Sweet and sour carp is one of the classic dishes of Shandong Han nationality and belongs to Shandong cuisine. It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River. Sweet and sour carp is golden in color, tender outside and sweet inside, sweet and sour. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicious dish at the party. The meat quality of Yellow River carp is pure, tender and delicious. There is a record in the annals of Jinan that "the carp of the Yellow River and the crab of Nanyang are in the right place".
"Sweet and sour carp" is a classic dish of Shandong cuisine and a traditional dish of Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also tender. Moreover, the golden scales and red tails are lovely in shape and are delicious food at the banquet. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River.
The meat of Yellow River carp is pure, tender and delicious, and people prefer to eat it. The Book of Songs says: If you eat its fish, it will be the carp of the river. It shows that as early as 3000 years ago, the Yellow River carp has become a well-known food. Shanxi is close to the Yellow River and has its own unique conditions for eating carp. Shanxi, also known as vinegar town, is rich in all kinds of famous vinegar, and the sweet and sour carp it produces is a beautiful local flavor, known as the famous dish of Sanjin.
2, nine turns to the large intestine
Jiuzhuan large intestine is a traditional dish of Shandong Han nationality, belonging to Shandong cuisine. This dish was first created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. It was originally named "Braised large intestine". After many improvements, the taste of braised large intestine was further improved. Many celebrities will prepare a "braised large intestine" when they hold a banquet in this store. After eating this dish, some scholars feel that it is really different and has a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine".
Shandong cuisine The large intestine of pig was scalded with water and fried, and then more than ten kinds of seasonings were added and made with low fire. Sour, sweet, fragrant, spicy and salty, with rosy color and soft texture. It is one of the famous dishes in Shandong cuisine.
3. Stewed sea cucumber with onion
Braised sea cucumber with onion is a China dish 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.
Braised sea cucumber with onion is a classic dish of Shandong Han nationality, belonging to 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. Roasted sea cucumber with onion is mainly made of water-borne sea cucumber and onion. Sea cucumber is tender, soft and smooth, with rich onion fragrance and rich nutrition, and there is no juice after eating.
4. kung pao chicken
Kung pao chicken is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all included, with different raw materials and practices. The origin of this dish is related to the diced chicken with soy sauce in Shandong cuisine and the diced chicken with pepper in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad.
Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not strong, spicy and delicious, and the meat is smooth and crisp. Because its entrance is fresh and spicy, the freshness of chicken matches the crispness of peanuts. Kung pao chicken is characterized by its spicy, sweet and spicy taste. The freshness of chicken is equivalent to the crispness of peanuts. The entrance is spicy and crisp, red but not spicy, spicy but not strong, and the meat is smooth and crisp.