1. Nine turns of the large intestine.

The representative dish of Jinan cuisine in Shandong cuisine, "Nine-turn Large Intestine", is a traditional famous dish in Jinan City, Shandong Province. In the early years of the reign of Emperor Guangxu of the Qing Dynasty, the dish was pioneered by the owner of Jiuhualin Restaurant in Jinan and began to be called "braised large intestine". Many famous people served "braised large intestine" as a dish when holding banquets in the 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-turn Large Intestine"

2. Stir-fried kidney.

Stir-fried kidney is a traditional famous dish in Shandong Province and belongs to Shandong cuisine. It is a home-cooked dish with pork loin, water chestnuts and other main ingredients. Its characteristics are fresh and tender, mellow taste, smooth and not greasy. Has high nutritional value. The difficulty of making stir-fried kidneys is whether the smell is removed and whether the taste is tender and crispy. Side dishes and condiments vary from place to place, and the taste can range from sweet, sour, salty, or spicy.

3. Sweet and sour carp.

Sweet and sour carp is a traditional famous dish made from carp in Jinan, Shandong Province. It is one of the representative dishes of Shandong cuisine. It is golden in color, charred on the outside and tender on the inside. It is sweet and sour, fragrant and delicious. It is said that this dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. While in Henan, dishes such as sweet and sour braised fish and carp baked noodles were developed. According to "Tokyo Menghua Lu", during the Northern Song Dynasty, carp baked noodles became popular in the market. The fish meat is maroon in color, soft and delicious; the baked noodles are as thin as hair, fluffy and crispy.

4. Grilled sea cucumber with green onions.

Jiaodong cuisine of Shandong cuisine - sea cucumber roasted with green onions. Sea cucumbers roasted with green onions is a classic traditional dish of Shandong Province. It is a Chinese specialty delicacy and belongs to Shandong cuisine. One of the "Eight Treasures of Ancient and Modern Times" and the leading dish of Shandong cuisine; the Jiaodong Peninsula is known as the "Pearl of Shandong" and is extremely rich in seafood. Imported from Shandong, it uses sea cucumber and scallions as the main ingredients. The sea cucumber is fresh, soft and smooth, the scallions are fragrant, and there is no residual juice after eating. The scallions are fragrant and mellow, rich in nutrients, and nourish the lungs and kidneys.

5. Double crispy when fried in oil.

Oil-fried double crisp belongs to Shandong cuisine and is a traditional famous dish specializing in Shandong. For cooking, vegetable oil is used as the main oil. Authentic oil-fried double-crisp is extremely difficult to make, and the requirements for heat are extremely strict. If it is less than one second, it will be undercooked, and if it is more than one second, it will not be crispy. It is one of the most difficult dishes in Chinese food to make. Special delicacies that combine color, aroma, taste and shape. This dish was highly praised in Yuan Mei's "Suiyuan Food List" and Liang Shiqiu's "Yashe Talks about Eating".

6. Sixi meatballs.

Sixi meatballs are one of the classic traditional Chinese dishes and belong to Shandong cuisine. It consists of four meatballs with good color, aroma and taste, which embodies the four great events of life: happiness, wealth, longevity and happiness. It is often used as the finale dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning. In terms of appearance, Sixi meatballs consist of four larger meatballs and other accessories. The recipe for Sixi Meatballs is basically the same as that of Lion Head, except that only four meatballs are used for Sixi Meatballs. The main ingredients are pork filling, eggs, chopped green onion, etc.

7. Texas Braised Chicken.

Dezhou Braised Chicken, also known as Texas Five-Spice Boneless Braised Chicken, is one of the famous Texas Three Treasures (braised chicken, watermelon, and golden dates). Dezhou Braised Chicken is a traditional famous dish in Shandong, China and a classic of Shandong cuisine. The craftsmanship of Texas Braised Chicken is a national intangible cultural heritage. As early as the Qianlong period of the Qing Dynasty, Dezhou Braised Chicken was listed as a tribute from Shandong and sent to the palace for the emperor, empress, and royal family to enjoy. In the 1950s, Vice President Soong Ching Ling stopped in Dezhou several times on her way back to Beijing from Shanghai to buy Dezhou Braised Chicken and presented it to Chairman Mao as a show of respect. Dezhou Braised Chicken is famous all over the country and sold overseas, and is known as "the best chicken in the world".

8. Bad fish fillets.

The classic dishes of Jinan, Shandong Province, belong to Shandong cuisine. According to legend, Guo Zhonggao, Minister of the Ministry of War in the Ming Dynasty, returned to Fushan to visit relatives and brought a famous chef from Fushan to the capital (Nanjing). The famous chef became famous in the capital and became the emperor's favorite. Royal chef. A few years after the imperial chef resigned and returned to his hometown, the emperor missed Fushan's "bad fish fillets" and sent a half-cop to Fushan to summon the old famous chef to the palace. Later, the hometown of the famous chef was called "Luanjiazhuang"; the meat of this dish is smooth and tender, fresh and sweet, and full of aroma, which is deeply favored by gourmets.

9. Yipin tofu.

One of the famous traditional dishes of Shandong cuisine, it belongs to the famous Kongfu cuisine of the Shandong cuisine series. It is a traditional famous dish suitable for men, women, old and young. This time it is white, tender, rich in nutrients and is popular among people. . Mr. Feng Jicai once said that to raise dragon seeds, tofu has merit. Tofu is as white as jade, soft and tender, delicious and refreshing. Seasoned as you like, it can be meat or vegetarian. It can not only be served as a dish on its own, but also can be served as a stand-alone meal. There is also a legend about Yipin Tofu. Liang Zhangju, the author of "Wangji Congtan" in the late Qing Dynasty, was a feudal official and a native of Fujian. He traveled north and south. In his early years, he ate Yipin Tofu in Daming Lake, Jinan. He was old and sick in the south of the Yangtze River. He still "every time I think about this" The taste makes you salivate. ”

10. Braised prawns.

Braised prawns is a famous Jiaodong-style dish in 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. Prawns are famous both at home and abroad for their thick meat, fresh taste, beautiful color and rich nutrition. According to analysis, every 100 grams of shrimp contains 20.6 grams of protein, 0.7 grams of fat, 35 mg of calcium, 150 mg of phosphorus, and vitamin A and other nutrients.

"Braised prawns" has always been a popular delicacy in Shandong cuisine. Its beautiful color and taste have long been praised by people.