Hello everyone, I'm Aaron, a gout food lover, and I bring you the food you have in mind
1. Embrace the carp
Embrace carp
The carp dishes of KongFu have a long history, and there are also special fish vessels. This dish is made by braising fresh carp of each size. The small fish face the big fish in the arms of the big fish and are placed in two compartments of the "fish boat". Confucius's son Kong Li, whose tomb is buried in front of Confucius's tomb, became the format of the tomb layout of "holding children and carrying grandchildren". "Bouquet carp" is hence the name. The fish color is bright red, the meat is tender, the taste is salty and fresh, and the image is unique.
2. Mullet egg soup
Mullet egg soup
Mullet egg is a delicious traditional dish that belongs to the Lu cuisine family. Processed from the spawning glands of female cuttlefish, the spawning glands of fresh cuttlefish are cut off and marinated with a mixture of alum and table salt, dehydrated and coagulated proteins.
This dish was popular in Shandong as early as the beginning of the Qing Dynasty, and in the middle of the Qing Dynasty, Shandong restaurants in Beijing were also very popular, especially popular with the literati and scholars at that time, the great poet and gourmet Yuan Ming during the Qianlong period of the Qing Dynasty, who had tasted the dish many times and recorded the preparation method of the dish in the "Suiyuan Menu": "The mullet egg is the freshest, the most difficult to serve, the river must be rolled through, the sand is removed, and the chicken soup mushrooms are simmered."
3. Clear soup willow leaf swallow vegetables
Clear soup willow leaf swallow dish
Clear soup willow leaf swallow dish is a delicious and nutritious specialty dish made from bird's nest, ham, pigeon eggs and so on. It has the characteristics of white as snow, pigeon eggs shaped like willow leaves, clear and crystal clear soup, and fresh and mellow taste. The bird's nest is as white as snow, the pigeon egg is shaped like a willow leaf, and the soup is clear and crystal clear, and the taste is fresh and mellow.
4. Fairy duck
Fairy duck
Shenxian duck is one of the traditional dishes of Shandong region and belongs to Confucius cuisine. Kong Fanpo called the fairy duck, and left duck sellers in Fuzhong to make this dish. "Fairy Duck" got its name. Legend has it that it began in the seventy-fourth generation of Confucius Sun Kong Fanpo period, when Kong Fanpo was the governor of Tongzhou, Shanxi, the chef in the house took the duck out of the bone, added spices into the bowl and covered, steamed in the basket, the meat was crisp, the aroma was rich, the taste was delicious, Kong Fanpo tasted, felt that this dish was made differently, the basket steaming was to point out the incense three torches for the degree, the taste of turbot beauty is better than its dish, so it was named the fairy duck.
5. Milk soup cabbage
Milk soup with cabbage
Milk soup pu cai is one of the characteristic traditional flavor famous dishes in Jinan City, Shandong Province. Is made of milk soup and pu cabbage cooked into the "milk soup pu cai", the soup is milky white, pu cai crisp and tender and fragrant multiplied, the entrance is light and delicious, is a high-end banquet on the top of the soup dish, known as "the crown of Jinan soup dish" reputation, and has always been known as Jinan's first soup dish.
Delicious Lu cuisine, three consecutive more, stirring up the taste buds!