Hui Cai is our country's four specialties, are Shandong Qilu taste of Shandong cuisine, but Hui Cai's generation, but also to the three local dishes and constitute, that is, the current Jiaodong area dishes, Jinan City dishes, Confucius dishes, and Hui Cai is not the same as the other characteristics of the dish, relatively speaking, Hui Cai's production cost is all the characteristics of the dish in the most chef skills are better, the process provisions are also very detailed. Therefore, in ancient times, Hui cuisine is also common court dishes, only these court royalty, can eat Hui cuisine, even if put into today, the price of Lu Cai is still quite strong sweet and sour carp in Shandong Province, sweet and sour carp name can be said to be well known, and even the "first dish of the Hui cuisine," the name. This dish, using the Yellow River carp, first by the pot of fried, and then change the well-known Lokou old vinegar sugar made into a sauce, poured on the fish, fragrant, crispy and tender with acid,

Not long it will become a specialty food, in which the Jinan Huiquan House made "sweet and sour carp" is more well-known. The Kongfu cuisine is one of the three major branches of Anhui cuisine, which in ancient times was the official dish designated by the emperor, and now has been passed down for 2000 years. And Kongfu Cuisine can be called the signature of Kongfu Cuisine. According to historical records, Empress Dowager Cixi's 60th birthday, "Diffractive Sheng Gong" with his family to serve the Confucian feast, in which there will be Confucian candidates. This dish to Jinan City, Lin Xiaofeng Kongfu candidates to do the most famous, the two of them in the selection of materials used in the application of locally produced hemp duck, each duck must be 6 pounds above. Kongfu candidates inherited the Kongfu thousands of years of recipes, take Shandong Taishan winter vegetables, Heze City, Chinese yam, Yimeng Mountain chestnuts, Leling small dates, Weishan Lake lotus seeds, Qufu City, the ginkgo tree, Lake Ming Pu, Shandong Taishan mushrooms eight kinds of food, in accordance with the ratio of the golden section,

Placed in the duck's stomach baked, the eight kinds of nutrients gathered together. "The skin is charred and crispy, the meat is tender, and the mellow flavor is beautiful." This is also the praise of many people for the Kongfu candidates. Stir-Fried Cashew Flower Stir-Fried Cashew Flower Stir-Fried Cashew Flower is a homemade stir-fry with pork cashew and marco polo capers as ingredients. It is characterized by tenderness, mellow flavor, smooth and not greasy. With relatively high nutritional value. Stir-fried waist flower making difficulties for shame is not removed neatly, taste is not tender with crisp. Hot pot dishes and seasonings vary from person to person, with the taste of sweet, sour, salty, spicy points. Scallion explosion sea cucumber Hui dishes of the Jiaodong region dishes - scallion explosion sea cucumber, scallion explosion sea cucumber is a traditional Shandong traditional dishes, Chinese national food characteristics, attributed to the Lu specialties. It is one of the "eight treasures of the past and present" and the main dish of Hui Cuisine; the Jiaodong region is known as the "dazzling pearl of Shandong Province", and its seafood products are extremely colorful. It is imported from Shandong Province, with soaked sea cucumber and green onion as the main material, the sea tripe is sweet and moist, soft and smooth, and the dongru is thick and mellow, with no residual juice after eating, crispy and mellow, and rich in nutrients, nourishing lungs, tonifying the kidneys and strengthening the yang. Nine-turned large intestine is the end of the Qing Dynasty, created in Jinan City's specialties. 50 era of "Chinese famous dishes" has long been included in Baidu.

"Journey to the West" in the gourd of Lord Taishang will have nine turns of the elixir, that with the nine turns of the large intestine have any connection? In the Qing Dynasty Guangxu, "nine Huarou" restaurant in Jinan is a big restaurant, the owner of the family Du, there are nine places to buy and sell, has long been the beginning of the word 9 to take the name. Nine has the meaning of good luck. On top of the table there is a plate of burnt sausage, the color is bright. Intestine tender and not greasy, both sour, sweet, fragrant, spicy, salty five flavors, and usually eat the braised large intestine is not the same, so that the group was full of praise. In order to be able to appreciate the host family hospitality, praised the chef's skills and this intestines made of complex materials, a variety of processes, the guys named "nine-turn sausage", the dish color white and red, intestines tender, sour, sweet, fragrant, spicy, salty five flavors, is one of the traditional style of Lu Cuisine in the characteristics of the cuisine.