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A classic vegetable dish that utilizes the umami of dried seafood to elevate a humble vegetable. Dried shrimp (虾子, xiā zǐ) are soaked to rehydrate, releasing their intense briny, savory flavor into the water, which becomes part of the braising...

A specific Jinan variation of the double crispy theme, often featuring pork kidney and pork stomach. The ingredients are cut into specific shapes, blanched, and then quickly fried in oil to achieve the desired crisp-tender texture. The Jinan style typically...

A home-style dish that exemplifies the comforting, savory flavors of Shandong cooking. A whole yellow croaker (or sections of it) is pan-fried first to seal in moisture and create a flavorful base. It is then stewed (焖, mèn) with a...

A dramatic and technically demanding dish that showcases texture. The “double crisp” refers to two ingredients: pork stomach and chicken gizzards. Both are meticulously prepared—the stomach is boiled until tender but still resilient, and the gizzards are scored. They are...

A delightful sweet or sweet-and-savory dish. Sections of lotus root are filled with glutinous sticky rice, which has been soaked and sometimes mixed with sweet osmanthus blossom syrup (桂花, guì huā) for a fragrant, floral note. The stuffed lotus root...

These are not ordinary meatballs. “Sixi” refers to the four-pleasure meaning, and these are larger, often made from a mixture of pork and seafood, and are meticulously shaped. The key step is deep-frying to form a crispy exterior before they...

A more rustic and boldly flavored dish, it showcases the Lu cuisine’s ability to transform humble ingredients. Pork lungs are meticulously cleaned through repeated boiling and rinsing to remove any strong odors, then sliced thinly. They are then stir-fried with...

A pinnacle of luxury in Lu cuisine, this dish combines two prized ingredients: abalone and mushrooms. Dried abalone is a particularly expensive ingredient requiring days of soaking and slow cooking to rehydrate and tenderize. It is then braised for hours...

A classic and technically challenging dish. Sliced duck livers are coated in a thin layer of egg-white batter and then gently sautéed in warm oil (a technique called 滑油, huá yóu) to cook them through without overcooking, which would make...

Another exquisite sea cucumber dish that emphasizes presentation and knife work. Large, plump sea cucumbers are prepared by cutting them open lengthwise and scoring the inside in a decorative pattern, allowing them to be flattened into a shape resembling a...