Meng Family Braised Pig's Trotters is a local delicacy from Jinan City, Shandong Province, with a history dating back to the early 20th century. It originated at "Wenshengyuan," located southwest of Five Dragon Pool Park in Jinan, and was as renowned as Huiquanlou Restaurant. The signature dish of Wenshengyuan was Meng Family Braised Pig's Trotters, also known as "Jar Trotters." By 1981, the "Jar Trotters" had been revived and innovated upon, refining the essence and discarding the dross, eventually evolving into what is now known as Meng Family Braised Pig's Trotters. These trotters are known for being tender, aromatic, and richly flavored, with a delicate and vibrant red hue, meat so soft it falls off the bone yet with intact skin, and a deliciously mellow and savory taste.
Made using traditional methods, this dish offers multiple flavors in one pot—richly aromatic, not greasy, and full of authentic taste.…
North Garden Dawolong Lotus Root is a specialty of Tianqiao District, Jinan City, Shandong Province. On January 13, 2015, according to Announcement No. 2231 of the Ministry of Agriculture of the People's Republic of China, in accordance with the "Administrative Measures for Geographical Indications of Agricultural Products," the application by the Queshan Longhu Ecological Agriculture Science and Technology Planting Association of Tianqiao District, Jinan City, for the registration and protection of the geographical indication of the "Dawolong" lotus root from North Garden...
Brewed using Jinan spring water, high-quality malt, rice, and premium hops, along with advanced brewing technologies and equipment from both China and abroad. The Baotu Spring series of beers are light yellow in color, clear and transparent, with white, fine, and long-lasting foam. They have a mellow and refreshing taste, with a distinct aroma of hops and malt. (Jinan)…
The "Jinan Prefecture" series of distilled spirits, produced by Jinan Hengde Brewing Co., Ltd. located in the Jinan Development Zone, combines traditional craftsmanship with modern technology and is meticulously brewed. It features crystal-clear liquor, a rich and mellow aroma, a smooth and sweet taste, and a long-lasting aftertaste, making it highly popular among consumers. (Jinan)…
Rose wine is meticulously brewed using fresh roses, a specialty of Pingyin. Its characteristics include clarity and transparency, a well-balanced taste, and a pure fragrance. It is not only a richly aromatic and delightful beverage but also a nourishing tonic that benefits both body and mind. Donkey-hide gelatin wine is primarily made from Ejiao, a traditional Chinese medicine from Dong'e Town, supplemented with over ten nourishing ingredients such as ginseng, goji berries, and dangshen...
Stir-fried Pork with Garlic belongs to the Shandong cuisine series. It is a highly nutritious health dish originating from Jinan, with simple preparation. It boasts a delicious taste and rich nutrition. Flavor Profile: Delicious taste, strong garlic aroma, rich oil coating the sauce, and snow-white color. Ingredients: Main ingredient: 250 grams of lamb or lean pork—…
For over 870 years since Jiyang County was established in 1129, the traditional textile product has been coarse cloth (also known as: handwoven coarse cloth). According to the *Jiyang County Annals*, during the Guangxu era (1875–1908) of the Qing Dynasty, Jiyang-produced coarse cloth came in a wide variety of types and was of excellent quality, among which “Qudi Cloth” was the most famous…
The first vegetarian restaurant in the east, Xinfo Vegetarian Cuisine, was founded in 1920 by Buddhist layperson Zhang Hong’en. Xinfo Vegetarian emphasizes ingredient selection and plating. The ingredients mainly include soy products, fried gluten skin, and yam, refined with over 30 types of oils and medicinal seasonings such as sesame oil, peanut oil, cardamom, nutmeg, cloves, and angelica. The dishes come in a wide variety…
In the 1930s, Zhang Wenhuan, a native of Luokou Town, apprenticed under the renowned chef Li An at Jiyuan Restaurant in his childhood. Due to his honest and simple nature, he spent his days fetching water, washing vegetables, and doing odd jobs without drawing much attention, so his fellow apprentices jokingly called him "Caobao" (meaning "simpleton" or "clumsy one"). In 1937, Zhang’s family fled from Luokou to Jinan and rented…
Potstickers had already become a beloved traditional food among the people of Jinan as early as the early Qing Dynasty. Cheap Fortune Potstickers were founded by Zhang Yuexiang, a native of Tianjin. Zhang grew up working as an assistant at the Cheap Fortune Restaurant in Tianjin. In 1926, due to severe flooding in Tianjin, he drifted to Jinan and worked as an assistant at Yunting Restaurant on Weisi Road. In 1933, he joined forces with Dai Changren and five other...
Ming Lake lotus root, also known as white lotus root, is large, thick-fleshed, and juicy, with a tender, crisp texture and a mildly sweet flavor. It is considered a seasonal fresh fruit that can be eaten raw, tossed in salads, used in desserts, or prepared in various dishes. Crisp "crystal lotus root," "ginger-lotus root salad," and crispy "fried lotus root pockets" are popular dishes enjoyed by families across Jinan.
Fried Dough Twist is a traditional and delicate snack from Jinan. It gets its name from its spiral shape and golden-yellow surface. With a crispy outer layer and tender inner filling, it boasts an inviting aroma of scallions. It is said that this snack was brought to Jinan over 100 years ago by three brothers surnamed Xu from Qihe County, who originally learned the recipe in Nanjing. To cater to the tastes of the locals, they adjusted the ingredients, transforming the flavor into a savory one preferred by northerners. The dish quickly gained popularity among customers, and their business flourished—so much so that it became known as “Xu Family Fried Dough Twist.” Later, many restaurants began imitating the recipe, making it a beloved local specialty of Jinan. (Jinan)
Quancheng Big Bun is made with carefully selected ingredients, crafted with precision, and features a rich variety of distinctive toppings. Its flavors are robust, and it comes in a wide range of styles. Since 1997, it has been awarded the title of "China’s Famous Snack." Almost every visitor to Quancheng remembers to try the renowned Quancheng Big Bun. It is made with...
The “Jade Rabbit King” is what it’s called in Jinan, while in Beijing it’s known as the “Rabbit God.” In fact, the “Jade Rabbit King” is a clay toy used for Moon Festival worship and has nothing to do with the Year of the Rabbit. But nowadays, with its traditional charm and playful, adorable appearance, the “Jade Rabbit King” has become the “pet” of the Year of the Rabbit. Yang Feng, a new-generation craftsman who is a native of…
Chengji Braised Chicken has a history of over a hundred years. Building on its traditional family recipe, it has also undergone improvements and innovations. The product won a gold award at the 1989 Shandong Lu Cuisine Competition; it was recognized as a Famous and Delicious Snack in Jinan from 1995 to 2007; and from 2000 to 2008, it was honored as a Famous Shandong Snack by Shandong Province. In Zibo...
Black pottery has a history of over 4,000 years. Jinan black pottery is entirely handcrafted, featuring elegant shapes and sturdy material. There are nearly 150 varieties available, mainly including jars, pots, cups, bottles, vases, baskets, bells, tripods, incense burners, decorative plates, seismoscopes, pen holders, candlesticks, wall panels; wall decorations, murals, as well as human and animal figurines…
1. Jinan’s braised pork emphasizes the crucial role of soy sauce and does not use salt. It selects pork with both fat and lean parts, cuts it into long strips, ties them into bundles with hemp rope, boils them, and then simmers them in soy sauce. (Water must be added.) 2. The brilliance of braised pork lies in the presence of fat, which creates an exceptionally rich yet non-greasy texture. Although the dish is simmered in thick, dark soy sauce…
Features: Amber-colored, served as a sweet preserve. Preparation: (1) Wash and peel a large lotus root, chop it, and air-dry to remove moisture. (2) Combine white sugar, rosa laevigata powder, honey, and the chopped lotus root in a ceramic container, then seal with mud. (3) Simmer over low heat for three days; once cooled, it’s ready to serve.…
Imperial Edict Crispy Fish may look like a whole fish with its shape intact, but the bones are crisp and the fins are soft, while the flesh remains fragrant and delicious. Both large and small fish can be prepared to achieve this tender-bone, flavorful result. It completely solves the issue of “fish bones getting stuck in the throat.” This technique is based on traditional Chinese medicine health theories and is scientifically formulated. Every step of the process is handmade, and five flavors have now been successfully developed...