The top ten classic dishes in Shandong are sea cucumber with onion, prawns with oil, hot and sour mullet eggs, steamed Cargill fish, Jiuzhuan large intestine, milk soup and cattail leaf, sliced hibiscus chicken, fried fish fillets, fried conch and Dezhou braised chicken.

1. Roasted sea cucumber with scallion

Zhangqiu scallion, commonly known as "king of scallion", is fried until golden, giving off the aromatic smell of scallion oil, and poured on the burnt sea cucumber, and its color is red, brown and bright. The sea cucumber is soft in texture, fragrant with scallions, persistent for a long time, and rich in juice. It is a famous flavor dish widely circulated in Shandong.

2. Braised prawns

are bright, tender and palatable. Shrimp is rich in protein, which has high nutritional value. Its meat is as soft as fish, easy to digest, free of fishy smell and bone spurs, and rich in minerals. Shrimp is also rich in iodine.

3. Hot and sour mullet eggs

Mullet eggs, which are oval eggs laid by cuttlefish, are 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 of seafood. Yuan Mei, a great poet and gourmet in Qianlong period of Qing Dynasty, had tasted this dish many times, and recorded its preparation method in Suiyuan Food List.

4. Steamed Cargill Fish

The soup is white, the juice is clear, the fish is tender and mellow. Steaming can fully maintain its natural flavor. Yantai people have a saying: Jiajitou, Spanish mackerel tail, swordfish belly lips lips mouth. The preference for Jiaji fish head can be seen.

5. Jiuzhuan large intestine

The color is ruddy, the texture is soft and tender, and it has five flavors: sour, sweet, fragrant, spicy and salty. It is delicious and extremely palatable. When Jiuhualin Hotel in Jinan in Qing Dynasty made fat sausage, it first washed and boiled the pig's large intestine, and added seasoning to make braised large intestine, 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 see the chef's meticulous work, they renamed it "Nine-turn Large Intestine".

6. Milk soup Pu Cai

Pu Cai, which is fresh and tender in texture, white in color and fresh in taste, is cooked with cauliflower, mushrooms and milk soup. Milk soup tastes mellow and white, and Pu Cai is crisp and tender, which has always been praised as the first soup in Jinan.

7. hibiscus chicken slices

This dish is fragrant, delicious, soft, tender and fresh. But it is not true that hibiscus flowers and chicken are cooked together. Hibiscus is mostly white, and chefs use the clean and white color of flowers to compare the beauty of dishes. In the selection of materials for hibiscus dishes, it is generally necessary to choose animal raw materials without bones and skins and delicate texture. In the knife processing, the method of double knives is used, and there are several methods in cooking, such as stewing, frying and steaming.

8. Braised fish fillets

This dish is made by the traditional method of "Braised Fish" in Jinan. The dish is fresh and tender, with a strong smell of bad, the fish fillets are as white as snow, the bad smell is strong and mellow, and the fungus is dotted in between. The whole dish is glittering and translucent, which is a pleasing dish.

9. Fried conch

is a traditional seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties. Conch is abundant along the coast of Shandong, and the "sweet snail" produced along the coast of Penglai is the main one. "Oil-exploded conch" is a continuation of Shandong traditional famous dish, which is crispy in oil and fried in belly. There is no soup in the dish after eating, only some oil.

1. Tezhoubraised chicken

Tezhoubraised chicken is a traditional dish in Shandong, China, and a classic of Shandong cuisine. Also known as "Dezhou spiced boneless braised chicken", it enjoys the reputation of "the best chicken in the world", with compact skin, delicious taste, fat but not greasy, and has become an excellent food in people's hearts.