Kong Lingyi, the 76th-generation descendant of Confucius and the “Yansheng Duke,” was passionate about calligraphy throughout his life and also had a keen interest in painting bamboo. He often invited literati to compose poetry and create paintings together. It is said that this dish was originally named “Clear Soup Sea Cucumber.” Once, during a gathering with friends where wine was served, the chef mashed chicken breast into a paste, shaped it into bamboo segments, added sea cucumber, and poured it over triple-broth soup to serve. The host, inspired by the scene, remarked...
Made with scalded dough as the wrapper and a filling of white sugar, orange cake, and rose jam, then deep-fried. It can also be filled with hawthorn, date paste, or red bean paste. Crispy on the outside, soft and glutinous on the inside, sweet and delicious. …
Hawthorn, also known as hawberry or red fruit, is sometimes called star pomegranate. There are two main varieties: Star Red and Silver Red. During the Qing Dynasty, the hawthorn produced in the Budong area was renowned as Budong Hawthorn. Since then, hawthorn has remained one of the main cultivated dry fruit trees in our city...
Crispy Pot is a popular dish made by Jinan locals during the Spring Festival. Legend has it that it was first created by a woman named Su Xiaomei in Yanshen Town during the early Qing Dynasty, hence the name “Su Pot.” Later, due to the dish’s heavy use of vinegar and its signature tender, crispy texture of meat, fish bones, and cartilage, it was renamed “Drunken Pot.” Xiao’erjia: Memories of the South Features: Rich variety of ingredients, fragrant and crispy, deeply flavorful, with kelp and…
A traditional Jinan snack. When served, they are typically scooped out with an iron spatula in groups of five or six. The bottoms are golden brown, the tops light yellow, with a crispy base and slightly soft edges and tops — best served steaming hot. The filling is rich, juicy, and full of flavor. When eaten, the crust is crisp and the filling tender, releasing an inviting aroma that lingers. Xia’erjia (Little Second’s Home): Chunjiang Restaurant. Specialty: Leek and pork filling is…
The Oil Twist has a history of over a hundred years in Jinan. One of the earliest shops to serve it was Fengji Lou during the Daoguang era of the Qing Dynasty. By the time Wenshengyuan Restaurant opened in the 20th year of the Guangxu reign, it had become famous across Jinan for offering a wide variety of local snacks. The Oil Twists made here were prepared using dough mixed with Zhangqiu green onions, resulting in a rich onion aroma, distinct layers…
A popular snack originating in China’s northern Shandong Peninsula and also found in inland Shandong. It has a crispy, fragrant, tender, and refreshing taste, making it suitable for home cooking with no fixed recipe. The lotus root is peeled and sliced, with each pair of slices left slightly connected to form a “lotus pocket.” These pockets are stuffed with a filling of scallions, ginger, and minced meat, then the two slices are pinched together—hence the name “lotus root sandwich.” A light batter is applied before frying…
Soak white fungus and lotus seeds separately in warm water until softened. Remove the base of the white fungus, tear it into petals, and rinse clean. Remove the hearts from the lotus seeds, add rock sugar, and place them in a stewing pot. Pour in water, bring to a boil over medium heat, then simmer gently for one hour to finish. White fungus, also known as tremella, is a gelatinous edible fungus. Its coarse fiber aids digestion and promotes fat absorption. Lotus…
Flavor: Salty and savory | Price: 10–40 RMB | Features: Stewed Yellow Croaker is a dish featuring soft and tender fish that is thoroughly cooked but not falling apart, with a rich and flavorful broth. This dish is nutritious, traditionally prepared, and delicious. Ingredients: 1000g yellow croaker, 100g each of pork belly and lean pork, 100g each of scallions and leafy greens, 10g fresh ginger, 15g green onions,…
The cultivation of chestnuts in this area has a long history. The *Jiajing Laiwu County Annals* record “Lai’s flourishing chestnuts.” The main production area is Dahuaishu Township, accounting for about half of the city’s total yield. Other townships such as Dawangzhuang, Shangyou, and Chayekou also...
Laiwu has a long history of cultivating prickly ash. Historical records indicate that the planting of prickly ash dates back to the Northern Wei Dynasty, with large-scale cultivation beginning during the Jiajing era of the Ming Dynasty, after which it has been continuously grown. The main varieties planted include…
There are two types of apples in Laiwu: Chinese apples and Western apples. Before the founding of the People's Republic of China, only Chinese apples were cultivated, including Shahong, Huahong, Miguo, and Haitang, all of which are small-sized fruits. These were mainly distributed in towns such as Niuquan, Shengjing…
Laiwu City in Shandong Province is located at the eastern foot of Mount Tai and in the central inland region of Shandong. Since ancient times, it has been rich in the production of various Chinese medicinal herbs and serves as an important production base for some of these herbs in China. The mountainous areas in northern Laiwu stretch for hundreds of kilometers, mainly consisting of hilly terrain, with small streams, a suitable climate, ample sunlight, sufficient rainfall, sandy soil, and unpolluted water sources. The geographical environment...
Cultivated for a long time in Laiwu City, Shandong Province, with records of "Lai Sheng chestnuts" found in the "Jiajing Laiwu County Annals." The main production area is Dahuaishu Township in Laicheng District, accounting for about half of the city's total output. Other towns such as Dawangzhuang, Shangyou, and Chayekou in Laicheng District also grow them, mostly scattered along field edges and terraces. The cultivation volume has historically remained relatively stable, and the varieties include...
Laiwu has a long history of cultivating garlic. By 1935, the garlic planting area had already reached 1,400 mu. Currently, the garlic planting area exceeds 100,000 mu annually, with a yield of 150,000 tons. Among Laiwu garlic varieties, the white-skinned type is of the highest quality. White-skinned garlic is further divided into two cultivars, namely “Large White Skin” and “Four-Six Clove.” The characteristics of Laiwu white-skinned garlic include...
Laiwu Chicken Leg Scallion is a local specialty of Shandong Province and one of the famous “Three Spicy Crops of Laiwu.” It is a unique and high-quality variety among China’s many types of scallions. With a long planting history, records of scallions can be found in the Jiajing-era Laiwu County Annals and the Local Chronicles of Laiwu County. In 1960, the National Production Planning Conference for Ginger, Garlic, and Scallions was held in Lai…
Mutton soup is a famous local delicacy of Laiwu, meticulously prepared using free-range, high-quality mountain goats. It is cooked with a unique secret recipe, characterized by its milky-white broth, tender meat, pure flavor, and absence of gaminess or strong smell. With its perfect blend of color, aroma, and taste, it is hailed as the “Number One Soup in China” and is a purely green food product. The soup is made from mountain goats raised in the Laiwu area...
Featuring primarily silver carp, mandarin fish, soft-shelled turtle, and crucian carp from Snowfield Lake, supplemented with freshwater delicacies such as river shrimp and crab. Signature dishes include braised carp, gently stewed mandarin fish, lightly fried fish strips, crucian carp soup, turtle soup, pomfret soup, and a variety of freshwater seafood. Especially notable is the Snowfield Fish Head Soup, made with authentic Snowfield Lake silver carp heads, using sweet spring water...
Laiwu Kouzhen "sausage" has a history of nearly 200 years and is a traditional craft of Kouzhen, long renowned for its quality. Currently, the town has developed 86 sausage processing households, including 39 with the character "Zhai" (such as Meixiangzhai and Jingxiangzhai), producing 5 million jin of sausages annually. In addition, the area has also developed a series of products such as air-dried meat and pork jerky, which are very popular with customers. The products are sold not only within the province but also to Beijing, Tianjin, the Northeast, and other regions. (Laiwu City)
Laiwu garlic features large cloves, high yield of bulbs and scapes, fine texture, aromatic spiciness, strong cold resistance, long dormancy period, and excellent storability. It comes in purple-skinned and white-skinned varieties, and is known for being nutrient-rich, delicious, spicy and fragrant, appetite-enhancing, antibacterial, and highly suitable for storage and transport. In addition to supplying dried garlic in winter, …