Shandong cuisine is one of the four famous dishes in China and a representative dish in northern China.

Shandong cuisine is a combination of Jinan cuisine, Jiaodong cuisine and Kongfu cuisine. Jinan cuisine is the main body of Shandong cuisine.

Shandong cuisine is also called Shandong cuisine.

It has a long history and wide influence.

It is an important part of Chinese food culture and has become one of the four major Chinese cuisines. It is famous at home and abroad for its fresh, salty, crisp and tender taste, unique flavor and exquisite production.

Shandong cuisine originated from the Qi State and the Lu State (today's Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed during the Qin and Han Dynasties.

After the Song Dynasty, Shandong cuisine became the representative of "Northern Food".

From Qilu to Gyeonggi, from inside the Pass to outside the Pass, its influence has reached the Yellow River Basin and the Northeast, and it has a broad base of food people.

Shandong cuisine is the most widespread local flavor cuisine in my country, covering Beijing, Tianjin, Tangshan and the three northeastern provinces.

The geographical differences in Shandong Province are large, resulting in the formation of three major systems: coastal Jiaodong cuisine (mainly seafood), inland Jinan cuisine, and self-contained Confucius cuisine.

Shandong cuisine pays attention to pure seasoning, and the taste is salty and fresh, with the characteristics of fresh, tender, fragrant and crispy.

They pay great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh in color, and the milk soup is white and mellow in color.

There are more than 30 cooking techniques commonly used in Shandong cuisine, especially the frying and grilling techniques which are unique and specialized.

The frying method emphasizes rapid fire and quick frying; the grilling technique is unique to Shandong cuisine. The raw materials are pickled and sticky, and the two sides are fried until brown, and the juice is absorbed slowly; the grilled finished product is neatly formed, with rich flavor and rotten texture, and the juice is tight and thick.

Jinan cuisine has a long history. Du Fu in the Tang Dynasty, Li Panlong in the Ming Dynasty, Wang Shizhen and Pu Songling in the Qing Dynasty all wrote poems praising Jinan cuisine.

Jinan cuisine has distinctive characteristics in its soup, ingredient selection, seasoning, and preparation.

Jinan's famous dishes include: Yellow River Carp. Among them, "Sweet and Sour Yellow River Carp" has always been regarded as the first famous dish in Shandong.

In addition, there are "stick fish", "tile fish", "braised fish", "dry roasted fish" and other styles.

Kung Pao Chicken This dish is named after Ding Baozhen, a Jinshi during the Xianfeng period of the Qing Dynasty. He was once awarded the title of "Prince Taibao", or Kung Pao for short. He was a gourmet.

In the 6th year of Tongzhi's reign, he came to Jinan and was appointed governor of Shandong. He liked the "fried chicken" cooked by his family the most. He would serve this dish to guests at every banquet. He was praised by the guests and became famous all over the world, and was known as "Kung Pao Chicken".

Nine-turn large intestine was first created by the "Jiuhualou" restaurant during the Guangxu period of the Qing Dynasty.

One time, "roasted large intestine" was served to the table, and the guests tasted it delicious. The dish was given the name "Nine Turns Large Intestine" and its reputation has since spread far and wide, becoming the representative of "braised dishes" in Shandong cuisine.

"Nine-turn Large Intestine" is a famous traditional dish in Jinan, Shandong Province.

During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan first made fragrant fertilizer by washing the pig intestine (rectum), adding spices and boiling it in boiling water until it was hard and crispy, then cutting it into sections and adding soy sauce, sugar, spices and other seasonings.

The delicious "braised large intestine" won the welcome of customers and gradually became famous in the city.

Later, there were some improvements in the production method. After washing the large intestine and cooking it in a pot of boiling water, it was first fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious.

Many famous people serve "braised large intestine" as a dish when they hold banquets in this restaurant.

After eating it, some literati felt that this dish was indeed unique and had a unique taste. In order to please the store owner's habit of liking "nine", and praised the chef for making this dish as carefully as the Taoist "Nine Alchemy Pills", they changed its name to "Nine Alchemy Pills".

"Nine turns of the large intestine".

Since then, the dish "Nine-turn Large Intestine" has become famous throughout the province and has become one of the most famous dishes in Shandong.

Huang's Barbeque is produced in Zhangqiu County, a suburb of Jinan. It is said that it was created by a local man named Huang in the late Ming Dynasty. It is roasted from a whole pig. The skin is crispy, the meat is tender, the flavor is fragrant, and it is fat but not greasy.

Minghu’s three beauties of vegetables: cattail leaf, wild rice root, and white lotus root, collectively known as Minghu’s three beauties of vegetables.

Famous lotus root dishes include "Crystal Lotus Root", "Ginger Mixed Lotus Root" and "Fried Couple Box".

People in Jinan eat lotus root with some auspicious words, saying that there are holes in the lotus root, and the holes are transparent, and eating it will make things "painful and smooth".

Jinan's famous product: Zhangqiu scallions. The largest one is 1.5 meters tall and weighs 3 pounds. It is known as the "King of Scallions". The scallions are white, plump, crisp, tender, mildly spicy, and sweet.

In Zhangqiu, where it is produced, green onions can be used to cook the entire dish.

Mingshui Fragrant Rice The rice grains are slightly yellow and translucent. The steamed rice is very fragrant and tastes delicious.

Ruby apricots were used as tributes as early as 1,500 years ago and were called "Han Emperor apricots".

It is produced in the Dajia Village of Liubu in the suburbs, so it is also called "Daji apricot". The fruit is large, orange-red, and the flesh is thick and tender.

Taishan small white pear is produced in Zhonggong and other places in the suburbs. It is beautiful and delicious, so it is called "Taishan Beauty Pear".

Mopan persimmon is a large and delicious persimmon. The persimmon frost produced in the persimmon cake is sweet and refreshing, and has a miraculous effect in treating aphthous ulcers.

Longshan millet is produced in Longshan, Zhangqiu County. The rice is round and large, golden in color, sticky and fragrant. It is one of the four major tribute rice in the country.

Pingyin Rose Pingyin is rich in roses, including "April Red", "June Fresh" and other varieties. The flower farmers have extremely high skills and love the flower country very much. There is a proverb: "It is better to ascend to the Buddha and sit in the court than to live in Rose Bay.

Yi Huanong. "Local rose products include rose oil, rose wine, rose syrup, rose jam, etc., all of which are precious.

"Braised prawns" is a famous dish in Jiaodong, Shandong.

Jiaodong Peninsula has a long coastline and many delicacies, including prawns.

According to Hao Yixing's book "Hai Cuo", in the Bohai Sea, "there are shrimps in the sea, which are about a foot long and as big as a child's arm. Fishermen catch them in their nets, put them together in twos, and dry or pickle them in the sun. They are called prawns."

Prawns travel between the Bohai Sea and the Yellow Sea in spring and autumn every year.