Introduction of four famous dishes of Shandong cuisine

1, sweet and sour carp

Sweet and sour carp is one of the classic dishes of Shandong Han nationality and belongs to Shandong cuisine.

Introduction of four famous dishes of Shandong cuisine

1, sweet and sour carp

Sweet and sour carp is one of the classic dishes of Shandong Han nationality and belongs to Shandong cuisine. It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River. Sweet and sour carp is golden in color, tender outside and sweet inside, sweet and sour. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. The meat of the Yellow River carp is pure, tender and delicious. There is a record in Jinan that "the carp of the Yellow River and the crab of Nanyang are in the right place".

"Sweet and sour carp" is a classic dish of Shandong cuisine and a traditional dish of Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also tender. Moreover, the golden scales and red tails are lovely in shape and are delicious at the banquet. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River.

Yellow River carp is pure, tender and delicious, and people prefer to eat it. The book of songs says: if you eat its fish, it will be the carp of the river. This shows that as early as 3000 years ago, the Yellow River carp has become a well-known food. Shanxi is close to the Yellow River and has its own unique conditions for eating carp. Shanxi, also known as the vinegar town, is rich in all kinds of famous vinegar, among which the sweet and sour carp, a beautiful local flavor, is called the famous dish of Sanjin.

2, nine turns to the large intestine

Jiuzhuan large intestine is a traditional dish of Shandong Han nationality, belonging to Shandong cuisine. This dish was first created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in Qing Dynasty. Originally named "Braised Large Intestine", after many improvements, the taste of braised large intestine has been further improved. When many famous people hold a banquet in this store, they will prepare a dish of "braised large intestine". After eating this dish, some scholars feel really different and have a special taste. In order to please the store's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine alchemy pills", they renamed it "Nine turns to the large intestine".

Shandong cuisine The pig's large intestine is blanched in water and then fried, and then more than ten kinds of seasonings are added, and it is made by simmering. Sour, sweet, fragrant, spicy and salty, with rosy color and soft texture. It is one of the famous dishes in Shandong cuisine.

3. Stewed sea cucumber with onion

Braised sea cucumber with onion is a Chinese dish and a classic dish of Shandong cuisine. Shandong imported, with water-soaked sea cucumber and green onion as the main ingredients. The sea cucumber is tender and soft, and the green onion is fragrant, leaving no juice after eating. It is one of the "eight treasures of ancient and modern times". Onion is mellow and nutritious, nourishing the lungs and kidneys.

Braised sea cucumber with onion is a classic dish of Shandong Han nationality, belonging to Shandong cuisine. Shandong imported, with water-soaked sea cucumber and green onion as the main ingredients. The sea cucumber is tender and soft, and the green onion is fragrant, leaving no juice after eating. It is one of the "eight treasures of ancient and modern times". Onion is mellow and nutritious, nourishing the lungs and kidneys. Roasted sea cucumber with onion is mainly made of sea cucumber and onion soaked in water. The sea cucumber is tender and smooth, and the onion is rich in flavor and nutrition, and there is no juice after eating.

4. kung pao chicken

Kung pao chicken is a traditional dish of the Han nationality. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad.

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, cucumbers, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp. Because it is fresh and spicy, the freshness of chicken matches the crispness of peanuts. Kung pao chicken is spicy, sweet and spicy. The freshness of chicken matches the crispness of peanuts. The entrance is spicy and crisp, red but not spicy, spicy but not fierce, and the meat is smooth and crisp.