Sweet and sour yellow river carp

Customers can choose live fish, then put them in the kitchen, fry them in hot oil and pour them 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.

Typha latifolia paste

Boiled with white milk soup from Daming Lake. Elegant color, crisp and fresh, known as the first soup in Jinan.

Braised sausage

Cut the cooked 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

It is made of egg yolk, mung bean and sugar, mixed with clear water, fully whipped and stir-fried in an oil pan. Golden color, sweet but not greasy, soft and waxy, named for not sticking to vegetables, chopsticks and teeth. Originated by Confucius, it was later introduced to the palace and the capital.

Li Xue Daxie

Marinate the hind leg of Portunus trituberculatus with meat, dip it in seasoning, dip it in sherry paste made of egg white powder, fry it thoroughly, put it on a plate, cover it with crab cover, and eat it 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.

Stewed abalone in original shell

Steaming abalone shells in a fish mud dish, adding abalone slices, winter bamboo shoots, ham, etc. , topped with sauce and served with fresh vegetables. Beautiful appearance, white and bright soup, fresh and refreshing.

Fried oyster yellow

Oyster yellow (oyster meat) dipped in noodles disguised as frying, dipped in salt and pepper to eat. Crispy outside and tender inside, fresh and delicious. It has been produced for hundreds of years.

Penaeus tricolor

Slice the bread. 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.

Xue Mei strives for spring.

Put banana slices with honey juice on the bottom of the plate, cover them with egg yolk and milk powder paste, and add white sugar or pigment 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

Peel the apple, stuffed with diced chicken, mushrooms and ham, and steamed to eat. Unique shape, white and smooth, fresh and tender stuffing, with apple fragrance.

Fried preserved eggs

Cut the preserved eggs into petals, dip them in flour, fry them until golden brown, and pour them over. Soft, tender, delicious and unique, it is a winter dish.

The Eight Immortals crossed the sea to make arhats.

Eight ingredients, shark's fin, abalone, sea cucumber, fish maw, fish bone, shrimp, chicken breast and mandarin fish, are boiled, steamed and pickled, then put in the same pot, with Lohan-shaped chicken mud cake in the middle, slightly steamed and served 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.

Kung fu yipin Guo

Also known as Dangchao Yipin Pot, it originally refers to double-layer tableware with copper, tin and silver dots. It is a four-petal peach-shaped and double-petal peach-shaped lid, which is engraved with the words "Dangchao Yipin". Heat can be injected between the inner layer and the outer layer to keep warm forever, which is a royal gift from Gan Qing Tommy Tam. 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.

Manao sea cucumber

Slice sea cucumber and chicken breast, put them into bowls alternately, add ingredients and seasonings, steam them in a cage, and pour chicken soup with sauce. Bright color, fresh and mellow.

Emerald shrimp ring

Slice the fresh cucumber, pat it into a circle in the middle, put the shrimp in the circle, blanch it in oil, tie it on the circle after heating, and mix well with the sauce. Beautiful appearance, fresh taste and green color.

Take a belt to court.

A duck and a pigeon are cooked and eaten with spiced red meat. The red light is crisp and boneless, and the five spices are pure and delicious.

Two chicks are hatched from one egg.

Formerly known as watermelon chicken, it was first created by Confucius chefs in Qing Dynasty. Watermelon removes some pulp, uses its space to fill two boneless chickens and steam the ingredients. Crispy and fresh, with watermelon fragrance, it is a big steamed dish in summer.

Basket fish

Gouge out mandarin fish, sandwich ham and minced chicken, season, shape, wrap with pig net oil, seal tightly, and cook with charcoal fire. White in color, fragrant and tender, fresh and mellow.

Fairy duck

The fat duck is cooked, steamed and topped with vegetables and soup. Fresh and crisp, fat but not greasy, refreshing and delicious.

Hug carp

Carp is made of a large and small carp and a braised carp. 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.

Steamed tofu with vegetables

The tender tofu is hollowed out as a whole, filled with chicken, pork, sea cucumber, shrimp, diced fish belly and seasoning, cooked and stewed, and ham strips are put in two words. Fresh and refreshing.

Poetic ginkgo biloba

Peel Ginkgo biloba or steam it in a cage, then add osmanthus, sugar, honey juice and white oil. Soft and waxy fragrance, 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.

Babao apple

Also known as sweet. 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 blanch it and steam it in a cage. Delicate in shape and sweet in taste.

Braised prawns

China prawn, a specialty of Bohai Bay, is dipped in small fire sauce and poured with shrimp brain oil. The color is like durian fire, and the meat is tender.

Dried scallop with hibiscus

Scallop or fresh scallop, steamed into lotus shape in egg white paste. Scallops, like lotus seeds, are delicious, fresh and not greasy.

Steamed Cargill fish

Bright red in color, handsome in shape, white and tender in essence, fresh but not greasy.

Shandong steamed pill

Chop lard, dried rice, fragrant lai, white lai and onion ginger, knead them into pills, steam them in a drawer, and pour the sauce on a plate. Delicious but not greasy, sour, salty, spicy and fragrant.

Draw eggs and fish

Add green shredded pork and banana oil into the fat pork paste to make meatballs, wrap them in sherry paste and fry them until they are cooked, then boil sugar and draw silk, and sprinkle the green shredded pork and red shredded pork on the table. Egg-shaped, light yellow in color, silvery white and sweet in taste.

Drawn sorbet

Ice cream cubes with sherry sauce were quickly blown into balls. Immediately pour in the cooked sugar juice and eat it immediately. It is hot outside and cool inside, sweet, crisp and delicious, and full of interest.

Crystal cherry

Add sugar and banana oil to cauliflower or frozen powder, boil the soup plate and cherry together, and put it in the refrigerator for complete freezing, which is beautiful, sweet and cool.

Sam sun shark fin soup

Blanch chicken slices, meat slices, shrimp slices, belly slices and sea cucumber slices with boiling water, cover them with shark's fin, and pour in Sam Sun soup. The soup is silvery red and silvery white, refreshing and delicious.

Braised conch

Dice the conch meat with a flower knife, blanch it in water, and cook the ingredients in a pot. Red in color, crisp and tender in quality, and delicious in taste.

Stir-fried razor clam

Pork is tender and tender, and coriander stalks are fried. Light and elegant, fresh and refreshing.

Fried clams

White-skinned clam, change knife and water, add seasoning and fry until cooked. Light yellow crystal clear, delicious and refreshing.

Clear soup tremella

The soup is clear, the tremella is crisp and tender, delicious and refreshing.

Xi Shi Shi tongue

Blue precious clam, with a shell about 70 mm long and tongue-shaped meat, was named Xishi Tongue by Emperor Xuanzong of the Tang Dynasty. It is white, delicate, tender and spicy.

Dry fried red scale fish in Taishan Mountain

Soak fish in pepper, onion ginger and Shaoxing wine, dip in flour and fry until cooked, and dip in pepper and salt to eat. Golden color, crisp outside and tender inside, fragrant.

Two fish vermicelli (roll)

Cut the fish on both sides, spread it out with a flower knife, roll it with chicken and shrimp stuffing, steam it in a drawer, and pour two kinds of sauces on it respectively. Two colors and two flavors, beautiful appearance and fresh fragrance.

Cauldron fish box

Fish fillets with pork stuffing, the pot collapses into a dish. Rich and tender, soft and smooth.

Sesame fish balls

Fish with fat meat and meatballs, wrapped in sherry paste and dipped in sesame oil. Golden color, beautiful appearance, tender outside and loose inside, fragrant.

Two-color squid roll

Stir-fry fresh squid, shredded ham, coriander segments and coriander into dishes. Clear red and white, beautiful shape, salty and fresh, crisp and tender.

Braised shark's fin

Boiled shark's fin, crab roe with rape heart and winter bamboo shoots, and stir-fried thicken. Soft and smooth, the soup is light red and salty.

Braised tripe in white sauce

Water-fried belly with winter bamboo shoots, Chinese cabbage, ham and mushrooms, stir-fry and simmer into a dish. Fresh and delicious.

Longfeng drumstick

Pork lean meat, chicken, prawns, onions and peppers are prepared into stuffing, wrapped into chicken legs with pig net oil blocks, inserted with leg bones, steamed thoroughly in a cage, wrapped with egg paste and fried until golden brown. Golden color, tender outside, fresh but not greasy.

Abalone in oyster sauce

Slice the fresh abalone, blanch it in water, add a frying spoon, add oyster sauce to the dilute juice, stir-fry and serve. The color is silvery red, crisp, tender and fragrant.