1. Sweet and Sour Carp

Sweet and Sour Carp is one of the classic Han Chinese dishes in Shandong Province, belonging to the Lu cuisine. It is said that "sweet and sour carp" first began in the town of Lokou, a major town on the Yellow River. Sweet and sour carp is golden in color, burnt on the outside and tender on the inside, sweet and sour. As Jinan is bordered by the Yellow River to the north, Yellow River carp is not only fat, tender and delicious, but also has golden scales and red tails, which makes it a delicacy for banquets. Yellow River carp meat flavor is pure, tender and fat, "Jinan Province" on the early "carp of the Yellow River, Nanyang crab, and into the recipe," the record.

"Sweet and sour carp" is a classic dish of Lu cuisine and a traditional dish of Jinan, Shandong Province. Jinan north of the Yellow River, the Yellow River carp is not only fat and delicious, tender meat. Moreover, it has golden scales and red tail, which makes it a delicacy for banquets. There is a record of "Carp of the Yellow River and crabs of Nanyang, and they are included in the recipe" in Jinan Prefecture Records. It is said that "sweet and sour carp" first began in the town of Luokou on the Yellow River.

Yellow River carp meat flavor is pure, tender and fat, people like to eat. Poetry is: not to eat its fish, must be the river of carp. Explained as early as 3000 years ago, the Yellow River carp has become a popular food. Shanxi is close to the Yellow River, has its own unique conditions for eating carp, Shanxi was recorded as the vinegar township, producing a variety of vinegar, which produces sweet and sour carp this beautiful local flavor, known as the three Jin famous dishes.

2, nine-turn large intestine

Nine-turn large intestine is a traditional Chinese dish in Shandong Province, belonging to the Lu cuisine. This dish is the early years of the Qing Dynasty Guangxu, Jinan Jiuhualin restaurant owner first created, the beginning of the name of the "braised large intestine", after many times after many times to improve the flavor of the braised large intestine to further improve. Many famous people in the store when hosting banquets are prepared "braised large intestine" a dish. Some literati after eating, feel that this dish is really different, unique flavor, in order to please the store like "nine" of the fetish, and praised the chef to make this dish as Taoist "nine refined gold pills" like fine work, it will be renamed as "! Nine-turn large intestine".

Shandong flavor dishes. The pig intestines are blanched and deep-fried, and then filled with more than ten kinds of ingredients, made with a slight fire. Sour, sweet, fragrant, spicy, salty five flavors, red color, soft and tender texture. It is one of the famous dishes in Lu cuisine.

3, green onion roasted sea cucumber

Green onion roasted sea cucumber is a Chinese specialty, the classic Lu cuisine dishes. From Shandong source into the sea cucumber and scallions as the main ingredients, sea cucumber fresh, soft and smooth, scallion section of the aroma, no juice after eating. It is one of the "ancient and modern eight treasures", green onion flavor mellow, nutritious, nourishing lung and kidney.

Sea cucumber with scallions is a classic Han Chinese dish in Shandong Province, Chinese specialties, belonging to the Lu cuisine. From the source of Shandong into the sea cucumber and scallions as the main ingredients, sea cucumber fresh, soft and smooth, scallion tangy, no juice after eating. It is one of the "eight treasures of ancient and modern times", with mellow scallion flavor, rich nutrition, nourishing the lungs and tonifying the kidneys. Sea cucumber with scallions and sea cucumber and scallions as the main material, sea cucumber fresh, soft and smooth, scallions thick, scallion flavor mellow, rich in nutrients, no residual juice after eating.

4, Gongbao Chicken

Gongbao Chicken, is a famous traditional Chinese dish. Lu Cuisine, Sichuan Cuisine, Guizhou Cuisine are included, raw materials, practices have differences. The origin of this dish is related to the sauce popping chicken in Lu Cuisine, and Guizhou Cuisine's Hu Chili Chicken, which was later improved and developed by Ding Baozhen, the governor of Shandong Province and Sichuan Province in the Qing Dynasty, to form a new dish - Kung Pao Chicken, which has been passed down to the present day, and this dish has also been categorized as a Beijing court dish. The dish was also categorized as a Beijing court dish. Later, Kung Pao Chicken was also spread to foreign countries.

Kung Pao Chicken is made with chicken as the main ingredient, accompanied by peanuts, cucumbers, chili peppers and other auxiliary ingredients. Red but not spicy, spicy but not fierce, spicy flavor, smooth and crispy meat. As it is fresh and spicy in the mouth, the tenderness of the chicken meat is combined with the crunchiness of the peanuts. Kung Pao Chicken is characterized by its spicy sweetness, sweetness and spiciness, the tenderness of the chicken with the crunchiness of the peanuts, the freshness and spiciness in the mouth, red but not spicy, spicy but not fierce, and the smooth and crispy meat.