Sweet and sour yellow river carp live fish can be selected by customers, and then enter the kitchen, fried in hot oil and poured with sweet and sour juice. Vivid modeling, raising the head and tail, tender outside and red inside, crisp with sweetness and salty with alcohol. It is one of the representative varieties of Shandong cuisine. Buttered cattail is made of white and tender milk soup from Daming Lake. Elegant color, crisp and fresh, known as the first soup in Jinan. Cut the pig's large intestine into sections and cook it by blanching, frying, frying and burning. The color is rosy, soft, tender and fresh, fat but not greasy, and the five flavors of sweet, sour and spicy are harmonious. During the Guangxu period of the Qing Dynasty, it was initiated by Jiuhua Building in Jinan. Because of its fine cooking, it needs to be repeatedly put into the pot, so it is called nine turns. Three-non-stick is made of egg yolk, mung bean and sugar, stirred with water, fully whipped and stir-fried in an oil pan. Golden color, sweet but not greasy, soft and waxy, named after not touching vegetables, chopsticks and teeth. Originated by Confucius, it was later introduced to the palace and the capital. Shell crabs use the hind legs of Portunus trituberculatus with meat, marinate with seasoning, dip in shell sauce made of egg white flour dough, fry, arrange dishes, and cover them with claw crab lids, which looks like a whole crab with ginger juice. Red and white are distinct, fresh and spicy, with good shapes and colors, fresh and crisp and tender outside. Baked abalone shell. Steamed abalone shells on a fish paste plate. Add abalone slices, winter bamboo shoots and ham, drizzle with sauce and serve with fresh vegetables. Beautiful appearance, white and bright soup, fresh and refreshing. Stir-fried oysters yellow oyster yellow (oyster meat) dipped in noodles disguised as fried, dipped in salt and pepper to eat. Crispy outside and tender inside, fresh and delicious. It has a history of hundreds of years. Tri-color prawn bread is cut into strips. Dip the egg white in fresh shrimp meat, sprinkle with ham, mushrooms and spinach, and fry until cooked. The surface is red, brown and green, hence the name. All shapes and colors are good, fresh, crisp and tender. In Xue Mei, banana slices with honey juice are placed at the bottom of the plate, covered with egg yolk and milk powder paste, and white sugar or pigment is added to the egg white paste to make snowflakes and plum blossoms. Beautiful appearance, bright color, sweet and delicious. It has a production history of more than 30 years. Apple chicken peeled apples, stuffed with diced chicken, mushrooms and ham, steamed and eaten. Unique shape, white and smooth, fresh and tender stuffing, with apple fragrance. Deep-fry preserved eggs, cut into pieces, dip in flour, fry until golden brown, and pour over. Soft, tender, delicious and unique, it is a winter dish. Eight kinds of ingredients, such as shark's fin, abalone, sea cucumber, fish belly, fish bone, shrimp, chicken breast and mandarin fish, are boiled, steamed and pickled, then put in the same pot, with arhat money-shaped chicken paste cake in the middle and then poured with soup. As the first main course of Confucius' festival banquet in the past, this dish can be served as soon as it is seated, because it is called "noisy". Its appearance is exquisite, materials are noble, cooking is exquisite, and it is mellow and delicious. Confucius' first-class pot, also known as the contemporary first-class pot, originally refers to the double-layer tableware with copper, tin and silver dots. It is in the shape of a four-petal peach, and the cover button is in the shape of a double-petal peach. The cover is engraved with the words "Every dynasty is a product", which can inject heat between the inner layer and the outer layer and keep it warm forever. It is a royal gift from Gan Qing Dragon Emperor. In this dish, shredded chicken, fish belly slices, shrimp cakes, sea cucumber slices and other ingredients are spent in a set of soup materials, which are put into the pot in turn, covered with cooked anchovies and served with soup materials. Slice agate sea cucumber and chicken breast, put them into bowls alternately, add ingredients and seasonings, steam them in cages, and pour chicken soup. Bright color, fresh and mellow. Cut fresh cucumber into turquoise shrimp rings, pat the middle into rings, take the shrimp rings, oil them, heat them tightly, and mix well with sauce. Beautiful appearance, fresh taste and green color. A duck and a pigeon on the belt are cooked and eaten with spiced red chops. The red light is crisp and boneless, and the five spices are pure and delicious. One egg hatches two chickens, formerly known as watermelon chicken, which was pioneered by Confucius chefs in Qing Dynasty. Watermelon removes some pulp, uses its space to fill two boneless chickens, and steam them with ingredients. Crispy and fresh, with watermelon fragrance, it is a big steamed dish in summer. Gouge out the basket fish and mandarin fish, sandwich ham and minced chicken, season, shape, wrap in pig net oil, seal tightly, and cook with charcoal fire. White in color, fragrant and tender, fresh and mellow. Fairy duck and fat duck are cooked, steamed, served with dishes and soup. Fresh and crisp, fat but not greasy, refreshing and delicious. Holding carp, the size of a carp, braised in brown sauce. When put on the plate, snuggle up to the little one, take the baby, take the grandson, that is, the melon keeps on. Bright color, fresh and delicious. Hollow out a piece of tender tofu, add chicken, pork, sea cucumber, shrimp, diced fish belly and seasoning, cook and stew until it is rotten, and put ham strips on it. Fresh and refreshing. Poetry ceremony Ginkgo biloba shell painstakingly, cage stew or steam, put osmanthus, sugar, honey juice, white oil. Soft and waxy, smooth and crystal clear, sweet and delicious. It was originally made of ginkgo planted in the Song Dynasty before the Confucius Temple Poetry Auditorium, so it was called it. Babel apples are also called sweet honey. Take eight apples and carve "eight treasures" on the peel. Dig a lid on the pedicel, take out the stone and part of the pulp, fill it with five-kernel sweetener, glutinous rice, honey and white sugar, cover it, fry it first, then marinate it, and steam it in a cage. Delicate in shape and sweet in taste. China prawn, a special product of Bohai Bay, is roasted with sauce and poured with shrimp brain oil. The color is like durian fire, and the meat is tender. Dried scallops with hibiscus are always made into dried scallops or fresh scallops, put into egg white paste and steamed into lotus shapes. Scallops, like lotus seeds, are delicious, fresh and not greasy. Steamed Cargill fish has bright red color, beautiful shape, white and tender meat, fresh but not greasy. Shandong steamed ball lard, dried dried seaweed, fragrant lai, white lai and onion ginger are minced and kneaded into a ball, steamed in a drawer, and eaten with dipping sauce. Delicious but not greasy, sour, salty, spicy and fragrant. Pull out the eggs, add green shredded pork and banana oil into the pork paste, make meatballs, wrap them in sherry paste, fry them, then boil the sugar and pull them out. Sprinkle green shredded pork and red shredded pork on the table. It looks like an egg, with yellowish color, silvery white and sweet taste. Draw ice cream cubes, hang sherry paste, stir-fry into balls, immediately pour in the cooked sugar juice and serve immediately. It is hot outside and cool inside, sweet, crisp and delicious, and full of interest. Crystal cherry cauliflower or add sugar and banana oil's frozen powder to boil and put it in the refrigerator to freeze thoroughly, which is beautiful, sweet and cold. Blanch chicken slices, meat slices, shrimp slices, belly slices and sea cucumber slices with boiling water, cover them with shark fins and pour out the soup. The soup is silvery red and silvery white, refreshing and delicious. Braised conch meat in brown sauce, diced with a flower knife and blanched in water, put it in a pot and add ingredients to burn it thoroughly and thicken it. Red in color, crisp and tender in quality, and delicious in taste. Stir-fried coriander. Pork is white and tender. Light and elegant, fresh and refreshing. Stir-fry white-skinned giant clams in oil, change knives and water, add seasoning and stir-fry until cooked. Light yellow crystal clear, delicious and refreshing. Clear soup with tremella bottomed out, and tremella was crisp and delicious. Xi Shishi Tongue Clam (also known as Haihong) has a shell and tongue-shaped meat about 70 mm long, which was named Xi Shishi Tongue by Emperor Xuanzong of the Tang Dynasty. The method of retting is clean, delicate, tender and slightly spicy. Dry-fried red scale fish in Taishan Mountain, soaked in pepper, onion ginger and Shaoxing wine, dipped in flour, fried with pepper and salt. Golden color, crisp outside and tender inside, fragrant. Two fish fans (rolls) slice the fish from both sides, spread a flower knife, roll the chicken and shrimp stuffing, steam it in a drawer, and pour two kinds of sauces respectively. Two colors and two flavors, beautiful appearance and fresh fragrance. The pot collapsed into a dish with fish fillets and pork stuffing. Rich and tender, soft and smooth.