Drink from rivers, ride through mountains, ten years of "Mingjia", and add "Xinhua" again

Goodbye, smoke and fire every year. Hello, 2025. In 2024, we drank from rivers, rode through mountains, came to Qingdao, searched for "Mingjia", added "Xinhua" again, and wished for peace every year. If time can perceive the existence of time. Let's set off again and give ourselves an explanation in ten years. Heraclitus said: "Everything changes, nothing stays the same." Time has a reasonable existence, please look at the problem of time from the perspective of "looking back", In the past, present, and future, from this perspective, the world is full of fireworks, and Mingjia has been around for ten years. "Living seriously" is because you temporarily forget all the complicated and trivial things, and watch the world quietly, so time can slow down, and life becomes real and tangible in an instant. Condense the mountains and rivers, and pick a leaf of green mountains and vibrant plants. This also gives meaning to the search for taste. Jinan in Shandong, Qingdao in the world! The significance of Qingdao cuisine lies not only in satisfying the taste buds, but also in its profound cultural and historical value. As a coastal city, Qingdao's cuisine mainly relies on rich marine resources. Seafood is the core of Qingdao cuisine, not only because Qingdao is surrounded by the sea, but also because seafood is a part of the city's culture. The freshness and variety of seafood reflect Qingdao's unique geographical location and cultural characteristics. Continuation of historical heritage: The history of Qingdao cuisine can be traced back to ancient times and is influenced by many factors, including geographical location, historical background, and cultural integration. For example, the brewing technique of Qingdao beer originated in Germany, but it has undergone a process of localization and has become a part of Qingdao's characteristics. Showcase of modern innovation: With the development of society and changes in people's tastes, Qingdao cuisine is also constantly innovating and integrating. Not only does it retain traditional seafood cuisine, but it also incorporates modern cooking techniques and international elements, making Qingdao cuisine present a diverse character. Qingdao cuisine is also one of the important factors driving the development of local tourism. Qingdao cuisine is not just a food culture, but an important part of the city's culture, history, and economic development. Through food, you can better understand and experience the unique charm of Qingdao. 【Appetizer】 Fengsheng Shuiqi Shrimp Traditional dish, made with sea-caught prawns, paired with Zhangqiu green onions, onion shreds, carrot shreds, shallots, taro shreds, Laba garlic, pickled vegetables, and other ingredients, with a fresh and sweet taste, tender and elastic texture, and rich layers for a multi-sensory experience.   Jiangli Cha Black Pig's Trotter and Sea Cucumber Jelly Using traditional marinating methods, Jiaozhou Licha black pig's trotters are marinated until soft. Licha black pig's trotters are from a black-haired pig in Licha Town, Jiaozhou City. When making pig's trotter jelly, solid sea cucumbers are also marinated and naturally cooled into jelly. The solid sea cucumbers are soft and elastic, and the combination of the two creates a unique flavor.   Golden Hook Shrimp and Zhangqiu Abalone Celery Unique flavor of geographical indication, selected Laoshan Shazikou golden hook shrimp and Zhangqiu Baojia celery, mixed together. The shrimp is plump, the abalone celery is green, the celery aroma is strong, and the taste is crisp and fresh, refreshing and flavorful, meeting beauty between mountains and seas.   Zhangqiu Green Onion and Celery Heart with Hongdao Sea Snail Carefully selected the white part of Zhangqiu green onions and the heart of Majia Gou celery, mixed with Hongdao sea snails. The crisp and slightly spicy taste of the green onion and celery heart blends with the tender and sweet taste of the snail slices, fully releasing the freshness of the sea with every bite, making it hard to stop, with a faint fragrance that lingers.   【Main Course】 Chef's Special Jiaozhou Cabbage and Fresh Scallop Balls Mingjia's first release, Wang Liang's culinary team presents a new seasonal dish. Created by Lu cuisine master Fei Hongyuan, carefully selected local Hongdao red shell fresh scallops, hand-peeled and freshly extracted meat daily, with Jiaozhou yellow heart cabbage added to enhance the flavor. The scallop filling is repeatedly hand-beaten and shaped in clear chicken soup, retaining the maximum freshness of the scallop balls, with a fresh and tender taste and a white color. A sip of soup, a bite of balls, a bite of yellow heart cabbage, like Alice in Wonderland. Red Hair Crab Soy Sauce Braised Inaniwa Udon Red hair crab from the Russian and Korean seas paired with one of Japan's three major udon noodles, Inaniwa udon, cooked in a traditional fisherman's soy sauce braise, with a rich soy sauce aroma. The crab leg meat is white and tender, with a fresh taste. Unlock a new way to enjoy food, using crab shells as a base, mixing crab roe and crab paste with noodles, making it delicious to the point of excitement.   Private Braised Pork Ribs with Rice Balls A highlight of Qingdao's private banquets, unexpectedly delicious meat dishes. Using the 5th to 11th ribs of Licha black pig, braised in rich soy sauce, paired with handmade rice balls made from high-quality Wuchang rice, with a rich and flavorful taste, tender and juicy meat, and a fatty but not greasy texture. Sea Breeze Dried Sea Bass with Flower Buns Come to Qingdao! Mingjia's private cuisine, favored by food critic Chua Lam, a must-eat "big fish" dish, indeed larger than my face. Steamed sea bass without water or oil, big fish for big fishing. Shandong people are busy with farming, with abundant grain harvests every year. Jiaodong fish is a perfect match for Jiaodong flower buns, with a soft wheat flavor. The buns are dipped in the original soup and peanut oil, with a rich fish flavor. Using 7-10 jin of wild sea-caught large sea bass, marinated with traditional fisherman's techniques and dried, steamed for 3 hours, with a firm and salty fish meat. Paired with soft flower buns, with a rich salty and fragrant taste, creating a unique flavor. Tempura-style shrimp heads, with rich shrimp paste, exceptionally delicious.   Home-cooked Dingxi Potato Strips Simple ingredients often only require the most basic cooking methods, carefully selected Gansu Dingxi potatoes, with a golden color and a soft and powdery texture. Cooked in a traditional home-cooked style, with a dense interior and a rich potato aroma. Ordinary but extraordinary, restoring the taste of home. Mango Shrimp and Carrot Steamed Dumplings Mingjia's steamed dumplings, a signature noodle dish, won the "Three Great Chefs" honor at the first Chinese Civil Chef Competition, with selected mango shrimp and organic carrots from Dianbu, developed over dozens of times with low-temperature carrot oil, and made with chicken soup dough. From dough rolling to wrapping, all are handmade with craftsmanship. A bite, with the oil juice bursting and spreading in the mouth, is worth it.