A taste of Tai'an: Four must-try delicacies

A summer trip to Tai'an in western Shandong province would be incomplete without tasting its four signature dishes — each one a local favorite with deep cultural roots.

Carp from Dongping Lake: A prized local specialty, this fish is firm, white-fleshed, and full of flavor. Tai'an locals love it prepared in four distinct ways: sweet and sour, stewed, oil-splashed, or braised. One fish, four dishes — a feast in itself!

Xintai stir-fried chicken: A true heavyweight in Tai'an's food scene. Glossy red-brown, rich in sauce, and packed with bold, savory notes, this dish threatens to steal the spotlight at every table.

Taishan tofu banquet: Far more than a single dish, this is a full-course feast showcasing tofu in countless forms — steamed, fried, braised, simmered, or served in soups. Soft and delicate, each bite offers a pure, earthy flavor that lingers long after the meal has ended.

A rustic feast with symbolic dishes: Served on traditional square tables, this banquet includes four cold plates, eight bowls, and 24 dishes in total — symbolizing balance and good fortune. No fancy plating here, just honest, hearty food. The final dish is cabbage (báicài), which sounds like "100 treasures" in Chinese, representing a rich harvest and abundance.

These dishes are more than meals — they are stories of Tai'an, passed down through generations and served with warmth at every table.

From lake carp to braised chicken, Tai'an's summer flavors are a feast for both the eyes and the palate. [Photo provided to chinadaily.com.cn]