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Lu Nan Old Taste · Special Shandong Cuisine (Jingqi Road Branch)

地方菜 · ⭐ 4.7

No. 255 Jingqi Road

Dishes

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  Weishan Lake Salted Duck Egg

  Weishan Lake salted duck eggs are made from duck eggs sourced in the Weishan Lake area, cleaned and preserved in brine or a mixture of yellow clay and wood ash. During pickling, the egg white solidifies and the yolk becomes rich and smooth with a delicate texture.
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  Tengzhou Spicy Chicken

  Tengzhou Spicy Chicken is a regional dish made with chicken and dried chili peppers, known for its bold flavor and aromatic spices.
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  Stir-fried Pork Kidney

  Stir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
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  Pearl Fish Ball Soup

  A delicate soup made with fish balls crafted from fresh fish meat, simmered in a clear broth for a light and savory flavor.
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  Sweet and Sour Carp

  Sweet and sour carp is a dish made from fresh carp, sliced, deep-fried until crispy outside and tender inside, then coated with a prepared sweet and sour sauce. Main ingredients include carp, sugar, vinegar, ketchup, ginger, scallions, and garlic. The fish is cleaned, scored, fried to shape, then tossed in the sauce to coat evenly.
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  Old Jining Steamed Pork Rolls

  A traditional Shandong dish made with pork belly and minced pork, rolled and steamed, then inverted onto a plate for serving.
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  Sesame Cake

  Sesame饼 is a flatbread made primarily from flour, sesame seeds, water, and a small amount of oil. The dough is rolled into a thin sheet, sprinkled with sesame, folded or rolled, then pan-fried until crispy outside and soft inside.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Spicy Cumin Lamb

  Spicy cumin lamb is made with tender lamb and aromatic spices, offering a bold, fragrant flavor typical of Xinjiang cuisine.
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  Spicy Carp

  Spicy carp is made from fresh carp, scored and marinated with wine and ginger to remove fishy odor. Sauté dried chili,花椒, ginger, and garlic in hot oil, add doubanjiang to create red oil, then pan-fry the carp until golden on both sides. Add water and simmer until flavorful, finally garnish with green onions and coriander.
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  Lu Nan Earth Pot Chicken

  Lu Nan Earth Pot Chicken is a traditional dish made with chicken and vegetables like potatoes and vermicelli, slow-cooked in an iron pot for rich flavor.
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  Lu Nan Pan

  Lu Nan Pan is a specialty snack from the Lu Nan region of Shandong, made with a dough wrapper filled with pork and cabbage, then pan-fried until golden and crispy on the outside, tender and juicy inside.
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  Duck Egg Stir-Fried Rice Noodles

  Duck egg stir-fried rice vermicelli is a Chinese home-style dish primarily made with duck eggs and rice noodles. Duck eggs are beaten and stir-fried together with sliced rice vermicelli in a wok, typically enhanced with chopped green onions and minced garlic for aroma. It's ready to serve once the duck eggs have set and the rice vermicelli is soft and tender.

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