"Fushan Gang" Shandong cuisine is characterized by cooking seafood. Cooking technology is characterized by the original soup, light and smooth, and cooking technology is good at frying, frying, roasting, frying and frying. On the basis of the skills of "Fushan" school in sheep farm, Tonghe Julu cuisine has been continuously innovated and developed, which makes the cooking skills richer and more delicate, and the dishes more perfect, meeting the "elegant and luxurious" demand of dignitaries at the foot of the imperial city. Therefore, the cooking technology of Tongheju is more refined in material selection and production, and the dishes are more elegant and luxurious. For example, the selection of stewed mullet eggs must be based on "carefully removing the film from the eggs contained in the female mullet reproductive line, then tearing them into a thin and convex shape in the middle, and then cooking them". The delicacy and freshness of this dish make it a delicious dish.

The cooking methods of Tonghejulu cuisine are more comprehensive. Stir-fry, boil, fry, slide, chop, boil, stew, burn, roast, stew, fry, boil, pull, wax, honey, sell, smoke, mix, fire, halogen, halogen, sauce and so on. Especially cooking, it is unique. Tongheju's "explosion" method is different from other cuisines. It uses the method of quick frying to highlight the fresh, fragrant, crisp and tender flavor of the dishes themselves. The "explosion" method is divided into oil explosion, soup explosion, onion explosion, sauce explosion and coriander explosion.

Tonghe Julu cuisine is unique in cooking and using soup. "Clear soup" is crystal clear and "milk soup" is delicious. Clear soup is clear and pure in color; Milk soup is fresh, mellow and nutritious.