Shandong Top Ten Classic Famous Cuisine

Shandong's top ten classic dishes include scallion-fried sea cucumber, braised shrimp, hot and sour mullet eggs, steamed Cargill fish, nine-turn large intestine, milk soup, hibiscus chicken slices, fried fish slices, fried conch and Dezhou braised chicken.

1, sea cucumber with onion

Zhangqiu scallion, commonly known as the "king of scallions", is fried to golden yellow, giving off the aromatic smell of scallion oil, and poured on the burnt sea cucumber, with a reddish-brown color and bright color. Sea cucumber is soft in texture, rich in onion fragrance, persistent and rich in juice. It is a famous flavor dish widely circulated in Shandong.

2. Braised prawns in oil

Bright color, fresh and delicious. Shrimp is rich in protein and has high nutritional value. Its meat is as soft as fish, easy to digest, without fishy smell and bone spurs, and rich in minerals. Shrimp is also rich in iodine.

3. Hot and sour mullet eggs

Snakehead eggs are eggs produced by squid, which are oval and covered with a translucent thin skin (that is, fat skin). They contain a lot of protein and are produced in Qingdao, Yantai and other places, and have always been regarded as treasures in seafood. Yuan Mei, a great poet and gourmet in Qianlong period of Qing Dynasty, tasted this dish many times, and recorded its making method in Suiyuan Food List.

Step 4 steam Cargill fish

The soup is white, the juice is clear and thick, and the fish is tender and mellow. Steaming can fully maintain its natural flavor. Yantai people have a saying: clip the head of a chicken, the tail of a Spanish mackerel, and the mouth of an arrow fish. The preference for Jiaji fish head can be seen.

5, nine turns to the large intestine

The color is rosy, the texture is soft and tender, and it has five flavors: sour, sweet, fragrant, spicy and salty. Delicious. Delicious. When Jiuhualin Hotel in Jinan made fat sausage in Qing Dynasty, the pig's large intestine was washed and cooked first, and the braised large intestine was made with seasoning, which was very popular. Later, some improvements were made in the cooking method to make it more delicious. Some scholars found this dish really unique after eating it. In order to please the store's obsession with "Nine" and to see the chef's meticulous work, they renamed it "Nine-turn large intestine".

6, cow milk soup Pu Cai

It is made from a fresh and tender Typha latifolia produced in Daming Lake, Jinan, with cauliflower, mushrooms, milk soup and so on. Milk soup tastes mellow and white, and Pu Cai is crisp and tender, which has always been known as the first soup in Jinan.

7, hibiscus chicken slices

This dish is fragrant, delicious, soft, tender and fresh. But it is wrong to cook hibiscus flowers with chicken. Hibiscus flowers are mostly white, and chefs use the clean and white colors of flowers to compare the beauty of dishes. In the selection of hibiscus dishes, it is generally necessary to choose animal raw materials without bones and skins and delicate texture. In the knife processing, the double knife method is adopted, and there are several cooking methods: stewing, frying and steaming.

8. Braised fish fillets

This is the traditional method of "rotten bombing" in Jinan. The dishes are fresh and tender, the smell is full, the fish fillets are as white as snow, the smell is strong, and the whole dish is crystal clear, which makes people feast their eyes.

9. Fried conch

It is a traditional seafood dish popular in Dengzhou and Fushan in Ming and Qing Dynasties. There are abundant conchs along the coast of Shandong Province, mainly the "sweet snails" produced along the coast of Penglai. "Fried conch" is a continuation of Shandong traditional famous dish, which is fried in oil. There is no soup in the dish after eating, only some oil.

10, Texas braised chicken

Dezhou paji is a famous traditional dish in Shandong, China, and a classic of Shandong cuisine. Also known as "Dezhou spiced boneless braised chicken", it enjoys the reputation of "the best chicken in the world", with tight skin and thick meat, delicious taste, fat but not greasy, and has become an excellent food in people's hearts.