The top ten classic dishes of Shandong Boshan cuisine include sea cucumbers roasted with green onions, fried prawns stuffed with oil, spicy and sour mullet eggs, steamed Jiaji fish, nine-turn large intestine, milk soup with cattail sprouts, hibiscus chicken slices, fermented fish slices, and fried conch.

, Texas Braised Chicken.

1. Grilled sea cucumbers with green onions. Zhangqiu green onions, commonly known as the "King of Onions", are deep-fried until golden and emit the aromatic smell of green onion oil. They are poured on top of the burned sea cucumbers, resulting in a bright reddish-brown color.

The texture of sea cucumber is soft and moist, the aroma of green onion is overflowing, and the juice is rich and mellow. It is a famous flavor dish widely spread in Shandong.

2. The braised prawns are bright in color, tender and delicious.

Shrimp is rich in protein and has high nutritional value. Its meat is as soft as fish, easy to digest, has no fishy smell and bone spurs, and is rich in minerals. Shrimp is also rich in iodine.

3. Spicy and sour mullet eggs. Mullet eggs are eggs produced by squid. They are oval in shape and covered with a thin layer of translucent skin (i.e. fat skin). They contain a lot of protein and are produced in Qingdao, Yantai and other places. They have always been

Considered a delicacy.

Yuan Mei, a great poet and gourmet during the Qianlong period of the Qing Dynasty, tasted this dish many times and recorded the preparation method of this dish in Suiyuan Food List.

4. The steamed Jiaji fish soup is white in color, the juice is clear and strong, the fish meat is fresh and tender, and the taste is mellow.

Steaming can best maintain its natural flavor.

Yantai people have a saying: Jiaji head, bay fish tail, swordfish belly lips.

The preference for Gaji fish head is evident.

5. The nine-turn large intestine is red in color, soft and tender in texture, and has five flavors: sour, sweet, fragrant, spicy, and salty. It has a delicious flavor and is extremely delicious.

In the Qing Dynasty, Jiuhualin Hotel in Jinan made pig intestines by washing and boiling them first, then adding seasonings to make braised intestines, which was very popular.

Later, some improvements were made in the cooking methods to make it taste more delicious.

After some literati tasted it, they felt that this dish was really unique. In order to please the store owner's fondness for "nine" and seeing the chef's meticulous workmanship, they renamed it "Nine-turn Large Intestine".

6. Pucai in milk soup is made of a type of Pucai with fresh texture, white color and fresh taste produced in Jinan Daming Lake as the main ingredient, with cauliflower and mushrooms, and cooked with milk soup.

The milk soup has a mellow taste and is white, and the cattail sprouts are crisp and tender. It has always been praised as the first soup dish in Jinan.

7. Furong Chicken Slices: This dish is full of fragrance. Once you take a bite, it is soft, tender and extremely fresh.

But it is not a dish made with real hibiscus flowers and chicken. Most of the hibiscus flowers are white. The chef uses the clean and white color of the flower and its elegant and simple character to compare the beauty of the dish.

When selecting ingredients for hibiscus dishes, animal raw materials that are boneless, skinless, and tender in texture are generally chosen. In terms of knife processing, the method of smashing and chopping with two knives is used. There are several cooking methods such as stewing, stir-frying, and steaming.

8. Braised fish fillet This is made using Jinan's traditional method of "ragging". The dish is fresh and tender, and the fish fillet is as white as snow. The scent is strong and mellow. It is embellished with fungus and the whole dish is sparkling.

, is a pleasing dish.

9. Oil-fried conch is a traditional seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties.

The coast of Shandong is rich in conch, mainly the "xiang snail" produced along the coast of Penglai.

"Oil-fried conch" is a continuation of Shandong's traditional famous vegetables of double crispiness and tripe kernels.

There is no soup on the plate after eating this dish, only some oil.

10. Texas Braised Chicken Texas Braised Chicken is a traditional famous food in Shandong, China and a classic of Shandong cuisine.

Also known as "Texas Five-Spice Boneless Braised Chicken", it enjoys the reputation of "the best chicken in the world". It has firm skin and meat, delicious taste, fat but not greasy, and has become an excellent delicacy in people's hearts.