Jiuzhuan large intestine is a famous dish in Jinan with a long history, which began in Guangxu period of Qing Dynasty. It is characterized by rosy color, translucent body, abnormal elasticity, sweet and sour spicy and salty, fat but not greasy, delicious and delicious. If you visit friends in Jinan, Shandong cuisine pays attention to pure seasoning, tastes fresher than fresh, and has the characteristics of freshness, tenderness, fragrance and crispness. Pay great attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white. Dezhou braised chicken, also known as Dezhou spiced boneless braised chicken, is one of the famous three treasures in Texas. Tezhou Braised Chicken is a famous traditional dish of Han nationality in China, which is a classic of Shandong cuisine. Dezhou braised chicken making technique is a national intangible cultural heritage.

Shandong cuisine has ten representative dishes. Shandong cuisine is extensive and profound. I recommend some delicious foods to you, such as sweet and sour yellow river carp, stir-fried kidney flower, nine-turn large intestine, ghee, yipin tofu, bagged chicken, stir-fried tenderloin and so on. During the Spring and Autumn Period and the Warring States Period, Qilu cuisine had already appeared. Many historical materials of China's earliest cooking theory came from Shandong and spread widely in Qilu, thus laying the foundation of Shandong cuisine.

There are countless kinds of dishes. The eight major Chinese cuisines are. 1. Sichuan cuisine II. Shandong cuisine Cantonese cuisine. Huaiyang cuisine 1. Zhejiang cuisine II. Fujian cuisine. Anhui cuisine China, a Hunan cuisine, is called "the kingdom of cooking". Chinese cuisine pays attention to color, fragrance, taste and behavior, and its ingredients are extremely extensive. So now many shops are operating, and the most popular Chili fried pork intestines is a simplified version of this dish? But I think seasoning is more like.

In Shandong, the name of sweet and sour carp is a household name, even known as "the first dish in Shandong cuisine". This dish is made of yellow river carp, which is fried in an oil pan, and then made into sweet and sour juice with the famous Luokou mature vinegar and sugar. Poured on the fish, it smells fragrant, crisp outside and tender inside. However, pot-stewed vegetables have irreplaceable influence in its industry and the northern region. Shandong cuisine is also famous for its taste and flavor, highlighting its original flavor. Famous representative dishes such as three-silk shark's fin, nine-turn large intestine, fried sea cucumber with scallion, sweet and sour yellow river carp, etc.