Top 8 Shandong Foods

Changyu is the oldest Chinese producer of wine and brandy, founded in 1892 in Yantai, Shandong Province, by Zhang Bishi, a patriotic Chinese expatriate. By introducing 124 noble grape varieties from Europe and building the first underground wine cellar in Asia, Changyu laid the foundation for modern winemaking in China. Koya is a brand of brandy produced by Changyu, utilizing traditional French Charentais copper pot stills for distillation. The distillery owns six of these stills, making it one of the wineries with the highest number of Charentais stills in the world. It has also implemented the first digital distillation control system in China, enabling precise monitoring and adjustment of the distillation process.The master distiller of Koya brandy is Zhang Baochun, who has over 30 years of experience in brandy distillation. Combining tradition and innovation, she has developed advanced techniques for producing high-quality brandy. In 2019, she became the first woman to receive the title of "Chief Brandy Master in China" from the China Alcoholic Drinks Association.Expand

Longting is a heritage Chinese boutique winery, located on the eastern slop of Mount Feng in Penglai where is the northernmost in Shandong peninsula. Longting vineyard occupies 68 hectares, and half of the estate is dedicated to vines. 50,000 bottles of high-end wines are produced per year, including dry white, dry red, rosé and dessert wines. The vineyard is planted primarily to Petit Manseng, Marselan, Cabernet Franc, Chardonnay, Petit Verdot and Vidal. The tourist reception hall has an area of ​​2600㎡, the cellar covers 3700㎡, and an area of ​​4000㎡ for guest rooms and pastoral restaurants. Longting vineyard is located on a wide stretch with the most fascinating forests, valleys and fresh air. Expand

Tsingtao Brewery is one of the oldest and most renowned breweries in China, founded in 1903 in the coastal city of Qingdao in Shandong Province. The brewery began as a German-British joint venture, which strongly influenced its early production style and technological standards. Even today, their lagers carry a clear imprint of German brewing tradition, especially in the clean flavor profile and the mild yet precise hop character. One of the most iconic elements of the brand’s history is the use of water from Mount Laoshan, valued for its softness and balanced mineral composition that shapes the beer’s taste. Tsingtao has grown from a small colonial brewery into a modern company that now holds a leading position in the Chinese beer market. Its flagship product, Tsingtao Lager, is exported to more than 70 countries, where it is recognized as a representative example of the traditional Chinese lager style. The company operates multiple breweries and regional centers across China, relying on stable supply chains and advanced quality-control systems. Technologically, they combine traditional brewing methods with contemporary filtration, fermentation, and bottling processes. The brand positions itself as premium, emphasizing its long history and consistent quality, which strengthens its competitiveness in international markets. Over the years, the core philosophy has remained unchanged - reliable quality, a straightforward style, and a recognizable flavor. Thanks to this continuity, Tsingtao has become one of the few Chinese beer brands that is both commercially dominant at home and globally acknowledged in the beer category.Expand

Zhajiangmian is a Shandong specialty, consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste. There is also a vegetarian version of the dish that substitutes the meat with smoked tofu in the production of the sauce. Although the dish is native to China, it was embraced by the Koreans 100 years ago, when it was introduced to them by Shandong immigrants. In Korea, the dish is known as ja jang myun, and it is extremely popular because it is cheap, convenient, and casual. It has become so commercialized in Korea that it can even be bought in an instant ramen package.Expand

Known as a common snack food in Northern China, shaobing is a type of layered flatbread, typically topped with sesame seeds. It is made with multiple layers of dough brushed with sesame paste and resembles a flattened bread roll. Shaobing originated in the Shandong province, but today it can be found at numerous street stalls throughout the country. In fact, depending on the region, shaobing can be enjoyed in many different ways. In southern China, it is a popular breakfast choice, served with soy milk or tea and often stuffed with sweet fillings such as red bean, black sesame, or jujube (red date) paste. In the North, the Chinese prefer savory fillings: rousong (dried pork meat), char siu (roasted pork), or various stir-fried shredded meats and vegetables. However, considering that the staple crop of Northern China is wheat, shaobing is not only enjoyed as a sandwich but it is often served instead of rice, alongside main meals.Expand

A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or sesame oil after which day lily buds and thinly sliced wood ear and enokitake mushrooms are added to the pan. The seasoning in moo shu pork consists of minced ginger and garlic, scallions, soy sauce, and rice wine. The dish is typically accompanied by rice. Although it is most often stated that moo shu pork comes from the Shangdou province, there are numerous theories about the origin of the dish and its name. One of the most popular varieties of the dish is made with gravy, called moo shu lu, and it is usually served with noodles and soft tofu for breakfast. In the 1960s, moo shu pork became popular in the United States but in a slightly tweaked version compared to the original, namely in the amount and versatility of the additional ingredients. Vegetables like cabbage, carrots, onions, bell peppers, and many more that have been cut up into thin strips are commonplace, while rice wine is often substituted with sherry. The American-Chinese version comes served with a side of hoisin sauce and a couple of Mandarin pancakes because the dish is meant to be eaten like a taco.Expand

Shandong shaoji or Shandong roast chicken is a traditional chicken dish originating from Shandong. The dish is usually made with a combination of chicken, soy sauce, vegetable oil, Sichuan pepper, scallions, and ginger. The chicken pieces are marinated in soy sauce and fried in oil until golden brown. The Sichuan pepper, scallions, and ginger are scattered over the chicken, and it's then steamed until fully cooked. The chicken is shredded into thick strips and chilled for up to three days. When served, the chicken meat is arranged on top of sliced cucumbers and dressed with a mixture of soy sauce, vinegar, garlic, sesame oil, and reserved chicken juices. If desired, the dish can be garnished with chopped coriander.Expand

Scallops with bok choy is a traditional dish that's especially popular in Shandong as a banqueting dish. Although there are variations, it's usually made with a combination of fresh scallops, bok choy, ginger, garlic, vegetable oil, sesame oil, Shaoxing wine or sherry, salt, sugar, and black pepper. The bok choy is blanched in boiling water and drained, while the scallops are blanched in water for a few seconds before they're drained. The ginger and garlic are fried in oil in a wok and then mixed with the sesame oil, salt, pepper, sugar, and wine or sherry. Bok choy and scallops are added to the wok and the dish is stir-fried shortly before it's served hot. Sometimes, the dish is served with the bok choy arranged to resemble the spokes of a wheel, while the scallops are served on top.Expand

Chicken with walnuts is a traditional dish originating from Shandong. The dish is usually made with a combination of chicken breast, walnuts, garlic, vegetable oil, rice vinegar, maltose syrup, yellow bean sauce (hugan jiang), and sugar. The garlic is fried in a wok until golden brown, and it's then mixed with chicken pieces, walnuts, and sugar. The ingredients are stir-fried until the walnuts are slightly caramelized. The maltose syrup, rice vinegar, and yellow bean sauce are added to the wok with a bit of water and everything is stirred until the sauce becomes thick and the walnuts are coated with the sauce. This dish is typically served hot on a bed of lettuce. If desired, pork or duck can be prepared in the same way instead of chicken.Expand