Ji 'nan famous menu (jinan cuisine is the representative of Shandong cuisine): stir-fried kidney flower, sweet and sour carp, nine-turn large intestine, crispy soup, and milk soup Pu Cai.

Jiuzhuan large intestine: a famous dish in Jinan. During the Guangxu period of Qing Dynasty, it was initiated by Jiuhualou restaurant. The shopkeeper opened nine shops, all of which were crowned with the word "nine". Once, the "burning large intestine" was served on the table, and the guests were so amazed that they were given the name "Jiuzhuan large intestine". This dish became famous gradually, and later became the representative of "braised dishes" in Shandong cuisine.

Stir-fried kidney flower: Stir-fried kidney flower is a traditional Shandong flavor dish, and the operation requirements of knife work and heat are extremely strict. Pork kidney is tender and inflexible, contains a lot of water, and is processed into wheat ears by knife workers, with ruddy and shiny color, crisp and refreshing.

Sweet and sour carp: Sweet and sour carp is a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. The Yellow River carp is not only tender and delicious, but also has a golden scale and a lovely shape. It is a delicacy at the banquet. There is a record in Ji 'nan Fu Zhi that "the carp of the Yellow River, the crab of Nanyang, and the recipe". It is said that "sweet and sour carp 7" originated in Luokou Town, an important town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish, which was very popular with diners and became famous in the local area. Later, it spread to Jinan. The preparation method is more perfect. First, it is fried in an oil pan, and then it is made into sweet and sour juice with the famous Luokou old vinegar and sugar. It is poured on the fish, with a fragrant smell, crisp outside and sour inside. Soon it will become a famous dish, among which the "sweet and sour carp" made by Jinan Huiquan Building is the most famous. They kept the live Yellow River carp in the pool in the hospital, let customers choose them on the spot, fished them out alive and killed them, and immediately made them into dishes, which were very popular with customers and became the most famous dishes in the store.

Double Crispness in Soup Explosion: "Double Crispness in Soup Explosion" and "Double Crispness in Oil Explosion", a famous traditional dish, has a history of more than 200 years, and was well received at the first famous food fair in Shandong in 1956. This dish is made of pork tripe and chicken gizzards and cooked in clear soup. When you serve, you need to serve the processed double crisp and the special clear soup separately. After the soup bowl falls off the table, you should put the double crisp into the soup to make it interesting.

Milk soup Pu Cai: Milk soup Pu Cai is a fresh, tender, white and fresh-tasting Pu Cai produced in Daming Lake, Jinan. It 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.

Gua Ta Zi: Also known as "cow tongue", it is a unique craft of Hui people in Jinan. It is thin and crisp, shaped like cow tongue, and there are two kinds: salty and sweet.

Jujube gala: traditional food in Jinan. A kind of jujube paste cake made of cobblestones on the oven looks like scraggy and tastes sweet and delicious. It is said that it was originally called "jujube bumps" and later passed on as "jujube corners".

Braised pork dry rice: Jinan snacks. Select fat and thin pork, cut it into long strips, bind it with hemp rope, cook it, and stew it in soy sauce. White rice is poured with broth, and the meat is served.