Shame balls is a very interesting traditional Han Chinese dish originating from Zaozhuang, Shandong Province. Chefs call it "Shy Balls", while diners call it "Easy Balls" and "Immortal Balls". The reason why it is called "Shy Dumplings" is because the dish is the size of an orange when it is freshly cooked, and then gradually shrinks to the size of an egg yolk after it is loaded onto the plate, which resembles the shyness of a young girl, hence the name "Shy Dumplings". Shy dumplings are a very interesting traditional Han Chinese dish originating from Zaozhuang, Shandong Province. Chefs call it "Shy Dumplings", while diners call it "Easy Dumplings" or "Immortal Dumplings". The reason why called it "shy balls", because this dish just out of the pot has the size of an orange, after loading the plate will gradually shrink to only the size of an egg yolk, just like a girl shy, so the name, "shy balls".

Xijie lamb soup has long been famous, once known as "the world's first soup", now also known as "Qilu first soup", "the first soup in China", and in the State Administration for Industry and Commerce registered trademark. The trademark is registered in the State Administration for Industry and Commerce. Xijie Mutton Soup was first discovered by Tang Meixian, a gourmet in Zhenjiang, Jiangnan, in the Ming Dynasty, and then became famous throughout the country. He returned home to drink Xijie mutton soup feelings said to his children and grandchildren, craving them drooling, but unfortunately have not had the opportunity to taste, hard to let go. 1998 June, Tang Meixian descendant of Tang Yongjiang traveled through the Xijie, went straight to the Xijie Mutton Soup Museum, immediately came up to the bowl of mutton broth was full of praise, on the fried tripe, slippery lamb liver, stewed outside the waist as well as the god dish a plate and so on frequently nodded his head, slurping praises. The soup is made of the best ingredients. West set of mutton soup selection is just grown into a small goat, meat and offal separate treatment, flowing water soaked to a certain extent, smothered just right, folded bone special boiled bone soup. Several goat bones mixed simmered to white pulp, without adding any condiments, the bloom is called goat broth. This soup does not add salt and vinegar, and any other condiments, but when you drink it refreshing, aftertaste, more no stink. Next is fried, adjusted, stewed, slipped and so on ten whole sheep seat, a moment to eat you satisfied, happy and return. Said Yuan - Miscellaneous Words" in the "seven days do not eat, Li soup not grits" record. Rituals - Nei Zi" said: "grits, take cattle, mutton, three as one, small cut. And rice two, meat one, combined as a bait, fried." Here the "grits", quite similar to today's grits.

Grits soup is roughly divided into two categories, one for the Linyi area "black grits", in the simmering time into a large number of black pepper, and add into the crushed look at the big bones for simmering, so the soup color is black, thick, fresh and spicy in the mouth, mellow, and aftertaste. After Linyi was introduced to the field due to the grits color blacker into some areas of the local people can not accept, so change the white pepper that is another for Zaozhuang, Jining area "white grits" grits soup, also known as "meat porridge", a traditional food, said to have originated in Linyi, now for the local people's usual breakfast. It has a long history. It has a long history, "Saying Yuan - Miscellaneous Words" in the "seven days without food, quinoa soup without grits" record, the Spring and Autumn period of the famous book "Mozi non- Confucian" in: "Confucius poor in Chen Cai, quinoa soup without grits". Rituals - Nei Zi" said: "grits, take cattle, sheep meat, three as one, small cut. And rice two, meat one, together as a bait, fried." Here said "grits", quite similar to today's grits. Qing Kangxi years "Yizhou Zhi - rank" listed in the 16 kinds of products have "grits food". Xuecheng grits soup, is the original diet of Xuecheng, Zaozhuang City, the main ingredients are: local old hen, wheat kernel, aniseed, pepper, etc., the production process is special, it is the raw materials into a special pot, stewed to 12 hours behind the fire and become. Deep-fried dumplings is one of the characteristic traditional dishes in Shandong, belonging to the Lu cuisine, which is characterized by the dumplings in yellow with green, outside the soft, fresh and delicious. The meatballs are crispy on the outside and covered with soup inside. Brown color, fresh and delicious, when eating dipped in five-spice powder taste better. Pork, if cooked properly, it can also become a "medicine for longevity".

Pork stewed for a long time, fat will be reduced by 30% -50%, unsaturated fatty acids increase, and cholesterol content will be greatly reduced. The chemicals emitted when cooking pork at high temperatures can combine with cancer-causing chemicals in cigarettes to increase the chances of cancer. Chinese female smokers who cook with pork are 2.5 times more likely to develop lung cancer than smokers. You should not drink a lot of tea after eating pork. Because the tannic acid of tea will synthesize with protein with astringent ellagic acid protein, slowing down intestinal peristalsis and prolonging the retention time of feces in the intestinal tract, which not only easily causes constipation, but also increases the absorption of toxic substances and carcinogenic substances, affecting health. Obese and high blood fat should not eat more, burnt meat do not eat. Zaozhuang is the hometown of China's spicy chicken, Zaozhuang spicy chicken, also known as "Zaozhuang large plate spicy chicken", for the south of the region is quite characteristic of the cuisine, which is characterized by fresh, spicy, fragrant, colorful and heavy taste. Cooking and frying chicken to local free-range rooster is good, most of the old rooster and small rooster is the most preferred. Now the chefs in Zaozhuang have creatively developed a number of derivative dishes: chicken steamed buns, spicy chicken with sesame flowers, chicken with noodles, and spicy chicken with ground pot cake. The Beijing-Hangzhou Grand Canal in the southern part of Zaozhuang, Taierzhuang section, was the transportation hub of north-south shipping at that time, and there was a constant stream of merchants, so Zaozhuang Chicken with Spicy Sauce was a popular dish at that time, and it was highly respected by people who love food all over the world. Mimosa fish ball, Shandong Tengzhou traditional dishes, belonging to the Lu cuisine, characterized by a large ball, good-looking, easy to eliminate, burnt and tender to give people a sense of wonder, crisp enjoyment.