Shandong cuisine, which spread from Jiangsu to Qilu via the Grand Canal waterway, has a place in the four major cuisines because of its fresh materials, strict adherence to the excellent production technology of Huaiyang cuisine, and its combination of northern cuisine with the characteristics of north and south catering. Among the "eight major cuisines", Sichuan cuisine is popular, but it has only a history of several hundred years; Cantonese cuisine has a great influence and even spread overseas, but it is also only a part of Chinese food; There are Shandong cuisine, Zhejiang cuisine, Anhui cuisine, Jiangsu cuisine, etc., all of which can only represent one place.

Confucian cuisine comes from Qufu Confucius House. As the first family in China, the position of the Confucian family has been unshakable since the Tang and Song Dynasties, enjoying super-high treatment. Naturally, Confucian cuisine also calls itself a school. Qufu, as the inland area of Shandong Province, its flavor mainly takes "Shanzhen Cantonese cuisine is mostly located in Guangzhou and the surrounding Pearl River Delta region, Chaozhou cuisine is mostly located in Chaoshan region, and Hakka cuisine, as its name implies, is a Hakka settlement, mainly in Huizhou, Heyuan, Xingning and Meizhou. The three flavors have their own characteristics. In all parts of the world, Cantonese cuisine is as famous as French cuisine.

Other cuisines are more famous than Huaiyang cuisine, and their taste is delicious. However, it is necessary to take care of the needs and habits of distinguished guests from all over the world, and finally Huaiyang cuisine stands out. Some are too spicy, not only some people are afraid of spicy, but also stimulate the stomach, which is inconvenient. Some seafood is inedible and allergic. After a long historical evolution, it has formed a set of self-contained cooking techniques and is recognized by local dishes all over the country. It is divided into eight major cuisines: Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Each cuisine is formed by the evolution of people's tastes in each place

Therefore, the classic dishes of Shandong cuisine, such as roasted sea cucumber with onion, sweet and sour yellow river carp, nine-turn large intestine, crispy fried abalone, braised prawns in oil, are all particular about the selection of materials and cooking techniques. It is the only one among several major cuisines named after a small region (others are named after provinces), and this place is located in the middle of the north and south, so it forms its taste.