It belongs to Shandong cuisine. Jiuzhuan large intestine is mainly made of pig large intestine, with onion, ginger, coriander and other ingredients. It is made by cooking techniques such as boiling and burning. After cooking, it has a spicy taste, and it is sour, sweet, fragrant and salty, with ruddy color and soft texture. On September 20 18 10, "jiuzhuan large intestine" was selected as one of the "top ten classic dishes in Shandong" in "Chinese cuisine".

The dish "Jiu Zhuan Da Chang" originated in Guangxu period of Qing Dynasty and was first created by the chef of Jiuhualou Hotel in Jinan. The owner, surnamed Du, is very rich. He has opened nine stores in Jinan. He is very interested in Jiu, so all his stores have the word Jiu. The chefs of Jiuhualou have developed a famous dish called Braised Large Intestine. This dish is made of all kinds of materials, and it is cooked before frying and then burned.

Introduction to the characteristics of Shandong cuisine

1, mainly salty and fresh, highlighting the original flavor: Shandong cuisine tastes fresh in Yu Xian, and pays attention to highlighting the original flavor of dishes.

2, pay attention to fire power, and be good at explosion: Shandong cuisine has unique fire power skills in cooking, especially the stir-frying technique, which can quickly stir fry and maintain the original flavor of ingredients.

3. Unique seafood cooking: Shandong cuisine is good at cooking seafood and has rich seafood dishes, especially in Jiaodong.

4, plump and affordable, atmospheric style: Shandong cuisine is famous for its rich content and high-grade ingredients, showing an atmospheric and luxurious style.

5, good at making soup, pay attention to the use of soup: Shandong cuisine has high attainments in making soup, whether it is clear soup or milk soup, it has become an important part of the dish, increasing the delicacy and nutrition of the dish.