The famous dishes of Shandong cuisine mainly include crucian carp in milk soup, sea cucumber roasted with onion, sweet and sour tenderloin, moo Shu pork, nine-turn large intestine, yipin tofu, sweet and sour carp, milk soup, crispy prawns and braised prawns.

Crucian carp in milk soup

Crucian carp in milk soup is a traditional Shandong cuisine, belonging to Shandong cuisine. Crucian carp soup is delicious, the fish is fresh and tender, the soup is milky white, the ham and bean sprouts are red and green, and the taste is mellow. This dish is also very healthy, nourishing and delicious, suitable for all ages.

Braised Sea Cucumber with Scallion

Stewed sea cucumber with onion is a special food in Shandong, a classic dish of Shandong cuisine. Shandong imported, with water-soaked sea cucumber and green onion as the main ingredients. The sea cucumber is tender and soft, and the green onion is fragrant, leaving no juice after eating. It is one of the "eight treasures of ancient and modern times". Onion is mellow and nutritious, nourishing the lungs and kidneys.

Sweet and sour pork

Sweet and sour tenderloin is a classic traditional dish. Pork tenderloin is the main material, with flour, starch, vinegar and other condiments. Sweet and sour, it makes people have an appetite. Popular in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang cuisine and Cantonese cuisine.

Fried shredded pork and eggs with auricularia auricula

Mu Shu Meat, formerly known as muxi Meat, belongs to Shandong cuisine, one of the eight major cuisines, and is made of pork slices mixed with eggs and fungus. Scrambled eggs are broken because of yellow color, similar to sweet clover. This is a typical northern dish. In addition to pork, eggs, and day lilies, the way of Confucius in Shandong is black fungus and magnolia slices (bamboo shoots), and the way of Beijing is black fungus, day lilies, and cucumbers. This dish is more convenient than cooking.

Braised sausage

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional dish in Jinan City, Shandong Province, with a long history. The pig's large intestine is fried in water, then poured with more than ten kinds of seasonings and made by micro-cannon. After cooking, it is sweet, sour, spicy and salty, ruddy in color and soft in texture.

Steamed tofu with vegetables

Yipin tofu, a classic dish, belongs to Confucian cuisine. This dish is white, delicate, tender and nutritious, and it is very popular. Tofu is also rich in protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1, B2, C and so on. It is a very nourishing food, and the tofu made is mellow and delicious.

Fried carp in sweet and sour sauce

Sweet and sour carp is a famous dish in Jinan, Shandong Province. The north of Jinan is close to the Yellow River, so the carp used for cooking is the Yellow River carp. Sweet and sour carp is a dish made from Yellow River carp. This kind of fish grows in the deep water of the Yellow River, with golden head and tail, bright scales and tender meat. It is a good product at the party. First, cut the fish with knife marks, wrap it in thick paste, fry it, tilt the head and tail, and then make sweet and sour juice with famous old vinegar and sugar and pour it on the fish.

Pu Cai in milk soup

Milk soup is one of the famous dishes of Shandong cuisine. Used in production. It is made of milk soup and Typha latifolia. The soup is milky white, the general dishes are crisp and delicious, and the entrance is light and delicious. This is an excellent soup that will be available at many banquets. It is called "Jinan Top Soup".

Frying crispness

Fried double crisp belongs to Shandong cuisine, a traditional famous dish, and its cooking is mainly fried. Authentic oil explosion double brittleness method is very particular about temperature. This dish is a special food with good color, flavor and taste.

Braised Prawns

Braised prawn is a Shandong dish, which adopts the unique stewing technology of Shandong cuisine. This is a famous dish with a long history. The freshness, fragrance, sweetness and saltiness of braised prawns complement each other, which makes people memorable. The popular braised prawns in recent years originated from hubei cuisine, Qianjiang, Hubei. It is made of freshwater crayfish (commonly known as crayfish), which is different from braised prawns in Shandong cuisine.