What are the ten dishes that best represent Shandong cuisine?

1, 9 to large intestine. 2, stir-fried kidney flowers. 3. Sweet and sour carp. 4. Stewed sea cucumber with onion. 5, oil explosion is double brittle. 6. Four happy parties. 7. Slice the fish. 8. A product of tofu. 9. Braised prawns in oil. 10, kung pao chicken. Shandong cuisine is one of the four traditional cuisines in China. It is also the one with the longest history, the richest technology and the most skillful skills. At the same time, it is also the representative of the cooking culture in the Yellow River Basin.

Jiuzhuan large intestine, formerly known as braised large intestine, is a traditional dish in Jinan City, Shandong Province, belonging to Shandong cuisine. Its method is to first blanch the pig's large intestine, then fry it, then pour in more than ten kinds of seasonings and make it with a micro-gun. After cooking, it is sweet, sour, spicy and salty, ruddy in color and soft in texture.

Fried kidney flower is a traditional dish in Shandong. It is a home-cooked dish with pork loin as the main ingredient, belonging to Shandong cuisine. When it is made, pork tenderloin and water chestnut are the main ingredients, and the finished product is fresh and tender, mellow in taste, smooth but not greasy. When fried kidney flowers are cooked, the side dishes and seasonings are different from place to place, and the taste is sweet, sour, salty and spicy.

Sweet and sour carp is a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang".