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".