Shandong Cuisine

A unique soup from the Confucian Mansion cuisine. A whole carp is first fried to set its shape and then simmered in a rich, milky-white broth. The “milk” is not dairy but refers to the color achieved by boiling the...

A unique and creative dish that showcases technical skill. A thick custard is made from milk, sugar, starch, and sometimes egg whites or mashed shrimp. This custard is chilled until firm, then cut into blocks. These blocks are coated in...

A whole duck is marinated with spices and then braised in a potent mixture of soy sauce, sugar, Shaoxing wine, and aromatics for a long time. The braising liquid, or master sauce, is key and is often reused and enhanced...

A classic Shandong noodle dish. “Huǒ Shāo” refers to a method where ingredients are stewed with noodles. A rich broth is made from pork bones and shrimp shells. Then, thinly sliced pork, shrimp, and vegetables are stir-fried before the broth...

A simple yet explosive coastal dish. Fresh clams (like razor clams) are stir-fried in a searingly hot wok until they just open. A sauce made from fermented chili bean paste (辣酱, là jiàng), garlic, and ginger is added, coating the...

A comforting, home-style fish stew from the coastal and river regions. Fresh crucian carp is fried lightly and then stewed in a broth with pickled Chinese cabbage (酸菜, suān cài), which provides a tangy, savory, and slightly sour flavor that...

A vegetarian-friendly dish full of umami. Tofu skin (腐竹, fǔ zhú), which has a wonderful ability to absorb flavors, is soaked until soft. It is then braised with various dried and fresh mushrooms (such as shiitake and oyster mushrooms) in...

Similar to the explosive kidney flowers, this version focuses on the pairing with garlic. The scored kidney slices are quickly passed through oil to form the “flowers” and then stir-fried with a large amount of sliced garlic, scallions, and perhaps...

A hearty, rustic, and incredibly satisfying dish. A whole pork hock (or knuckle) is first scalded and cleaned, then braised for several hours in a rich, aromatic liquid dominated by dark soy sauce (giving it a deep red-brown color), ginger,...

A beloved coastal specialty from the Shandong peninsula. Fresh, plump oysters are carefully dried, lightly coated in a seasoned starch or batter, and then deep-fried until the exterior is golden brown and shatteringly crisp, while the inside remains just cooked,...