Zhangqiu scallion, commonly known as the "king of scallions", is fried to golden yellow, giving off the aromatic smell of scallion oil, and poured on the burnt sea cucumber, with a reddish-brown color and bright color. Sea cucumber is soft in texture, rich in onion fragrance, persistent and rich in juice. It is a famous flavor dish widely circulated in Shandong. Sea cucumber is warm, sweet and salty; Has the effects of nourishing yin, tonifying kidney, strengthening yang, replenishing essence, nourishing heart, moistening dryness, enriching blood, and treating ulcer.

Braised Prawns

Bright color, fresh and delicious. Shrimp is rich in protein and has high nutritional value. Its meat is as soft as fish, easy to digest, has no fishy smell and bone spurs, and is rich in minerals (such as calcium, phosphorus and iron). Shrimp is also rich in iodine, which is very beneficial to human health.

Hot and sour mullet eggs

Black fish eggs are eggs laid by cuttlefish (commonly known as cuttlefish), which are oval and covered with a translucent thin skin (that is, fat skin). They contain a lot of protein and are produced in Qingdao, Yantai and other places, and have always been regarded as treasures in seafood. Yuan Mei, a great poet and gourmet in Qianlong period of Qing Dynasty, tasted this dish many times, and recorded its making method in Suiyuan Food List.

Steamed Cargill fish

The soup is white, the juice is clear and thick, and the fish is tender and mellow. Steaming can fully maintain its natural flavor. Yantai people have a saying: clip the head of a chicken, the tail of a Spanish mackerel, and the mouth of an arrow fish. The preference for Jiaji fish head can be seen.

Braised sausage

The color is rosy, the texture is soft and tender, and it has five flavors: sour, sweet, fragrant, spicy and salty. Delicious. Delicious. When Jiuhualin Hotel in Jinan made fat sausage in Qing Dynasty, the pig's large intestine was washed and cooked first, and the braised large intestine was made with seasoning, which was very popular. Later, some improvements were made in the cooking method to make it more delicious. Some scholars found this dish really unique after eating it. In order to please the store's obsession with "Nine" and to see the chef's meticulous work, they renamed it "Nine-turn large intestine".

Pu Cai in milk soup

It is made from a fresh and tender Typha latifolia produced in Daming Lake, Jinan, with cauliflower, mushrooms, milk soup and so on. Milk soup tastes mellow and white, and Pu Cai is crisp and tender, which has always been known as the first soup in Jinan.

Fried chicken slices with egg white

This dish is fragrant, delicious, soft, tender and fresh. But it is wrong to cook hibiscus flowers with chicken. Hibiscus flowers are mostly white, and chefs use the clean and white colors of flowers to compare the beauty of dishes. In the selection of hibiscus dishes, it is generally necessary to choose animal raw materials without bones and skins and delicate texture. In the knife processing, the double knife method is adopted, and there are several cooking methods: stewing, frying and steaming.

Braised fish fillets

It's made by the traditional method in Jinan, and it's "bad". The food is fresh and tender, with a strong smell. Fish fillets are as white as snow, with a strong smell and fungus embellishment. The whole dish is crystal clear, which makes people feast their eyes.

Fried conch

It is a traditional seafood dish popular in Dengzhou and Fushan in Ming and Qing Dynasties. There are abundant conchs along the coast of Shandong Province, mainly the "sweet snails" produced along the coast of Penglai. "Fried conch" is a continuation of Shandong traditional famous dish, which is fried in oil. There is no soup in the dish after eating, only some oil.

Roast beef strips

It has a history of nearly a hundred years. This dish takes tender beef tenderloin as raw material and is baked by traditional Shandong cuisine. The knife work is fine and the process is complicated. The finished dish is ruddy in color, crisp and rotten in beef, tender and palatable. It is a delicious dish for invigorating spleen and stomach, nourishing qi and blood and strengthening bones and muscles.