A FOOD TRADITION
Shandong cuisine
Shandong cuisine features wheat-based foods, seafood, clear and milky soups, bold aromatics, and precise frying, braising, and roasting.
Dishes linked to this cuisine
1–12 of 40
Bazirou
Explore the dish and its connections.
Boiled dumplings
Shandong boiled dumplings are wheat-flour wrappers filled commonly with pork, cabbage, and green onion, then boiled and served warm.
Boshi steamed bun
Boshi steamed bun is a Shandong-style steamed wheat bun made from leavened flour dough and served warm.
Braised abalone
Braised abalone is a Chinese seafood dish in which abalone is gently cooked in a savory sauce until tender and richly glazed.
Braised carp in soy sauce
Carp is braised in soy sauce with aromatics and a lightly sweet-sour seasoning until tender and deeply flavored.
Braised chicken with chestnuts
Braised chicken with chestnuts is a savory dish of chicken and chestnuts slowly cooked with soy sauce, aromatics, sugar, and water.
Braised fish maw
Fish maw is slowly braised with aromatics and savory seasoning until tender and gelatinous.
Braised pork with preserved vegetables
Braised pork with preserved vegetables is a rich Chinese dish of pork slowly cooked with preserved mustard greens, soy sauce, and aromatics.
Braised sea cucumber with scallions
Sea cucumber is gently braised with abundant scallions in a savory soy-seasoned sauce until tender and glossy.
Braised winter melon with ham
Braised winter melon with ham is a Chinese savory dish in which tender winter melon absorbs the salty flavor of cured ham during gentle braising.
Cong you bing
A flaky savory Chinese flatbread made from layered wheat dough with green onion and oil.
Dezhou braised chicken
A whole chicken is seasoned, browned, and slowly braised with soy sauce, sugar, and aromatic spices until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.