u/GooglingAintResearch

糟溜三白 zāo liū sān bái - ~ slippery wine sauce three whites (Shandong banquet-style dish)
They cheated out on it. Basically they gave 糟溜鱼片 (slippery wine sauce fish slices) and threw some shrimp in. Should have used some bamboo, or chicken breast, or tofu. It tasted too fish and was not fragrant. The liquid should be more viscous but it was like soup water. The fish should have been sliced more delicately.

雪菜豆瓣酥 xuĕ cài dòubàn sū - ~winter vegetable and broad beans mashup
I refer when they beans aren't really mashed—it tastes fresher and it's more enjoyable to pick up each bean. Sometimes Shanghai cuisine really mashes it fine and shapes it into something, like a weird Euro dish. Either way, there was no savory flavor of the salted vegetable.

核桃虾 hé táo xiā - walnut shrimp
I have a love-hate relationship with this dish. Sometimes I have a craving, like when you crave one of the sweet dishes like 锅包肉. Other times it's sickly. It doesn't hold up to carry out though.
One thing they did well, which I wished people would always do, is put "wasabi" (i.e. the Japanese-American green stuff). Balances out the mayo-sweetness. They used pecans rather than walnuts.

锅贴 guō tiē - potsticker
Just your basic potsticker. The only reason I ordered it was because the photo on the menu showed the Shandong style, long and flat. But they just gave pan-fried jiaozi.

Friday night takeout.

It kills me when people post asking, "What's your go-to takeout order?"

Umm... Whatever the restaurant has that sounded good at the moment? Same thing I would order to dine in?

Anyways, I'm curious what Southerners think of this food, or even what they make of it.

Clockwise:
蜂蜜烤面包片
牛舌串儿
土豆烩茄子
砂锅红焖羊肉
辣椒鸡蛋焖子