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This dish is a study in contrasting textures. Fish fillets (often carp or mandarin fish) are cut into slices and coated in a batter before being deep-fried until the exterior is incredibly crispy (cuì) and puffy. These crispy fish slices...

This dish highlights the freshness and natural sweetness of high-quality shrimp. Medium-sized shrimp are carefully shelled to leave the tail intact, creating a pleasing presentation. They are then quickly sautéed (qing chao) in a wok over high heat with minimal...

A hearty and nutritious home-style stew, this dish combines pig’s trotters (feet) with dried yellow soybeans. The trotters are rich in collagen, while the soybeans provide plant-based protein and a nutty flavor. The ingredients are slowly simmered for hours with...

This dish is a fundamental example of the Shandong cooking style, emphasizing the holy trinity of scallion, ginger, and garlic, and the technique of quick stir-frying. Thinly sliced pork loin is marinated lightly for tenderness, then stir-fried in a hot...

A refined cold dish, Crystal Elbow is a terrine made from pork rind and elbow meat. The pork is slowly simmered with spices until extremely tender, then the stock is reduced and rich in natural gelatin from the rind. The...

This dish showcases the exceptional knife skills of Shandong chefs. Duck or pig kidneys are meticulously scored in a crosshatch pattern on the inside, creating a base that, when quickly blanched or fried, curls up into the distinctive “flower” shape....

A symbol of happiness and reunion, these massive meatballs are a staple at Shandong banquets, especially weddings. They are made from a finely minced mixture of pork (or sometimes a combination of meats), water chestnuts for crunch, scallions, ginger, and...

A celebratory classic from Jinan, Sweet and Sour Carp is a dramatic and flavorful centerpiece. A fresh, whole Yellow River carp is scored intricately on both sides, coated in starch, and deep-fried until golden brown and impossibly crispy, holding its...

Hailing from Dezhou, this nationally famous dish is renowned for its incredibly fall-off-the-bone tender meat and complex spiced aroma. Whole chickens are meticulously prepared, often shaped into a specific posture, and then braised for hours in a deeply flavored, aged...

A premium and iconic banquet dish, Braised Sea Cucumber with Scallion exemplifies the Shandong school’s emphasis on high-quality ingredients and masterful sauce-making. The dish centers on plump, tender sea cucumbers, which are prized for their gelatinous, slippery texture and ability...