What are the 10 "other Shandong dishes" that Shandong people like to eat?

Shandong cuisine, a Qilu flavor that originated in Shandong, originated in Boshan District, Zibo City, Shandong Province. It is one of the four traditional cuisines in China, and the only homemade one among the eight cuisines. The outstanding cooking methods of Shandong cuisine are frying, roasting and shredding, especially frying and roasting, which are praised by the world. Shandong cuisine takes soup as the source of all kinds of umami flavor, and pays attention to the modulation of "clear soup" and "milk soup", which is clear and turbid. Let's take a look at Shandong people's favorite food 10. Alternative Shandong cuisine? Diners from other places are daunting and sigh that they are not blessed.

1, oil explosion double brittleness

Fried double crisp belongs to Shandong cuisine, which is a traditional famous dish of Shandong Han nationality. The cooking method of frying and frying is extremely difficult, and the requirements for cooking are extremely demanding. One second is not ripe, and one second is not brittle. It is one of the most difficult dishes in Chinese food, and it is a special food with color, fragrance, taste and shape. In Yuan Mei's Suiyuan Food List and Liang Shiqiu's Fried Crispy, it is a traditional dish with a long history in Shandong Province. According to legend, this dish began in the middle of Qing Dynasty. In order to meet the needs of local dignitaries, chefs in Jinan, Shandong Province used pork tripe tips and chicken gizzards as raw materials, and cooked the oil thoroughly through the careful operation of knives, which made the tripe and chicken gizzards, which had been cooked for a long time, quickly mature, crisp and smooth, fresh and delicious. Many foreign diners saw that this dish was made of pork belly chicken gizzards, and they could only be awed and lamented that there was no happiness to enjoy. In fact, they will get used to its taste after eating it a few times.

2, mullet egg soup

Black fish eggs, not eggs laid by black fish, refer to dried ovarian products of squid. Since ancient times, it has been a specialty of Shandong, mostly produced in Qingdao and Rizhao, and it is a valuable ingredient of state banquet soup. They are milky white and egg-shaped, and can be processed into petal-shaped and soft high-grade food by chefs. The "mullet eggs" recorded in Rizhao County Records are from the Kangxi period of the Qing Dynasty. It is rich in various trace elements necessary for human body. It is a rare first-class dietary raw material, characterized by milky white color, paper-thin, delicious, smooth and refreshing, and salty in acid. Similarly, some foreign diners have no appetite after knowing the ingredients of this dish.

3, nine turns to the large intestine

Jiuzhuan large intestine is a traditional dish in Jinan, Shandong Province, which was created by Jiuhualou Hotel in Jinan in the early years of Guangxu in Qing Dynasty. It was originally called braised large intestine. After many improvements, the taste of braised large intestine was further improved, which was prepared by many celebrities when they hosted banquets in this store? Some scholars have eaten the dish "Braised Large Intestine in Braised Sauce" and feel that this dish is really different and has a unique taste. In order to please the owner's obsession with "Nine" and praise the chef for making this dish as meticulous as Taoist "Nine Refined Elixirs", they renamed it "Nine Turn Large Intestines". Many people can't get used to the taste of pig's large intestine. No matter how clean it is, they can smell it when they eat it. They can only sigh that they can't enjoy it.

4, Jiaodong four big mixed.

The coastal area of Jiaodong is rich in seafood with good quality, full taste and quite nutrition. Among them, sea cucumber, fresh shellfish, conch and jellyfish are common seafood, and there are many suitable methods, such as frying, burning, stewing and roasting. Chefs in Jiaodong have always been good at cooking seafood. In addition to making the above seafood ingredients into hot dishes, they will also make cold dishes with outstanding flavor, usually mixed. The catering industry is usually called the "Four Big Mixes in Jiaodong". Many people can't accept the taste of these four kinds of seafood after cold salad. Locals regard it as delicious, but foreign diners still have to eat it several times to get used to it.

5, longan and phoenix liver

Longan phoenix liver is a traditional local dish, which belongs to one of the most distinctive dishes in Shandong cuisine. This dish is beautiful in shape, fresh and tender in duck liver, soft and crisp in fat intestines, delicious in taste and rich in nutrition. Longan chicken liver is mainly large intestine and duck liver. For foreign diners, these two ingredients have a strong taste and are not suitable for eating for the first time.

6. Poetry Ginkgo biloba

Shili Ginkgo biloba is a traditional local dish, belonging to Shandong cuisine-Confucian cuisine. Among Shandong cuisine, Shili Ginkgo, made of Ginkgo biloba, is one of the most famous dishes of Confucius. This dish is fragrant, sweet and tough, and it is unique in the Confucius Banquet. The finished dish is amber in color, fresh and tender, crisp and sweet, very pleasant, and it is a treasure in the famous dishes of Confucius.

7. Three kinds of explosions

There are three kinds of explosions: old explosions and new explosions. Old explosions belong to the famous dishes of Han nationality and Shandong cuisine. The food is rich in taste, fragrant in sauce, sweet and astringent in taste, fresh and fragrant, and suitable in shade. Later, after development, three new explosions appeared in many places, which belonged to private kitchens and originated from ancient court dishes in China? Family photo? Because of the explosion method, the main ingredients are incomplete, and it is famous for feeding three kinds. It is produced all over the country. The main ingredients are lean meat, pork loin, pork liver, especially pork loin. It's clean, covered with kidney flowers and all kinds of spices, but it's still edible. Compared with fried kidney, some diners can accept it

8. Lotus yellow pipe

Furong Huang Guan is one of the traditional famous dishes of Shandong Han nationality, and it is the prize-winning dish of Lin Bensheng, a senior technician in the first Shandong cuisine grand prix 1987. It was rated as one of the first 20 excellent dishes in Shandong Province. This dish is exquisite in materials, exquisite in production, exquisite in knife work and novel in shape, just like hibiscus emerging from water. Soft, smooth and crisp, delicious, it is a senior banquet soup of Shandong cuisine. Its main component is the pig's yellow tube, which is the pig's trachea. Foreign diners who like to eat alternative food can try it. (So the picture of the main ingredient is not clear, so we can only make up for it with the picture of the main ingredient. Please forgive me. )

9. This soup is crisp.

Crispy soup, a traditional dish, belongs to Jinan cuisine. It is characterized by crisp texture and light and mellow soup. The main ingredients are pork tripe and chicken gizzards, which are similar to ghee, but this dish is made into soup and has a more distinctive taste. Diners who like this taste must not miss it.

10, Nai Shang Pu Cai Nai Shang Pu Cai is one of the famous traditional dishes in Jinan, Shandong Province. When cooking, use milk soup and ordinary dishes to cook together. The soup is milky white, the general dishes are crisp and fragrant, and the entrance is light and delicious. It is the best soup for high-end banquets, and is known as "the top soup in Jinan" and has always been known as the first soup in Jinan. Many foreign diners who drink it for the first time are not used to it, and they will fall in love with the taste after drinking it several times.