When it comes to pancakes, everyone knows they are a specialty of Shandong, having nourished countless people in our province. The history of pancakes can be traced back 1,400 years, with records of them appearing in joke collections written by Hou Bai. Not to delve too far into the past, in more recent times, people in the Yimeng revolutionary base areas used pancakes to support frontline soldiers. …
【Immortal Duck】A signature dish of the Confucius Mansion cuisine. Legend has it that when Kong Fanpo, the 74th-generation descendant of Confucius, served as the prefect of Tongzhou in Shanxi, one day his family chef prepared a “steamed whole duck.” The meat was tender, practically falling off the bone, the color delicate, the broth rich and fresh, the fat not greasy at all, and the taste delicious. The host savored it heartily and was thoroughly delighted, immediately asking about the cooking method. The servant replied that it was steamed plainly…
Leek-flavored small pancakes are somewhat similar to small pork and leek-filled pancakes, except that here the leeks are wrapped on the outside instead. Their green appearance is already quite unique, and the taste is even better—not as ordinary as typical pancakes. The dough, mixed with leek juice, retains its freshness even after frying. The filling inside is rich and can also be...
People from Zoucheng will proudly tell you about General Chen Yi’s “biting into a pancake rolled with scallions without letting go.” Among local foods, pancakes are the most recommended and representative. The countryside-style pancakes are authentic in flavor — wheat is washed and ground with water into a batter, then poured onto a large griddle. A long, flat bamboo spatula is used to draw artistic patterns on the griddle...
Four-Joy Meatballs: With their festive and family-reunion symbolism, Four-Joy Meatballs add joy and warmth to any banquet. This dish not only brings a delightful and harmonious feeling but also conveys heartfelt blessings, ensuring that both hosts and guests enjoy the moment together and create beautiful memories. The Four-Joy Meatball can be considered one of the most beloved...
Yanzhou Large Sesame Cake is a famous local delicacy of Yanzhou. A renowned dish must have something special—so what is it? The secret lies in two distinctive features: its large size and its philosophical undertone. The Yanzhou Large Sesame Cake is round and as big as a plate, exuding the bold spirit typical of people from Shandong. At first glance, it gives off an impression of openness, sincerity, and unaffected generosity. Unlike plain steamed buns…
The "Zhuang Bing" of Yanzhou has a long history. It is the "big boss" among dry foods and the "general" among baked goods. With a diameter of about 50 centimeters and a thickness ranging from 5 to 7 centimeters, each Zhuang Bing weighs over 10 pounds — even the hearty eaters like Zhang Fei, Li Kui, and Lu Zhishen would struggle to finish one in a single sitting. Of course, the "Zhuang Bing"…
In the Taiwanese publication *Shandong Literature*, there are recollections by Taiwanese compatriots residing in Taiwan about the famous Yanzhou dish "date porridge." The older generation believes that "date porridge" refers to "Mogo." In the mid-19th century, Yanzhou Mogo was exclusively made by the Liu family. Although later others attempted to replicate it, due to incomplete ingredients or improper preparation methods, their versions were all inferior compared to that of the Liu family...
Sahan Soup, also known as "meat porridge," is a traditional local delicacy popular in southwestern Shandong, especially in Jining. It is now a beloved breakfast staple for locals and boasts a long history. The "Miscellaneous Sayings" chapter of the *Garden of Stories* records: "If one goes without food for seven days, even fern soup would lack sahan." The Spring and Autumn classic *Mozi: Against the Confucians II* states: …
The 10,000-mu (approximately 667 hectares) grape base in Changgou Town is located in the southeastern part of the town center, situated on the bed of the old canal. The soil, enriched over thousands of years with calcium, phosphorus, and trace elements from accumulated shellfish and fish remains, provides high-quality natural nutrients for grape growth. Grape cultivation in Changgou began in 1984, and after nearly 30 years of development...
Huibu Jujube is produced in the territory of Dasu Town, Zoucheng City, Shandong Province, covering 14 administrative villages including Huibu, Shuihe, Diaoyutai, Gelushan, Huichengzi, Shizaochang, Ergou, Laohugang, Panjiazhuang, Kongchenzhuang, Zhangjiawu, Kuangzhuang, Dinggou, and Nange. Geographic coordinates: 117°09'03"–117°04'38" east longitude, 35°25'08"–35°21'53" north latitude. The total production area is 1,600 hectares, with an annual output of 400 tons. The jujube trees are tall with an open, slightly sprawling canopy, forming a naturally semi-circular tree crown. The leaves are ovate to broadly lanceolate. The trees bear a medium to high amount of flowers. The fruits are nearly round or flat-topped, uniform in size. The average fruit weight is 16–18 grams. Huibu Jujube has a moderately thick, purplish-brown skin that is tough and does not crack. The fruit stems are short and slightly below the shoulder of the fruit. The flesh is dense and somewhat coarse, with low juice content but a rich, sweet taste and stringy texture. It is highly nutritious. Rich in essential vitamins and minerals required by the human body, the fresh jujubes contain more than 2.5 times the Vitamin C content of the "King of Vitamin C," the kiwifruit, earning them the title "compound vitamin pill." Dried Huibu Jujubes have moisture content ≤28%, protein ≥3.3%, total sugar ≥40%, fat ≤1.2%, calcium ≥12 mg/100g, and iron ≥5.3 mg/kg. The quality is top-grade and they are highly resistant to storage and transport. During the Ming and Qing dynasties, jujube cultivation began in Huibu Village and surrounding areas such as Huicheng, Shuicheng, and Shizao Village, gradually developing into a significant industry, earning the region the reputation of a “Jujube Homeland.” Over the years, Huibu Jujube production has expanded to include century-old trees in villages like Huibu and Shizaochang, as well as newly developed contiguous jujube orchards spanning thousands of acres in neighboring villages, most of which are now in their prime fruit-bearing period. Furthermore, these expansive jujube orchards, bolstered by the prestigious “Huibu Tribute Jujube” brand, attract a growing number of tourists, making it a popular destination for eco-agritourism. This has significantly boosted local ecotourism, yielding considerable economic benefits and establishing Huibu Jujube as a key specialty industry for local prosperity. In 2013, Huibu Jujube was registered and protected as a nationally recognized geographical indication agricultural product by the Ministry of Agriculture. It is sold in cities such as Beijing and Shanghai, where its premium quality has earned widespread consumer recognition, and it has received multiple awards for high-quality produce at agricultural and forestry expositions.
The meat-filled huoshao resembles a dumpling in filling—its crust is dry, crispy, and flaky, thin yet packed with generous filling, offering a delightful contrast of crispy outside and tender inside, bursting with savory aroma. Just one light bite, and the juices will ooze out. The filling of the huoshao is also very particular. The meat must be marinated the night before it can be used. Therefore, meat huoshao is only available in the morning and at noon. The griddle used to make meat huoshao…
Main ingredients: Sweet potato (commonly known as yam) and ginkgo. The ginkgo is sourced from a 2,000-year-old ginkgo tree in a temple within the Anshan Scenic Area. Features: Made using ginkgo nuts as the main ingredient, combined with an ancient anecdote from the "Shili Hall" of the Confucius Mansion and evolved with commercial cooking techniques, resulting in a glossy jujube-red color, sweet and refreshing taste,...
There are many ways to prepare rainbow trout, and just the grilled version comes in three styles: whole-grilled, sliced-grilled, and foil-wrapped grilled. Whole-grilled trout looks appealing, sliced-grilled tastes the best, and foil-wrapped grilled is the most imaginative. Whole-grilled is the most traditional method. When grilling, adding cumin and chili powder gives it a flavor somewhat reminiscent of Xinjiang barbecue. In this method…
Reeds are a treasure trove of utility — their roots, stems, leaves, and flowers can all be used medicinally, offering a wide range of health benefits. Reed rhizomes are a commonly used traditional herb known for clearing heat, promoting fluid production, relieving restlessness, and soothing coughs. They are primarily used to treat lung abscesses, high fever with thirst, stomach heat-induced vomiting, and dark yellow urine. Reed stems, which are cool in nature and sweet in flavor, are mainly used to treat lung abscesses. Reed leaves, also cool and sweet, are mainly…
Yuanfeng walnuts are produced in Caosi Village, Gukoukou Township, Zoucheng City. These walnuts are oval-shaped, with a smooth appearance and uniform size. Their shells can be easily cracked with a light squeeze of one hand. The partitions between the nuts are small and thin, and the kernels are plump—either whole or half kernels can be extracted. The kernel yield rate is 55%, and they are highly nutritious. …
A traditional specialty of Zoucheng. Wawu is a well-established brand for exporting Zoucheng toon sprouts to Southeast Asia. Wawu includes two adjacent natural villages, Qianwawu and Houwawu, which have been cultivating toon sprouts since the Ming and Qing dynasties. Over hundreds of years of development, they have formed their own distinctive product characteristics: first, the leaves and stems are uniformly green, with slightly red tender tips, commonly known as "green sprouts"...
In the past, the breakfast of Jinxian locals consisted of three staples: youtiao (fried dough sticks), Jianbing (fried dumplings), and congee. But this “congee” is not the same as the usual kind. In Mandarin, “congee” typically refers to a thin porridge made by boiling rice, millet, cornmeal, or other grains in water until they become mushy, usually eaten for breakfast. In the morning, most people don’t eat much, so they would have a bowl of congee with pickles, and that would keep them full for the whole morning…
The flour is specially treated and then mixed with maltose syrup, sesame oil, sesame seeds, as well as seasonings such as fennel, star anise, cinnamon, dried tangerine peel, and cloves. It is then shaped and baked through a series of processes. The top is raised, shiny brownish-red, with glistening sesame seeds and clear knife marks along the edges, while the bottom is pale yellow and flat, with a soft and oily texture in between the layers. When eaten, it is crispy on the outside and tender on the inside, with a fragrant aroma filling the nose,...
Nanyang Roast Chicken from Weishan County is one of the distinctive lake-flavored delicacies unique to the Weishan Lake area. It has a history of over 300 years. Nanyang enjoys a uniquely strategic location—since the Yuan Dynasty when the Grand Canal passed through it, the Nanyang Canal Lock was built in the second year of the Zhiyuan era, and by the Qing Dynasty, Nanyang Lake had formed, turning Nanyang into an island in the lake. Due to the bustling shipping traffic on the Beijing-Hangzhou Grand Canal and thriving commerce,...