DB37/T 2658.68-2015 Shandong Cuisine: Sweet and Sour Stick Fish

DB37/T 2658.1-2015 DB37/T 2658.1-2015 Lu cuisine terminology DB37/T 2658.2-2015 Shandong Cuisine - Noodles - Mackerel Dumplings DB37/T 2658.3-2015 DB37/T 2658.3-2015 Rulu Niancai Doushabao (Ludecute Pastry) is a standard for the production of Doushabao (red bean paste bun) in Shandong cuisine DB37/T 2658.4-2015 Shandong Cuisine Noodles Fushan Big Noodles DB37/T 2658.5-2015 DB37/T 2658.5-2015 Hedaizi Shaobing Luding province cookie and cake DB37/T 2658.6-2015 DB37/T 2658.6-2015 Lude Mian Dian Huazhou (Lude style porridge) DB37/T 2658.7-2015 Shandong Cuisine, Noodles, Jiaodong Big Steamed Buns DB37/T 2658.8-2015 DB37/T 2658.8-2015 Lude cuisine Dumpling of Lijin Shanjian English translation: DB37/T 2658.8-2015 Lude Cuisine - Lijin Shanjian Steamed Buns DB37/T 2658.9-2015 Rulu cuisine - noodles Translation: Rulu cuisine refers to the cuisine of Shandong Province, China. "Noodles" refers to a type of food made from wheat flour and usually served as a dish in Chinese cuisine. "Dragon hair noodles" is a specific type of noodle that is thin and long, resembling the hair of a dragon DB37/T 2658.10-2015 Shandong Cuisine - Noodles and Buns - Mung Bean Cake DB37/T 2658.11-2015 DB37/T 2658.11-2015 Ludean Miandi (1st Part) - Stick Steamed Bread (Luxury Type) DB37/T 2658.12-2015 DB37/T 2658.12-2015 Ludeiannuan Bread and Dessert Qingdao Grand Bao DB37/T 2658.13-2015 DB37/T 2658.13-2015 Lude Mian Dian Qing You Pan Xi Pastry (Lude: region code for Shandong Province) DB37/T 2658.14-2015 Shandong Cuisine - Flatbreads - Three-Page Pancakes DB37/T 2658.15-2015 Shandong Cuisine - Noodles - Ten-Flavor Noodles DB37/T 2658.16-2015 DB37/T 2658.16-2015 Sweet and crispy glutinous round from flour Dumpling of Shandong Province (no. 16) DB37/T 2658.17-2015 Shandong Cuisine, Noodles, Weifang Hele DB37/T 2658.18-2015 Shandong Cuisine, Noodles, and Fried Bread DB37/T 2658.19-2015 DB37/T 2658.19-2015 Lude Mian Dian Youxiangbing English translation: DB37/T 2658.19-2015 Lude Mian Dian Oil-filled Pastry (Chinese) is a standard for Lude Mian Dian in Shandong Province, China. The English translation of "Youxiangbing" is "oil-filled pastry" DB37/T 2658.20-2015 Shandong Cuisine, Noodles, Yucheng Zhuang Mao DB37/T 2658.21-2015 DB37/T 2658.21-2015 Lude Mian Dian Zhima Guobang Biscuit (Lude Style Biscuit: Sesame Oil and Biscuit) DB37/T 2658.22-2015 Mapo Tibetan Beef Ravioli DB37/T 2658.23-2015 Shandong Cuisine: Stir-fried Shrimp with Cabbage DB37/T 2658.24-2015 DB37/T 2658.24-2015 Lude Fuzi Jiangan No. 24: Doufu Boxes of Shandong Cuisine DB37/T 2658.25-2015 Shandong Cuisine - Air-dried Beef DB37/T 2658.26-2015 Duck feet stewed with abalone, also known as "Lu cuisine" DB37/T 2658.27-2015 Lu cuisine fish fillets with floating oil DB37/T 2658.28-2015 Shandong Cuisine High-Broth Mackerel Fish Balls DB37/T 2658.29-2015 Shandong Cuisine: Stuffed Shrimp with Vegetables in a Pan DB37/T 2658.30-2015 DB37/T 2658.30-2015 Ruchai seaweed and cold bean curd sauce DB37/T 2658.31-2015 Shandong Cuisine: Blushing Fish Balls DB37/T 2658.32-2015 Luxi Moyang Duck with Herb aroma DB37/T 2658.33-2015 DB37/T 2658.33-2015 Lv Cai Hong Shao Yu Fu River Cuisine, a type of Chinese cuisine, is a national traditional food in Shandong Province, China. Its main ingredients include fish and sauce. It is a type of high-temperature stir-frying dish with a sweet and sour flavor. "Red-braised fish belly" is a popular dish among Chinese cuisine lovers, which can be cooked and served with various toppings DB37/T 2658.34-2015 DB37/T 2658.34-2015 Ludehua Huacaiyu San is a standard for Shandong cuisine, specifically the dish of fish slices stir-fried with egg white and vegetables DB37/T 2658.35-2015 DB37/T 2658.35-2015 Lude Jiang Si Rou (Lude Style Sliced Pork with Ginger in Shandong Province) DB37/T 2658.36-2015 Lu cuisine hollow glass dumplings DB37/T 2658.37-2015 Lu cuisine, Laiwu dry stir-fried chicken DB37/T 2658.38-2015 Shandong Cuisine: Mengyin Bachelor Chicken DB37/T 2658.39-2015 Shandong Cuisine - Thick Soup with Fish Maw DB37/T 2658.40-2015 Lu cuo Piao Tang Yu Wan DB37/T 2658.41-2015 Shandong Cuisine - Clear Soup with Sea Cucumber and Lion Head Meat DB37/T 2658.42-2015 Shandong Cuisine - Clear Soup with Xi Shi Tongue DB37/T 2658.43-2015 DB37/T 2658.43-2015 Lude Qingzhen Spiced Beef in Minced Meat (Sindhi cuisine) (Muslim cuisine) DB37/T 2658.44-2015 Shandong Cuisine: It's as sweet as honey \nDB37/T 2658.45-2015 Shandong Cuisine: Shrimp with Scallion Sauce DB37/T 2658.46-2015 Shandong Cuisine, Weifang Chao Tian Pot DB37/T 2658.47-2015 Lushan cuisine, health-preserving dried burdock strings DB37/T 2658.48-2015 Rulu Canal Delicious Fish DB37/T 2658.49-2015 Shandong Cuisine - Fried Large Flatbread DB37/T 2658.50-2015 DB37/T 2658.50-2015 Lu cuisine - Spicy burning meat DB37/T 2658.51-2015 Shandong Cuisine - Mixed Dishes DB37/T 2658.52-2015 DB37/T 2658.52-2015 Lude Bao San Xiang (Lude cuisine - Three Dishes and Three Side Dishes) DB37/T 2658.53-2015 Danfu cai: "Rǔcài cāo jī sī zhé pí" Translation: Danfu cai refers to a Chinese dish of stir-fried chicken and scallop skin DB37/T 2658.54-2015 DB37/T 2658.54-2015 Lǔ cài: Chúbāng yú. The corresponding English translation is "DB37/T 2658.54-2015 Chinese Cuisine: Sweet and sour fish with vinegar and pepper sauce." DB37/T 2658.55-2015 Luxury crab meat with lotus flower (Luxury shrimps) in sauce DB37/T 2658.56-2015 DB37/T 2658.56-2015 Lude Guer Er Ti 56-2015 Lude cuisine - pot piggy feet DB37/T 2658.57-2015 Lush cuisine, osmanthus fish fillets DB37/T 2658.58-2015 Ludai yellow stewed turtle DB37/T 2658.59-2015 Shandong Cuisine: Stir-fried Chicken with Vegetables DB37/T 2658.60-2015 Shandong Cuisine: Stir-fried Shrimp with Sauce DB37/T 2658.61-2015 Luxi: Duck Feet with Mustard Sauce DB37/T 2658.62-2015 Shandong Cuisine: Luohan Belly DB37/T 2658.63-2015 Shandong Cuisine: Spicy Chicken Bits DB37/T 2658.64-2015 DB37/T 2658.64-2015 Rulu Milk Soup Family Portrait (Lu Cuisine) DB37/T 2658.65-2015 DB37/T 2658.65-2015 Lude Shad Soup with Sea Cucumber in a Clay Pot DB37/T 2658.66-2015 DB37/T 2658.66-2015 Shandong cuisine: squirrel fish DB37/T 2658.67-2015 Shandong Cuisine: Pork Belly in Clay Pot DB37/T 2658.69-2015 Shandong Cuisine: Oil-braised Large Shrimp DB37/T 2658.70-2015 DB37/T 2658.70-2015 Ruchai Yanbao San Dan (Rudine's Cantonese style dish of shredded dandelion) DB37/T 2658.71-2015 Ludai cuisine, Scallion Braised Tendon DB37/T 2658.72-2015 South Sautéed Meat Balls (Lu cuisine) DB37/T 2658.73-2015 Shandong Cuisine: Sautéed Crabs DB37/T 2658.74-2015 DB37/T 2658.74-2015 Lude Shad Head Stew (Lu Cuisine) Sandpot Fish Head DB37/T 2658.75-2015 Shandong Cuisine - Crystal Pork Knuckle DB37/T 2658.76-2015 Shandong Cuisine: Fresh Fish and Lamb Dishes DB37/T 2658.77-2015 Lu cuo ba si Bing gao DB37/T 2658.78-2015 Lu cuisine, sugar-coated pig fat oil DB37/T 2658.79-2015 Shandong Cuisine: Spring Flower Chicken DB37/T 2658.80-2015 DB37/T 2658.80-2015 Lude Chuntou Wanzi (Lude refers to the province of Shandong in China) DB37/T 2658.81-2015 Lu cuan Xi Shizu She DB37/T 2658.82-2015 Rulu roast pork \nDB37/T 2658.83-2015 Shandong Cuisine - Red Braised Fish Lip DB37/T 2658.84-2015 Red Braised Round Plate Chicken (Lu Cuisine) DB37/T 2658.85-2015 DB37/T 2658.85-2015 Rǔ Cài, Hongshāo Gān Beǐ [Drum-Type Heat Preservation 85 of Dish Recipe in Shandong Province - Hongshāo Gan Beǐ (Dry Mussel in Soy Sauce) (Rǔ Cài version)]。 DB37/T 2658.86-2015 Red-braised carp with carp loin in sauce DB37/T 2658.87-2015 DB37/T 2658.87-2015 Lǔ Cài Hong Shao Yu Shé Perilla leaves, mushrooms, bamboo shoots, tofu, salted fish, salted fish paste, fermented bean curd and other seasonings stewed in a pot with wine sauce DB37/T 2658.88-2015 Dish of Lu cuisine: Spicy Spiced Sea Cucumber \nDB37/T 2658.89-2015 Shandong Cuisine - Golden Wrapped Oysters DB37/T 2658.90-2015 Shandong Cuisine - Radish Meat DB37/T 2658.91-2015 Ludei's honey sweet cake DB37/T 2658.92-2015 Dish of Lu's cuisine: Steamed abalone in milk soup DB37/T 2658.93-2015 DB37/T 2658.93-2015 Rǔ cài niàng zhēng xiè dé běn sù DB37/T 2658.94-2015 Sweet and Sour Fish Strips (a dish from the cuisine of Shandong, China) DB37/T 2658.95-2015 Lushan cuisine shredded sea cucumber with pig tendons DB37/T 2658.96-2015 Shrimp Meat Soup with Sea Cucumber in Spring Onion Oil (Ludai Xiatou Hai Shen) DB37/T 2658.97-2015 Luxi Mushroom Steamed Fish Belly DB37/T 2658.98-2015 Shandong Cuisine: Salt-water Prawns \nDB37/T 2658.99-2015 Shandong Cuisine - Fried Chicken with Chili Sauce DB37/T 2658.100-2015 Shandong Cuisine - Pulled Silk White Nuts DB37/T 2658.101-2015 White Braise Heavenly Wings in Sauce (Dumplings) in Roushai Cuisine DB37/T 2658.102-2015 Shandong Cuisine: Dry-fried Yellow Fish DB37/T 2658.103-2015 DB37/T 2658.103-2015 Shandong cuisine - Red Braised Shrimp。 DB37/T 2658.104-2015 Shandong Cuisine - Fried Chicken Meat DB37/T 2658.105-2015 Shandong Cuisine: Stir-fried Sea Cucumber with Minced Meat DB37/T 2658.106-2015 Shandong Cuisine: Four-Delicacy Swimming Jellyfish DB37/T 2658.107-2015 Lu cuo you dao da ha. (This is the literal translation of "Lu cuo" into Chinese. When translating it into English, I can only provide an English translation.) DB37/T 2658.108-2015 DB37/T 2658.108-2015 Luchai Zhaoyuan Balls (Ludai regional specialty) DB37/T 2658.109-2015 DB37/T 2658.109-2015 Lude Baxi Guo Hai Nuo Laohuan (Lude cuisine: The Eight Immortals Crossing the Sea to Make a Scene with the Monk) \nDB37/T 2658.110-2015 Shandong Cuisine: Chicken Tendon with Chinese Choi DB37/T 2658.111-2015 DB37/T 2658.111-2015 Lude Kongfu Eight Treasures (Lu cuisine) DB37/T 2658.112-2015 Shandong Cuisine: Confucian Temple Pancakes DB37/T 2658.113-2015 DB37/T 2658.113-2015 Lude Kongmen tofu DB37/T 2658.114-2015 Shandong Cuisine: Kongmen Gongza DB37/T 2658.115-2015 DB37/T 2658.115-2015 Lu cuisine: Nishan outing in the spring DB37/T 2658.116-2015 DB37/T 2658.116-2015 Lude Qilin Yushu (dialect of Shandong province) is a standard for the standardization of cooking methods in Shandong province \nDB37/T 2658.117-2015 Shandong Cuisine: Divine Duck DB37/T 2658.118-2015 Shandong Cuisine: Poetry and Etiquette with Ginkgo Biloba DB37/T 2658.119-2015 Shandong Cuisine: One Egg Incubates Two Phoenixes DB37/T 2658.120-2015 Lu cuisine and Rainy Season Shrimp DB37/T 2658.121-2015 Shandong Cuisine: Stir-fried Crabs DB37/T 2658.122-2015 DB37/T 2658.122-2015 Lude Gan-Shao Fish (Lu cuisine) Dry-Fried Striped Sturgeon Fish DB37/T 2658.123-2015 Lu cuisine - Fresh fish soup on an isolated island DB37/T 2658.124-2015 DB37/T 2658.124-2015 Lude Hu Tou Chicken (Lu cuisine) DB37/T 2658.125-2015 Dish of stewed sea bream in soy sauce, a regional specialty of Shandong cuisine DB37/T 2658.126-2015 Spicy curly cucumber, which is a regional specialty of the Shandong cuisine DB37/T 2658.127-2015 Ludish Sesame Sauce String Beans (Rujishuizidoujiao) DB37/T 2658.128-2015 DB37/T 2658.128-2015 Lude Songgu Stewed Chicken DB37/T 2658.129-2015 DB37/T 2658.129-2015 Lude Shan Cai Suan Ban Jiao Ji Tang English translation: DB37/T 2658.129-2015 Shandong cuisine: Garlic and egg dish in Chinese sauce DB37/T 2658.130-2015 Five-spice bream in lu cuisine