Excuse me, what is the famous dish in Jinan?

Jinan cuisine, known as Lixia cuisine in ancient times, originated in western Shandong, based on Jinan, the provincial capital, and absorbed the characteristics of Hunan cuisine to form a unique flavor. In recent years, it has added the characteristics of Confucian home cooking. Shandong cuisine is the first of the eight major cuisines in China, and jinan cuisine is the main school of Shandong cuisine, with soup as its main feature. Its clear soup can be divided into soup and milk soup: clear soup is crystal clear and delicious; Milk soup is milky white in color, hence the name "milk soup". There are many famous dishes in Jinan cuisine, and the representative works are: the soup base is crisp, with pork tripe and chicken gizzards as the main ingredients and clear soup for cooking. Yanxitang Hotel is the most famous. Sweet and sour carp, Huiquanlou and other hotels have long been in operation. Milk soup is made of fresh common vegetables (cattail rhizome) produced in Daming Lake, with cauliflower, mushrooms, ham slices, milk soup and so on. Ji 'nan old shops Jufengde and Yanxitang both operate. Jinan roast duck was sold in Jinan in the17th century. According to legend/kloc-More than 0/00 years ago, three chefs from Yucheng, Wendeng and Yexian (now Laizhou) in Shandong Province opened Quanjude Roast Duck Restaurant in Beijing. It is still one of the famous dishes of Jinan Jufengde Hotel. Jiuzhuan large intestine was initiated by Jiuhualou Hotel in Jinan during Guangxu period of Qing Dynasty. It was made of pig large intestine as the main material, with Amomum villosum, cinnamon, cardamom and shredded onion and ginger. First fry, then fry, then burn, and make it again and again. Named after the Taoist meaning of "Jiu Zhuan Xian Dan", it shows that its production process is complex and its dishes are precious. Clear soup tremella, the soup is clear, tremella is crisp and tender, and the soup is delicious. Kung pao chicken, a dish of fried diced chicken created by Shandong Governor Ding Baozhen in Qing Dynasty, was dubbed as "Prince Taibao" or "Bao Gong" by Ding Baozhen, and the name of the dish was circulated as "kung pao chicken". Pot dishes include pot tofu, pot cattail, pot spinach, pot fillet, pot fish fillet and other varieties. Dried shrimps and dried shrimps were the specialties of Yuan, a famous chef in 1970s. Fried lotus, a special dish of Daming Lake. Use slightly opened lotus petals, spread with bean paste, dip in egg paste, and fry with incense. Other dishes in Jinan cuisine include: fried sea cucumber with scallion, fish with bonzi, fried fish with celery, fried yuanyu with vinegar pepper, fried yellow croaker, dried crucian carp, fried yuanyu with milk soup, fried prawns, cheese chicken, fried shredded chicken, fried pork tenderloin, fried dumplings and ham. Baked gluten, coral cabbage, fried tomato box, fried eight-treasure pepper, hot and sour soup, braised eggplant, milk soup cabbage, Shirley Toona sinensis, yellow cabbage, dried seaweed fried cattail, assorted milk soup, soft baked tofu, ginger mixed lotus root, fried lotus root box, candied three fruits, preserved lotus seeds, fried three mud, yam, crystal peach, etc.