Shandong cuisine is one of the eight traditional cuisines in China, represented by Jinan. Shandong cuisine is characterized by light and delicious taste, fine knife work and good at making brine. Among them, halogen is also one of the important production processes of Shandong cuisine. Halogen is a kind of boiled liquid with seasoning, which can make the ingredients soft and rotten and taste more delicious. Therefore, the halogen of Shandong cuisine refers to a cooking method in which different ingredients are heated and boiled in liquid to make the dishes more distinctive and appetizing.

The stewed dishes of Shandong cuisine are loved by many people because of their excellent color, flavor, rich nutrition and simple preparation. For example, old Beijing braised pork and Cantonese-style marinated meat are all famous braised dishes. In Shandong cuisine, beef with brine and chicken feet with brine are also very popular dishes. Through marinating, the ingredients not only taste better, but also have deeper color, which increases the appreciation and attractiveness of the dishes. In addition, although there are many spices marinated in Shandong cuisine, when taken together, it can be rich in taste, refreshing, satisfying and beneficial to health.

The position of marinated wine in Chinese catering culture cannot be ignored. A long time ago, people began to use the halogen method to make food. In the marinating process in China, the raw materials are first marinated in brine, and then cooked or baked to make the ingredients taste more beautiful. Moreover, brine is different from other ingredients and condiments. It has a unique formula and production method passed down from generation to generation, and the inheritance of food culture makes brine more abundant and diversified. Therefore, the marinating method is not only a cooking technique, but also an important part of Chinese food culture.