The representative dishes of Shandong cuisine are: sweet and sour carp, sea cucumber with onion, braised prawns in oil, fried in oil, nine-turn large intestine and crispy chicken.

1, sweet and sour carp

Sweet and sour carp is a traditional dish in Jinan, Shandong Province. Yellow River carp is fried in oil pan, and then made into sweet and sour juice with the famous Luokou mature vinegar and sugar, and poured on the fish. It is fragrant, crisp outside and sour inside, and soon became a famous dish, among which "sweet and sour carp" made by Huiquan Building in Jinan is the most famous.

2. Stewed sea cucumber with onion

The original work is a famous dish in Shandong, with strong onion flavor and unique flavor. After it was introduced to Beijing, chefs in Beijing switched to small sauces, which used less oil and tasted fresher and more mellow. This dish is the best in Fengzeyuan Restaurant in Beijing. The sea cucumber is delicious, tender and delicious, and there is no juice left on the plate after eating. This dish is sauce-colored, the sea cucumber is soft and tender, the oil is shiny, and the onion flavor is rich.

3, 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. Originally named "Braised Large Intestine", after many improvements, the taste of braised large intestine has been further improved. When many famous people hold a banquet in this store, they will prepare a dish of "braised large intestine". After eating this dish, some scholars feel really different and have a special taste. In order to please the store's obsession with "Nine", they praised the chef for making this dish as meticulous as Taoist "Nine alchemists".

4. Crispy chicken

Crispy chicken is one of the traditional famous dishes of Shandong Han nationality, belonging to Shandong cuisine. All over Jinan, Qingdao, Yantai and other regions. This dish is made of bamboo shoots and hens. It is steamed in clear soup, cooked well enough, fried, crisp and abnormal, with rosy color and delicious carrion. It is very delicious as a table wine.

What are the representative dishes of Shandong cuisine?

The representative dishes of Shandong cuisine are: Yipin Tofu, Scallion Roasted Sea Cucumber, Jiuzhuan Large Intestine, Braised Prawn in Oil, Fried Crispy and so on.

1, a product of tofu, a classic signature dish, belongs to Confucian cuisine. This dish is white, delicate, tender and nutritious, and it is very popular. Mr. Feng Jicai once said that tofu has made great contributions to raising dragon species. Yipin tofu soup is a famous traditional dish. It tastes delicious and its color is yellow and white. Pick up a piece, the skin is crisp and elastic.

2. Scallion-roasted sea cucumber is a famous dish in Jiaodong, Shandong Province, which belongs to Shandong cuisine. It is also one of the top ten famous dishes in Qingdao. This dish is imported from Shandong, with water-soaked sea cucumber and green onions as the main ingredients. The sea cucumber is fresh, tender and smooth, with fragrant onion and no juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow taste and rich nutrition.

3. Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province, belonging to Shandong cuisine; This dish was first created by the owner of Jiuhualou Restaurant in Jinan in the early years of Guangxu in Qing Dynasty.

4. Shandong famous dish braised prawns, belonging to Shandong cuisine; The main ingredient of this dish is prawn in Tomb-Sweeping Day's former Bohai Bay, and it adopts the unique oil stewing technology of Shandong cuisine. This is a famous dish with a long history. Fresh, sweet and salty flavors complement each other and have endless aftertaste.

5, crispy oil, belonging to Shandong cuisine, is a traditional specialty of Shandong. Cooking is mainly based on fried vegetable oil and oil. Authentic oil-fried double crisp method is extremely difficult, and the requirements for cooking are extremely demanding. A second is not ripe, a second is not crisp. This is one of the most difficult dishes in Chinese cuisine.

What are the representative dishes of Shandong cuisine?

Yipin tofu is a classic dish, which belongs to Confucian cuisine. This time it is white, thin, tender, nutritious and popular. Mr. Feng Jicai once said that tofu has made great contributions to raising dragon species. Tofu is also rich in protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, B2, C and other substances. Tofu is one of the most abundant plant foods in protein. Not only does the content exceed that of milk, but protein is easily absorbed by human body. Tofu is white as jade, soft and delicious, refreshing. You can taste from your heart and be a vegetarian. It can be served as a dish or a table independently.

Braised sea cucumber with onion is a Chinese dish and a classic dish of Shandong cuisine. Shandong imported, with water-soaked sea cucumber and green onion as the main ingredients. The sea cucumber is tender and soft, and the green onion is fragrant, leaving no juice after eating. It is one of the "eight treasures of ancient and modern times". Onion is mellow and nutritious, nourishing the lungs and kidneys.

Three-silk shark's fin is a local traditional dish in Shandong, belonging to Shandong cuisine. Three-silk shark fin is mainly made of shark fin. The manufacturing method is generally to cut thousands of skins into two pieces with a blade, and then cut them into filaments, leaving one side 1 cm wide without cutting. Filaments are shark fins, and continuous parts are used as fins. Heat the oil in the pot to 60% heat, add thousands of skins, be careful not to touch the silk, and fry until golden. Then, soda ash is mixed with water and cooked in a pot. This is a famous dish in China, Su Zhai. Add thousand layers of skin and cook until white and tender, and the shark fin is out of the pot.

Stewed four treasures in white sauce is a traditional famous dish with good color and flavor. The main ingredients are water belly, stewed abalone, chicken breast and so on.

Sweet and sour Yellow River carp is a traditional dish in Jinan, Shandong Province. The north of Jinan is close to the Yellow River, so the carp used for cooking is the Yellow River carp. This kind of fish grows in the deep water of the Yellow River, with golden head and tail, smooth scales and tender flesh, and is a good 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 yellow river carp" first started in Luokou town, an important town of the Yellow River. Chefs here like to cook this dish with live carp, which is very famous in nearby places and later spread to Jinan. This dish is crispy in the outside and tender in the inside, with a little sour taste, which soon became a delicacy in famous shops.

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualin Restaurant in Jinan. The pig's large intestine is blanched in water and then fried, and then more than ten kinds of seasonings are added, and it is made by simmering. After cooking, it is sweet, sour, spicy and salty, ruddy in color and soft in texture.

Fried double crisp belongs to Shandong cuisine and is a traditional famous dish in Shandong and Shandong area. Cooking is mainly based on fried vegetable oil. Authentic oil-fried double crisp method is extremely difficult, and the requirements for cooking are extremely demanding. A second is not ripe, a second is not crisp. This is one of the most difficult dishes in Chinese cuisine. Special food with all colors and flavors. This dish is highly praised in Yuan Mei's Suiyuan Menu and Liang Shiqiu's Talking about Eating and Living in Elegant Rooms.

Abalone with raw shell is a traditional dish in the coastal area of Qingdao, Shandong Province. This dish is full of color, flavor and flavor. Abalone is tender and delicious, and then poured with thick sauce, transparent and shiny. After abalone meat is cooked, it is put into each original shell, which is beautiful in shape and expensive. It is a masterpiece of double cooperation between modeling and container. The original shell is original and brand-new.