The nine-turn large intestine was originally called braised large intestine and is a traditional dish in Jinan City, Shandong Province. In the early years of Guangxu in the Qing Dynasty, it was first created by the owner of Jinan Jiuhualin Restaurant. The pig's large intestine is fried by water and then poured into more than ten kinds of ingredients, which are made by micro-fire. After the dish is cooked, it is sour, sweet, fragrant, spicy and salty. The color is rosy and the texture is soft and tender. "Nine-turn large intestine" was rated as one of the top ten classic dishes in Shandong.

Scalloped pork loin is a traditional dish of Shandong, belonging to Lu cuisine. The dish is white in color, tastes savory and tender. Cut the tenderloin with sizing, marinate with moist hot oil, put the colander, put the ginger onion and shabu-shabu, put the wine and smooth pork, and put in the fresh soup with salt, salt and MSG. Put the coriander stem and sesame oil and put out the spoon. Add the egg whites to the shredded pork, a little salt, starch sizing, then add a proper amount of oil and mix well, so that the shredded pork is easier to separate and not agglomerate.

Sweet and sour pork tenderloin is one of the top ten classic dishes of Lu cuisine. It is made from pork tenderloin and added with sugar, vinegar and other accessories. The color is good, it tastes sour and delicious, and it is very tasty.

Stir-fried kidney flower is a traditional dish of Shandong Province and belongs to Lu cuisine. It is a home-cooked dish based on pork loin and glutinous rice. It is characterized by tenderness, mellow taste, and smooth and not greasy. Has a high nutritional value. The difficulty in making fried pork leaves is whether the smell is clean and the taste is crisp and crisp. Side dishes and condiments vary from place to place, and the taste is also sweet, sour, salty and spicy.