1. Fried Conch Fried Conch is a traditional famous dish in Shandong Province, which belongs to Shandong cuisine and is developed on the basis of crispy fried belly of Shandong traditional famous dish. Seafood dishes popular in Dengzhou and Fushan in Ming and Qing Dynasties. Conch is abundant in Shandong coastal areas, and "sweet snail" is mainly produced in Pengcai and Qingdao coastal areas. This dish is white in color and crisp in texture, covered with fluorescent materials, thickened with oil and fried with strong oil. After eating, there is yuan soup on the plate, only some oil.
2. Baked abalone in the original shell is a traditional dish in the coastal area of Qingdao, Shandong Province. Su Shi, a poet in the Song Dynasty, wrote in his poem "Journey to Abalone": "The chef is good at recommending Huatang, sitting in the collar and carving light, and the meat cheese is not counted, and the vinegar pen fish skin is really against the wall", praising the delicious abalone produced in Shandong and adding luster to the banquet. After eating abalone, all the delicious food is nothing. This dish is full of color, flavor and flavor. Abalone is tender and delicious, and then poured with thick sauce, transparent and shiny.
3. Roasted cabbage with prawns is a traditional dish in Qingdao, Shandong Province, which belongs to Shandong cuisine. The main raw materials are prawn, cabbage, onion, ginger and salt. This dish is rich in meat and vegetables, red and white, and pure in taste, especially the cabbage absorbs the soup of prawns, which is very delicious! Authentic raw materials are said to be prawns and JIAOZHOU Chinese cabbage. The key is to keep the ingredients fresh. The practice of burning cabbage with prawns is actually very simple. In Qingdao, if you go to a restaurant that focuses on Shandong cuisine, you can basically eat it. The average family chef here is also very good at cooking dishes.
4. Laoshan Mushroom Stewed Chicken Laoshan Mushroom Stewed Chicken is a famous dish, one of the representative dishes of Qingdao, Shandong. It is made from a local rooster that has been stewed in broth for a year. Chicken stewed with Laoshan mushroom is delicious. Due to the special climate and water quality conditions in Laoshan area, the entrance of Tricholoma matsutake is soft and smooth, with unique flavor, which can be called the top grade of fungi, especially in July and August. This dish focuses on mushrooms. Chicken is delicious, and Laoshan mushrooms are even better. This dish looks simple, but in fact, kung fu is in the process of stewing.
5.Xi Shi Cai is one of the traditional famous dishes in Shandong, which is as famous as Xi, the four most beautiful women in China, and has the reputation of "Xi Shi Cai"; Xishi Tongue is a tongue-shaped seafood, which is produced in Jiaonan and Rizhao coastal areas of Shandong Province. Its tender meat can be used as a variety of delicacies. The production method is to clean the stone tongue meat and put it in a soup bowl, then use a clean spoon to defoam the clear soup, refined salt and cooking wine, pour it into the soup bowl, sprinkle with coriander and pour with chicken oil.
6. Onion-Roasted Sea Cucumber Shandong Cuisine-Onion-Roasted Sea Cucumber, which is a classic traditional dish in Shandong Province, is a China cuisine and belongs to Shandong cuisine. One of the "eight treasures of ancient and modern times" is the home-cooked dish of Shandong cuisine; Jiaodong Peninsula is known as the "Pearl of Shandong".
Seafood is very rich. Imported from Shandong, it is mainly made of water-soaked sea cucumber and onion. The sea cucumber is fresh and tender, soft and smooth, with strong onion fragrance, no juice residue after eating, mellow onion fragrance, rich nutrition and nourishing the lungs and kidneys.
7. Qingdao Crispy Chicken Qingdao Crispy Chicken is one of the famous traditional dishes in Shandong Province and belongs to Shandong cuisine. All over Jinan, Qingdao, Yantai and other regions. This dish is made of bamboo shoots and hens. It is steamed in broth, cooked and fried. It is crisp, ruddy in color and delicious in carrion. It is delicious as a table wine. First of all, this is an original dish in Qingdao, which not only embodies the flavor of Shandong cuisine, but also satisfies Qingdao people's preference for chicken. Secondly, this dish has a certain cooking technology. Although it is not well-known in Qingdao hotels and restaurants, it is rare in restaurants all over the country.