If you want to order this dish in a restaurant, diners are usually asked to choose live fish by themselves, and then give it to the chef. After the chef has cleaned the fish and made all the preparations, he will fry it in hot oil, and then pour the sweet and sour juice to make this dish vivid, beautiful, red and bright, crisp and sweet and sour Yellow River carp. You must not miss it if you want to eat Shandong cuisine.

2, nine turns to the large intestine

The original practice of this dish is to wash the pig's large intestine, add spices and boil it until it is soft and crisp, then take it out, cut it into pieces, and add soy sauce, sugar and spices to make it into a fragrant and fat braised large intestine. However, the practice of Jiuzhuan large intestine has been improved, that is, after the cleaned large intestine is cooked in boiling water, it is fried in an oil pan, and then seasoning and spices are added to cook it, which will make the taste of Jiuzhuan large intestine more delicious. Moreover, the cooked dishes are ruddy in color, soft, tender and fresh, full of five flavors, fat but not greasy, and are deeply loved by people.

3, three non-stick

This dish is made of egg yolk, mung bean powder and white sugar, then mixed with clear water, fully whipped, and stir-fried in an oil pan. It is also named "three non-sticky" because it does not stick to dishes, chopsticks and teeth. The finished product is golden in color, sweet and not greasy, and soft and glutinous. Worth tasting.

4. The Eight Immortals cross the sea and make arhats.

This dish is really valuable and nutritious. The main ingredients are eight kinds of materials, such as shark's fin, abalone, sea cucumber, fish belly, fish bones, shrimps, chicken breast and mandarin fish, which are boiled, stewed, steamed and pickled, and then put them in the same pot. In the middle, put arhat-shaped chicken mud cake, steam it for a while, and then pour the soup set on the table. Exquisite appearance, noble materials, delicate cooking, mellow and delicious.

5, Confucius Yipin Pot

Confucius Yipin Pot, also known as Dangchao Yipin Pot, is made by stewing shredded chicken, fish belly slices, shrimp cakes, sea cucumber slices and other ingredients in a set of soup, then putting them in a yipin pot in turn, covering them with cooked swallowtail, and pouring the soup on the table.

6. One egg hatches two phoenixes

Two chickens hatched in one egg, also known as watermelon chicken, was a dish pioneered by chefs in Confucius' House in Qing Dynasty. Remove part of the pulp from the watermelon, fill the space with two boneless chicks, and then steam the ingredients. Crispy, fresh and mellow, with watermelon fragrance, this dish is most suitable for eating in summer.