Each city has its own temperament and taste, and the meat is the most typical Jinan taste. The meat is one of the classic dishes of Lu cuisine. The fat and thin pork belly with skin is trapped in a place with a hemp rope. It is cooked and placed in soy sauce and stewed until it is smashed. It is fat but not greasy. Thin but not firewood, more flavor and more flavor, the meat color is mouth-watering, especially soft, slightly sweet mouth, the meat sauce is infiltrated into the rice, it is delicious!

The meat is one of Shandong's classic Han dishes, and it belongs to Lu cuisine. Especially in Jinan, the meat is the most famous. The meat is fat but fat but not greasy. It is made from thick red sauce but not salty. It is just used for dinner. And the combination of a bite of meat and rice just happens to bring out the rice and meat. According to legend, in the last years of the Eastern Han Dynasty, the world was in chaos. Liu Bei, Guan Yu, and Zhang Fei were sympathetic to each other and decided to worship the "handle." Zhang Fei is a butcher and the main slaughter pig. After a few brothers worshipped, they cooked the pork tofu and cooked it in a pot. Later, during the Sui Dynasty, a famous chef from Ludi perfected this practice. The pork with the skin was selected, stewed in a jar, and seasoned with a soy sauce. The stewed meat was not greasy and thin. The color is bright, the entrance is mellow, the price is fair, and it is deeply loved by the people. This kind of practice combined with Liu Guanzhang’s legendary brotherhood, has become the meat of today. Jinan's meat emphasizes the important role of soy sauce without salt. It is made from fat and thin pork, cut into long strips, tied with hemp rope, cooked, and then stewed in soy sauce (to add water). The wonderful thing about the meat is the presence of fat meat to produce a good taste without being greasy. In the north, the "pump meat" is not sugared, and the rectangular block is only the soy sauce star anise cooked in a tall can. The fire is everywhere, and the fragrance of the Kaifeng is overflowing. It is also very sweet to mix the meat with the meat on the white rice.