What food will Xiaoming eat when he goes to Jinan?

Jinan cuisine refers to the cuisines in Jinan, Dezhou, Tai 'an and other places, which are good at frying, roasting, frying and frying, and are fresh, crisp and tender. Especially, cooking with stock is a major feature of jinan cuisine. Among them, there are clear soup jambalaya and milk soup Pu dishes, which are fresh and elegant and unique. The sweet and sour Yellow River carp is tender and burnt outside, the crispy fried tofu is crisp, and the treasure of vegetarian dishes shows the skill of Jinan School. Jiuhualin restaurant in Jinan is famous for its nine-turn large intestine.

Jinan cuisine is good at frying, roasting, frying and frying in cooking techniques. His dishes are clear, fresh, crisp and tender. Traditional vegetables in Jinan are famous for clear soup and milk soup.

Crispy soup

The soup is crisp,

A famous dish of Han nationality, belonging to Jinan cuisine, is crisp and tender in texture, and the soup is light and mellow. Health, spleen, appetite, malnutrition.

"Soup Crispy" is a traditional famous dish in Jinan, "oil Crispy", which has a history of more than 200 years and was well received at the first famous and special flavor food fair in Shandong from 65438 to 0956. This dish is made of pork tripe and chicken gizzards and cooked in clear soup. When serving, you need to serve processed double crisp and special clear soup separately. After the soup bowl falls off the table, you should put the double crisp into the soup to make it interesting.

This dish is brown and white, and it tastes more beautiful when dipped in salted shrimp oil. This dish should be eaten immediately after it is cooked, because the belly and chicken gizzards will get old easily if they are scalded for a long time.

Fried carp in sweet and sour sauce

Fried carp in sweet and sour sauce

Sweet and sour carp is also a traditional dish in Jinan, Shandong Province. 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. It is said that "sweet and sour carp" first started in Luokou Town, an important town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish, which was very popular with diners and became famous locally. Later, it spread to Jinan. The preparation method is more perfect. Fry in oil pan first, and then make sweet and sour juice with the famous Luokou mature vinegar and sugar. Poured on the fish, it smells fragrant, crisp outside and sour inside. It will soon become a famous dish, among which "sweet and sour carp" made by Huiquan Building in old Jinan is the most famous. [2]

Pu Cai in milk soup

Milk soup is one of the traditional famous dishes of Han nationality in Jinan, Shandong Province.

General cuisine is produced in Daming Lake. The "Milk Soup General Cuisine" cooked with milk soup and general cuisine was very famous as early as the Ming and Qing Dynasties, and its reputation still exists today. The soup is milky white, Pu Cai is crisp, tender and delicious, and the entrance is light and delicious. It is the best soup for high-end banquets. Known as "the first soup in Jinan", it has always been known as the first soup in Jinan.

Milk soup is made of fresh common vegetables (cattail rhizome) produced in Daming Lake, with cauliflower, mushrooms, ham slices, milk soup and so on. Ji 'nan old shops Jufengde and Yanxitang both operate.

Jinan roast duck

In the late Ming and early Qing dynasties, major restaurants and restaurants in Jinan were widely operated. Dehelou Roasted Duck Restaurant in the light years of Qing Dynasty, and Wenhelou and Dongxing Lou cooked the most famous roast ducks in Guangxu period. There is a plot of Jinan roast duck sitting on a table in Lao Can's travel notes. In order to ensure the traditional flavor of Jinan roast duck, duck blanks are generally made of strong duck blanks of that year and baked with odorless straw or dry branches. Roast duck is ruddy in color, crisp and tender in skin, mellow in taste, fat but not greasy. Slice the roast duck and add cucumber strips, Zhangqiu green onions, sweet noodle sauce, etc. Roll it up with lotus leaf cake and it tastes excellent. Now Jinan Jufengde and Huiquan Roast Duck Restaurant enjoys a high reputation both inside and outside the province.

Jinan roast duck was sold in Jinan in the17th century. According to legend/kloc-More than 0/00 years ago, three chefs from Yucheng, Wendeng and Yexian (now Laizhou) in Shandong Province opened Quanjude Roast Duck Restaurant in Beijing. It is still one of the famous dishes of Jinan Jufengde Hotel.

Braised sausage

Jiuzhuan large intestine is a traditional dish of Shandong Han nationality.

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".

Jiuzhuan large intestine was initiated by Jiuhualou Hotel in Jinan during Guangxu period of Qing Dynasty. It was made of pig large intestine as the main material, with Amomum villosum, cinnamon, cardamom and shredded onion and ginger. First fry, then fry, then burn, and make it again and again. Named after the Taoist meaning of "Jiu Zhuan Xian Dan", it shows that its production process is complex and its dishes are precious.

dried small shrimp

Dried shrimps and dried shrimps were the specialties of Yuan, a famous chef in 1970s.

"Dried rotten" is one of the methods of "cooking" and a traditional skill of Jinan cuisine. "Shrimp" is a traditional dish in Jinan, with light red color, fresh and tender shrimp meat, mellow taste, no soup and no oil, and unique flavor. Each shrimp is connected end to end, but it is not a cake, which is the characteristic of Jinan "dried shrimp".

Fried lotus, a special dish of Daming Lake. Use slightly opened lotus petals, spread with bean paste, dip in egg paste, and fry with incense.