Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
author：Du Rui cuisine
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Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
I was fortunate to attend a friend's wedding in Zibo, Shandong Province, and I was honored to witness the happiest moment in the life of the most handsome groom and the most beautiful bride. I have also always heard that Zibo, Shandong Is the birthplace of Lu cuisine, and the ancient Lu cuisine Boshan cuisine can be unique in lu cuisine, the first of the eight major cuisines, and must have its own unique features. Participate in the Shandong wedding banquet, 1 large table of 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich:
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This brine prawn is a seafood dish of Lu cuisine, with palm-length prawns as the main ingredient, boiled in brine to make a dish, simple to make, and eat the original flavor of prawns. In order to remove the fishy taste of prawns, add green onions and ginger slices to the soup, and add an appropriate amount of salt to harmonize the taste. After boiling water, add prawns and cooking wine, cook for several minutes on high heat until the prawns are ripe, put them out immediately, let cool and then plate them into dishes.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This oil-splashed sea bass is a classic of traditional Lu cuisine, with fresh sea bass as the main ingredient, and finally the oil is poured into the dish, reflecting the salty sauce aroma of Lu cuisine, which is similar to the steamed sea bass in Cantonese cuisine. Choose a 750g sea bass, the meat is firm and fragrant, all in pieces of garlic cloves, boiling water and steaming for 7 minutes. Pour over steamed fish soy sauce, sprinkle with shredded shallots, very fine ginger shreds, and finally pour hot oil into a dish.
<h1 class="pgc-h-center-line" data-track="63" > three, red elbow</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
As the finale of Lu cuisine, red grilled elbow appears very frequently at local wedding banquets in Shandong, which is also a slow work dish. This red grilled elbow is a certain improvement, but also integrated into a certain modern element, removing the more greasy pork skin, subcutaneous fat, adding fried potato fries, a kind of Chinese and Western meaning.
<h1 class="pgc-h-center-line" data-track="62" > four, steamed six hi glutinous rice balls</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
In principle, this dish is not a traditional Lu dish in the strict sense, but a new Lu dish, with historical heritage and modern new elements. The traditional Sixi balls are minced pork stuffing with magnolia slices or minced yam, raw into a dish, simmered over low heat, and the soup is clear and fresh. This steamed Sixi glutinous rice balls are made by wrapping glutinous rice with raw meatballs, steaming them into a dish, mixing salty and sweet juices, and pouring them into a dish.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This dish is a new paragon dish made from steamed hardcore yam pieces paired with abalone. After becoming a dish, it is salty and sweet, the color is rosy, and the shadow of Lu cuisine is engraved everywhere.
<h1 class="pgc-h-center-line" data-track="60" > six or three fresh vegetarian egg rolls</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is a traditional Lu cuisine Boshan dish in the strict sense, there are two kinds of meat and vegetarian, this is a vegetarian egg roll, and the three fresh fillings are vermicelli, fungus, egg and umami toon. Add a small amount of starch to the egg mixture, whisk well and spread into a thin egg crust. Roll in the mixed pork filling or three fresh fillings, roll into an egg roll, coat the egg liquid at the interface, and fry in hot oil until golden brown. Cut the section with a slash or straight knife and plate it.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
Chicken in Shandong is a must-have dish at the wedding banquet, and it is said that there is no chicken, no fish, no table. This roast chicken is made from free-range chickens that are not grown up for a year, cleaned and coated with honey or maltose and fried until golden red. Slowly marinate in the old soup over low heat until the meat is crispy, soak in the brine and tear into a dish.
<h1 class="pgc-h-center-line" data-track="58" >8, spicy fish fillets</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
With the popularity of Sichuan cuisine throughout the country in recent years, Sichuan cuisine has become more and more popular with people. This spicy fish fillet is made with spineless dragon fish as the main ingredient, sliced into thin slices, sizing and cooking in spicy soup.
<h1 class="pgc-h-center-line" data-track="57" > nine, fried octopus with onion</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is a Lu cai jiao dong dish, based on octopus segments and onions, stir-fried into a dish. This dish is extremely harsh on the heat, the octopus section of boiling water boiling for about 10 seconds, to easily break the fingers as a standard, fished out immediately after the cold.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is an ancient traditional Lu dish, with glutinous rice as the main ingredient, red bean paste filling in the middle, and the top is decorated with lotus seeds, red dates steamed to maturity, and poured with honey juice to make a dish. In the past, sticky rice was served as a lunch, followed by several dessert dishes.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is also a Lu cai jiao dong dish, with jellyfish and cucumber as the main ingredients, and cold mixed into a dish. The preparation of this dish is relatively simple, the main technical point is the mixing of minced garlic sauce, which can be freely mixed according to personal preferences.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
The preparation of this dish is similar to that of hand-torn roast chicken, and it is basically a production procedure. Finally, the marinated duck meat is cut into pieces and served on a table.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is a home-cooked dish of Lu cuisine, based on organic cauliflower and fried tofu cubes, and stir-fried into a dish. Even if it is a home-cooked Lu dish, it also reflects the characteristics of Lu cuisine that is good at using sauce, and the color is ruddy, the sauce is rich, and the salty and fresh is pleasant after becoming a dish. This dish can be made into a pure salty and fresh dish without soy sauce, and it is also a good vegetarian dish.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
Like organic cauliflower stir-fried bean bubbles, this shrimp skin stir-fried cabbage is also a Lu cuisine home cooking, with shrimp skin and cabbage as the main ingredients, and it is quickly stir-fried into dishes.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is a more popular dish at wedding banquets in recent years, with a variety of seasonal vegetables dipped in fried sweet noodle sauce, relatively clear, is an innovative Lu dish. This seasonal vegetable dip is made with onion strips, cucumber strips, cherry tomatoes and green radish slices to match each other, making it crisp and refreshing.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
This is a Lu cuisine, an innovative Lu dish derived from home-style Lu cuisine. A variety of seasonal seafood such as scallops, crab meat, clam meat and other small gnocchi are served and stewed into a dish, and every bite is salty and pleasant.
<h1 class="pgc-h-center-line" data-track="49" > seventeen, four small cold dishes on the table</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
In the previous wedding banquet, there were usually 8-10 cold dishes on the table, and then began to "large pieces" one by one, eating one and withdrawing one. Now that the wedding banquet has been improved, it is not as cumbersome as before, and these four small cold dishes on the table are a kind of remembrance of historical traditions! These four small cold dishes are cold mixed frozen vermicelli, boiled peanut rice, cold wood ear fungus, toon mixed with tofu, all of which are traditional Lu cuisine cold mix dishes.
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
<h1 class="pgc-h-center-line" data-track="48" > eighteen, fruit plate</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
After the dish was assembled, this watermelon fruit plate was put on, prompting people that the dishes were ready.
<h1 class="pgc-h-center-line" data-track="41" >19, small flower rolls and small steamed buns</h1>
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
Participate in the Shandong wedding banquet, 1 large table 20 dishes, friends: worthy of the birthplace of Lu cuisine, too rich one, brine prawns two, oil splashed sea bass three, red grilled elbow four, steamed four hi sticky rice balls five, iron yam roasted abalone six, three fresh vegetarian egg roll seven, hand-torn roasted chicken eight, spicy fish fillet nine, onion stir-fried octopus ten, honey sauce glutinous rice eleven, cold sauce jellyfish twelve, marinade duck thirteen, organic cauliflower fried beans fourteen, shrimp skin stir-fried cabbage fifteen, seasonal vegetable dipping sauce sixteen, seafood lump soup seventeen, four pressed table small cold dishes eighteen, fruit plate nineteen, Small flower rolls with small steamed buns
When it comes to steamed buns, people will suddenly think of Shandong noodle steamed buns, a full pound of weight, eating particularly strong, the more chewy the more fragrant. Now at the wedding banquet, this kind of small steamed bun and small flower roll are generally held, which is convenient for people to eat, although it is small, but the taste and tendons are not discounted at all. Although I did not see more Lu Cai Bo mountain vegetables this time, it was already an eye-opener. Attend the wedding banquet in Shandong, 1 table of 20 dishes, friends: worthy of being the birthplace of Lu cuisine, really authentic.
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