Lu Cuisine of Jinan Cuisine representative dish "nine-turned large intestine", is a traditional dish in Jinan City, Shandong Province. In the early years of Guangxu in the Qing Dynasty, by the Jinan Jiuhualin restaurant owner first created, began to be called "braised large intestine", many celebrities in the store banquet are prepared "braised large intestine" a dish. Some literati eat, feel that this dish is really different, unique flavor, in order to please the shopkeeper like "nine" of the fetish, and praised the chef to make this dish as Taoist "nine refined gold pills" like fine work, it will be renamed as "nine-turn large intestine". Nine-turned large intestine"

2 Fried cashew flowers

Fried cashew flowers is a traditional dish of Shandong Province, belonging to the Lu Cuisine. It is a home-cooked dish with pork waist and water chestnuts as the main ingredients. It is characterized by freshness, mellow flavor, smooth and not greasy. It has high nutritional value. The difficulty of making fried pork loin flower is whether the bashfulness is removed cleanly and whether the taste is fresh and tender with crispy. Vegetables and condiments vary from place to place, the taste is also followed by sweet, sour, salty, spicy points.

3 Sweet and Sour Carp

Sweet and sour carp is a traditional dish made of carp in Jinan, Shandong Province, one of the representative dishes of the Lu Cuisine, with a golden color, burnt on the outside and tender on the inside, sweet and sour, fresh and tasty. It is said that this dish first originated in Jinan Lokou, and then gradually spread to Shanxi, Henan and other places. In Henan, dishes such as sweet and sour fried fish and carp baked noodles were formed. According to Tokyo Meng Hua Lu, carp baked noodles were popular in the market during the Northern Song Dynasty. Fish color jujube red, soft and fragrant; baked noodles as fine as hair, fluffy and crispy.

4 Sea cucumber with scallions

Lu cuisine of Jiaodong cuisine - sea cucumber with scallions, sea cucumber with scallions is a classic traditional dish of Shandong Province, Chinese specialties, belonging to the Lu cuisine. It is one of the "eight treasures of ancient and modern times", and is the main dish of Lu Cuisine; Jiaodong Peninsula is known as the "Pearl of Shandong", and is extremely rich in seafood. From the source of Shandong into the sea cucumber and green onion as the main material, sea cucumber fresh, soft and smooth, green onion section of the aroma, no juice after eating, green onion flavor mellow, rich in nutrients, nourishing the lungs and kidneys.

5 oil explosion double crisp

Oil explosion double crisp Lu cuisine, Shandong, Shandong region features traditional dishes. Cooking to explode vegetables oil explosion as the main oil. Authentic oil explosion double crisp practice is extremely difficult, the requirements of the fire is extremely demanding, owe a second is not cooked, over a second is not crisp, is one of the most difficult dishes in Chinese food production. It is one of the most difficult dishes to make in Chinese cuisine. It is a special food with both color, aroma, taste and shape. In Yuan Mei's "with the garden food list" and Liang Shiqiu's "Yasha talk about food" in this dish are highly praised.

6 Four Happiness Dumplings

Six Happiness Dumplings is one of the classic traditional Chinese dishes, belonging to the Lu Cai cuisine. It consists of four meatballs with excellent color, aroma and taste, which symbolize the four joys of life: happiness, fortune, longevity and joy. It is often used as the grand finale of wedding banquets, birthday banquets and other banquets to take its auspicious meaning. Four Happiness Dumplings consists of four large meatballs and other ingredients. The practice is basically the same as lion's head, except that four meatballs are limited to four meatballs. The main ingredients used are pork filling, eggs, and scallions.