Shandong cuisine is the first of the four major cuisines in China. Shandong cuisine is one of the four traditional cuisines (and eight traditional cuisines) in China, with the longest history, the richest techniques and the most skillful skills. Classic dishes include yipin tofu, sea cucumber with scallion, three-silk shark's fin, four treasures with white steak and so on.

Shandong cuisine, as a Qilu flavor cuisine originating from Shandong, is the only one of the four major cuisines that spontaneously formed and was not influenced by any foreign cuisines. The obsession with "a long history" is a common habit in China, and Shandong cuisine is no exception.

2,500 years ago, the Confucian school in Shandong laid the orientation that China pays attention to delicacy, neutrality and health in his diet. Confucius said, "You never tire of delicacy when eating, and you never tire of refinement when eating", which is exactly the idea followed by Shandong cuisine.

Classic dishes are:

Yipin Tofu, Fried Sea Cucumber with Onion, Three Shredded Shark's Fin, Braised Four Treasures in White, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Double Crispy, Braised Abalone with Original Shell, Braised Prawn in Oil, Pepper Fish, Braised Fish Slices, Braised Mandarin Carp Slices, Braised Squid Rolls, Clear Soup Tremella, Muzhu Meat (1.

Braised pork, fish fillets with scallion, chicken nuggets with sugar sauce, bean paste in oil, poetry ginkgo, milk soup, cattail leaf, mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey sauce, sandan in casserole, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, Yangguan Sandie, and shrimp before rain.

Reference to the above content: Baidu Encyclopedia-Shandong cuisine