Quancheng Hotel · Shandong Tourism Culture Shandong Cuisine
地方菜 · ⭐ 4.4
No. 2, Nanmen Street
Dishes
Nine-Turned IntestinesNine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
Nanmen Roast DuckNanmen Roast Duck is a classic Chinese dish made from Peking duck, marinated and roasted to perfection, served with pancakes, hoisin sauce, and scallions.
Confucian Mansion Tiger Head ChickenA traditional Shandong dish featuring chicken stewed with ham and mushrooms, known for its tender meat and rich broth.
Qingcheng Stir-fried NoodlesA flavorful noodle dish from Jinan, Shandong, made by stir-frying noodles with aromatics and vegetables, then adding a savory sauce for a rich taste.
Sweet and Sour EelSweet and sour hairtail is a Chinese dish featuring hairtail as the main ingredient. The fish is cleaned, cut into pieces, marinated with rice wine and ginger, then coated in starch or flour and deep-fried until golden and crispy. A sauce made of sugar, vinegar, soy sauce, water, and cornstarch is stir-fried with葱姜蒜, then combined with the fried fish to coat evenly.
糖醋黄花鱼糖醋黄花鱼是一道以黄花鱼为主要食材的中式菜肴。将黄花鱼处理干净后腌制，再进行油炸至表皮酥脆，随后用调好的糖醋汁（由糖、醋、酱油、料酒等制成）淋在鱼身上，使鱼肉吸收酸甜风味。
Beef tendonTendon from pigs or cows, soaked and blanched, often stewed or braised with wood ear mushrooms and carrots; chewy and gelatinous texture.
Intangible Heritage Qiancheng Big BunsIntangible Heritage Qiancheng Big Buns is a traditional Chinese pastry made with flour, meat filling, and various seasonings. The outer skin is soft, and the filling is delicious and rich in flavor.
Fresh Pepper Flame Steak BonesFresh Pepper Flame Steak Bones is a dish made with steak bones, fresh peppers, and special sauce. The steak bones are crispy on the outside and tender inside, with a strong spicy flavor.
Fresh Soup Longshan Water TofuFresh soup made with Longshan water tofu, slow-cooked in pork bone broth with ham and mushrooms for a delicate, savory flavor.