Fried lotus

Lotus is the city flower of Jinan, and cooking lotus is a food custom in Jinan. Every summer, the lotus flowers in Daming Lake are in full bloom, and the fragrant lotus flowers become the delicacies of Jinan people. In his short essay "Lotus Eaters", Lao She, a writer, described how he ate fried lotus when he was teaching in Jinan in the 193s. When making, take the petals in the middle layer of the slightly opened white lotus, wash them with clear water, clean the cloth to dry the water, smear them with red bean paste, and fold them in half for later use. Heat the white oil in the frying spoon, soak the folded petals evenly, paste the oil with egg white and flour, fry until light yellow, remove the dish and sprinkle with white sugar. The food is fragrant and pleasant. ?

Youxuan

Jinan traditional fine flavor snacks. During the light years of the Qing Dynasty, the Fengjilou in Jinan City was operated by Youxuan. Wenshengyuan Restaurant, which was opened in the 2th year of Guangxu (1894), is very popular because of its rich onion fragrance, distinct layers, crisp outside and tender inside, and is widely imitated by catering industry. When making, chop the scallion and pig's suet into scallion paste, apply it to the long strip-shaped dough coated with a layer of peanut oil, roll it up from one end, and roll it at the edge until it is finished. Then stand upright on the tobacco and press it into a round cake with a diameter of 8 cm and a thickness of about 2 cm. When both sides are golden yellow, put them in the oven and bake them until they are dark yellow. Take them out. Then, press the middle of the side with the spiral pattern out of the nest with your fingers, that is, form as many as fifty or sixty layers of oil spiral. It tastes better with shredded chicken wonton. ?

clear oil silk cake

is also called "a nest of silk". Pull the dough with 8 buttons, and the pulled dough is as thin as silver thread. Put it flat on the table, brush it with sesame oil and cut it into sections. Start each section from one end, roll it into a circle, press the end under it, and gently press it into a cake by hand. Put a proper amount of peanut oil in the pan, add the cake blank when it is heated to 6%, and bake it with slow fire until both sides are golden yellow. The fried clear oil silk cake is tender in the outside and even in the flour. When eating, put it in a plate, lift the center of the cake and shake the silk, sprinkle with ingredients such as white sugar and green and red silk, which is crisp and sweet, delicious and refreshing, and is very popular.

pear balls

traditional snacks in Pingyin county, Jinan. During the reign of Qing Qianlong, it became a famous food in Pingyin. At the beginning of the Republic of China, the pear balls in Chonghualou restaurant in Pingyin city were made of a large, tender, sweet, crisp, white and slag-free Daqing pear, with Pingyin specialty rose pulp as the main auxiliary material, plus green silk, walnut kernel, sesame seed and sugar, which was quite famous. The pear balls are shaped like hairy chestnuts, golden yellow, crisp outside and tender inside, sweet and delicious, with rich rose fragrance and rich nutrition, and have the effects of clearing away lung heat, relieving cough and resolving phlegm.

Pot stickers

In the early Qing Dynasty, there were restaurants specializing in pot stickers in Jinan. In the early 193 s, the cheap square, which opened at the intersection of Jingsan Road and Weisi Road, was famous for its pot stickers. After more than half a century, the pot stickers in this shop are still selling well. Now Cheap Square mainly deals in two kinds of pot stickers: pork stuffing and three fresh stuffing, with fresh vegetables in season. Pot stickers are braised and branded with peanut oil in a flat pan. The bottom is dark yellow, the top is light yellow, the bottom is crisp, and the stuffing is slightly exposed at both ends. The stuffing is full of fresh fragrance and rich flavor. ?

Jinan Roast Duck

In the late Ming and early Qing dynasties, restaurants and restaurants in Jinan were widely operated. Dehelou Roast Duck Restaurant in the light years of Qing Dynasty, and the roast ducks made by Wenhelou and Dongxing Lou in Guangxu period are the most famous. There is a story in Travel Notes of Lao Can that Jinan Roast Duck is served. In order to ensure the traditional flavor of Jinan roast duck, the duck blank is generally made of robust drakes of that year, and it is baked with straw or dry branches without peculiar smell. The roasted duck is ruddy in color, crispy in skin, fresh and tender in meat, mellow in taste, fat but not greasy. Slice the roast duck, add cucumber strips, Zhangqiu green onions, sweet noodle sauce, etc., roll it up with lotus leaf cake, and it tastes excellent. Now Jinan Jufengde and Huiquan roast duck restaurants enjoy a high reputation both inside and outside the province. ?

Nine turns to large intestine

In the early years of Guangxu in Qing Dynasty, Jiuhua Building in Jinan was the first one. Du Mou, the owner of Jiuhua Building, is a wealthy businessman in Jinan. He is fond of "Nine", and the shop names of the nine shops he opened are all crowned with the word "Nine". Jiuhualou is good at cooking pigs in the water. On one occasion, the shopkeeper gave a banquet to guests, and the guests tasted it very delicious. In order to cater to the host's joy of "Nine" and praise the chef's superb cooking skills, he gave the name "Nine Turn Large Intestines". It implies the beauty of this dish, which can be compared with the "Nine-turn elixir" refined by Taoism. Since then, Jiuzhuan large intestine has gained a great reputation and has become a famous dish in Shandong cuisine, spreading all over the country in Shandong restaurants. When making, cut the cooked pork intestines into thumb segments, blanch them thoroughly in boiling water, soak them in the fried sugar juice, add onion, ginger and minced garlic, cook vinegar, add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine, stir well, simmer until the soup is almost full, add pepper noodles, cinnamon noodles, Amomum villosum noodles, pour pepper oil, and sprinkle coriander powder. The dish is full of five flavors, ruddy and bright, fat but not greasy.

Tri-colored prawns

Jinan famous dishes. Take 4 seafood prawns, remove the head, skin and tail, cut along the back with a knife, and connect the abdomen into a large piece. Cross-cut the meat noodles and soak them evenly with refined salt, Shaoxing wine and monosodium glutamate. Cut the bread into long slices with a wide top and a narrow bottom, spread with egg yolk paste, hang prawn slices with egg white paste, and stick them flat on the bread slices. Sprinkle minced ham in the middle of two shrimp slices, sprinkle chopped spinach in one slice, and sprinkle chopped mushrooms in the other, which is red, green and Huang San. Deep-fry until golden brown, fish out, cut into 5 sections each, and serve as it is. ?

grilled asparagus and abalone

a famous dish in Jinan. Abalone, also called mullet, is a kind of marine mollusk. The meat is golden yellow, and the thicker one is better. It is one of the eight treasures of seafood. Braised asparagus and abalone made from it and crisp and tender asparagus is the specialty of Wang Xingnan, a first-class chef of Jinan Jufengde Hotel. This dish is characterized by soft and tender abalone, bright red color and fragrant asparagus with white juice. The dishes are red and white, unique in shape, pleasing to the eye and delicious in food. ?

clear soup family portrait

Jinan famous dishes. It is mostly used for the birthday of the elderly, the wedding celebration, the baby's honeymoon and the family reunion. This dish is made with clear soup, hence the name "clear soup family portrait". Shandong cuisine is unique in the preparation of clear soup, which has enjoyed a high reputation for thousands of years. Clear soup is made of pork elbow, hen and fat duck. It is stewed with strong fire and then with slow fire. After two times of "clearing whistle", it is crystal clear and the soup is delicious and mellow. "Family portrait of clear soup" is prepared with clear soup as seasoning, sea cucumber, shark's fin, fish maw, tendon, duck loin, duck liver, chicken gizzard, shrimp, pig kidney and pig yellow tube. It combines many ingredients in one dish, and the soup is delicious, so it is often used as a table-pressing dish for high-end banquets. ?

Pu Cai in milk soup

Jinan famous soup dish. Known as the first soup in Jinan. Typha latifolia is a perennial herb, which is born near the water and in the marsh. It is similar to Zizania latifolia, tastes like bamboo shoots, has little fiber in the roots, is slightly sweet, smooth and refreshing, and is tender and edible. Milk soup is made of hen, pig elbow bone and pig ribs, and it is named after the color of the soup is as white as milk. Pu Cai, a milk soup made of Pu Cai as the main material, is the most famous one made by Yanxitang Hotel on the quancheng road. This soup is Bai Jie and elegant in color, crisp and tender in Pu Cai, and fresh and mellow in milk soup. There are also people who put cauliflower, mushroom slices and ham slices in this dish. ?

the soup is crispy

The traditional famous dish of Yanxitang in Jinan has a history of more than 1 years. Soup explosion is a cooking method of making soup with boiling soup. This dish is mainly made of pork tripe and chicken gizzards. The pork belly is specially taken from the part near the esophagus. Slices of chicken gizzards are fat-free. Cross-cut pork tripe and chicken gizzards, cut into small squares, blanched with boiling water, and fished to the plate for later use. When serving, it is poured into the soup separately with the boiling clear soup, which is crisp and tender, hence the name "soup explodes and is double crisp".

Quancheng Bags Almost everyone who comes to Quancheng will never forget to taste the famous Quancheng Bags. It has fine materials, exquisite workmanship, rich and distinctive ingredients, mellow taste and many varieties of colors. Quancheng Dabao has won the "Chinese Famous Snack" award since 1997. It is fast and convenient without losing the national cultural characteristics, and it has won wide acclaim and is well-known at home and abroad.

Straw steamed stuffed bun was first created in 193s. It was named after the simple nickname "straw bag" of the founder Mr. Zhang Wenhan. Delicate skin, delicious and juicy, so far more than ten kinds of flavors have been developed, led by pork soup packets. Business is surprisingly good. It's only six dollars a cage. It's economical and affordable. What you can't eat is packed with lotus leaves to take away. That big lotus leaf is particularly fragrant. This is the time-honored brand of Jinan, which is not only a food, but also a culture.

Liang Liang Lamian Noodles (saliva ... occasional porridge ~ ~ ~ ~ I just ate it today ~ ~ I'm crazy about it ... the only fly in the ointment is that I have to queue up every time I go ...)

Quancheng is one of the top ten famous foods. Participated in the Chef's Day for many times and was well received. Authentic ingredients, Lamian Noodles, are now a new generation of time-honored brands in Jinan. The store is small but often crowded. Little Lamian Noodles has long held the footsteps of the old Jinan people. A plate of elbow meat, a bowl of noodles from 3 yuan, some coriander and some vinegar. Clearing throat and moistening throat are more effective than any medicine you take. I wish I was in a certain mood.

Celebrities roast whole sheep

Select Liangshan 1-year-old Qingshan sheep, and roast it with the secret recipe handed down from the ancestors, keeping its original flavor, good color and flavor. Quancheng, one of the top ten famous foods, became famous at the end of Qing Dynasty.

Huangjia Barbecue

It is made of pork as the main ingredient and secret ingredient, and smoked with fruit branches, with a slightly salty taste. There are two kinds, lean meat and pork belly (with pigskin). Not to mention lean meat, pork belly is fat but not greasy, and pigskin is crispy and delicious, which is definitely the top grade in barbecue.

The sweet and sour carp chef scooped up the live fish, cleaned it up on the spot, fried the fish, put it on a plate, and poured the boiled sweet and sour juice while it was hot. The whole fish was amber, with a crispy, sweet and sour taste.

Kung Pao Chicken

Kung Pao Chicken is fried chicken, which is famous for its quick stir-frying and crisp. It is said that there are three tricks for this dish: more oil, more fire, and a layer of paste on the diced chicken. Because the diced chicken can be cooked quickly and tender when it is covered with starch and fried with high-speed oil, this method is called "stir-frying" and is one of the important cooking methods of Shandong cuisine. The origin of the name seems to be related to Zheng He ... I can't remember.

Jinan Yaoji is a famous food in Jinan with a history of more than 2 years, which is ruddy and beautiful, fat and tender and fragrant, and the more you chew it, the more fragrant it becomes.

Sesame ribs

Someone said this is the best ...

Tanzi meat

started in the Qing Dynasty. Pork ribs with seasonings and spices are put in a magnetic jar and simmered. It is ruddy in color, thick and rotten in soup, fat but not greasy, and fragrant in taste. People feel very palatable after eating it, so this dish is famous. Because the meat is stewed in a magnetic jar, it is named "jar meat".

shepherd's purse spring rolls in spring, people in old Jinan have the custom of making spring rolls, not only in restaurants but also in families. In spring, when the field shepherd's purse broke through the ground, the whole family went out for an outing to pick some shepherd's purse, made a pure roll of shepherd's purse and enjoyed tasting the fresh and delicious field shepherd's purse.

minghu lotus root? Lotus? Lotus leaf? Lotus seeds?

This is a good thing ... Lotus root includes crystal lotus root, ginger mixed lotus root, fried lotus root box, lotus seed can be used as lotus seed soup, lotus seed with crystal sugar and honey juice, lotus leaf can be used as lotus leaf porridge and lotus leaf chicken, fish and meat.

What's more, oil whirling is the authentic one made by Su Jianglin. He is also famous for his shoulder pole biscuits and sesame cakes.

Also, there is more than one kind of famous food about Pu Cai, such as milk soup Pu Cai and Pu Cai instant noodle dumplings.