What are the famous dishes of Shandong cuisine? The practice is nutritional value?

The famous dishes of Shandong cuisine are: Dezhou braised chicken, braised prawns, Jiuzhuan large intestine honey pear ball clear soup, Liu Ye swallows, Four Joy Meetballs jar meat, sweet and sour carp, fried tofu, double-crisp roasted Hericium erinaceus leek, Qinghai braised turtle, braised sea cucumber, braised sea cucumber in onion, braised prawns in oil, two fresh shellfish, grilled shark's fin with scallops, steamed sea squid, and vinegar-preserved herring. Steamed abalone, steamed ginseng black-bone chicken, peas, pigeon egg buns with elephant eyes, duck liver and jade rabbit, fried scorpion and sesame chicken, bean curd, green vegetables, steamed mushrooms and steamed mandarin fish with lotus seeds.

Braised chicken is one of the famous representative dishes of Shandong cuisine. The color is ruddy, tender and soft, and the sauce is rich. Ingredients: about 500g of white striped chicken, 0g of onion ginger10g, 300g of soup, and appropriate amount of sweet noodle sauce, soy sauce, cooking wine, sugar and onion oil. Practice: ① Cut the chicken into 3 cm square pieces, put it in boiling water, boil it and take it out. (2) Heat an oil pan, add white sugar and stir-fry until brown, add sweet noodle sauce and stir-fry, that is, add chicken pieces, chopped green onion pieces and ginger slices, then add soup, soy sauce, cooking wine and salt, cover with low fire and simmer until cooked, and finally collect the juice on medium fire and pour in onion oil and stir-fry slightly. Fried Sancai is one of the traditional representative dishes in Shandong. Soft, tender, crisp and nutritious. Ingredients: 200g of pork liver, 2 strips of pork loin (about150g), 200g of lean pork, 40g of winter bamboo shoots, 30g of cauliflower, 3 egg whites, 30g of cooking wine, soup, raw flour, chopped green onion, Jiang Mo and minced garlic. Practice: ① Slice pork loin, liver and pork, add salt and mix well, then add egg white and wet flour for sizing. Cut the cauliflower into small pieces, slice the winter bamboo shoots, and put them in a boiling pot to burn slightly. Make a sauce with soup, cooking wine, salt, monosodium glutamate and raw flour. ② Place the wok on the fire and heat the oil to 40% heat. Slide the item 1 and pour it into the colander. Leave a proper amount of oil in the pot, add onion, ginger and minced garlic, stir-fry until fragrant, add other ingredients, pour in sauce and stir-fry quickly.