Liu Yu Pian (Smooth Fish Slices)
Liu Yu Pian is a classic Chinese dish featuring tender white fish slices in a delicate, translucent sauce. The fish is marinated and quickly fried to lock in moisture, then stir-fried with vegetables in a silky light gravy. It's a delicate dish that highlights the freshness and texture of the fish.
Silver Lung in Milky Broth
Silver Lung in Milky Broth is a classic Shandong soup dish. The creamy white broth resembles milk, and the pig lung is tender and melts in the mouth. Combined with ham, bamboo shoots, and mushrooms, it yields rich flavors and nutrition, making it an ideal delicacy for banquets.
Sea Cucumber Soup with White Pepper
A classic Chinese soup made with sea cucumber and seasoned with white pepper. The soup is milky white, smooth, and the spicy aroma of pepper perfectly enhances the flavor. It is both warming and nourishing, ideal for banquets or family meals.
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.
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.
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.
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.
Braised Sea Cucumber with Scallions (Cong Shao Hai Shen)
A classic Shandong dish featuring tender sea cucumber infused with fragrant scallion oil, coated in a rich savory sauce. Perfect for festive banquets and an unforgettable centerpiece.