Shandong Cuisine
Shandong Dish – Braised Intestines in Brown Sauce
A beloved delicacy from Shandong cuisine, Braised Intestines in Brown Sauce exemplifies the bold, hearty flavors of this northern province. Thinly sliced intestines are slowly simmered in an intoxicating gravy redolent of savory soy sauce, aromatic spices, and caramelized sweetness. The intestines absorb the rich sauce, becoming meltingly tender with an unctuous mouthfeel. Garnished with crunchy wood ear mushrooms and vibrant greens, each bite delivers an umami punch balanced by a hint of heat.
Shandong Dish – Braised Sea Cucumber with Scallions
A prized delicacy showcasing Shandong’s coastal bounty, Braised Sea Cucumber with Scallions is a dish of regal elegance. Plump, chewy sea cucumbers are gently simmered in a luscious braising liquid redolent of garlic, ginger, and rice wine until infused with aromatic flavors. They are then dressed with vibrant scallion whites and greens, which lend a bright pop of color and flavor. Each bite delivers luxurious textures and nuanced tastes revealing Shandong’s reverence for pristine seafood preparations.
Shandong Dish – Sweet and Sour Carp
A beloved specialty from the waters of Shandong, Sweet and Sour Carp showcases the region’s mastery of contrasting flavors. Tender chunks of fresh river carp are deftly fried until crispy then tossed in a tantalizing sweet and sour sauce. The vibrant reddish-orange glaze perfectly balances piquant vinegar with judicious sweetness from sugar and raisins. Garnished with crunchy bamboo shoots and bells peppers, each morsel delivers a harmonious interplay of tastes and textures.
Shandong Dish – Stir Fry Pork Kidney
A rustic yet flavorful specialty from Shandong cuisine, Stir Fry Pork Kidney celebrates the province’s love of offal. Tender morsels of kidney are rapidly seared at high heat with an aromatic blend of ginger, garlic, chilies, and Shaoxing wine. This quick cooking method locks in the kidney’s rich flavors and succulent textures. Finished with a sprinkle of green onions and sesame oil, each bite delivers a savory punch accented by a mild metallic edge.
Shandong Dish – Braised Pork Balls in Gravy
A beloved homestyle classic, Braised Pork Balls in Gravy showcases the hearty, comforting cuisine of Shandong province. Tender pork meatballs are gently simmered in a luscious brown gravy redolent of soy sauce, aromatic spices and caramelized sweetness. As the meatballs braise, they become infused with the rich, umami-packed sauce. Garnished with crunchy wood ear mushrooms and verdant greens, each bite delivers an unctuous, savory punch balanced by hints of warmth.
Shandong Dish – Yi Pin Tofu
A beloved classic from Shandong, Yi Pin Tofu showcases the region’s appreciation for simple, high-quality ingredients. Pillowy soft tofu is gently simmered in a fragrant broth infused with dried shrimp, mushrooms, and bamboo shoots until imbued with their delicate umami essence. Garnished with fresh scallion confetti, each spoonful offers tender custardy tofu morsels floating in a light yet robustly savory soup. Though unassumingly subtle, this modest dish highlights the refined art of coaxing maximum flavor from humble staples that defines Shandong’s renowned cuisine.
Shandong Dish – Oil Fried Double Crispy
A crispy, crunchy delicacy from Shandong cuisine, Oil Fried Double Crispy celebrates the region’s love of deep-frying. Chunks of meat and vegetables are first boiled until tender, then dredged in an aromatic batter spiked with ginger, garlic, and Shaoxing wine. They’re twice deep-fried to achieve an audibly crisp outer shell encasing a succulent interior. Each golden-brown morsel delivers a contrasting textural interplay – the shattering crunch giving way to a juicy, flavor-packed bite.
Shandong Dish – Braised Shrimp
A delicacy showcasing the sweet essence of Shandong’s coastal bounty, Braised Shrimp is a beloved regional specialty. Plump shrimp are slowly simmered in a luscious sauce redolent of garlic, ginger, rice wine and green onions until infused with aromatic flavors. A judicious splash of vinegar balances the dish’s richness with a bright tang. Each succulent shrimp is adorned by the velvety red-hued braising liquid, its natural sweetness coaxed forth and perfectly complemented.