Shandong cuisine is the first of the eight major cuisines in China. It is not inferior to the other seven cuisines in terms of history, production techniques, taste and difficulty of production.

There have always been different opinions about the birthplace of Shandong cuisine, but the most common theory is that Shandong cuisine originated in Boshan County, Zibo.

As the birthplace of Shandong cuisine, Zibo's various delicacies are also so beautiful that it makes people salivate.

Golden Duck Eggs Due to Mr. Wang Zengqi’s outstanding writing skills and brilliant descriptions, the delicacy of salted duck eggs has been completely linked to Gaoyou. It seems that salted duck eggs that are not produced in Gaoyou are not authentic.

In fact, it’s not just Gaoyou. The salted duck eggs in many places are also very good, such as the golden duck eggs in Zibo.

Generally, the quality of salted duck eggs is higher in places with lakes and rivers. Indeed, Zibo's golden duck eggs are produced in the local Mata Lake.

The reason why it is named Golden Silk Duck Egg is because this kind of salted duck egg produced in Zibo is golden and oily, with fine texture and layered layers, as if wrapped with gold ribbons.

The clear water quality of Mata Lake allows many fish, shrimps and other aquatic creatures to inhabit here. Ducks often eat these foods, which are naturally rich in nutrients. The duck eggs they lay are also extremely plump and golden.

Boshan Tofu Box Tofu is known as "Oriental Borneo" because it has an exceptionally soft and tender taste, white color, rich nutrition, a large amount of calcium and protein, and a very low fat content.

However, as far as the editor knows, there are still many people who don't like tofu, because tofu will have a bitter taste if not cooked well.

Therefore, while absorbing the rich nutrients of tofu, it is the best way to make the tofu as delicious as possible.

There is delicious Mapo Tofu in the south, and the Boshan Tofu Box in Zibo in the north is also unique.

Tofu box is the representative of Shandong cuisine. The main ingredient is naturally tofu. Cut the tofu into cubes and fry them in oil until golden. Then cut the tofu cubes in the middle (without cutting them), dig out the tofu in the middle, and add the remaining tofu.

The meat stuffing made of pork, dried shrimps, mushrooms and winter bamboo shoots is stuffed into the air, steamed in a pot, and finally poured with special soup. It is delicious, fragrant and has a unique flavor.

Zhoucun Shaobing The northerners' love for pasta is unmatched by other regions, so it is not surprising that there are various kinds of Shaobing.

However, there is still a big difference between sesame cakes and sesame cakes. In some cities, the sesame cakes are thicker and more doughy, making them very satisfying, while others are filled with fillings and full of flavor.

Zibo's Zhoucun Shaobing is thin and crispy. It is said that its predecessor is Hu Cake during the Han Dynasty.

It has a golden and round appearance and is covered with sesame seeds. When you take a bite, it is full of crispy aroma. The aroma of golden dough and roasted sesame all burst out in your mouth, making people full of praise.

The main ingredients of Zhoucun Shaobing are only wheat flour, sesame seeds and white sugar. The ingredients are simple, but the texture is extremely crispy and the taste is full of fragrance.

It can be said that it is suitable for all ages and is loved by everyone.

When it comes to dishes with "su" in their names, fried crispy pork is probably the first delicacy that comes to mind. After all, only food with a crispy texture can have the title "su".

Although the name of Boshan Crispy Pot contains "su", the texture of this delicacy is not crispy, but soft.

It is said that the crispy pot was invented by Su Xiaomei, the sister of the great writer Su Dongpo. Nowadays, people in Boshan, Zibo like to eat crispy pot in memory of Su Xiaomei.

Regardless of whether this statement is accurate, it is absolutely true that Zibo Boshan people love to eat crispy pot.

Take the Chinese New Year as an example. In most northern areas, dumplings are indispensable during the Chinese New Year. For Boshan people, crispy pot is also an indispensable dish during the Chinese New Year. Regardless of whether the family is poor or rich, it would not be Chinese New Year without crispy pot.

Pork belly, pork ribs, kelp, cabbage, frozen tofu and other ingredients are slowly stewed in a casserole. It is delicious and nutritious.