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
25–36 of 40
Shandong jianbing
A thin Shandong savory pancake made from millet and wheat batter, often spread with sauce and finished with scallion and egg.
Shandong roast duck
Shandong roast duck is duck roasted with a seasoned glaze and commonly served with scallions and thin wheat pancakes.
Shandong seafood soup
A savory Shandong soup combining assorted seafood with a seasoned clear broth, aromatics, and often egg for body.
Shandong seaweed soup
A light Shandong soup centered on seaweed in a seasoned broth with green onion and ginger, sometimes supplemented with seafood or egg.
Shandong steamed buns
Shandong steamed buns are soft steamed wheat buns made from leavened flour dough and served warm.
Shandong stuffed chicken
Shandong stuffed chicken is a whole chicken filled with glutinous rice, cured ham, mushrooms, and chestnuts before being steamed or braised until tender.
Shandong-style fried fish
Fish is coated as appropriate and fried until crisp, then served with Shandong-style savory seasoning and aromatics.
Shandong-style fried rice
Shandong-style fried rice is cooked rice stir-fried with egg, green onion, oil, and sometimes soy sauce for savory seasoning.
Sliced fish in milk broth
A Shandong fish soup made with sliced fish simmered in a pale milk-enriched broth with aromatics and salt.
Stir-fried clams
Clams are quickly stir-fried with oil, aromatics, and savory seasonings until their shells open and the meat is tender.
Stir-fried kidney
Sliced pork kidney is quickly stir-fried with scallions, aromatics, and a savory soy-vinegar seasoning.
Stir-fried prawns
Prawns are quickly stir-fried with oil, aromatics, and savory seasonings until just cooked.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.