The famous dishes of Shandong cuisine mainly include crucian carp in milk soup, sea cucumber roasted with onion, sweet and sour tenderloin, moo Shu pork, nine-turn large intestine, yipin tofu, sweet and sour carp, milk soup, crispy prawns and braised prawns.

Crucian carp in milk soup

Crucian carp in milk soup is a traditional Shandong cuisine, belonging to Shandong cuisine. Crucian carp soup is delicious, the fish is fresh and tender, the soup is milky white, the ham and bean sprouts are red and green, and the taste is mellow. This dish is also very healthy, very nourishing and delicious, suitable for all ages.

Braised sea cucumber with onion

Stewed sea cucumber with onion is a typical Shandong food and a classic dish of Shandong cuisine. Imported from Shandong, it is mainly made of water-soaked sea cucumber and onion. The sea cucumber is tender and soft, and the onion is fragrant, and there is no juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow onion fragrance and rich nutrition, which nourishes the lungs and kidneys.

Sweet and sour pork

Sweet and sour tenderloin is a classic traditional dish. Pork tenderloin is the main material, with flour, starch, vinegar and other condiments. Sweet and sour, it makes people have an appetite. It is very popular in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Cantonese cuisine.

Fried shredded pork and eggs with auricularia auricula

Mushroom meat, formerly known as muxi meat, belongs to Shandong cuisine, one of the eight major cuisines. It is made of pork slices mixed with eggs and fungus. Scrambled eggs are broken because they are yellow, which is similar to sweet clover. This is a typical northern dish. In addition to pork, eggs and day lilies, the Confucian way in Shandong is to have black fungus and magnolia slices (bamboo shoots), and the way in Beijing is to have black fungus, day lilies and cucumbers. This dish is not only convenient to make.

Braised sausage

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province with a long history. The large intestine of pig is blanched and fried, then poured with more than ten kinds of seasonings and made by micro-cannon. After cooking, it is sour, sweet, fragrant, spicy and salty, with rosy color and soft texture.

Steamed tofu with vegetables

Yipin tofu, a classic dish, belongs to Confucian cuisine. This dish is white, delicate, tender and nutritious, and it is very popular. Tofu is also rich in protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, B2, vitamin C and so on. It is a very nourishing food, and the tofu is mellow and delicious.

Fried carp in sweet and sour sauce

Sweet and sour carp is a famous dish in Jinan, Shandong Province. The north of Jinan is close to the Yellow River, so the carp used in cooking is the Yellow River carp. Sweet and sour carp is a dish made of Yellow River carp. This kind of fish grows in the deep water of the Yellow River, with golden head and tail, bright scales and tender meat. This is a good product at the party. First, cut the fish with a knife mark, wrap it in thick paste, fry it, and tilt the head and tail. Then, make a sweet and sour juice with famous old vinegar and sugar and pour it on the fish.

Pu Cai in milk soup

Milk soup is one of the famous dishes of Shandong cuisine. Used in production. It is made of milk soup and Typha latifolia. The soup is milky white, the Typha is crisp and delicious, and the entrance is light and delicious. This is a good soup, which can be eaten at many banquets. It is called "the first soup in Jinan".

Fried crispy

Fried double crisp belongs to Shandong cuisine, a traditional famous dish, and is mainly fried in cooking. Authentic oil explosion double brittleness method is very particular about temperature. This dish is a special food with good color, flavor and taste.

Braised Prawns

Braised prawn is a Shandong dish, which adopts the unique stewing technology of Shandong cuisine. This is a famous dish with a long history. The fresh, fragrant, sweet and salty flavors of braised prawns complement each other, which makes people memorable. In recent years, the popular braised prawns are Hubei delicacies originating from Qianjiang, Hubei. It is made of freshwater crayfish (commonly known as crayfish), which is different from braised prawns in Shandong cuisine.