Shandong Cuisine

Shandong cuisine, or Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and has the longest history and the richest techniques. It dates back to the late Shang Dynasty.

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 Pingyin county of Jinan. It is made with special local pears and roses, coupled with walnut kernel, sesame and white sugar.

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.

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.

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.

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.

Jiaodong bobo (胶东饽饽/Jiaodong Bobo)

​Jiaodong bobo boasts a history of over 300 years. It is made of wheat flour and is four or even six times larger than mantou, a staple in North China.

Chinese green onion pancake(葱花饼/Cong Huabing)

Chinese green onion pancake was dubbed a "Yantai famous snack" by the Yantai Tourism Bureau and the Yantai Cooking Association in 2005.

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