Yimeng dishes that can be elegant are: bachelor chicken, garlic-flavored fish, braised squid shreds, Mengshan scorpion, Junan donkey meat, etc., all of which are native folk specialties;
The trendy dishes popular in high-end hotels are: fruity ginkgo, shrimp slices with lanterns, abalone wings with dragon balls, clear soup with black ears, stewed fish heads in Taoyuan, and abalone balls, which have become a new family of Yimeng cuisine.
Lotus yellow tube, stone tongue, dragon boat braised wings and China wood frog ginkgo won gold, silver and bronze prizes in various cooking competitions in the whole province and the whole country respectively. These award-winning dishes have undoubtedly become the "Chun Xue" in Yimeng delicious food. Yimeng cooking time-honored hotels maintain traditional characteristics, such as Linyi Old Hotel, Yizhou Old Hotel and Yizhou Government Hotel. Later, a large number of new hotels were built with high starting point and novel dishes. Such as Huasheng Jiangquancheng Hotel, taoranju Hotel and Ronghua Hotel. Generally speaking, Shandong cuisine has a strong flavor. In recent years, influenced by Sichuan cuisine and Cantonese cuisine, many cuisines have emerged. In recent years, chef Yimeng has excavated and sorted out the ancient cuisines and cooking methods recorded in historical books, and restored some famous historical dishes; At the same time, we pay attention to learning from foreign countries, deliberately innovate, and combine local flavor to create some new dishes, which add new content to the ancient Yimeng cuisine and have a strong local flavor. With the development of social economy, in addition to lanling wine, the time-honored brand of Lanling, there are some special delicacies such as Yimeng Laoqu, Yinmai beer and honeysuckle tea, which have injected new vitality into the long-standing diet in Yimeng Mountain area and made it rich in cultural connotation. The unique Yimeng food culture is the result of the industrious Yimeng people's practice with their own wisdom and industrious hands. However, for thousands of years, the historical materials of food culture and skills are mostly scattered and incomplete, and many traditional skills have been lost. It is not easy to collect, organize and systematically summarize them. With a serious and responsible attitude, the editor of this book made a scientific summary of past lives, a gourmet in Yimeng. Due to the limitation of time, materials and level, shortcomings are inevitable, but the editor of this book aims to carry forward Yimeng traditional food culture and make it continue to be inherited and improved. This is undoubtedly due to the following reasons.