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Jinan Cuisine

Jinan cuisine, also known as Lixia cuisine, is one of the four schools of Shandong cuisine. It dates back to the Spring and Autumn period.

Fried Carp with Sweet and Sour Sauce (糖醋鲤鱼/ Tangcu Liyu)

Fried Carp with Sweet and Sour Sauce is a typical, traditional dish of Jinan cuisine, and can be traced back more than 3,000 years.

Shanghe Horseshoe-shaped Shaobing (商河马蹄烧饼/ Shanghe Mati Shaobing)

Horseshoe-shaped shaobing is a traditional baked sesame flatbread from Shanghe county of Jinan. Its delicacy, easy storage and portability make it a nice gift when people visit relatives and friends.

Braised Intestines in Brown Sauce (九转大肠/ Jiuzhuan Dachang)

Braised Intestines in Brown Sauce is one of the famous dishes of Shandong cuisine. It is cooked in a very delicate way: first blanched, then deep-fried, and stewed with 10 more condiments.

Chinese Yam in Hot Toffee (拔丝山药/ Basi Shanyao)

Chinese Yam in Hot Toffee, with its sticky, fragrant and sweet taste, is a dessert served after the main dishes in Jinan. It is better to consume it while the dish is very hot.

Rose and Pear Croquette (玫瑰梨丸子/Meigui Li Wanzi)

Rose and Pear Croquette is a traditional dish of the Han ethnic group in Jinan. It is made with special local pears and roses, coupled with walnut kernel, sesame and white sugar.

Stir-fried Pork Kidney (爆炒腰花/ Baochao Yaohua)

Stir-fried Pork Kidney, with onions and green peppers as its other main ingredients, tastes tender and smooth but not greasy.

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