Stir Fried Cashew FlowerStir Fried Cashew Flower is a special traditional dish of Shandong Province, belonging to Lu Cuisine. It is a home-cooked dish with pork waist and water chestnuts as the main ingredients. It is characterized by freshness, mellow flavor, smooth and not greasy. It has high nutritional value. The difficulty in the production of fried waist flower is whether the smell of shame is removed cleanly and whether the taste is tender with crispy. Side dishes and condiments vary from place to place, and the taste is sweet, sour, salty and spicy.

Yipin Tofu

Yipin Tofu is one of the Confucius dishes in Lu cuisine. As for Confucian cuisine, it requires fine workmanship, freshness and flavor. Yipin tofu taste tender, yellow and white color, its texture elastic, crispy skin, tender inside, a bite to open the skin, inside the tender tofu and sauce on the slide to the stomach, you can feel full of salty and slightly spicy, but also slightly back to the sweet.

Dezhou Steak Chicken

Steak Chicken is a traditional Chinese flavor characteristics of famous food, Lu Cuisine classic, to the Dezhou five spice off the bone steak chicken is the most famous, is the first of China's four famous chickens, Dezhou Steak Chicken is characterized by: shape and color and excellent, the five spice off the bone, meat, tender and pure taste, light and elegant, taste through the bone marrow, fresh and strange nourishing. Modeling on the two legs up, claws into the chicken, wings through the neck by the mouth and out of the mouth, the whole chicken was lying body, color golden, yellow through red, from afar like a duck floating in the water, the mouth of the feather plume, very beautiful, is the top of the culinary art treasures.

Sea cucumber with scallions

Sea cucumber is a large, plump and thick sea cucumber, mainly Liao cucumber, black jade cucumber, and Shandong Peninsula cucumbers belong to the top grade. The dish of roasted sea cucumber with scallions first appeared in Beijing's Fengzeyuan Lu Cuisine Restaurant, a dish developed by a chef called Wang Shizhen.

Scallion roasted sea cucumber has the four beauties of color, aroma, taste and shape. In the "color" on the red bright color; "fragrance" on the scallion aroma strong tempting; "taste" on the salty and fresh and suitable for the mouth; make "type" on the very beautiful. "It is very beautiful and has become the first sea cucumber dish.

Sweet and Sour CarpSweet and Sour Carp is one of the most famous Lu dishes, which is also loved by foreigners. This dish is creamy red in color, crispy on the outside and tender on the inside, full of fragrance and sweet and sour taste. In addition, sweet and sour carp requires a high degree of knife work, and the average chef, simply can't make the authentic flavor.

This is really one of the representatives of the Lu cuisine, dripping with thick soup, sweet and sour flavor, the sweetest flavor of the carp are not destroyed, the meat is very tasty, not only delicious, the mold is also very good-looking, mounted on a plate is a kind of naive look, so that diners can not bear to start!

Braised prawns

Braised prawns, Shandong Jiaodong flavor dishes. The Jiaodong Peninsula has a long coastline and many delicacies of the sea, shrimp is one of them. According to Hao Yi line "sea error" book records, the Bohai Sea "sea shrimp, feet long, as big as a child's arm, the fishermen net, two and two together, dry or pickled, the goods are called shrimp". Shrimp every spring and fall to and from the Bohai Sea and the Yellow Sea.

Shrimp with its thick, fresh, colorful, nutritious and famous. According to analysis, per 100 grams of shrimp, containing 20.6 grams of protein, 0.7 grams of fat, 35 milligrams of calcium, phosphorus 150 milligrams, but also contains vitamin A and other nutrients. "Braised prawns" has always been a popular dish in the Lu Cuisine, the color of the beautiful, good taste, long known to the people.