistent for a long time, and rich in juice. It is a famous flavor dish widely circulated in Shandong. Sea cucumber is warm, sweet and salty; Has the effects of nourishing yin and tonifying kidney, strengthening yang and replenishing essence, nourishing heart and moistening dryness, enriching blood, and treating ulcer.
5. Clear soup of Swallowwort.
Swallow dish, also known as bird's nest and clear soup swallow dish, is used as the first dish in high-class banquets. Clear soup Swallowwort is a delicious and nutritious dish, which has been selected as one of the top ten classic Shandong dishes. The bird's nest is white as snow, soft and smooth in texture, pigeon eggs are shaped like willow leaves, fresh and mellow in taste, and the soup is crystal clear and refreshing. The whole dish has high nutritional value.
6. Four Joy Meetballs
Four Joy Meetballs, one of the representative dishes of Shandong cuisine, is also a famous dish in China. In fact, Four Joy Meetballs is the most common, but it is a meatball with pork belly and mushrooms mixed together. There is also a similar dish called "Braised Lion Head" in it. It is a famous dish in Shandong cuisine because it symbolizes the four happy events that China people attach the most importance to: "Long drought meets sweet dew, meeting an old friend in another country, wedding night, and to be no.1 time". Shandong people's character includes both Confucius and Mencius' benevolence and Shui Bo Liangshan's battle righteousness. Therefore, if you taste authentic Shandong cuisine, you can taste these two historical and cultural connotations!
7. 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. The Yellow River carp is not only tender and delicious, but also has a golden scale and a lovely shape. It is a delicacy at the banquet. There is a record in Ji 'nan Fu Zhi that "the carp of the Yellow River, the crab of Nanyang, and the recipe". It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River.
8, jar meat
"jar meat" is a famous dish in Jinan, which began in Qing dynasty. It is said that the dish was first created by Fengjilou Hotel in Jinan. About 100 years ago, the chef of this restaurant cooked pork ribs with seasoning and spices in a porcelain jar. The dish was famous for its ruddy color, thick soup and rotten meat, fat but not greasy, and fragrant taste. Because the meat is stewed in a porcelain jar, it is named "jar meat".
9. Yipin Tofu
Yipin Tofu is a Shandong-style official dish, which is light, tender, soft, mellow and original. It is a comprehensive, low-fat and healthy delicacy for all ages in Xian Yi.
10, oil explosion double brittleness
Oil-fried double crispness is one of the most distinctive cuisines in Shandong cuisine of China. Chicken gizzards are the main materials for oil-fried double crispness, and cooking is mainly oil-fried vegetables. According to legend, this dish began in the mid-Qing Dynasty. In order to meet the needs of local dignitaries, chefs in Jinan, Shandong Province used pork tripe tips and chicken gizzards as raw materials, which were carefully operated by knife workers and fried in boiling oil, so that the previously cooked tripe and gizzards quickly matured, and the taste was crisp, tender and smooth, fresh and refreshing. Shortly after its appearance, the dish became famous in the city, originally named "Fried Double Chips". Later, customers praised the dish as crisp and tender, so it was renamed "Fried Double Crisps". By the middle and late Qing Dynasty, this dish had spread to Beijing, Northeast China and Jiangsu, and became a famous Shandong dish at home and abroad.
I feel that the food in southern Shandong is delicious, which is more delicious than the seafood in coastal areas.
Every place in Shandong has local specialties. Jiaodong seafood, Weifang Chaotianguo, Linyi bachelor chicken and so on.
Where is the best food in Shandong? In fact, no matter where it is, no one can say for sure that it is the best. Everyone's tastes and hobbies are different. I can only say that this one is more in line with my own taste. Shandong cuisine, also known as Shandong cuisine, originated from Qilu flavor in Shandong and is the first of the four major cuisines in China. It is a cuisine with a long history, exquisite selection of materials, fine knife work and attention to heat. Shandong cuisine is responsible for the inheritance and development of China's traditional cooking heritage. There are also many representative dishes of Shandong cuisine, such as yipin tofu, sweet and sour Yellow River carp, three-silk shark fin, nine-turn large intestine, grilled four treasures in white, roasted sea cucumber with onion and so on. First, select a few samples and introduce them separately.
Yipin Tofu: Yipin Tofu is one of the representative dishes of Shandong cuisine. According to legend, it was mistaken for the elixir of life, so the news spread, and many people came here to get the elixir of life. A Shandong man brought tofu back to make everyone in his hometown live forever. Then make tofu into a dish and name it Yipin Tofu. It tastes good and is deeply loved by the masses. It has gradually become a signature dish and has been handed down.
Sweet and sour Yellow River Carp: Sweet and sour Yellow River Carp is a famous dish in Jinan, Shandong Province. Because it is located close to the Yellow River, there are many special fish dishes. This dish is going to use a knife. It is necessary to cut the yellow river carp, wrap it in thick paste, fry it in oil pan, fry it until the head and tail are tilted, and then pour it with special sweet and sour juice, which is sweet and sour, crisp outside and tender inside, and fragrant. Become a must-have in a famous restaurant.
Three-silk shark's fin: one of the traditional famous dishes in Shandong, with fresh and salty taste. The main ingredients are shark's fin, sea cucumber, chicken legs and winter bamboo shoots. This dish is very nourishing, and can be eaten for deficiency of both qi and blood and malnutrition. The cooking process of this dish is burning. You can eat it at breakfast, lunch and dinner.
Jiuzhuan large intestine: Jiuzhuan large intestine tastes salty and sweet, which was initiated by a restaurant owner in Jinan in the early Guangxu period of Qing Dynasty. The real name is braised large intestine, and the taste is improved after improvement. It has become a must for many literati to order dishes at banquets. Because the store loves the nine-character, and the chef's skill in making this dish is as exquisite as an alchemy, he changed his name to Jiuzhuan large intestine. The dishes are delicious and unusual, and the large intestine is not greasy, and he can't get tired of eating for a long time.
Braised four treasures with white sauce: Braised four treasures with white sauce is one of the traditional famous dishes with good color and flavor. It tastes fresh, salty and fragrant. The main ingredients are water-fat, pure abalone, chicken breast and Gracilaria lemaneiformis, which belong to the Manchu-Han banquet cuisine. The cooking method of this dish is also complicated and complicated, which tests the technology. You can try it if you have the talent to cook.