Jinan Cuisine

Jinan is an old city, located in the communications centre in the north and south, the commerce is developed, the folk custom stresses the diet. Abundant produce is the affluent condition of forming the unique flavor. Jinan dish is fine and smooth for to make, pay attention to cutting and slicing skill, duration and degree of heating, flavour, color, smell, taste and shape in the cooked food have a strict requirement. Having gone through the long development course, the variety of the Jinan cuisine reaches more than a thousand kinds, add the local delicacies, the quantity affords a magnificent spectacle.
Now, Jinan dish is affect by other local dishes and people requirement that taste change, some changes have all taken place from the cuisine, raw materials, taste. Say overallly, the dish is becoming more meticulous, it is more extensive to select materials, have more various tastes becoming, cooked food renewal speed accelerate constantly, new name or description product emerge day by day.

The introduces of some special features snack

>>Sweet and sour carp
Mother river of Chinese nation --Yellow river flows through Jinan, the carps produced in the river --The Yellow River carp is also called the carp of Longmen. Its body is fat, the body color is gorgeous, meat smell is pure, tender and luxuriant, it is a treasure in the numerous carps assortment. Preparation method preliminary working fine carp, two sides play more than one hundred leaf spend knife, salt pickle, hang up wet starch paste, enter fried to and bow-shaped a little, take out, wave in plate fish, water with white sugar, vinegar, soy sauce, clear soup, the powder of onion, the powder of ginger, the powder of garlic, wet starch, peanut oil fry make and candy vinegar that succeed, soft, sour and sweet and a little salty in burnt outside behind the entry, the garlic is fragrant and strong. In addition, according to the traditional habit, after eating up the fish, also can make fish head and additional juice one bowl " bungle fish soup ", this soup sour is sweet fragrant, moisten the intestines tastily and refreshingly.

>>Chinese unicorn's mandarin fish
Chinese unicorn is one animal of ancient China of legend, form like deer, hair there are angles, have scale and shell all over, Have tail. The ancient symbolizes auspiciously and auspiciously with this animal. Because this dish is similar to the Chinese unicorn, thus gain the name. The mandarin fish is one of five major famous and precious fish of unsalty water, the burr is few, the meat takes the form of garlic clove, the texture is delicate, taste delicious. Chinese medicine think smell is sweet and flat, have enrich air blood, benefit efficiency of spleen and stomach, can for cure timid consumptive disease Ying tight, intestines wind rush down blood disease. The key of this Dish lie in cutting and slicing skill deal with, mandarin fish, snake butter, bamboo shoots, egg skin, ham, sponge cake form of processing into (the Chinese unicorn ), entered the cage and steamed with clear soup, refined salt, south wine, spring onions, ginger, gourmet powder, lard. Finished meat is extremely tender, color is pretty and dazzling, the model is lifelike, it is bright to explain purpose.

>>Jinan Roast Duck
Jinan Roast Duck, history is long. The raw materials that the roast duck uses are the force-feed duck, the figure is plump, meat is delicate, the lower fat of skin is relatively thick. The making craft of the roast duck is very complicated and exquisite, roast duck embryo after preliminary working need, inflate, pay thorax, wash thorax, get in touch, iron skin, hang candy, shine skin, pour water, many dishes of process of roasting etc., last 1 to 3 day (up to season different and different). The finished color and luster is red and bright, the fragile meat of cover is tender. The indispensable product is lotus-leaf pancake (duck's cake), sweet sauce, shallot section to eat the roast duck, can also mix with the cucumber one , turnip one ,etc. .

>>Lake dish chicken nugget
Lake dish mean old times Jinan wild rice stem, Pucai, white lotus root, lotus seeds, pale lotus Daming Lake produce. The wild rice stem is a tender stem of water sound plant wild rice, its texture is tender and fragile, nutritious. Pucai is a tender bud of the cattail, it is similar to water chestnut, its flavor is like the bamboo shoot. also call the lotus. Its stem (lotus root), fruit (lotus seeds ), flower (the lotus ), the leaf (lotus leaf ) occupy very important position in the Jinan dish. The lotus root has seven holes, the white meat is sweet. Lotus seeds, lotus produce in the room, go skin its edible. Lake dish chicken nugget incorporate famous vegetables in Daming Lake into an organic whole, mix chicken breast meat with, mix with refined salt , soy sauce, spring onions pepper continue wine, gourmet powder, spring onions, ginger, garlic ,etc. flavour, the plot is novel, making is meticulous, tender and delightful, it is not oiliness to be fragrant, it is seasonal and very strong famous meat and fish dishes.

>>The sauted chicken cubes with chilli and peanuts
The sauted chicken cubes with chilli and peanuts is fried chicken with mushrooms, are famous for exploding and frying marvellous quick and crisply and tenderly. It is said the key to make this dish is three: There is much oil, the fire is prosperous, wrapped up in one layer and pasted outside the diced chicken. Because chicken wrap up, behind the one starch, add prosperous kerosene to fry, can soon wipe the meat will be tender, this method called "explode to fry", It is one of important cooking method in Shandong dish, so, call this dish now "Kung-pao chicken".
This dish is the main material with the chicken breast meat, mix with peanut kernel, chilli, flavour with white sugar, salt, soy sauce, spring onions, ginger, garlic, south wine, gourmet powder, etc., fried it through exploding. The finished color and luster is red and bright, the diced chicken is delicate, the peanut kernel is crisp, salty and fresh and peppery, going well with wine should go with rice.

>>Chrysanthemum hot pot
The chrysanthemum is a local product of our country, bloom before and after the Chung Yeung Festival. Medical to can break up wind clear away heat, it is flat for liver to make eyes bright, detoxify and subside swelling etc.. The chrysanthemum enters the meat and fish dishes, can cook many kinds of dishes, drinks . Chrysanthemum hot pot, The method to light the hot pot, add the soup-stock, can rinse, familiar with salting good main material down open, dip in, take the powder such as peanut kernel, mustard greens, fragrant-flowered garlic, ground pepper, the powder such as hot pickled mustard tuber, garlic sprout, the soy preserved ginger is made at the end Have a meal, put white chrysanthemum, spinach, fry Shan, etc. well-done to eat it, can boil boiled meat dumpling, noodles ,etc..

>>The Jiuzhuan large intestine
It was Qing Dynasty is initiated by Jiuhualou in the period of Guangxu years. It is said, the shopkeeper entertain guests at a banquet, cooked this dish originally, guests praise after having a trial test: The Taoist is good at making pills of immortality, have names of Jizhuan the elixir of life, this delicacy of the food, can match in excellence or beauty with elixir of life, so called the Jiuzhuan large intestine. From then on, the Jiuzhuan large intestine become famous dish. Cook this dish, it is ruthless that the cook wants unloading, the whole materials, there should be famous and precious traditional Chinese medicine in the condiment. After being burnt precisly, the large intestine is ruddy and bright, fertile but not oiliness. Let go and have the coriander one again above and assail the nostrils fragrantly, rich and enjoying endless aftertastes.

>>The soup is exploded pair fragily
The soup has already to explode pair fragily had a history of more than 100 years, this dish is the main material with the pork tripe and chicken's gizzard, cooked with the clear soup. The head chicken's gizzard of finished belly is crisp and tender, the soup is clear and delicious. Because main material overweight fragile in being tender at the food, thus gain the name of "whether pair fragile". >>Milk soup dish Pu Milk soup dish Pu made in Daming Lake of one texture tender, color and luster pure white, taste clear fresh dish Pu the main material with Jinan, furnished with tongue cauliflower, snake butter, cooked with the milk soup. Milk mellow for soup to taste, pure white, dish Pu crisp and tender, have always praised as the first soup dish in Jinan by people.

>>A silk cake of edible vegetable oil
Edible vegetable oil records of silk cake call "edible vegetable oil", as to lard, bake with peanut oil. "a silk" is a model characteristic of this cake. It is a kind of meticulous pieces of food developed with the foundation of the hand-pulled noodles. Stretch piece to detailed to such as the silver silk, up to over thousands of superfine silks, record become round cake shape, put oil half fry half bake, make them wipe. Then, draw the cake scattered while mentioning and break up in sale at reduced prices, spread blue and green red silk, white sugar. Tender in burnt outside a silk cake, the gold silk is genneral, sweet and delightful, it is the good merchantable brand pastry on the feast .

>>The oil fastened
The oil fastened is for the traditional meticulous flavor in Jinan. Because it similar to spiral, surface moist and golden yellow, thus come the name of oil fasten. Its color and luster is golden yellow, the crust is crisp, how fluffy layer is, interior flesh tender, spring onions fragrant nose and match with Hunton, the flavor to be good completely.

>>Lightly fried dumpling
Lightly fried dumpling is one fry filling little food that bake, skilfully manufactured, taste exquisite, regard pork filling as the common, mix with different fresh vegetables according to season. It is generally half and half a filling while wrapping up and making, take the form of crescent moon. The bottom surface of lightly fried dumpling is dark yellow, crisp, soft and soggy and tough, filling smell is fragrant and beautiful.

>>Steamed dumpling
"pork steamed dumpling" because keeps throwing the material standard strictly, making is meticulous, the steamed stuffed bun coming out of steamer newly, not out of shape, does not fall down, there is much although oil, fragrant but not oiliness.

>>The crisp thin pancake of candy
The main raw materials of crisp thin pancake of candy are the millet. Because of spices that is put being different, taste is different, there are different taste such as peanut, chestnut, spinach bamboo basket, banana, peppermint, rose. Its characteristic, it is not oiliness to be thin and crisp, fragrant and sweet, the color and luster is golden yellow, numerous in variety, nutritious, easy to digest.

>>Boiled meat dumpling
The boiled meat dumpling is the traditional festival food. Dumpling is one filling make food, boiled to ripe with water, so the one that have claims of "water pastry". Dip in sesame oil vinegar juice at the food after being ripe, go with garlic petals of food it, delicious table delicacies of Jinan. The dumpling has difference of meat and vegetables with the filling material, the meat or fish filling is three kinds of delicacies, fish's filling, chicken, pork, beef and mutton ,etc.; The plain filling has the leaving of all plain fillings and half a plain filling . Want, add some the end such as ginger such as spring onions, sesame oil, Chinese prickly ash ink, gourmet powder, etc. Flavoring agent while modulating the filling material, the plain filling must be with the five-spice powder. Make face skin, and cold water dough, put pharmaceutical, roll skin, make filling shaping. After dumpling wrap, water boil, cook, boil to ripe to pass through the cold water, dumpling wrapper tender gentle strength dish after being so ripe, filling bad smell is delicious.

>>Bloom steamed bun
Bloom steamed bun, have another name called silver to be satisfactory. The color is soft and soft, fragrant and sweet and delicious in vain, carry four flowers, and petals of color pink, natural pretty, become traditional wheaten food variety of Jinan. It make craft to be quite strict, piece need, pass two ferment become reconciled, seal water rub even rubing completely in addition, and need to steam for 20 minutes with the fire while steaming. Because the one that make blooms the steamed bun colour, fragrance and taste, shape are all good, the traditional properties are dense and very popular.

>>Spring pancake
It is not only beginning in spring but also a beginning in the new year at the Beginning of spring. Of our country countryside of all parts to congratulate with various forms, earnestly hope, there are good harvests one year. Taste spring and regard eating spring pancake, spring roll and Spring plate as the characteristic, every household all eat spring pancake, spring noodles,etc.. This is called "grip spring". The spring pancake materials are simple, every household all can do it. Knead dough with boiling water, the cake delightful after ripe, able to bear, chew, not gentle and fragrant, can eat with vegetable. The old people in Jinan like frying mung bean sprouts, bean vermicelli, ham silk, hotbed chives, egg silk, etc. together, eat with spring pancake.

>>Five-kernel bun
Sweet and aromatic, the color and luster is pure white, handsome in appearance, have higher nutritive value, it is one of the characteristic flavor millet cakes in Jinan area. It peel and press with shelled peanut, sesame benevolence, walnut-meat, almond, melon seed benevolence into a garrulous man after being fried familiarly, add red date, sweet-scented osmanthus sauce, money crisp material powder, etc. , add white sugar modulate finally.

>>Shepherd's purse spring roll
Making spring roll roughly has three steps: First , make covers; Second , make filling; Third, bomb to be ripe. It is a special technology to make the cover. The method is make extremely soft dough, the right hand catches the dough, the left hand holds and brushes the net hot spoon, hold dough in hand bottom turn around in spoon, that is one thin cake skin, take advantage of a situation to take off, do again second thereupon, wrap up the ripe filling which fry to ripe before. Fetch filling, put it in the middle of cover, roll up upwards cling and seal with the light batter. Pan cook until 70% hot with peanut oil, put enter spring roll, fry to golden yellow.