Mount Tai Scaly Fish (Tai Shan Chi Lin Yu)
Tai Shan Chi Lin Yu is a rare fish exclusive to Mount Tai, with delicate and tender flesh. This clear soup preparation preserves the fish's natural flavor, complemented by ham and bamboo shoots. It's a classic Lu cuisine dish, known as the 'first delicacy of Mount Tai'.
四喜鸭子
A traditional festive duck dish symbolizing four blessings (luck, wealth, longevity, happiness). The whole duck is fried and steamed to tender perfection, stuffed with a quartet of savory treasures. Rich, glossy, and deeply satisfying.
Braised Fish Lips
A classic Chinese banquet dish featuring fish lips rich in collagen, braised to tender perfection in a savory red sauce. Glossy and succulent, each bite offers a burst of umami and a luxurious texture. A delicacy loved for its skin-nourishing benefits.
Tai'an Three Delicacies Tofu
Tai'an Three Delicacies Tofu features Tai'an tofu, cabbage heart, and spring water simmered together. The broth is milky white, the tofu silky, and the cabbage sweet—a perfect showcase of Mount Tai's culinary treasures. A must-try light Shandong classic.
Roasted Mandarin Fish with Assorted Stuffing
A classic Shandong cuisine roasted mandarin fish deboned and rolled with minced chicken, shrimp, water chestnuts and ham, wrapped in lard net and roasted. Crispy golden crust, tender and savory filling. An impressive banquet dish.
Pan-Fried Chicken Sticks (Guota Jiqian)
Guota Jiqian is a classic Shandong dish featuring tender chicken strips coated in egg batter, pan-fried until golden, then braised in savory broth. The result is a delicate combination of crispy exterior and juicy interior, with a glossy sauce that is simply irresistible.
Guo Ta Tofu (Pan-Seared Egg-Crusted Tofu)
A classic Shandong dish: tofu slices coated in egg, pan-fried until golden, then braised in savory sauce. The result is crispy on the outside, tender on the inside, and bursting with umami. Perfect over steamed rice.
Braised Sea Cucumber with Scallions
A classic Shandong dish featuring tender sea cucumber and fragrant scallions in a rich savory sauce. It's a luxurious delicacy perfect for festive banquets.
Guoshao Braised and Fried Pork Hock (Crispy Pork Hock)
Guoshao pork hock is a classic Shandong dish with a golden crispy exterior and tender, succulent interior. After braising and then deep-frying, the skin becomes crunchy while the meat stays juicy and soft. Served with Sichuan pepper salt or sweet bean sauce, it's a showstopper at banquets.
干蒸加吉鱼 (Steamed Sea Bream)
A traditional Shandong dish, this sea bream is steamed without adding any water, resulting in incredibly tender and flavorful meat. Topped with scallion and ginger shreds sizzled in hot oil, it's a celebration of simplicity and taste.
White Sauce Stuffed Fish
A classic Shandong dish where the boneless fish meat is minced, seasoned, and stuffed back into the fish skin, then steamed and topped with a creamy white sauce. Delicate, flavorful, and impressive for banquets.
Milk-Braised Pork with Walnuts (Nai Tang He Tao Rou)
A classic dish from Shandong cuisine, this elegant soup features a creamy white broth paired with tender pork and crunchy walnuts. Each spoonful is nourishing and satisfying, perfect for both banquets and family dinners.
Braised Abalone in Its Original Shell (Ba Yuan Ke Bao Yu)
A classic dish from Lu cuisine, known for its tender and plump abalone. Placed back in its natural shell, topped with a glossy, savory gravy, and decorated with broccoli and cherries, it offers a luxurious presentation and umami-rich taste, perfect for festive banquets.
Quick-Fried Conch (You Bao Hai Luo)
A classic Shandong dish, fresh conch slices are wok-fried at high heat, resulting in a tender yet crunchy texture, bathed in savory brown sauce.
Dezhou Braised Chicken
Dezhou Braised Chicken is a traditional dish from Dezhou, Shandong Province. It features a glossy red-brown color, tender meat that falls off the bone, and rich five-spice aroma. Through marinating, frying, and braising, the chicken retains its shape while achieving a melt-in-your-mouth texture.
Sweet and Sour Yellow River Carp
Sweet and Sour Yellow River Carp is a classic Chinese dish featuring a whole carp fried until crispy, then coated in a tangy sweet-and-sour sauce. The golden, crunchy exterior and tender, flaky fish make it a show-stopping centerpiece for any banquet.
Braised Sea Cucumber with Scallions
A classic Shandong dish, this braised sea cucumber features tender, gelatinous sea cucumber paired with aromatic scallions in a rich savory-sweet sauce. The dish is glossy, fragrant, and often served at banquets. Great for special occasions.
Jiu Zhuan Da Chang (Braised Pork Intestines with Five Flavors)
A classic Shandong dish, Jiu Zhuan Da Chang features pork intestines simmered to perfection with a complex interplay of sweet, sour, bitter, spicy, and salty flavors. The intestines are tender yet chewy, coated in a glossy, rich sauce that showcases the pinnacle of Chinese culinary technique.
爆炒腰花
A classic Shandong dish, pork kidneys are expertly cleaned and scored to form flower shapes. Quick stir-frying over high heat yields a tender and crunchy texture with a savory sauce, making it an excellent accompaniment to rice.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.