Jinan – A Renowned City of Chinese Cuisine

Shandong is not only the birthplace of Confucian culture, but also a food capital, and Jinan, the capital city of Shandong, beautifully blends the culture and cuisine of the Qi and Lu regions.

Jinan’s food culture is deeply rooted in the Confucian dining traditions of the Qi and Lu regions, while also incorporating the unique street food culture of the "Spring City" ( Quancheng). It combines the refined "food is never too delicate" essence of Shandong cuisine with the simple, hearty, and filling characteristics of street food. It is a perfect blend of "elegance and simplicity."

Some of the famous dishes in Jinan include Si Xi Meatballs, Nine-Turned Pork Intestines, and Kung Pao Chicken, which hold an irreplaceable place in Shandong cuisine. These dishes are loved all across China. However, today I’m going to introduce you to the street food of Jinan, which includes Stuffed Buns with Pork Loin, Chive Pockets, Rou Jia Mo (Chinese sandwich), Egg-stuffed Pancakes, and Braised Pork Belly.

1. Stuffed Buns with Pork Loin :

Street vendors in Jinan typically bake their sesame buns by hand, creating crispy and flaky buns that are golden on the outside. The pork loin is usually marinated in seasonings and then pan-fried to a crispy exterior while keeping it tender and juicy inside. If you like, the vendor will also add a fried egg. The hot, crispy bun is then stuffed with the pork loin, and a secret sweet soy sauce or spicy sauce is added. Sometimes, fresh lettuce or shredded potatoes are included for added texture. The result is a satisfying and filling snack that’s perfect for any time of day. Many young people comment, “The pork loin in these buns is bigger than your face! Freshly baked buns with freshly fried pork loin taste far better than packaged snacks, and it's so affordable!” At under $2, this snack is incredibly cost-effective.

2. Chive Pockets :

These pockets are a popular street food in Jinan, known for their thin, crispy skin and generous filling. The filling is made by finely chopping fresh chives and mixing them with scrambled eggs. After seasoning, the filling is set aside. The dough is then rolled into thin sheets, stuffed with the filling, and sealed at the edges. Vendors typically cook them on a griddle, carefully controlling the heat to make the outer skin golden and crispy while the filling becomes tender. The chives release a fresh fragrance, while the eggs remain soft and flavorful. The vegetarian filling is light and refreshing without being greasy. Office workers often rave about them, saying, “This vegetable chive pocket costs just 6 RMB, and the skin is so thin you can see the filling. The combination of chives and eggs is so fresh!” If you’re having breakfast in Jinan, I highly recommend grabbing a chive pocket with a cup of soy milk—it’s both convenient and delicious.

3. Rou Jia Mo :

Although Rou Jia Mo originally hails from Tongguan, Shaanxi, it has become incredibly popular in Jinan, rivaling its popularity in any other city. It’s a common sight at breakfast stalls, where the bun is freshly baked to a crispy exterior and a soft, chewy interior. The meat filling is the soul of the dish. In Jinan, pork is used for the filling, which is stewed for hours with spices such as star anise and cinnamon until it becomes tender and falls off the bone. When served, the meat is sliced and added to the bun along with a boiled egg and sliced green chili to balance the richness of the pork. The braised pork is savory and aromatic, while the fat soaks into the bun, making it even more flavorful. The combination of fatty and lean pork makes for a balanced, non-greasy experience. The version with boiled eggs adds an extra layer of flavor, making the dish hearty and filling. Locals say, “It’s super affordable at just 5 RMB for one. The meat is so tender and the addition of green chili really enhances the flavor.” Freshly baked buns with hot braised pork are the perfect comfort food, especially during cold winters.

4. Braised Pork Belly :

Braised Pork Belly is one of the most beloved and rustic dishes in Shandong, and it is a true representative of Jinan’s local cuisine. With its "fat but not greasy, lean but tender, and richly aromatic" qualities, it has become a go-to dish for breakfast with rice, lunch, or late-night cravings. It’s a universal favorite and a dish that many older Jinan locals grew up with. The pork belly used must have the skin on, with a perfect balance of fat and lean meat (three layers of fat, two layers of lean meat is ideal). After blanching the meat to remove any blood, it’s marinated with cooking wine and ginger to remove the odor. The pork is then tied with string into a bundle and slow-braised in a rich broth made with star anise, cinnamon, bay leaves, fennel seeds, brown sugar, light soy sauce, and dark soy sauce. The longer the broth is simmered, the more flavorful it becomes. Some old shops have been using the same pot of broth for decades, adding fresh ingredients every day to create a deep, rich flavor. After the pork is braised for 2-3 hours, it’s left to soak in the broth for another hour, allowing the meat to absorb all the savory goodness. The pork skin becomes soft and gelatinous, the fat melts in your mouth, and the broth is poured over rice, creating a fragrant, savory experience. Locals often describe it as, “The soul of a Jinan breakfast! A piece of braised pork with a bowl of rice and broth can keep you full until lunch. It’s so fragrant, you’ll want to lick the bowl clean!”

If you’re planning to visit Jinan, it’s a great idea! Jinan locals are not only warm and welcoming, but the city also has scenic landmarks with a history spanning centuries. The famous Daming Lake, Thousand Buddha Temple, and Baotu Spring are all must-visit attractions. Imagine having a Rou Jia Mo for breakfast, sipping soy milk, then hopping on a bus to visit Baotu Spring. In the evening, you can stroll through the Quancheng Square and admire Jinan’s beautiful night scenery. It’s a perfect way to spend a day!