Shandong cuisine is also known as Shandong cuisine. Shandong cuisine pays attention to the quality of raw materials, salt to enhance freshness, soup to enhance freshness, and seasoning to emphasize pure saltiness and freshness, highlighting the original taste. It has the longest history, the richest techniques, the highest difficulty, and the most skillful cuisine.

Cuisines such as sweet and sour carp, nine-turn large intestine, sea cucumber roasted with green onion, etc. are all famous in Shandong cuisine. Today we will take a look at another delicacy of Shandong cuisine and take stock of the four "alternative delicacies" that Shandong people love to eat.

, foreign diners are intimidated and unable to eat.

During the Guangxu period of the Qing Dynasty, the owner of Jiuhualin Restaurant in Jinan washed the pig intestine (rectum), added spices and boiled it in boiling water until it was hard and crispy, then cut it into sections and added soy sauce, sugar, spices and other seasonings to make it.

The delicious "braised large intestine" won the favor of customers and gradually became famous in the city.

Later, there were some improvements in the production method. After washing the large intestine and cooking it in a pot of boiling water, it was first fried in an oil pan, and then cooked with seasonings and spices to make the "braised large intestine" taste more delicious.

However, many out-of-town diners are not used to eating pig intestines, mainly because of its taste, which is just like stinky tofu. People who like it like the smell, and those who don't like it avoid it.

Green onion dipping sauce It can be said that everyone in Shandong has eaten green onion dipping sauce. The slightly sweet green onion dipped in the unique bean paste is one of the favorite delicacies of Shandong people. Many Northeasterners also like to eat green onion dipping sauce.

, in fact, these people are also descendants of Shandong people who came to Guandong in the early years. People in Shandong eat green onions not only for dipping sauce, but also when the pancakes are about to cook, they must sprinkle a handful of raw chopped green onions, otherwise Shandong pancakes will seem to have lost their soul.

The most annoying thing when people eat green onion dipping sauce for the first time is the smell of green onions in their mouth.

Just like stinky tofu tastes good but smells bad.

Fried silkworm chrysalis and cicada chrysalis were a delicacy when we were children. Many rural friends must have had the experience of catching cicada chrysalises. After grabbing a small bag, they took it home to their mother and asked her to fry it for us.

It’s really full of memories.

Eating cicada pupae can clear away heat, replenish deficiency, enhance immunity, and prevent osteoporosis.

Cicada chrysalis really tastes very fragrant. It is usually the most suitable to accompany wine and dishes. The skin is crispy.

It is rich in protein, so it is best not to eat it if you are allergic to protein.

Texas Sheep Intestines Not many people have eaten sheep intestines. The preparation of this delicacy is to mix the filtered sheep blood with seasonings and flour, pour it into the cleaned sheep casings, steam it, put it into a bowl, and pour it with the original soup.

Add some pepper and coriander.

The taste is special. After biting through the casing, the sheep blood inside is soft, waxy and fragrant. Together with the fragrant original soup and the spiciness of pepper, it tastes unique.

However, for the first time, foreign diners were not satisfied with this mutton intestine soup, which is considered a delicacy by the locals.