Taian, meaning "national prosperity and people's peace," is a famous cultural and tourist city. The mountains in Taian are a national key scenic area.

FeaturesSnacksIncluding: Tai Shan Red Phosphorus Fish, Tai An FriedBuns...Buns, Medicinal Dishes, Rouzi Buns, Vegetable Dishes, Fried Red Scorpion Fish, Tai AnTofu...Soy Sauce, Li Pang BBQ, Tai Shan Tofu Dishes, etc.

Deep-friedSweet potatoes

Introduction

Deep-fried Sweet PotatoesA famous local vegetable dish in East Ping County, often eaten during festivals or weddings.It is the second largest dish after chicken, fish, and meat.Sweet and sticky, crispy and fragrant, soft and sweet.Due to the high nutritional value of sweet potatoes, eating this dish can help prevent and resist diseases, and prolong life.

Method

Ingredients：Iron Sweet PotatoSweet potatoes 500g (preferably Iron Sweet Potato from Crystal Source),Safflower2g, Ice Sugar 75g, WhiteSesame5g, cookedPeanutsOil 1000g.

Method: 1. Peel and cut the sweet potato into chunks;Crush the ice sugar into granules.2. Heat the oil in a spoon to 50% heat, add the sweet potato until golden brown and the skin is crispy, and drain in a sieve.Reserve a little oil in the spoon, add ice sugar and a spoonful of water, add Safflower and cook the sugar until the large bubbles on the surface of the sugar shrink and the sugar starts to turn slightly light red, immediately pour in the fried sweet potato, stir and coat the sweet potato with sugar, pour into a pan coated with oil, and serve immediately.Also add a bowl of cold water.

BraisedCarp

Introduction

Braised CarpIs a famous Chinese dish, one of the main dishes at the first Chinese National Feast.RecipeOne.Made with carp as the main ingredient, the cooking technique for braised carp is mainly braising, with a salty and fresh flavor, yellow in color, tender and fragrant, with a rich and delicious taste.Historical records: "Confucius married Song and his descendants.He was one year old when he got carp, and the carp was three years old. The Duke of Lu gave carp to Confucius.Confucius was given the title of "Confucius," and was also called "Carp.""There was a praise in the Han Dynasty: "I want to have a delicious dish, and have carp"Sonsong, a medical scholar in the Song Dynasty, listed "Braised Carp" as one of the "flavors of food."

Method

Ingredients: 1 carp of about 750g, 100g of peanut oil, 25g of wet flour, 5g of garlic,Soy sauce25g, 15g of shiitake mushrooms, 25g of rice wine,Ginger5g,MSG1g,Pepper1g,Chili1g,Salt1.5g, 2g of sesame oil.

Method: 1. Wash and clean the carp, remove scales and gills, and make a cut in the belly to remove the internal organs, then wash clean.Remove bloodfoam, and slash on both sides 5 times.2. After the shiitake mushrooms are rehydrated, wash off the mud, remove the stem and root, and slice the green onions into fine strands;Wash the ginger and peel, cut into slices.3. Heat the peanut oil in a pot to a simmering heat, and quickly add the carp, frying until the skin and outer layer are golden brown, then add rice wine, shiitake mushrooms, salt, soy sauce, ginger slices, and bring to a boil, then reduce heat and simmer, and finally add green onions, MSG, and stir-fry, add sesame oil and pepper, and serve.Bubble TeaIntroduction

Bubble Tea, a famous Chinese snack, is made with tapioca pearls in milk tea.

It is a popular dessert in Taiwan and Hong Kong.

The classic recipe consists of black tea, milk, and tapioca pearls.Tapioca pearls are made from tapioca starch and are often cooked in hot water until they become soft and chewy.The milk tea is usually made with black tea, milk, sugar, and other ingredients like ice, lemon, or fruit.The final product is a refreshing and sweet drink that is perfect for hot weather.Bubble Tea originated in Taiwan in the 1980s.The sauce was a bit too rich.Local specialty dishes popular in Tai'an.

Instructions

Ingredients: Silken tofu,Wood ear mushroomsRedradishShrimp, scallops, shiitake mushrooms,Broccoli,Chives.

Instructions: After frying the silken tofu, create a hollow inside. Cut the wood ear mushrooms, red radish, shrimp, and scallops into very thin strands, stuff them into the hollow of the silken tofu, use chives to seal the opening, and then place it in a steamer.Steamuntil cooked, then garnish with shiitake mushrooms and broccoli, and drizzle with the sauce. Serve with chopsticks and a fork.Lotus PasteIntroduction

Lotus paste, a traditional Chinese snack, is visually appealing and delicious, with a crispy exterior and a soft, moist interior. It is an innovative adaptation of traditional Anhui pastries.

When making it, pay attention to the consistency of the oil paste, it should be similar to the water and flour dough.

When frying the dough, control the heat and oil temperature.Ingredients: 300g water and flour dough, 200g dry oil dough, red dough, green beans, and appropriate amounts of oil.Method: 1. Take the water and flour dough and the dry oil dough, and roll them into 20 pieces each.2. Wrap the water and flour dough in the dry oil dough, and roll and fold it twice, then roll it into a round cake, and stuff it with green bean filling. Use your hands to shape it into five-pointed stars, which are the lotus paste pastries.3. Make small round balls with the red dough and place them in the center of the lotus paste pastries.4.

Use a flat-bottomed pan.

Add oil to the pan and heat it until it turns milky white. Remove and that's it.Features: Clears heat and detoxifies, suitable for summer consumption.Lotus Paste, a traditional Chinese snack, is visually appealing and delicious, with a crispy exterior and a soft, moist interior. It is an innovative adaptation of traditional Anhui pastries.

Crystal DumplingsIntroductionCrystal dumplings, a traditional Chinese dish, are translucent and oily with a rich aroma.Finelycut.Rich Lobster BallsIntroduction

Rich lobster balls are a popular local specialty in Tai'an. Although this dish appears difficult to make, the process is actually simple.

Suitable for all ages to eat.The texture is smooth and tender, with excellent flavor, aroma, and appearance.

The unique sweetness of the shrimp creates a fresh and non-sticky texture for the lobster balls.

Ingredients: Lobster,Fresh abaloneFlour100 grams,Pork(Lean meat 70%, fat 30%) 150 grams, soaked in waterDried scallops, soaked in waterShiitake mushrooms25 grams each, 10 grams of soy sauce, 1 gram of MSG, 0.5 grams of pepper, 5 grams of salt, 50 grams of bone broth, cookedHam20 grams, 20 grams of sesame oil.

Method

1. Wash dried scallops, remove old tendons, steam in a pot over high heat, then remove and chop.Wash shiitake mushrooms, remove stems, and chop.Cut cooked ham into small pieces.Wash pork, chop into meat, place in a bowl, add chopped dried scallops, shiitake mushrooms, pepper, salt, MSG, soy sauce, and sesame oil, then add bone broth and mix well to make the filling.2. Sift flour through a fine sieve, spread on a cutting board, and make a small hollow in the center. Add 50 grams of warm water and mix thoroughly, then knead into a smooth dough, and roll into thin strips. Cut into 12 pieces.Roll each piece into a thin, round wrapper about 8.5 cm in diameter, fold into three equal parts, then flip the wrapper over, with the smooth side facing up, place 15 grams of meat in the center, then use your index finger and thumb to pinch the corners together, and then use your fingers to create a decorative edge. Turn the remaining dough over, leaving a small hole at the top, fill it with ham, and steam for about 10 minutes to complete.

Pot-bottom tofu

Introduction

Pot-bottom tofu is one of the classic Han ethnic dishes in Shandong, belonging toLu cuisine.Fish,Pot-bottom tofu is a cooking method unique to Lu cuisine. It can be used to make fish, meat, tofu, and vegetables.Pot-bottom tofu is delicate and elegant.Its characteristics are that tofu is marinated with seasonings, fried in oil, and cooked withChicken brothover low heat, which makes it flavorful. It can also be called "Pot-bottom tofu stuffed with meat". The finished dish is a dark yellow color, with neat and tidy appearance, and a fresh and fragrant taste.

Method

Main ingredients: Tofu (Northern) 400 grams, auxiliary materials:Eggs130 gramsWheatFlour 100 grams, shrimp seeds 15 grams

Seasonings: 5 grams of green onion, 2 grams of ginger, 75 grams of vegetable oil, 10 grams of salt, 5 grams of MSG, 5 grams of cornstarch, appropriate amountMaking method: 1. Cut the tofu into 16 pieces, add salt and MSG, and marinate for 10 minutes. Then, place the tofu in flour and coat both sides evenly.2. Heat a large pot over high heat, add 500 grams of oil until it's hot, then add the tofu slices and fry until golden brown. Then remove and drain the oil. Also trim off any uneven edges.3. Add 10 grams of oil in the pot, heat over high heat, add green onion and ginger, then add wine,Soup, salt, shrimp seeds, and tofu. Then flip the tofu over and cook it. When serving, place aLettuce

leaf as a decoration.

Dry fried red scale fish

IntroductionDry fried red scale fish is a unique Han ethnic dish in Lu cuisine.It is made with red scale fish. The fish has an arch shape and a pale yellow color. It is crispy on the outside and tender on the inside. It is served withPepperand salt. This is the most delicious way to eat it.It is very nutritious and has high nourishing and medicinal value.

The fish has an arch shape and a pale yellow color. It is crispy on the outside and tender on the inside. It is served with pepper and salt.

MethodMain ingredients: 16 live red scale fish (about 250 grams each)Seasonings: 20 grams of green onion, ginger, and Shaoxing wine, 16 grains of pepper, 3 grams of salt, 750 grams of flour, 5 grams of pepper salt, 750 grams of vegetable oil (about 75 grams of vegetable oil).

Making process: 1. Use a sharp knife to cut the fish in half, remove the internal organs, rinse clean, and place in a bowl, add pepper, salt, and Shaoxing wine and marinate for 10 minutes, then add a thin layer of dry flour.2. Heat the wok over medium heat, add vegetable oil until it's about 70% hot, then deep-fry the fish at low heat until it turns a pale yellow.Eat with pepper salt.

Tai'an steamed bun

Introduction

Tai'an steamed buns are a traditional Han ethnic food in the north, a local specialty of Shandong, originating from Mount Tai, and have been used as offerings for the palace for generations.Made with high-qualityCorn，Millet，RicePeachesgrains, sesame seeds,Sugarand other ingredients. It is produced using scientific methods, without any dyes or additives, and traditional craftsmanship. This makes the steamed buns fragrant and delicious, with a strong local flavor.Steamed buns with green onions are also a popular street food.

Method

Materials:Corn30 kilograms

Making method: 1. Soak the corn grains and let them absorb water, and then grind them into a fine paste using a stone mill (or a dough machine).2. Use a cast iron pot to heat the dough, and spread it evenly on the pot. Then, use a spatula to scrape and bake, until it's cooked.Making tips: 1. The corn grains should be finely ground.2. The corn grains should be thoroughly soaked.

3. The dough should be finely ground.4. The dough should be at the right consistency.5. The dough should be evenly spread on the pot, and quickly scraped to prevent uneven thickness.6. Bake until cooked and slightly dry.If the humidity is too high, it will become scattered, and if the humidity is too low, it will be difficult to eat.Stir-fried lotus rootIntroductionStir-fried lotus root is a Han ethnic traditional dish in Lu cuisine.It is made with lotus root, which is crisp and tender.

Method

Main ingredients: Lotus root 200 grams

Auxiliary ingredients:Scallions 5 grams, ginger 2 grams, vegetable oil 75 grams, salt 10 grams, MSG 5 grams, cornstarch 5 grams.Making method: 1. Peel and slice the lotus root into 0.5 cm thick slices.2. Heat 50 grams of vegetable oil in a wok over medium heat. Add the lotus root slices and stir-fry until they are slightly golden.3. Add the scallions and ginger, stir-fry for about 1 minute.

4. Add the cornstarch slurry, stir-fry until thickened.

5. Season with salt, MSG, and serve.Rich lobster meatballsIntroductionRich lobster meatballs are a popular local specialty in Tai'an. It seems difficult to make, but the method is very simple.It is suitable for all ages to eat.It has a smooth and tender texture, and a delicious and fragrant aroma.The unique sweetness of the lobster meat makes the meatballs refreshing and not sticky.

MethodMain ingredients: 16 fresh lobster, 16 fresh scallops asociado 16 fresh clamsMaking method: First, remove the lobster meat and chop it into pieces. Then add the scallops and clams.

Pumpkin

Introduction

Method: First, chop the lobster meat and grind it, then squeeze it into balls and boil it. Place it in the center of the plate. Cut the pumpkin into the shape of Chinese ingots,Abaloneplace it on the ingot and steam it. Then pour the abalone sauce on it and arrange it around the lobster balls.The unique sweetness of lobster meat creates a fresh and non-greasy texture for the lobster meatballs.

Instructions

Main ingredients: Lobster,Fresh abaloneFish,Pumpkin.

Method: First, remove the lobster meat and chop it finely, then squeeze it into balls and blanch in water. Place the meatballs in the center of the plate, cut the pumpkin into ingot-shaped pieces,AbaloneSteam the abalone on the ingot, pour in abalone broth, and arrange around the lobster meatballs.