Shy meatballs are a very interesting traditional dish of Han nationality, which originated in Zaozhuang, Shandong Province. Chefs call it "shy meatballs" and diners call it "carefree meatballs" and "fairy meatballs". The reason why it is called "shy meatball" is because this dish was the size of an orange when it was first cooked, and it gradually shrunk to the size of an egg yolk after serving, just like a girl is shy, so it was named "shy meatball". Shy meatballs are a very interesting traditional dish of Han nationality, which originated in Zaozhuang, Shandong Province. Chefs call it "shy meatballs" and diners call it "carefree meatballs" and "fairy meatballs". The reason why it is called "shy meatball" is because this dish was the size of an orange when it was first cooked, and it gradually shrunk to the size of an egg yolk after serving, just like a girl is shy, so it was named "shy meatball".

Xiji mutton soup has a long reputation, once known as "the first soup in the world", and now it is also known as "the first soup in Qilu" and "the first soup in China", and it has registered its trademark in the State Administration for Industry and Commerce. Xiji mutton soup was first discovered by Tang Meixian, a gourmet in Zhenjiang, south of the Yangtze River in the Ming Dynasty, and later became famous all over the country. When he got home, he told his descendants how he felt about drinking Xiji mutton soup, which made them salivate. Unfortunately, he never had a chance to taste it and it was hard to let it go. 1June, 998, Tang Yongjiang, a descendant of Tang Meixian, passed Xiji on business and went straight to Xiji mutton soup kitchen. Suddenly, he was full of praise for a bowl of clear soup mutton soup, nodding and applauding for stir-fried lamb belly, slipped sheep liver, stewed waist and a dish of divine dishes. The ingredients of Xiji mutton soup are newly grown goats. Separate meat from internal organs. When the flowing water is soaked to a certain extent, the soup is cooked just right and the bones are broken. The sheep bones of several sheep are mixed and boiled into white pulp without any seasoning, and what is served is called sheep clear soup. This clear soup does not add any seasonings such as salt and vinegar, but it tastes refreshing, memorable and has no peculiar smell. Next, there are ten kinds of whole sheep mats, such as frying, mixing, stewing and walking. After a while, you will be very satisfied and happy. In Shuo Yuan Zayan, there is a record that "if you don't eat for seven days, Li Tang won't taste good". The Book of Rites says, "Hey, take beef and mutton, make three into one, and cut it into small pieces. Mix with rice 2, meat 1 and fry. " The "three" mentioned here is quite similar to today's.

There are two kinds of soup, one is the "black naan" in Linyi area. When cooking, add a lot of black pepper and add it to the broken bones to cook, so the soup is dark and thick, fresh and fragrant, mellow and memorable. Later, it was introduced from Linyi to other places. Because the color of Naan is too dark to be accepted by local people in some areas, it was changed to white pepper, which is another "white Naan" soup in Zaozhuang and Jining, also known as "porridge", which is a traditional famous food. Speaking of Linyi, it is now the ordinary breakfast of local people. It has a long history. There is a record in Shuo Yuan Zayan that "if you don't eat it for seven days, the quinoa soup will not be bad". In the Spring and Autumn Period, the famous work Mo Zi Fei Ru said, "Confucius is poor in Cai Chen, and the soup of quinoa is not bad.". "Book of Rites Neize" said: "Nao, take the meat of cattle and sheep, three for one, and cut it into small pieces. Mix with rice 2, meat 1 and fry. " The "three" mentioned here is quite similar to today's. During the reign of Kangxi in Qing Dynasty, there were 16 kinds of products listed in Yizhou Zhi. Xuecheng Tangsan is a nourishing diet initiated by Xuecheng in Zaozhuang. Its main raw materials are local old hens, barley kernels, fennel, pepper and so on. The production process is quite special. Put the raw materials into a special pot and stew with slow fire 12 hours. Tangyuan is one of the traditional famous dishes in Shandong Province, belonging to Shandong cuisine. They are characterized by yellow balls with green inside, soft outside and fragrant inside. The meatballs are crispy and covered with soup. The color is brown, fragrant and delicious, and it is better to dip in spiced powder. If cooked properly, pork can also be a "longevity medicine".

After long-term stewing of pork, the fat will decrease by 30%-50%, the unsaturated fatty acid will increase, and the cholesterol content will be greatly reduced. When pork is cooked at high temperature, the chemicals emitted will combine with carcinogenic chemicals in cigarettes, increasing the probability of cancer. Because China female smokers often fry pork when cooking, the possibility of lung cancer is 2.5 times that of ordinary smokers. It is not advisable to drink a lot of tea after eating pork. Because tannic acid and protein in tea will synthesize protein tannic acid with astringency, which will slow down the intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also increase the absorption of toxic substances and carcinogens, affecting health. People with obesity and hyperlipidemia should not eat more, and burnt meat should not be eaten. Zaozhuang is the hometown of China spicy chicken, also called "Zaozhuang spicy chicken". It is a special food in southern Shandong province, which has the characteristics of freshness, spicy, fragrance, color and heavy taste. It is best to use local free-range cocks for fried chickens, among which husband chickens and small cocks are the first choice. Now the chefs in Zaozhuang have creatively developed a series of derivative dishes: chicken steamed buns, twisted spicy chicken, noodle chicken, fried spicy chicken and so on. At that time, the Beijing-Hangzhou Grand Canal in Taierzhuang section in the south of Zaozhuang was a transportation hub terminal for north-south shipping, and there was an endless stream of merchants. At that time, Zaozhuang spicy chicken spread as a beautiful talk and was highly praised by people who love food all over the world. Shy fish balls, a traditional dish in Tengzhou, Shandong Province, belong to Shandong cuisine. Its characteristics are large, beautiful, easy to disappear, tender and refreshing.