Top Ten Famous Dishes of Boshan Cuisine

ShandongBoshan CuisineThe top ten classic dishes are roasted sea cucumber with scallions, smothered prawns in oil, hot and sour fish eggs, steamed Gaji fish, nine-turned large intestine, milk soup with Pu Cai, slices of chicken in hibiscus, slices of bad buttermilk fish, oil-exploded sea snails, and Dezhou grilled chicken.

1, green onion roasted sea cucumber

Commonly known as the "king of green onions" Zhangqiu onions, fried in oil until golden, the aromatic smell of green onion oil, poured in the burnt sea cucumber, the color of its color red-brown and bright. The sea cucumber has a soft and moist texture, the scallion aroma overflows for a long time, and the gravy is rich and mellow, which is a famous flavor dish widely spread in Shandong.

2, stewed prawns

The color is bright, fresh and tender. Shrimp is rich in protein, high nutritional value, its meat and fish as soft, easy to digest, no fishy taste and bone spurs, while rich in minerals, sea shrimp is also rich in iodine.

3, hot and sour fish eggs

Squid eggs, squid eggs, oval, wrapped in a layer of translucent thin skin (i.e., lipids), which contains a large amount of protein, produced in Qingdao, Yantai, etc., has always been regarded as a delicacy of the sea. Yuan Mei, a great poet and gourmet during the Qianlong period of the Qing Dynasty, had tasted the dish many times and recorded the preparation method of the dish in "Food List in the Garden".

4, steamed Gaji fish

The soup is white, the juice is clear and thick, the fish is tender and the flavor is mellow. Steaming is the best way to keep its natural flavor. Yantai people say: Gaji head, Spanish mackerel tail, knife fish stomach lip lip mouth. The favoritism of Gaji fish head can be seen.

5, nine-turn large intestine

Ruby color, soft texture, both sour, sweet, fragrant, spicy, salty five flavors, fresh flavor, exceptionally palatable. Jinan's Jiuhualin Hotel in the Qing Dynasty in the production of fat intestines, the first pig intestines cleaned and boiled, plus seasonings made of braised intestines, very popular. After some improvements in the cooking method, so that its flavor is more delicious. Some literati after eating, feel that this dish is really unique, to please the store like "nine" of the fetish, but also see the chef fine work, it will be renamed "nine-turn large intestine".

6, milk soup Pu Cai

Jinan Daming Lake produced a tender texture, white color, fresh taste of Pu Cai as the main material, with moss cauliflower, mushrooms, and milk soup cooked. The milk soup is rich in flavor, white, and tender, and has always been known as the first soup in Jinan.

7, hibiscus chicken

This dish is full of fragrance, taste a mouthful, soft and tender, fresh and unusual. But not really hibiscus flowers and chicken dishes cooked together, hibiscus to white mostly, the chef borrowed the flower clean color white, elegant and light character to the metaphor of the beauty of the dishes. Hibiscus dishes in the selection of materials, generally choose boneless skinless, tender animal raw materials, in the knife processing above the use of double knife smash chopping method, cooking, braising, frying, steaming and other methods.

8, bad buttery fish slices

This is the traditional Jinan method "bad buttery" and become, the dish is tender, the bad aroma is rich, the fish slices white as snow, the bad aroma is both strong and mellow, between the fungus embellishments, the whole dish is crystal bright, is a dish that pleases the eye.

9, oil explosion conch

It is the Ming and Qing dynasties popular in Dengzhou, Fushan traditional seafood dishes. Shandong coast is rich in conch, to Penglai coastal production of "fragrant conch" is the main. "Oil-exploded conch" is a continuation of the traditional dishes in Shandong oil-exploded double-crisp, oil-exploded tripe nuts on the basis of the continuation of the. After eating this dish, there is no soup on the plate, only some oil.

10, Texas Grilled Chicken

Dezhou Grilled Chicken is a traditional Chinese food in Shandong, Lu Cuisine classic. Also known as "Dezhou five spices off the bone steak chicken", enjoys the reputation of "the world's first chicken", skin and meat tight, delicious flavor, fat and not greasy, has become a great food in the hearts of people.