1, sea cucumber with onion
Zhangqiu scallion, commonly known as the "king of scallion", is fried until golden, giving off the aromatic smell of scallion oil and pouring it 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.
2. Braised prawns in oil
Bright color, fresh and palatable. Shrimp is rich in protein, which has high nutritional value. Its meat is as soft as fish, easy to digest, free of fishy smell and bone spurs, and rich in minerals. Shrimp is also rich in iodine.
3. Hot and sour mullet eggs
Snakehead eggs, which are eggs laid by squid, are oval and covered with a translucent thin skin (i.e. fat skin). They contain a lot of protein, and are produced in Qingdao, Yantai and other places, and have always been regarded as treasures of seafood. Yuan Mei, a great poet and gourmet in Qianlong period of Qing Dynasty, had tasted this dish many times, and recorded its preparation method in Suiyuan Food List.
4. Steamed Cargill fish
The soup is white, the juice is clear and thick, the fish is tender and mellow. Steaming can fully maintain its natural flavor. Yantai people have a saying: Jiajitou, Spanish mackerel tail, swordfish belly lips lips mouth. The preference for Jiaji fish head can be seen.
5, nine turns to the large intestine
The color is rosy, the texture is soft and tender, and it has five flavors: sour, sweet, fragrant, spicy and salty. It is delicious and delicious. When Jiuhualin Hotel in Jinan in Qing Dynasty made fat sausage, it first washed and boiled the pig's large intestine, and added seasoning to make braised large intestine, which was very popular. Later, some improvements were made in the cooking method to make it more delicious. Some scholars found this dish really unique after eating it. In order to please the store's obsession with "Nine" and see the chef's meticulous work, they renamed it "Nine-turn Large Intestine".
6, milk soup Pu Cai
It is made from a fresh and tender Pu Cai produced in Daming Lake, Jinan, with white color and fresh taste as the main material, with cauliflower, mushrooms and milk soup. Milk soup tastes mellow and white, and Pu Cai is crisp and tender, which has always been praised as the first soup in Jinan.
7, hibiscus chicken slices
This dish is fragrant, delicious, soft, delicate and fresh. But it is not true that hibiscus flowers and chicken are cooked together. Hibiscus is mostly white, and chefs use the clean and white color of flowers to compare the beauty of dishes. In the selection of materials for hibiscus dishes, it is generally necessary to choose animal raw materials without bones and skins and delicate texture. In the knife processing, the method of double knives is used, and there are several methods in cooking, such as stewing, frying and steaming.
8. Braised fish fillets
This is made by the traditional method of Jinan, which is "bad-fried". The dish is fresh and tender, full of bad flavor, the fish fillets are as white as snow, the bad flavor is thick and mellow, and the whole dish is glittering and translucent, which is a feast for the eyes.
9, oil-fried conch
It is a traditional seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties. Conch is abundant along the coast of Shandong, and the "sweet snail" produced along the coast of Penglai is the main one. "Oil-exploded conch" is a continuation of Shandong traditional famous dish, which is crispy in oil and fried in belly. There is no soup in the dish after eating, only some oil.
10, Dezhou paji
Dezhou paji is a famous traditional dish in Shandong, China, and a classic of Shandong cuisine. Also known as "Dezhou spiced boneless braised chicken", it enjoys the reputation of "the best chicken in the world", with compact skin, delicious taste, fat but not greasy, and has become an excellent food in people's hearts.