Mizhou Dragon Claw from Zhucheng has been famous since the Qing Dynasty. It uses slender pig trotters as the main ingredient, which are marinated raw with over ten seasonings including salt, scallions, ginger, and five-spice powder, then boiled in a pot, and finally smoked with specially selected heavy spices. It is rich in aroma, tender yet not greasy, and highly praised. Mizhou Dragon Claw, with its...
Mizhou Roast Duck follows the imperial hanging oven method from the Qing Dynasty. It is an authentic roast duck roasted with pure fruitwood by chefs with 20 years of experience. All the force-fed ducks, seasonings, pancakes, and fruitwood come from the same supply sources as those used for Beijing Roast Duck, ensuring an authentic flavor. In addition, the menu includes dishes such as tofu pudding with duck slices, dry-fried duck breast, spiced duck blood, mountain mushroom-flavored duck tongue, and stir-fried duck...
Ingredients: Fresh pork hind leg, scallion whites, old ginger, chicken eggs, refined salt, monosodium glutamate, dark soy sauce, etc. Preparation: 1. Dice the pork first, then mince it, and add scallion whites, old ginger, chicken eggs, refined salt, monosodium glutamate, and dark soy sauce in appropriate proportions. Mix well. 2. Hand-shape the mixture into round meatballs about 5 cm in diameter...
Roast chicken frame (also known as roast chicken back). A chicken frame refers to the bones of a chicken that have been roasted after the meat has been removed. The roast chicken back from Zhucheng is said to have a history of several hundred years. The charm of the roast chicken back lies in its base flavor and also in its smoky grilled aroma. This base flavor comes partly from the well-seasoned broth that has tasted countless delicacies, and partly from the shop’s secret...
Zhucheng Barbecue "Amidst the imperial concubines, a beauty secret abounds. Among the many royal banquet dishes, none rivals the grilled and sliced delight." It is recorded that when the Northern Song Dynasty scholar Su Dongpo was demoted from Bianjing to Mizhou, Emperor Shenzong of Song, Zhao Xu, who admired his literary talent, assigned an imperial chef to accompany him — ostensibly to attend to his daily needs, but in truth to obtain his poetry early. The secret recipe for the "grilled" imperial banquet dishes was thus passed on to...
Shiqiaozhi Ginger is a specialty of Shiqiaozhi Town, Zhucheng City, Weifang, Shandong Province. The ginger from Shiqiaozhi features thin skin, large pieces, bright yellow color, and a strong ginger flavor, making it highly favored by distributors. Shiqiaozhi Ginger has been awarded a National Geographical Indication Certification Trademark. The town has capitalized on the suitability of villages along the Quh River in the northern part of the town for ginger cultivation, and has...
Black fungus from Shiqiaozhi is a specialty of Shiqiaozhi Town, Zhucheng City, Weifang, Shandong Province. The black fungus grown in Shiqiaozhi Town is large in size, thick-fleshed, flavorful, and highly nutritious, making it very popular among merchants and consumers. Black fungus from Shiqiaozhi has been awarded a National Geographical Indication Certification trademark. The economy of Dapei Village in Shiqiaozhi Town used to rely mainly on grain cultivation...
Zhucheng strawberries are a specialty of Jiayue Town, Zhucheng City, Weifang, Shandong Province. Jiayue Town has been cultivating strawberries for over a decade, with a planting area of more than 15,000 mu, making it widely known as the "hometown of strawberries." Zhucheng strawberries have been awarded a national geographical indication certification trademark. Jiayue Town has been growing strawberries for over ten years...
Zhucheng barbecue has long enjoyed a great reputation. The art of barbecuing reached its peak as early as the Han Dynasty. During the Song Dynasty, Su Shi, while serving as the prefect of Mizhou (present-day Zhucheng), developed a particular fondness for Zhucheng barbecue. In the Qing Dynasty, Liu Yong returned to his hometown of Zhucheng to pay respects at his ancestral grave and brought some barbecue back to the capital to present to Emperor Qianlong. After tasting it, the emperor was delighted and wrote, “The finest delicacies under heaven are all found in Zhucheng.” Zhucheng barbecue is made from...
Anguo scallions, named after their origin in Anguo, Shandong, share the spotlight in the Shandong scallion market with Zhangqiu scallions, together dominating half of the province’s scallion trade. Introduction: Anguo scallions are like the men of Shandong—sturdy at heart, each one a rugged fellow. Varieties: The main variety of Anguo scallions is the Japanese Steel Scallion, also known as the Iron Stem Scallion, whose white stems are notably firm when squeezed…
Zheshan Town in Anqiu City boasts the largest peanut industry scale, with standardized planting bases covering over 80,000 mu, accounting for more than 90% of the total crop area. The peanuts produced here are plump and naturally grown through purely manual cultivation. They are pollution-free and non-toxic. The industrial chain is the most comprehensive, spanning from seed selection and peanut cultivation to deep processing, all supported by leading enterprises...
Currently, Chinese national liquors are categorized into 11 major aroma types: soy sauce aroma, strong aroma, light aroma, rice aroma, sesame aroma, medicinal aroma, mixed aroma, soybean aroma, special aroma, and old white liquor. Among them, sesame aroma liquor is one of only two innovative aroma types in the Chinese liquor industry since the founding of the People's Republic of China, and it is also the only innovative aroma type originating from Shandong. Its representative product—Jingzhi Divine Brew—is produced by Shandong Jingzhi...
Jingshi Three-Slice Pancake The Jingshi Three-Slice Pancake is a renowned local delicacy of Shandong, enjoying equal fame with Jingshi Baijiu (white liquor). It gets its name from the unique characteristic that “the three slices stick together as one, each slice as thin as paper, and they separate cleanly with a single shake.” Made with premium flour, fine salt, water, and topped with raw soybean oil, the pancake is crafted through rolling and pan-frying. The finished product is as thin as cicada wings…
Jingzhi Gold Thread Noodles With a history of over 300 years, Jingzhi Gold Thread Noodles are a fine example of white-flour cuisine, renowned alongside Three-page Pancakes. They earn their name from their fine golden strands resembling gold threads. These noodles are made from refined flour, eggs, and salt. The process begins by beating the eggs in a bowl until smooth, then adding refined flour and salt to form a stiff dough. This dough is rolled into a transparently thin sheet, cut into fine...
Mung Bean Cake One of the traditional snacks of Jingshi Town, with a history of over two hundred years. It is known for its unique craftsmanship, distinctive flavor, light yellow color, soft and elastic texture, sweet taste that melts in the mouth, and its ability to relieve summer heat, detoxify, clear the lungs, and soothe phlegm. It comes in two varieties: single-ingredient and full-ingredient. The single-ingredient version is made with mung beans and white sugar. The mung beans are boiled…
Sesame Slices One of the traditional snacks of Jingshi Town with a long history. The finished product comes in small square pieces, milky white in color, with a fine and compact texture, crisp and refreshing, sweet and fragrant. The production process involves boiling selected maltose, corn syrup, and white sugar in a container until it reaches a certain temperature, then adding roasted, premium-quality sesame seeds and stirring until...
Category: Agricultural Product Representative Region: Weifang The cultivation history of Anqiu cherries can be traced back to the early Qing Dynasty, when sporadic planting was already underway. In recent years, thanks to the careful nurturing by fruit farmers, Anqiu cherries have developed rapidly, forming large-scale production in mountainous towns. The cherry base in Anshang Town has been named “China’s Hometown of Cherries.” Anqiu cherries…
Golden in color, tender in texture, rich in deep-sea fish oil that helps soften blood vessels and nourish the heart and brain, with a delicious flavor. Cuisine type: Shandong cuisine. Recommended dish at: Yangchun International Hotel Chinese Restaurant. Price: 98 RMB per serving...
Carefully selected ingredients, chewy texture, crispy outside and tender inside, delicious flavor. Cuisine type: Shandong cuisine. Recommended dish: Yangchun International Hotel Chinese Restaurant. Price: 88 yuan per serving…
The main ingredients are diverse, primarily including pig’s head, pork tongue, pork intestines, pig ears, pork belly, pig tail, and chicken carcasses. These are simmered in a fruitwood-infused bone broth with secret spices until tender and falling off the bone. They are then placed in an iron pot with brown sugar and tea leaves, covered with sorghum stalks, and gently smoked over low heat. This is a specialty of Zhucheng. …