Different Chinese cuisines
|Saute Sea Cucumber with Scallions|
This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking
Braised abalone - smooth, delicate, fresh and savory
Sweet and Sour Carp - with crisp exterior and tender fish interior, a little sweet and sour
Bree with a complex - clear, mild and fresh
'Eight Immortals Crossing Sea teasing Arhats' - This is a starter before a celebration feast. It is luxurious and traditionally uses as its eight main ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is flavored with fish's swimming bladder and fish bones. These symbolize the eight immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of chicken breast.
Chrysanthemum fish - chefs with adept cutting techniques shape the fish like chrysanthemums, each individual morsel being convenient to enjoy with either chopsticks or forks.
Braised Snake porridge - choose rare meat of cobra, grimalkin, and pullet, braised elaborately, also called 'Dragon and phoenix contending' (Long Feng Dou).Roast suckling pig - a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma.