Shandong Cuisine

The king of Chinese street breakfasts and snacks. A massive, savory crepe coated with egg, sweet bean sauce, chili, scallions, and wrapped around a crispy fried cracker (Baocui).

A classic Shandong banquet dish. High-status sea cucumber, prized for its gelatinous, bouncy texture, braised slowly in an intensely fragrant scallion oil and soy broth.

A beloved Northern Chinese stir-fry. Sliced pork, scrambled eggs, wood ear mushrooms, and daylily buds stir-fried together and traditionally served rolled in thin mandarin pancakes.

The authentic Chinese version. Crispy, double-fried pork tenderloin strips coated in a vibrant, glossy, perfectly balanced sweet and sour glaze, without pineapple or bell peppers.