The first thing I recommend is Jinan Shanghe Laodoufu from my ancestral home!

Next: Fried lotus. The lotus is the city flower of Jinan. Cooking lotus is a food custom in Jinan.

Every summer, lotus flowers bloom in Daming Lake, and the fragrant lotus flowers become a delicacy for Jinan people.

In his short essay "The Lotus Eater", the writer Lao She described eating fried lotus when he was teaching in Jinan in the 1930s.

When making, take the middle petals of a slightly opened white lotus, wash them with clean water, wipe them dry with a clean cloth, apply bean paste on them, fold them in half along the length and set aside.

Pour white oil into a frying spoon and heat it up. Dip the folded petals into an egg paste made of egg white and flour, add oil, fry until light yellow, take it out and put it on a plate, sprinkle with white sugar and serve.

The food smells pleasant.

? Youxuan Jinan’s traditional fine snacks.

During the Daoguang period of the Qing Dynasty, youxuan was operated in Fengji Building in Jinan City.

The oil spinner made by Wenshengyuan Restaurant, which opened in the 20th year of Guangxu's reign (1894), has a strong onion aroma, distinct layers, crispy on the outside and tender on the inside. It is very popular and has been widely imitated by people in the catering industry.

When making, chop green onions and lard oil into green onion paste, spread it on the dough sheet that is rolled into a long strip and coated with a layer of peanut oil. Roll it up from one end and stretch it while rolling it.

Then stand it upright on a spatula and press it into a round cake with a diameter of 8 cm and a thickness of about 2 cm and bake it.

When both sides are golden brown, place in the oven and bake until dark brown.

Then use your fingers to press out a dimple in the middle of the side with swirls, forming as many as fifty or sixty layers of oil swirls.

Pair it with shredded chicken wontons for even better flavor.

? Clear oil pancake, also known as "yiwosi".

Stretch the kneaded dough into 8 knots. The pulled out dough is as thin as silver thread. Place it flat on the table, brush with sesame oil and cut into sections.

Starting from one end, roll each section into a round shape, press the tail end underneath, and gently press it into a cake shape with your hands.

Put an appropriate amount of peanut oil in the pan, when it is 60% hot, add the cake base, and fry over slow heat until both sides are golden brown.

The pancakes baked in clear oil are crispy on the outside and tender on the inside, with even noodles.

When eating, place it on a plate, lift the center of the cake to shake out the silk, and sprinkle with white sugar, green and red silk and other ingredients. It is crispy, sweet, delicious and refreshing, and is very popular.

Pear meatballs are traditional snacks in Pingyin County, Jinan.

During the Qianlong period of the Qing Dynasty, it became a famous food in Pingyin.

In the early years of the Republic of China, the pear meatballs at Chonghualou Restaurant in Pingyin City were mainly made of large, tender, sweet and crisp, white-fleshed, residue-free large green pears produced locally, and Pingyin specialty rose jelly was used as the main auxiliary ingredient.

It is refined by adding green and red silk, walnut kernels, sesame seeds, white sugar, etc. and is quite famous.

The made pear balls are shaped like chestnuts, golden in color, crispy on the outside and tender on the inside, sweet and delicious, rich in rose aroma, rich in nutrients, and have the effects of clearing the lungs, relieving coughs and resolving phlegm.

Pot Stickers In the early Qing Dynasty, there were restaurants specializing in pot stickers in Jinan.

Bianyifang, which opened at the intersection of Jingsan Road and Weisi Road in the early 1930s, became famous for its pot stickers.

For more than half a century, the store's pot stickers are still a best-seller.

Now Bianyifang mainly sells two kinds of pot stickers, pork stuffing and three fresh stuffing, with fresh seasonal vegetables in the stuffing.

The pot stickers are simmered in peanut oil in a pan. The bottom is dark yellow, the upper part is light yellow, and the bottom is crispy. The fillings are slightly exposed at both ends. The fillings are full of freshness and rich flavor.

? Jinan Roast Duck In the late Ming and early Qing dynasties, Jinan's major restaurants and restaurants were widely operated.

The Dehelou Roast Duck Restaurant in the Daoguang Period of the Qing Dynasty and the Wenhelou and Dongxinglou Roast Duck Restaurants in the Guangxu Period are the most famous.

"Lao Can's Travels" records a scene in which Jinan roast duck was served.

In order to ensure the traditional flavor of Jinan roast duck, the duck blanks are generally made from strong male ducks from that year, and roasted with straw or dry branches without peculiar smell.

The roasted duck has a ruddy color, crispy skin, tender meat, mellow taste, fat but not greasy.

Cut the roast duck into slices, garnish with cucumber strips, Zhangqiu scallions, sweet noodle sauce, etc., and roll it up with lotus leaf pancakes. It tastes great.

There are now two roast duck restaurants in Jinan, Jufengde and Huiquan, which enjoy high reputations both inside and outside the province.

?Nine-turn large intestine was first created by Jiuhualou in Jinan in the early years of Guangxu in the Qing Dynasty.

Du, the owner of Jiuhualou, is a wealthy businessman in Jinan who likes the word "nine". The names of the nine shops he opened are all named with the word "nine".

Jiuhualou is famous for cooking pig meat.

Once the owner of the restaurant hosted a banquet and served "roasted large intestine" to the table. The guests tasted it very delicious. In order to cater to the owner's joy of "nine" and praise the chef's superb cooking skills, he named it "Nine Turns Large Intestine".

It means that the beauty of this dish can be compared with the "Nine Transformations Elixir" made by Taoists.

Since then, the nine-turn large intestine has become famous and has become a famous dish in Shandong cuisine, spreading to Shandong cuisine restaurants all over the country.

When making it, cut the cooked pig intestines into thumb segments, blanch them thoroughly in boiling water, dip them in the fried sugar juice, add onions, ginger, minced garlic, cooking vinegar, add soy sauce, white sugar, clear soup, refined salt, and Shaoxing wine.

Stir well, simmer over low heat until the soup is almost gone, add pepper noodles, cinnamon noodles, amomum villosum noodles, drizzle with peppercorn oil, and sprinkle with minced coriander and serve.

The finished dish has all five flavors, is red and bright, fat but not greasy.

Three-colored prawns are a famous dish in Jinan.

Take 4 seafood prawns, remove the heads and skins, leave the tails, cut them along the back with a knife, and connect the abdomens to form a large piece.

Make cross cuts on the meat surface and marinate it evenly with refined salt, Shaoxing wine and MSG.

Cut the bread into long slices that are wide at the top and narrow at the bottom, spread with egg yolk paste, hang the prawn slices with egg white paste, lay them flat on the bread slices and stick them.

Sprinkle minced ham on two shrimp slices along the middle, sprinkle one with minced spinach, and sprinkle one with minced winter mushrooms in red, green and yellow colors.

Deep-fry until golden brown, take out, cut each into 5 segments, and serve as is.

? Grilled asparagus and abalone is a famous dish in Jinan.

Abalone, also called sole fish, is a kind of marine shellfish mollusk.

The meat is golden yellow, thicker is better, and it is one of the eight delicacies of seafood.

Grilled asparagus and abalone made with crispy and tender asparagus is a specialty dish of Jinan Jufengde Restaurant's first-class chef Wang Xingnan.

The characteristics of this dish are that the abalone is soft and tender, red and shiny in color, and the asparagus is white in color and has a fragrant sauce.