What is the favorite dish that people in Qingdao cook most?

Laoshan Mushroom Stewed Chicken

Qingdao Laoshan not only has delicious Laoshan Cola, but also Laoshan Mushroom, known as the King of Mushrooms. The meat of Laoshan mushroom is firm and plump, and it smells funky. Stewing Laoshan mushrooms with local chicken creates a wonderful combination of the aroma of the mushrooms and the umami flavor of the chicken. The finished dishes are rich in nutrients and taste extremely delicious.

Spicy and sour mullet egg soup

The mullet egg is the egg of the mullet. This is a very high-end and delicious ingredient. Everyone has heard of the world-famous caviar, but mullet eggs taste even more delicious than it. It is made by simmering mullet eggs and chicken soup together with hot and sour seasonings. The finished dish tastes sour, spicy, fresh and mellow, making it a rare delicacy.

Stir-fried conch slices

Qingdao is a coastal city rich in various seafood. Local people use conch as an ingredient for stir-frying according to local conditions. And this dish fully reflects Shandong cuisine’s superb control of fire skills. When making it, stir-fry the sliced ??conch with green and red chili peppers. The finished dish looks bright in color, and tastes crisp, tender, refreshing, and overflowing with fragrance.

Roasted sea cucumber with green onions

This dish is the first banquet of the founding of the People's Republic of China, and is now a hard dish served to foreign guests. It is generous and noble but not petty, upright but not deviant. It generally uses Zhangqiu green onions as raw materials. This kind of onions tastes not spicy and has a sweet aftertaste.

Serving this dish at a general business banquet will definitely reflect the generosity of the host and the dignity of the guests.

氽西丝丝

The famous writer Liang Shiqiu once had this delicacy in Qingdao. When he first saw it, he was puzzled by the white layer floating on the surface of the soup. After asking, I found out that this is Xi Shi's tongue. Because it looks like a tongue and holds it in the mouth, it feels like a first kiss, so it is called Xi Shi's tongue.

The finished dishes are not only elegant in style, but also tender, smooth and fragrant.

Grilled abalone in the original shell

Since ancient times, abalone produced in Qingdao has been famous all over the world for its deliciousness and plumpness. This dish pays attention to the true nature and flavor of the ingredients. During production, the abalone meat is taken out, steamed and thickened, and then the prepared abalone meat is placed on the original shell. The shape of the finished dish looks very beautiful, and the meat tastes delicate, soft, waxy and juicy.

Braised prawns in oil

As the saying goes, food is in Guangdong and fire is in Shandong. Only the chef's superb fire skills can make this dish look rosy and shiny, and taste delicate and tender. The preparation method of this dish is simple and homely, and it can be seen on the dining table of every Qingdao household. Using Qingdao prawns as the ingredient can be said to sublimate the taste of the entire dish.

Liuting pig trotters

Liuting pig trotters can be said to be a delicacy that Qingdao people will serve at every wedding and funeral. It has a long-standing reputation locally and even nationally. The finished dish looks rosy and shiny, and tastes soft, glutinous and tender. The more you chew, the more delicious it becomes. It’s a unique dish to have as a side dish when drinking.