The nine-turn large intestine was originally called braised large intestine and is a traditional dish in Jinan City, Shandong Province. In the early years of Guangxu in the Qing Dynasty, it was first created by the owner of Jinan Jiuhualin Restaurant. The pig's large intestine is fried by water and then poured into more than ten kinds of ingredients, which are made by micro-fire. After the dish is cooked, it is sour, sweet, fragrant, spicy and salty. The color is rosy and the texture is soft and tender. "Nine-turn large intestine" was rated as one of the top ten classic dishes in Shandong.

Scalloped pork loin is a traditional dish of Shandong, belonging to Lu cuisine. The dish is white in color, tastes savory and tender. Cut the tenderloin with sizing, marinate with moist hot oil, put the colander, put the ginger onion and shabu-shabu, put the wine and smooth pork, and put in the fresh soup with salt, salt and MSG. Put the coriander stem and sesame oil and put out the spoon. Add the egg whites to the shredded pork, a little salt, starch sizing, then add a proper amount of oil and mix well, so that the shredded pork is easier to separate and not agglomerate.

Sweet and sour pork tenderloin is one of the top ten classic dishes of Lu cuisine. It is made from pork tenderloin and added with sugar, vinegar and other accessories. The color is good, it tastes sour and delicious, and it is very tasty.

氽西施舌, Shandong traditional famous dish. The rut and the sand carp are also known as Xi Shi Tong. They are produced in the coastal area of ​​Jiaonan and Rizhao. The meat is white and tender, tongue-like, nutritious and delicious. It is a seafood-like product. It can be used as a variety of dishes. As the main ingredient, the cilantro stalk and the indigo are used as ingredients. The seasonings include refined salt, vinegar, cooking wine, clear soup, pepper noodles and chicken oil.

The Chaotian pot originated from the folk morning market during the Qianlong period of the Qing Dynasty and is said to be related to Zheng Banqiao. When Zheng Banqiao was in charge of Weifang, he was very concerned about the suffering of the people. In a certain year of the twelfth lunar month, he went to the market to understand the people's feelings. When the farmers in Jixian County were unable to eat hot meals, some people set up a large iron pot in the market, cooking hot dishes for passers-by, cooking pigs in the pot, meatballs. , dried tofu, etc. The soup is boiled and the meat is rotten. The customer sits on the pot. The master chef puts on the hot soup, adds some parsley and soy sauce, and has a thin noodle cake. It is free to use for himself. Because the pot has no lid, people call it "Chaotian pot".

"Kongfu Yipin Pan" is a famous dish of Confucius given by the emperor. It is said that the emperors of the Qing dynasty often went to Confucius, and Confucius also sent chefs to the palace to make a pot of pottery. The Qing Dynasty inherited the Ming Dynasty's product rank system, from one to nine products, one product was the highest, and nine products were the lowest. The Qing Dynasty listed Confucius as the official residence of the Dang Dynasty. Therefore, the emperor gave Confucius a soup made with various raw materials such as chicken, duck, sea cucumber, and fish belly, and gave it the name of “Dangchao Yipin Pot”, which became the official dish of Confucius and all the products of the government. It has been passed down from generation to generation.

Lu cuisine's Jiaodong cuisine - onion sea cucumber, onion sea cucumber is a classic traditional dish in Shandong Province, Chinese specialties, belonging to Lu cuisine. One of the "Ancient and Modern Bazhen", the dish of Lu cuisine; the Jiaodong Peninsula is known as the "Shandong Pearl", and the seafood is extremely rich. From Shandong source, sea cucumber and green onion are the main ingredients. The sea cucumber is fresh, soft and smooth, and the onion is fragrant. After eating, there is no juice, the onion is fragrant, rich in nutrients, and nourishing the lungs and tonifying the kidney.

Chunhelou Crisp Chicken has a history of more than 120 years and is known as “the first taste of the island city”. It has been inherited from the 7th generation of celebrity chefs, and has been secreted by slaughtering, purifying, pickling (18 kinds of materials for more than 8 hours), steaming, deep-fried and so on. It is favored by the public and tourists.

Stir-fried kidney flower is a traditional dish of Shandong Province and belongs to Lu cuisine. It is a home-cooked dish based on pork loin and glutinous rice. It is characterized by tenderness, mellow taste, and smooth and not greasy. Has a high nutritional value. The difficulty in making fried pork leaves is whether the smell is clean and the taste is crisp and crisp. Side dishes and condiments vary from place to place, and the taste is also sweet, sour, salty and spicy.

Boshan tofu box, also known as Shandong tofu box, Qiguo tofu box, is the traditional name of Boshan. According to legend, when Emperor Qianlong of the Qing dynasty patrolled the south, he once "prospered" Boshan. When he was entertaining the meal, he had a dish of tofu box. After the food, Qianlong was full of praise: the taste was delicate, the mouth was full of mouth, the skin was tough and tender, and its fragrance Its beauty is not expressed in words and words.