It is a refreshing and palatable fruit dish. It is made of pears, honey and sugar. Peel off pear skin and slice into small pieces. Mix evenly with egg white, starch, flour and knead into balls. Then put the balls into medium hot oil and take out when they turn golden brown.Drip off oil and fry into brown sugar. Lastly, add clean water and white sugar, stew with gentle heat and add honey when sauce turns thick and condensed.

Features:
    It is sweet and of mushy pear pulp; the juice is thick and condensed.

    As a traditional signature dish of Jinan, it was created during the reign of Emperor Guangxu by the shop-owner of Jiuhualin Restaurant.At the beginning, he cleaned the intestines of pigs, boiled it in spice till hardened and spongy. Then take out, cut into logs and marinate it with seasonings such as soy sauce, sugar and spice. Here comes the delicious “large intestines braised in brown sauce”. Customers loved it and gradually, it gained popularity across the country. Thereafter, new cooking skills were developed: wash and then boil in water, pan fry in oil and then add seasonings and spice. The dish becomes more tasteful in this way. It becomes a signature dish in banquets of celebrities and dignitary. The distinctive flavor really impressed scholars and local dignitary. Therefore they called it “nine-turn rectums” to please the restaurant owner, reminiscent of number “nine” to indicate similarity of the highly regarded culinary craftsmanship that rivals the Taoist alchemists who made pills of immortality. From then on, dish gains prestige throughout Shandong.

Feature:
    It is eye-catching red, tender and spongy, sophisticate in five flavors: sour, sweet, aromatic, spicy and salty with exceptionally appealing taste.

    It is a traditional dish cooked to celebrate and pray for the four joyous occasions in one's lifetime, that is, a timely rain after a long drought; running into an old friend far away from home; the wedding night and success in an imperial examination. It is made into balls to express people's aspirations of seeking auspiciousness, reunion and happiness. Therefore, this dish is mostly seen in festivities and banquets.

Features:
    It is spongy and tender with golden color, melts as soon as you take it; and good for both the old and the young.

    It is a traditional dish of Jinan which started from the Qing Dynasty. It is said that this dish was created by the Fengjilou Restaurant of Jinan about 100 years ago. The cooks there put spareribs mixed with seasonings and spice into porcelain pots and stewed with gentle heat. It is rosy and ruddy in color with thick broth and mushy meat, refreshing and pleasant to the taste. For it was made in pots, the dish was named “Diced Pork in Pot”. At that time, it was very popular to cook meat in porcelain pots in Shandong. It is recorded in Suiyuan Menu written by Yuan Mei, a scholar in the Qing Dynasty that “put meat into a porcelain pot and stew with rice chaff by the same way above (indicating Steamed Meat in Dry-pot), and seal it”. After the Fengjilou Restaurant was shut down in the 1930s, chefs there were transferred to Wenshengyuan Restaurant and continued to make this dish and thus it became popular and a traditional famous dish of Jinan.

Features:
    It is deep red in color with mushy meat and thick soup, refreshing and tasty.

    It is a traditional signature in Dezhou, previously known as “Dezhou Five-fragrant Boneless Braised Chicken”. Invented by Deshunzhai Restaurant in Dezhou in the era of Emperor of Guangxu of the Qing Dynasty. Procedure: Deep-fried chicken of about one kg till lightly burned; add mushrooms, premium soy sauce, clove, villous autumn fruit, cardamon, angelica dahurica, fennel and malt sugar. The finished dish is bright, lustrous, tender, fleshy and smells good. The more the chewing, the more appealing. It gained popularity and became nationally known. In the past 100 years or so, this dish is favored by domestic and international visitors.

Features:
    It is vivid red in color with shiny skin, tender but chewy, smells fantastic and taste wonderful.