Huai Bao Li (Stuffed Carp with Three Delicacies)
A classic Confucius Mansion dish: a whole carp stuffed with minced pork, shiitake mushrooms, bamboo shoots, and ham, pan-fried and braised in a rich, savory sauce. The fish is tender and the filling is flavorful.
Pan-Fried Tofu with Egg (Guota Tofu)
Egg-coated tofu pan-fried until golden, then braised in savory broth. Crunchy outside, tender inside, with rich egg aroma. A classic Shandong dish loved by all.
Eight Immortals Crossing the Sea and Arhat (Ba Xian Guo Hai Nao Luo Han)
A classic Confucian banquet dish: eight types of seafood and minced chicken Arhat simmered together. Clear broth, rich flavor, exquisite presentation, symbolizing good fortune.
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.
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.
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.