The delicacies of Huaiyin District include Huangjia Barbeque, Imperial Bone Crispy Fish, Pot-potted Pork, Handful Pork, Crispy Scale Fish, etc. 1. Huangjia Barbeque: It is a traditional flavor food in Huaiyin District. It is famous both inside and outside the province for its rich flavor, crispy skin, tender meat, fat but not greasy. 2. Imperial Crispy Bone Fish: It looks like a fish, the shape of the fish is complete, but the bones are crispy and the fish meat is delicious. No matter how big or small the fish is, it can be made crispy and delicious. Every process is purely handmade.

1. Huangjia Barbeque: It is a famous traditional flavor in Jinan. It is famous both inside and outside the province for its fresh and strong flavor, crispy skin and tender meat, fat but not greasy.

2. Imperial Crispy Bone Fish: It looks like a fish, with a complete shape, but the bones are rotten and the fish meat is delicious. No matter how big or small the fish is, it can be made crispy and delicious. Every process is purely handmade.

3. Guotai Pucai: Guotai means frying first and then collapsing, and the juice is collected into the dish. The quality is yellow in color and tender in texture, and the taste is fresh and mellow.

4. Handfuls of pork: Choose a white-striped pig of about 1 jin, not fat or thin. Cut one pound into eight pieces and tie them up with cattails. Take the risk twice and use the clear soup of blood and water twice. Put it in a jar, season it with soy sauce without adding salt, turn the pot over high heat and simmer gently, the stewed meat will be fat but not greasy and lean. There is a mellow aftertaste in the mouth, and it falls to the ground and breaks into pieces like tofu.

5. Crispy scale fish: Jinan's famous food is improved and developed on the basis of inheriting the traditional dish "crispy fish". For this dish, use one carp tail, remove the gills and guts, and keep the scales intact. Condiments include refined salt, monosodium glutamate, southern wine, sugar, soy sauce, vinegar, dried chili peppers, angelica angelica, bay leaves, Sichuan peppercorns, etc. Heat over low heat for a long time until the flavor is translucent and the scales are crispy.