Hotpot, noodles & dough dishes 火锅、粉面与面点

Clam and Green Bean Noodles 蛤蜊芸豆面

Clam and Green Bean Noodles (蛤蜊芸豆面) are wheat noodles cooked with, or topped with, a savoury mix of clams and green beans, a noodle dish of Qingdao (青岛) that Qingdao News Network (青岛新闻网) calls a classic of the city.

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Boshan Mixed Stew 博山烩菜

Boshan Mixed Stew (博山烩菜) combines salted meat with spinach, starch noodles and dried tofu. It is a food of Boshan (博山) in Zibo (淄博), described in the city culture and tourism bureau's guide to Shandong dishes.

Tengzhou Braised Pork Noodles 滕州大肉面

Tengzhou Braised Pork Noodles (滕州大肉面) are a bowl of noodles in soup topped with a piece of darou (大肉, 'big meat'), eaten in Tengzhou (滕州), Zaozhuang (枣庄).

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Seaweed Steamed Buns 海菜包子

Seaweed Steamed Buns (海菜包子) are steamed buns filled with seaweed and pork, a dish of Yantai (烟台) and above all of Changdao (长岛).

Weihai Spanish Mackerel Dumplings 威海鲅鱼水饺

Weihai Spanish Mackerel Dumplings (威海鲅鱼水饺) are boiled dumplings filled with fresh Spanish mackerel, made large and with a generous filling along the coast of Weihai (威海), especially in Rongcheng (荣成).

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Taoluo Mutton Noodles 涛雒羊肉面条

Taoluo Mutton Noodles (涛雒羊肉面条) are hand-rolled wheat noodles served in a clear mutton broth with sliced meat, from the town of Taoluo (涛雒) in Rizhao (日照).

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Tiny Clam Noodle Soup 海沙子面

Tiny Clam Noodle Soup (海沙子面) is hand-rolled noodles served in a golden broth made from a very small clam, a Rizhao (日照) dish that the city's Communist Party publicity department calls unique to Rizhao.

Linyi Tall Steamed Buns 临沂高桩馒头

Linyi Tall Steamed Buns (临沂高桩馒头) are slender wheat buns associated with Feixian (费县), especially Shangye (上冶). Steaming them upright on bamboo skewers leaves a hole in the base beneath a rounded top.

Ningjin Daliu Noodles 宁津大柳面

Ningjin Daliu Noodles (宁津大柳面) are very fine hand-rolled, hand-cut wheat noodles from Ningjin County (宁津县) in Dezhou (德州), Shandong.

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Zouping Paper-Skin Steamed Buns 邹平纸皮包子

Zouping Paper-Skin Steamed Buns (邹平纸皮包子) have a thin, resilient wrapper made with local yam juice or yam powder. The filling substantially outweighs the skin.

Reference photo of a similar dish · 同类菜品参考照片

Huimian 烩面

The broad noodles are supple and chewy, carrying a rich broth well. Meat, greens or tofu products introduce contrasting textures.

Kaifeng carp with crisp noodles 鲤鱼焙面

Dry strands are initially crisp, then turn pliable as they absorb the tangy sauce. The fish contributes tender flesh beneath the contrasting topping.

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