Texas Grilled Chicken, also known as Texas Spiced Boneless Grilled Chicken, is one of the famous Three Treasures of Texas (Grilled Chicken, Watermelon, Golden Jujube). Texas Grilled Chicken is a traditional famous food in Shandong, China, and the classic of Lu cuisine. The Texas Grilled Chicken Making Technique is a National Intangible Cultural Heritage.
As early as the Qianlong period of the Qing Dynasty, Dezhou grilled chicken was listed as a Tribute of Shandong and sent to the palace for the emperor and the imperial family to enjoy. In the 1950s, on his way back to Beijing from Shanghai, Vice President Song Qingling stopped in Texas many times to buy Texas grilled chicken and gave it to Chairman Mao Zedong as a tribute. Texas Grilled Chicken is famous throughout the country and exported overseas, and is known as "the world's first chicken".
Sweet and sour Yellow River carp is a traditional dish in Jinan, Shandong. Jinan is bordered by the Yellow River in the north, so the carp used in cooking is the Yellow River carp. This fish grows in the deep waters of the Yellow River, with a golden head and tail, a bright scale, and a fat and tender flesh, which is a good product at the banquet. In the "Chronicle of Jinan Province", there is already a record of "the carp of the Yellow River, the crab of Nanyang, and into the recipe". It is said that the "sweet and sour Yellow River carp" first began in luokou town, an important town of the Yellow River.
Chefs here like to make this dish from live carp, and it became famous in nearby places, which later spread to Jinan. When making it, the chef first cuts the body of the fish with a knife, wraps it in a paste, frys it in oil, heads and tails, and then makes a sweet and sour sauce with the famous luokou old vinegar and sugar, and pours it on the fish. Fragrant, crisp on the outside and tender on the inside, with a hint of acid, it soon became a dish in famous restaurants.
Nine-turn large intestine, formerly known as braised large intestine, is a traditional famous dish in Jinan City, Shandong Province. In the early years of the Guangxu Dynasty of the Qing Dynasty, it was first created by the owner of The Jiuhualou Restaurant in Jinan. The large intestines of the pigs are blanched in water, fried, and then poured into more than ten kinds of ingredients, and made with micro-fire. After the dish is cooked, it is sour, sweet, fragrant, spicy and salty, with ruddy color and soft texture.
Grilled abalone is a traditional dish in the coastal area of Qingdao, Shandong. This dish is full of color and aroma, the abalone meat is tender and delicious, and then poured with sauce, transparent oil. After the abalone meat is cooked, it is placed in each original shell, and its shape is beautiful and expensive. It is a masterpiece of double matching shape and vessel, with its original shell and new look.
Sixi Balls: It is one of the classic traditional Chinese dishes and belongs to the Lu cuisine family. It is composed of four meatballs with good color, aroma and taste, which are the four happy events of life blessing, lu, shou and joy. It is often used as the finale dish in wedding feasts, birthday feasts and other banquets to take its auspicious meaning.
Stir-fried waist flower is a traditional famous dish with Shandong Province, home cooking, which belongs to Lu cuisine. It is made with pork loin and water chestnut as the main ingredients. It is characterized by freshness, mellow taste, smooth and non-greasy. Has a high nutritional value.
Oil-fried double crisp is a Lu cuisine, which is a traditional dish with shandong characteristics. Cooking is based on bursting vegetable oil. The authentic oil burst double crisp method is extremely difficult, the requirements for the heat are extremely harsh, one second is not cooked, and after one second it is not crisp, it is one of the most difficult dishes in Chinese food. Specialty food with color, aroma, taste and shape.
Grilled sea cucumber with green onion is a Chinese specialty food and a classic dish of Lu cuisine. From Shandong Source, with water hair sea cucumber and green onion as the main ingredient, sea cucumber fresh, soft and smooth, green onion section fragrant, no remaining juice after eating. It is one of the "Eight Treasures of Ancient and Modern", with mellow aroma and rich nutrition, nourishing the lungs and kidneys.
Yipin tofu is a traditional Tianjin-style dish, and its traditional preparation method is: tofu is mixed with high-grade ingredients, wrapped in fresh bean skin, steamed, and then poured with marinade. The pickles are tender, delicious, nutritious and not greasy. It belongs to the Confucian cuisine, which is white and tender, rich in nutrients and popular for people.
Jar meat is a traditional specialty dish, a famous dish in Jinan, which began in the Qing Dynasty.
Pork is crispy but shapeless, fatty but not greasy, ruddy and bright in color, and has a unique flavor.
This product is made of meat and vegetables, rich in raw materials, beautiful in shape, salty and fresh in taste, and suitable for wine and rice.
Cao Yu Yu is a famous dish that belongs to the Lu cuisine family. The main ingredient is grouper, and the cooking is mainly based on slippery dishes. Grouper is mainly natural wild, the larger the meat, the more tender, the meat is tender and thick, no intermuscular spines, delicious taste. It is commonly used to cook, fry, steam, stew and other methods into dishes, and can also make meatballs, meat fillings, etc.
Hibiscus chicken slice is a famous dish of Lu cuisine, which has been used in Huaiyang cuisine, Sichuan cuisine and other cuisines after becoming famous. It is usually made with chicken breasts, eggs and other ingredients. After the dish is cooked, the meat slices are white in color, soft and tender and fragrant, and shaped like hibiscus.
Mullet egg soup, also known as "Tai Tang", is a Diaoyutai dish, this soup originated from the Lu dish "braised mullet egg", and later improved and sublimated by Hao Baoli and the chefs of the Diaoyutai State Guesthouse. [1]
Mullet Egg Soup is made from mullet eggs and clear soup.
After the dish, the egg color is milky white, thin as a piece of paper, delicious, smooth and refreshing, sour and salty, and the quality is good.
Braised prawns are a famous dish of Shandong Jiaodong cuisine, which belongs to the Lu cuisine family. Ingredients include prawns, sugar, chicken soup, etc. The color is rosy and shiny, and the shrimp meat is tender and delicious. It has always been a famous dish in Lu cuisine, and its beauty and taste have long been praised by people.
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.
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