1, mullet eggs with Shandong cuisine
The mullet egg with Shandong cuisine is a traditional dish, which is made from the egg-wrapping gland of female squid. During the processing, the egg-wrapping gland of fresh squid is cut off, pickled with a mixture of alum and salt, dehydrated and solidified in protein, and the finished product is obtained. This dish was made as early as the early Qing Dynasty, and it has been circulated in Shandong area to this day. After foreign diners know the ingredients of this dish, they can only stare silently and have no way to eat.
2, Shandong cuisine nine to large intestine
Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province. It is made by frying the pig's large intestine in water, then pouring in more than ten kinds of seasonings and using a micro-cannon. After cooking, the dishes are sour, sweet, fragrant, spicy and salty, with rosy color and soft texture. According to records, Jiuzhuan large intestine was a dish created by Jiuhualou Hotel in Jinan in the early years of Guangxu in Qing Dynasty. Originally called braised large intestine, after many improvements, the taste of braised large intestine was further improved. Many foreign diners can't get used to pig intestines, mainly because of its taste, just like stinky tofu. People who like it like it, and people who don't like it avoid it.
3. Weifang Chaotian Pot
Shandong cuisine Chaotian Pot is a special snack in Weifang, Shandong Province. Its practice is to simmer soup with chicken and donkey meat, mainly boiled pigs, including pig head, pig liver, pig lung, pig heart, pig belly and pig intestines. You can't break the pig intestine, you should turn it over and clean it. Intestines, mouth strips and pig's head meat should be washed with boiling water first, and then cooked in the soup pot. The temperature should be properly controlled, and the fresh soup should be accompanied by chopped green onion. Chaotianguo has a history of hundreds of years in the local area, which originated from the folk morning market during the Qianlong period of the Qing Dynasty. Has been passed down to this day. Faced with these pigs entering the water, many foreign diners want to accept their delicious food, or they need to eat more times to get used to it.
4. Dezhou Yangchangzi
Dezhou Yangchangzi is one of the special snacks in Dezhou, Shandong Province. Dezhou paji is famous far and wide, and Yangchangzi is also famous in the local area. According to legend, there were a group of Manchu people in Dezhou in the early years, who were landlords in the society at that time. Their favorite food is sheep intestines, which they drink every day. After the Revolution of 1911, their family declined and became poor, but the skill of making sheep intestines was still there, so they hired a long-term worker to help them, and later they were promoted. This mutton sausage soup, which is regarded as delicious by local people, is not suitable for foreign diners who come for the first time.
5, Shandong cuisine fried large intestine
Fried large intestine with Shandong cuisine is a traditional famous dish, and it is also a delicacy made of large intestine. It can be seen that Shandong people like this kind of food. If you want to eat the pig's large intestine, there is no smell. The key lies in the pre-cleaning treatment. When Sichuan people cook large intestine, they will cover up the fishy smell of pig large intestine with a lot of spices such as pepper and hemp pepper. Shandong cuisine has been thoroughly cleaned by pre-treatment. If foreign diners eat it for the first time, close their eyes and refuse.
6. Shandong green onion dipping sauce
The dipping sauce of green onions is generally the most famous in the north, especially in Shandong, where green onions are also very delicate. The best thing to eat raw is green onions near the roots, and the dipping sauce is bean paste. The biggest disadvantage of dipping green onion sauce is that it smells like green onion in your mouth, just like stinky tofu tastes fragrant and smelly, and the victims are often people next to you, not diners. Just like a family frying stinky tofu in an alley in Shanghai, it stinks all over the alley, but it tastes delicious.
7, Laizhou raw Portunus crab choking people
Eating Portunus trituberculatus raw is a traditional snack in Laizhou, Shandong Province. Laizhou Bay is rich in Portunus trituberculatus, which is divided into Maihuang Crab and Huang Dou Crab twice a year in flood season. Boil the soup of pickled crabs in autumn, let it cool, put it in the jar, then put live crabs in the soup to make them full, and then seal the jar for 20 days, and you can eat it raw.
8. Stir-fried kidney with Shandong cuisine
Stir-fried kidney flower is a classic Shandong dish, which is slightly different from the spicy kidney flower in Sichuan cuisine. The latter pursues spicy taste and tastes mellow, smooth and not greasy. Zanthoxylum bungeanum and pepper are used to mask the fishy smell of pork tenderloin. The stir-fried kidney flower of Shandong cuisine does not use pepper and pepper to deal with the fishy smell of pork tenderloin, but pursues the taste of the ingredients themselves. The chef who cooks this dish will add sugar and vinegar to remove the fishy smell of pork tenderloin. If it is not handled properly, this dish can't be swallowed at all. This is the first place to eat it.
9. Yimeng mountain slag tofu
Slag tofu is delicious with bean dregs and Chinese cabbage leaves. In Yimeng mountain area, a kind of ordinary snack residue tofu with strong local characteristics once prevailed. In the hard years of extreme poverty, wild vegetables, potato seedlings and vegetable leaves can be made into a pot of bean curd. At that time, the slag tofu was of poor quality, not to mention its nutritional value, but it could fill the stomach. The Yimeng people who came over at that time all had unforgettable feelings for slag tofu. Nowadays, people's living standards are improving year by year, and the dregs of tofu that once saved lives have also made a qualitative leap.
10, Jiaodong mackerel stuffing jiaozi mackerel jiaozi is a specialty of Jiaodong. The main fishing grounds of Spanish mackerel are Zhoushan, Lianyungang and the southern coast of Shandong. Its meat is delicate, delicious and nutritious. There are partridges in the mountains and horses in the sea? The freshness of Spanish mackerel captured the taste buds of Shandong people and the memories of Jiaodong people. But if you eat authentic Spanish mackerel jiaozi, it's fishy and you can't swallow it at all.