Lotus is the city flower of Jinan, and cooking lotus is a food custom in Jinan. Every summer, the lotus flowers in Daming Lake are in full bloom, and the fragrant lotus flowers become the delicacies of Jinan people. Writer Lao She described how he ate fried lotus when he was teaching in Jinan in the 1930s in his essay "Lotus Eaters". When making, take the petals in the middle layer of slightly opened white lotus, wash them with clear water, dry the water with a clean cloth, apply red bean paste, and fold them in half for later use. Heat the white oil in the frying spoon, soak the folded petals evenly, paste the oil with egg white and flour, fry until it is light yellow, take out the dish and sprinkle with white sugar. The food is fragrant and delicious. ?

Oil rotation

Jinan traditional exquisite flavor snacks. During Guangxu period of Qing Dynasty, Fengji Building in Jinan was operated by You Xuan. Yuan Wensheng Restaurant, which was opened in the 20th year of Guangxu (1894), is very popular because of its rich onion fragrance, distinct layers, crisp outside and tender inside, and is widely imitated by the catering industry. When making, chop the scallion and pig's fat into scallion paste, spread it on a long strip of dough coated with peanut oil, roll it from one end and then roll it on the side until it is finished. Then stand upright on the tobacco and press it into a round cake with a diameter of 8 cm and a thickness of about 2 cm. When both sides are golden, bake in the oven until dark yellow. Take them out. Then press the middle of one side with spiral lines out of the nest with your fingers, that is, form as many as fifty or sixty layers of oil spiral. It tastes better with shredded chicken wonton. ?

Clear oil silk cake

Also known as "a nest of silk". Pull the dough with 8 buttons, and the dough is as thin as silver line. Lay it flat on the table, brush it with sesame oil and cut it into sections. Each paragraph starts from one end, rolls into a circle, presses one end under it, and gently presses it into a cake shape by hand. Put proper amount of peanut oil into the pot, add the cake blank when it is heated to 60%, and bake it with slow fire until both sides are golden. The fried clear oil silk cake is crisp outside and tender inside, and the flour is even. When eating, put it on a plate, lift the cake heart and shake it, sprinkle with ingredients such as white sugar and green red silk, which is crisp, sweet and delicious, refreshing and very popular.

Pear ball

Traditional snacks in Pingyin County, Jinan. During the reign of Qing Qianlong, it became a famous food in Pingyin. In the early years of the Republic of China, the pear balls in Chonghualou Restaurant in Pingyin City were famous for their large, tender, sweet, crisp, white and slag-free pears, plus moss, walnut kernels, sesame seeds and sugar. Pear pills are shaped like hairy chestnuts, golden yellow, crisp outside and tender inside, sweet and delicious, with rich rose fragrance and rich nutrition, and have the effects of clearing away lung heat, relieving cough and resolving phlegm.

fried dumpling

In the early Qing Dynasty, there were restaurants specializing in pot stickers in Jinan. In the early 1930s, a cheap shop opened at the intersection of Jingsan Road and Weisi Road was famous for its pot stickers. After more than half a century, the pot stickers in this shop are still selling well. Now Cheap Square mainly deals in two kinds of pot stickers: pork stuffing and three fresh stuffing, which are seasonal fresh vegetables. Pot stickers are braised in a flat pan and branded with peanut oil. Dark yellow at the bottom, light yellow at the top, crisp at the bottom, and slightly exposed at both ends of the filling. The stuffing is fresh and fragrant. ?

Jinan roast duck

In the late Ming and early Qing dynasties, major restaurants and restaurants in Jinan were widely operated. Dehelou Roasted Duck Restaurant in the light years of Qing Dynasty, and Wenhelou and Dongxing Lou cooked the most famous roast ducks in Guangxu period. There is a plot of Jinan roast duck sitting on a table in Lao Can's travel notes. In order to ensure the traditional flavor of Jinan roast duck, duck blanks are generally made of strong duck blanks of that year and baked with odorless straw or dry branches. Roast duck is ruddy in color, crisp and tender in skin, mellow in taste, fat but not greasy. Slice the roast duck and add cucumber strips, Zhangqiu scallion, sweet noodle sauce, etc. Roll it up with lotus leaf cake and it tastes excellent. Now Jinan Jufengde and Huiquan Roast Duck Restaurant enjoys a high reputation both inside and outside the province. ?

Braised sausage

In the early years of Guangxu in Qing Dynasty, Jiuhua Building in Jinan was the first. Du Mou, the owner of Jiuhua Building, is a wealthy businessman in Jinan. He has a special liking for the word "nine", and the names of the nine stores he opened are all crowned with the word "nine". Jiuhualou is good at cooking pigs in water. Once, the shopkeeper gave a banquet to entertain guests, and the guests felt very delicious after tasting it. In order to cater to the owner's delight in Jiuzhuan and praise the chef's superb cooking skills, he gave a name to Jiuzhuan large intestine. It means that the beauty of this dish can be compared with the "nine-turn elixir" refined by Taoism. Since then, Jiuzhuan large intestine has gained great fame, becoming a famous dish in Shandong cuisine and spreading all over the country in Shandong restaurants. When making, cut the cooked fat sausage into thumb segments, blanch it thoroughly with boiling water, soak it in the fried sugar juice, add onion, ginger and minced garlic, cook vinegar, add soy sauce, white sugar, clear soup, refined salt and Shaoxing wine, stir well, simmer on low fire until the soup is almost full, add pepper noodles, cinnamon noodles and Amomum villosum noodles, and pour on them. The dishes are full of five flavors, ruddy and bright, fat but not greasy.

Penaeus tricolor

Famous dishes in Jinan. Take four seafood prawns, turn around, skin and tail, cut along the back with a knife, and connect the abdomen into a big piece. Cross-cut the meat noodles and soak them evenly with refined salt, Shaoxing wine and monosodium glutamate. Cut the bread into long slices with wide top and narrow bottom, coat them with egg yolk paste, hang the shrimp slices with egg white paste, and lay them flat on the bread slices. Sprinkle minced ham between two pieces of shrimp, sprinkle chopped spinach on one piece, and sprinkle chopped mushrooms on the other piece, namely red, green and Huang San. Deep-fry until golden brown, take out, cut into 5 parts and serve. ?

Roasted asparagus and abalone

Famous dishes in Jinan. Abalone, also known as mullet, is a kind of marine mollusk. The meat is golden yellow, the thicker the better. It is one of the eight treasures of seafood. Asparagus and abalone, asparagus is crisp and tender, which is the specialty of the first-class chef Wang of Jinan Jufengde Hotel. This dish is characterized by soft abalone, bright red color and fragrant asparagus with white juice. The dishes are red and white, unique in shape, pleasing to the eye and delicious to eat. ?

Clear soup Quanjiafu

Famous dishes in Jinan. Mostly used for old people's birthdays, wedding celebrations, baby honeymoons and family reunions. This dish is made of clear soup, hence the name "clear soup family portrait". Shandong cuisine is unique in the production of clear soup and has enjoyed a high reputation for thousands of years. Clear soup is made of pork elbow, hen and fat duck. Stew it with strong fire first, then simmer it with slow fire. After two "whistle-cleaning", it is crystal clear and the soup is delicious and mellow. "Clear soup family portrait" takes clear soup as seasoning, including sea cucumber, shark's fin, fish belly, tendon, duck fillet, duck liver, chicken gizzard, shrimp, pig kidney and pig yellow tube. It combines a variety of ingredients in one dish, and the soup is delicious, which is often used as a table-pressing dish for high-end banquets. ?

Pu Cai in milk soup

Famous dishes in Jinan. Known as the first soup in Jinan. Typha is a perennial herb, which grows near the water and in swamps. Similar to Zizania latifolia, it tastes like bamboo shoots, with little fiber in the roots, slightly sweet, smooth and refreshing, fresh and tender. Milk soup is made of hen, pig elbow bone and pork ribs, and it is named because the color of the soup is as white as milk. Pu Cai, a kind of milk soup with Pu Cai as the main raw material, is the most famous one made by Shangyan Xitang Hotel in quancheng road. The color of this soup is elegant in Bai Jie, the Pu cuisine is crisp and tender, and the milk soup is fresh and mellow. Some people put cauliflower, mushroom slices and ham slices in this dish. ?

Crispy soup

Yanxitang, a traditional famous dish in Jinan, has a history of 100 years. Soup explosion is a cooking method of making soup with boiled soup. This dish is mainly made of pork tripe and chicken gizzards. Pork belly is specially taken from the part near the esophagus. Chicken gizzards do not contain fat. Cross-cut pork tripe and chicken gizzard, cut into small squares, blanch with boiling water, remove and put on a plate for later use. When serving, it is poured into the soup separately from the boiled clear soup, which is crisp and tender, hence the name "soup explodes and is double crisp".

Quancheng Dabao Almost everyone who comes to Quancheng will never forget to taste the famous Quancheng Dabao. It has exquisite materials, exquisite craftsmanship, rich and distinctive ingredients, mellow taste and various colors. Quancheng Dabao won the "Chinese Famous Snack" award from 1997. It is fast and convenient without losing the national cultural characteristics, and it has won wide acclaim and enjoys a good reputation at home and abroad.

Straw bales first appeared in the 1930s. It was named after its founder, Mr. Zhang's simple nickname "straw bag". The skin is delicate, delicious and juicy, and more than ten flavors have been developed so far, with pork soup packets as the head. Business is surprisingly good. A cage is only 6 dollars. Economical and practical. What can't be eaten is packed with lotus leaves to take away. That big lotus leaf is particularly fragrant. This is the time-honored brand of Jinan, which is not only delicious food, but also culture.

Bright and spicy noodles (saliva ... occasional porridge ~ ~ ~ I just ate it today ~ ~ I'm going crazy about it ... the only fly in the ointment is that I have to queue up every time I go ...)

One of the top ten famous foods in Quancheng. Participated in Chef's Day for many times and was well received. Authentic ingredients, Lamian Noodles, are now a new generation of time-honored brands in Jinan. This shop is small, but it is often crowded. Small spicy noodles have long held the footsteps of old Jinan people. A plate of elbow meat, a bowl of noodles from 3 yuan, some coriander and some vinegar. Clearing and moistening throat is more effective than any medicine you take. I wish I had some kind of mood.

Mingshiduo roast whole lamb

Liangshan 1 year-old goat is selected and roasted with the secret recipe handed down from ancestors, which keeps its original flavor and good color, fragrance and taste. Quancheng, one of the top ten famous foods, became famous in the late Qing Dynasty.

Huangjia barbecue

Pork is the main ingredient, and the secret ingredients are smoked and baked with fruit branches. The taste is slightly salty. There are two kinds, lean meat and pork belly (with pigskin). Not to mention lean meat, pork belly is fat but not greasy, and pigskin is crispy and delicious, which is definitely the top grade in barbecue.

The sweet and sour carp master fished up the live fish, cleaned it up on the spot, fried it, put it on a plate, and poured the cooked sweet and sour juice while it was hot. The whole fish is amber, tender outside and sweet inside, quite elegant.

Kung Pao Chicken?

Kung pao chicken is fried diced chicken, which is famous for its quick and crisp frying. It is said that this dish has three tricks: more oil, more fire, and a layer of paste on the diced chicken. Because diced chicken wrapped in starch and fried at high speed can be cooked quickly and tender, this method is called "stir-frying" and is one of the important cooking methods of Shandong cuisine. The origin of this name seems to be related to Zheng He ... I don't remember.

Jinan Yao Ji is a famous food in Jinan, with a history of more than 200 years. It is ruddy and beautiful, tender and fragrant, and the more you chew it, the more fragrant it becomes.

Sesame sparerib

Some people say this is the best. ...

Jar meat

Began in the Qing Dynasty. Put the ribs with seasonings and spices into a magnetic pot and simmer slowly. The color is rosy, the soup is thick and rotten, fat but not greasy, and delicious. People feel very palatable after eating it, so this dish is very famous. Because meat is stewed in a magnetic jar, it is named "jar meat".

Spring rolls of shepherd's purse in spring, old Jinan people have the custom of making spring rolls, not only in restaurants but also in families. In spring, when the field shepherd's purse broke through the ground, the whole family went out for an outing to pick some shepherd's purse, make a roll of pure shepherd's purse and enjoy the fresh and delicious field shepherd's purse.

Hu Ming lotus root? Lotus? Lotus leaf? Lotus seeds?

This is a good thing ... Lotus root includes crystal lotus root, ginger mixed lotus root, fried lotus root box, lotus seeds for lotus seed soup, lotus seeds with rock sugar and honey juice, lotus leaves for lotus leaf porridge, lotus leaf chicken, fish and meat ...

What's more, what you Xuan and Su Jianglin did was authentic. His shoulder-pole biscuits and sesame cakes are also famous.

Also, there are more than one famous dish, such as milk soup, boiled soup and instant noodles jiaozi.