What do you recommend for the top ten representative dishes of Shandong cuisine?

In Shandong, the name of sweet and sour carp is a household name, even? The first course of Shandong cuisine? Known as. This dish is made of yellow river carp, which is first fried in an oil pan, and then made into sweet and sour juice with the famous Luokou mature vinegar and sugar, and poured on the fish. Crispy inside and fragrant outside, it soon became a famous dish, including Jinan Huiquan Building? Sweet and sour carp? The most famous.

(2) Confucius roast duck

Confucian cuisine is one of the three branches of Shandong cuisine. It is a formal dish designated by the ancient emperor and has been circulated for more than 2000 years. And the roast duck of Confucius can be called the first dish of Confucius. According to historical records, on Cixi's 60th birthday, the Duke of Feast? Take your family to Confucius banquet, including Confucius roast duck. This dish is one of the most famous dishes in Jinan, and it is Lin Xiaofeng's Confucius Roast Duck. They used the local rich Ma duck in the selection of materials, and each duck weighed more than 6 kg. Confucius roast duck has inherited the secret recipe of Confucius for thousands of years. Eight kinds of ingredients, namely Taishan Winter Vegetable, Heze Yam, Mengshan Chestnut, Leling Jujube, Weishan Lake Lotus Seed, Qufu Ginkgo, Huminghu General Vegetable and Taishan Mushroom, are baked in duck belly according to the golden ratio, and eight kinds of nutrition are gathered. ? The skin is fragrant, the meat is tender, mellow and delicious. ? This is many people's praise for Confucius roast duck.

(3) Braised prawns in oil

Shandong cuisine is one of the best-selling dishes and one of the best-mastered dishes. This dish is characterized by sweet and delicious taste, fresh shell and bright red color.

(4) Nine-turn large intestine

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province. In the early years of Guangxu in Qing Dynasty, it was initiated by the owner of Jiuhualou Restaurant in Jinan. People who first heard of Jiuzhuan large intestine will find it amazing, and they don't know what Jiuzhuan large intestine is.

Actually, Jiuzhuan is just a title. The production method is to cut the large intestine into small pieces, roll both ends in the middle, and make a small large intestine with three layers of thickness.

(5) Abalone with raw shell is a traditional dish in the coastal area of Qingdao, Shandong Province. This dish is full of color, flavor and flavor. Abalone is tender and delicious, and then poured with thick sauce, transparent and shiny. After abalone meat is cooked, it is put into each original shell, which is beautiful in shape and expensive. It is a masterpiece of double cooperation between modeling and container. The original shell is original and brand-new.

(6) Oil explosion and double brittleness

This dish is a famous traditional dish in Shandong Province.

Cooking is mainly based on fried vegetable oil. Authentic oil-fried double crisp method is extremely difficult, and the requirements for cooking are extremely demanding. A second is not ripe, a second is not crisp. This is one of the most difficult dishes in Chinese cuisine. I don't know where I am, but I feel crisp when I enter the North Pavilion, but the North Pavilion dares to serve this dish the day after tomorrow. The result must be a plate of dark and dazzling things, which is inconspicuous at first glance and chewy at the entrance, which is disappointing. During the Republic of China, the Dongxing Building in Beiping, or Zhimeizhai, was a dish of weighing skills, and it was afraid to move without two knives.

(7) Stir-fried kidney flower

Fried kidney flower is a home-cooked dish, with pork tenderloin and water chestnut as the main ingredients. Its characteristics are fresh, mellow, smooth but not greasy. It has high nutritional value. The difficulty in making fried kidney flowers lies in whether the coquettish smell is removed and whether the taste is tender and crisp. Side dishes and condiments vary from place to place, and their tastes are sweet, sour, salty and spicy.

(8) Stewed sea cucumber with onion

Shandong cuisine, Shandong cuisine and sea cucumber roasted with onion are classic traditional dishes in Shandong Province, which have China characteristics and belong to Shandong cuisine. ? Eight treasures of ancient and modern times? One of the famous dishes of Shandong cuisine; Does Jiaodong Peninsula know? Shandong Pearl? As we all know, seafood is very rich. Imported from Shandong, with water-soaked sea cucumber and green onion as the main ingredients, the sea cucumber is tender and soft, with fragrant green onion, no juice residue after eating, mellow green onion flavor, rich nutrition and nourishing the lungs and kidneys.

(9) Braised elbow

Pan-baked elbow is a famous traditional winter dish in Tai 'an, Shandong Province. It is crisp, fried and spicy, and it is a big item for four or four seats. When eaten in the mouth, it is tender and smooth, the meat is fragrant and delicious, fat but not greasy. The key to production lies in hanging paste and mastering the heat. When hanging paste, use steamed elbow soup to adjust the paste, and you can't add flour and eggs. When frying, use medium fire first, then low fire, then quick fire and slight fire, so that the crispy fried food can be completely fried and golden yellow. The plates should be placed neatly. It is better to use salt and pepper, sugar, flour paste and onion roll lotus leaf cake.

(10) Fried Conch

Oil-exploded conch is a continuation of oil-exploded double crispness and oil-exploded belly kernel. Seafood dishes popular in Dengzhou and Fushan in Ming and Qing Dynasties. Conch is abundant along the coast of Shandong, and Peng Cai is produced along the coast. Snail? Mainly. Conch is a soft-bodied gastropod. Found in coastal shallow sea bottom, mostly in Shandong, Liaoning and Hebei, the production period is May-August. Conch shell is slightly square in outline, large and thick, with the shell as high as 10 cm, spiral layer 6, almond-red shell mouth and pearl luster. Snail meat is rich, delicate and delicious, and is known as? Pearl on the plate? The reputation of.