Chinese cuisine (中国美食), also known as Chinese food, Chinese culinary art, or Chinese cooking, originates from China and has had a profound influence on the culinary cultures of East Asia. It is also commonly found in many areas with Chinese populations. The characteristics of Chinese cuisine are color (色), aroma (香), taste (味), meaning (意), and appearance (形), collectively known as the “Five Chinese Elements of Cuisine.” Chinese cuisine is known for its strong aroma and employs different seasonings based on regional flavors. It can be further divided based on cooking techniques into: ingredient selection, knife skills, cooking methods, and seasoning.

The place where I was born is in northern China, Shandong province, known as the hometown of Confucius and Mencius and the birthplace of Shandong cuisine (鲁菜). It’s also a hub for flour dishes (面食, such as 包子, 肉夹馍). I’ve created a simple list of dishes that can be cooked, which will be continually updated. Pictures will be added later. I know you’ll definitely fall in love with these dishes！！

1. 主食：

水饺 (韭菜鸡蛋，牛肉，猪肉大葱，白菜，羊肉，三鲜，芹菜鸡蛋)

肉夹馍

小笼包

肉包

火烧

卷饼

素花卷

肉花卷

大饼

葱油饼

凉拌面

炸酱面

西红柿鸡蛋面

排骨面

牛肉面

炒面

韭菜盒子

藕盒子

灵魂凉面

粽子

2. 主菜：

2.1 肉类：

凉拌牛肉

鸡公煲

红烧肉

可乐鸡翅

虾仁炒黄瓜

尖椒牛肉丝

瓦块鱼

清蒸鲈鱼

粉皮鸡

酸菜鱼

辣子鸡

红烧猪蹄

红烧/柠檬/泡椒凤爪

红烧鲤鱼

糖醋里脊

地锅鸡

白菜猪肉炖粉条

小龙虾

红烧排骨

牛肉丸子

辣炒鸡胗

2.2 青菜：

麻婆豆腐

酸辣土豆丝

干煸菜花

醋溜白菜

西红柿炒鸡蛋

麻汁黄瓜

黄花菜

油炸花生米

家常豆腐

韭菜炒蛋

红烧茄子

3. 汤：

鲫鱼汤

西红柿鸡蛋汤

紫菜汤

4. 烧烤：

鸡翅

鸡腿

牛肉

羊肉

鸡胗