The famous dishes of Shandong cuisine include crucian carp in milk soup, roasted sea cucumber with scallions, sweet and sour pork, moo shu pork, nine-turned large intestines, a product of tofu, sweet and sour carp, milk soup with bushels of vegetables, fried double crispy, and stewed prawns.

Carp in Milk Soup

Carp in Milk Soup is a traditional Shandong dish, belonging to Lu cuisine. Crucian carp soup is fat, tender fish meat, milky soup, ham and bean sprouts red and green, mellow flavor. This dish is also very healthy, very nourishing, and the flavor is very mellow, suitable for both young and old.

Sea cucumber with scallions

Sea cucumber with scallions is a Shandong specialty, a classic dish of Lu cuisine. From the source of Shandong into the sea cucumber and scallion as the main material, sea cucumber fresh, soft and smooth, scallion section of the aroma, after eating without juice. It is one of the "eight treasures of ancient and modern times", with mellow scallion flavor, rich nutrition, nourishing the lungs and kidneys.

Sweet and sour pork

Sweet and sour pork is a classic traditional dish, with pork loin as the main ingredient, with flour, starch, vinegar and other condiments, sweet and sour, so that people's appetite. It is very popular in Zhejiang, Shandong, Sichuan, Huaiyang and Cantonese cuisines.

Musu Pork

Mushu Pork, formerly known as Muxuxi Pork, is one of the eight cuisines of the Lu Cuisine, which is a mixture of slices of pork, eggs, and fungus. Because of the scrambled eggs color yellow and broken, similar to the mignonette and named, this is a typical northern dish, raw materials in addition to pork, eggs and cauliflower, Shandong Kongfu practice to have black fungus and yucca slices (sliced bamboo shoots), Beijing's practice to have black fungus, golden needles and cucumber, this dish wins in the production of convenient.

Nine-turned large intestine

Nine-turned large intestine, originally known as braised large intestine, is a traditional dish in Jinan, Shandong Province, with a long history. The pig intestines will be blanched and deep-fried, and then infused with more than ten kinds of ingredients, made with micro-fire artillery. After the dish, sour, sweet, fragrant, spicy, salty all five flavors, color and lustre red, texture soft and tender.

A tofu

A tofu is a classic specialty dish, belonging to the Kongfu cuisine. This dish is white, fine and tender, rich in nutrients and people like to eat. Tofu is also rich in protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, B2, C and other substances, is very nourishing ingredients, the production of the amount of tofu mellow and delicious.

Sweet and sour carp

Sweet and sour carp is a famous dish in Jinan, Shandong Province. Jinan is located in the north of the Yellow River, so the carp used in cooking is the Yellow River carp. Sweet and sour carp is a dish made of Yellow River carp, which grows in the deep water of the Yellow River, with a golden head and tail, bright scales all over the body, and tender meat, which is a delicacy at banquets. First the fish body cut on the knife pattern, wrapped in gravy paste, under the oil frying, head and tail up, and then the famous Luokou old vinegar with sugar made of sweet and sour sauce, poured on the fish body.

Milk soup with cattail

Milk soup with cattail is one of the famous dishes of Lu Cuisine, the production of milk soup and cattail cooking and become, the soup was milky white, cattail crispy and fresh aroma doubled the entrance of the light flavor, this is a lot of banquets will be there in a superior soup dish, known as "Jinan soup dish" reputation, "the crown of the". This is the best soup for many banquets and is known as the "Crown of Jinan Soup Dishes".

oil explosion double crisp

oil explosion double crisp belongs to the Lu Cuisine, the traditional dishes, cooking to pop vegetables oil explosion-based. Authentic oil explosion double crisp practice is very careful, the requirements of the fire is very high. This dish color, aroma, taste and shape of both specialties.

Oil Stewed Prawns

Oil Stewed Prawns is a Lu Cuisine, using the unique Lu Cuisine oil stewing technique. It is a famous dish with a long history. Stewed prawns fresh, fragrant, sweet and salty four flavors complement each other, leaving a lasting impression. In recent years, the popular stewed prawns is originated in Hubei Qianjiang E Cuisine, the use of freshwater crayfish (commonly known as crayfish) production, and Lu Cuisine stewed prawns are different.