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Jinan Old City Old Flavor Shandong Cuisine (Qizhou Road West Station Store)

地方菜 · ⭐ 4.2

1st Floor, Building A, Greenland Central Plaza, Intersection of Rizhao Road and Qizhou Road

Dishes

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  Nine-Turned Intestines

  Nine-turn intestine is a traditional famous dish, primarily made from pork intestines. After blanching and frying, it is stir-fried with various seasonings and then slowly stewed until fully flavored. The dish has a rich red color and a spiral shape, offering a layered texture.
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  Spicy Sour Soup

  Spicy and sour soup is a soup dish primarily made with shredded meat, tofu, wood ear mushrooms, and shiitake mushrooms. The ingredients are simmered together with spicy and sour seasonings to create a flavorful broth, then garnished with cilantro for added aroma.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Oil Swirl

  A traditional Chinese pastry made from flour, sesame, oil, and salt, shaped into a spiral and pan-fried for a crispy exterior and soft interior.
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  Oil-Poured Sea Bass

  A dish featuring fresh sea bass steamed or pan-fried and finished with a hot oil pour to enhance aroma and flavor.
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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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  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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  Sauced Fish Slices

  Stir-fried fish slices are made primarily with fish slices and seasoned with fermented rice wine brine and other condiments. After marinating, the fish slices are cooked with the brine and other seasonings, resulting in a tender texture and rich fermented aroma.
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  Old Town Stir-Fried Mixed Vegetables

  A classic home-style dish featuring eggs, bean sprouts, chives, and carrots, stir-fried quickly to retain crispness and flavor.
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  Old Town Chili Stir-Fried Pork

  A classic Hunan dish featuring pork slices stir-fried with green and red peppers, delivering a spicy and savory flavor.
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  Old Town Sour Fish

  A classic Sichuan dish featuring tender fish in a tangy, spicy broth made with fermented vegetables and chili peppers.
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  Old Jinan Sweet Porridge with Youxuan

  Old Jinan Sweet Porridge with Youxuan is a traditional Shandong snack made from millet and flour. The sweet porridge is savory, containing tofu threads, vermicelli, peanuts, and other ingredients. Youxuan is a crispy pastry with golden, flaky layers. Served together, they offer a rich texture and a balanced flavor of sweet and salty, fragrant and crisp.
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  Spicy Large Carp

  Spicy large carp stewed with chili, Sichuan pepper, and aromatics, resulting in tender fish meat with a bold, numbingly spicy flavor.
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  Duck Egg Yolk Lion's Head

  A traditional Chinese dish made by mixing pork mince with duck egg yolk, forming into balls, and frying or steaming. It has a tender texture and rich egg flavor.
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  Cucumber with Fried Dough Sticks

  Cucumber and fried dough stick salad is a home-style cold dish, primarily made with fresh cucumber and crispy fried dough sticks. The preparation is simple: wash the cucumber, lightly crush it, then cut into pieces; cut the fried dough sticks into segments. Add seasonings such as minced garlic, soy sauce, vinegar, and sesame oil, then mix well.

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