Jinan flavor is the main part of Shandong cuisine, which has a great influence in Shandong province. Jinan cuisine is most famous for its soup dishes. As the saying goes, "The opera is the chef's soup". The methods of making clear soup and milk soup are recorded in Qi Min Yao Shu, and jinan cuisine pays attention to cooking methods such as explosion, stir-frying, burning, frying, roasting and baking. Jinan cuisine pays attention to material benefits, and its style is thick, vigorous, fragrant and tender. Since the Qing Dynasty, Shandong cuisine has been divided into "Fushan Gang" and "Jinan Gang". Jinan cuisine is divided into "Lixia School", "Ziwei School" and "Taisu School".

Jinan Lixia School: Soup dishes pay special attention to freshness and refreshment, while chicken and duck dishes pay attention to seasoning with sweet noodle sauce, and are good at being sweet, salty and rich in sauce flavor. Its variants include sauce flavor, sauce, onion sauce, sugar sauce, etc., representing more dishes, such as duck pieces in sugar sauce and braised mandarin fish in sauce. Fried vegetables are the representative dishes in Shandong, and Jiaodong and Jinan are both good at this method, but there are differences. Jinan has a long history of fried vegetables. Yuan Mu, a scribe in the Qing Dynasty, once described that "it is better to stir-fry the oil and add seasoning to the pot, so it is extremely crisp, which is also a northerner's law. "Oil-fried crispy, fried tripe and fried diced chicken are all famous fried dishes. At the end of the Qing Dynasty, when Ding Baozhen, the governor of Sichuan, was appointed as the governor of Shandong, Zhou Jinchen and Liu Guixiang, the famous chefs in Jinan, were used as home cooks. The fried diced chicken was very popular with Governor Ding, and it was called "kung pao chicken" because Ding had been given "Gong Bao". Later Ding was transferred to the governor of Sichuan and introduced this dish to Bashu. ) Jinan's "Sweet and Sour Yellow River Carp" is known as Qilu Famous Carp. Jiuzhuan large intestine is the representative dish of Jinan. According to legend, during the Guangxu period of the Qing Dynasty, a businessman named Du opened the Jiuhua Building Hotel in Jinan. This person especially likes the word "nine", and he has to take the word "nine" for everything. The word "nine" is a Taoist term, which means that it has been burned repeatedly. The "burning large intestine" made by Jiuhualou is extremely exquisite, and its kung fu is like Taoist alchemy, so it is named "Jiuzhuan large intestine".

Although Ziwei cuisine originated in Jinan, it has formed its own characteristics due to different products and geographical locations. It is good at cooking, frying, wire drawing and other techniques, and the raw materials are mostly meat, poultry and eggs. The taste is salty and slightly sweet, and soy sauce and lobster sauce are used more. The representative dishes of Ziwei cuisine include pregnant carp, shredded sweet potato, twisted elbow and so on. Cabbage is very popular in central Shandong, and it can be made by every family in Zibo. Boshan tofu box has a long history and unique techniques, and is a famous dish in Boshan. According to legend, when Emperor Qianlong of Qing Dynasty made a southern tour, he went to Boshan to pay tribute to the former residence of Sun Tingquan, a great scholar in Kangxi, and Sun used Boshan Tofu Box to entertain him. After eating it, Ganlong was full of praise, and since then, "Boshan Tofu Box" has become famous all over the world. Thai vegetarian dishes refer to vegetarian dishes and temple dishes represented by Tai 'an. There are many temples in Mount Tai, and there is an endless stream of monks and Taoists. Mount Tai is famous for its tofu, cabbage and spring water, and is known as the "Three Beauties". In addition, Mount Tai is rich in various fungi and vegetables, so the vegetarian dishes in Tai 'an area are particularly exquisite, and their techniques are mostly influenced by Jinan, and they are good at burning, frying, frying and frying, with elegant colors and fresh and tender tastes. The representative dishes of Thai cuisine include pot-collapsed tofu, soft-cooked tofu, fried tofu balls, fried mint, roasted Erdong and Sanmei tofu. When Feng Yuxiang, a patriotic general, lived in seclusion in Mount Tai, he usually ate tofu, Chinese cabbage and spring water, and wrote poems and paintings for it, which was highly praised. The excavation of Baishi Village site in Yantai area of Jiaodong proves that as far back as six or seven thousand years ago, our ancient ancestors lived in coastal areas and thrived. Fishing industry has a long history in Jiaodong because of its superior conditions. The 1,311-kilometer-long coastline in Jiaodong is rich in precious sea cucumbers, scallops, abalone, conch, prawn and Cargill fish, which determines that the cooking in Jiaodong is mainly based on seafood. Under certain historical conditions, the world's maritime industry is developed, and China's coastal commercial ports are open, such as Yantai and Qingdao, which creates conditions for Jiaodong cooking to learn from foreign technologies extensively and is another important factor in the formation and development of Jiaodong cooking. Jiaodong flavor school was formed in Ming and Qing Dynasties, and reached its peak in the late Qing Dynasty. Because of the unique raw materials and exquisite technology, it constitutes the flavor characteristics of Jiaodong cuisine, which is characterized by freshness, crispness and original flavor of the original soup. The cooking techniques are mainly fried, stir-fried, fried, steamed, fried and grilled.

Jiaodong cuisine pays attention to raw materials, is exquisite in knife work, crisp and tender in taste, keeps the original flavor of the dishes, and is good at seafood making, especially in cooking little seafood. Since the late Qing Dynasty, Jiaodong cuisine has formed "Beijing-Tianjin Jiaodong cuisine" represented by Beijing and Tianjin, "Benbang Jiaodong cuisine" represented by Yantai Fushan, and "Improved Jiaodong cuisine" represented by Qingdao. Among them, the main famous dishes of this group of Jiaodong cuisine are: fried fish fillets, fried shrimp slices, fried oyster yellow, steamed Jiaji fish, fried sea cucumber with onion, fried chicken slices with oil, fried mullet flowers with oil, braised clams, fried conch slices with oil and dried hibiscus. According to legend, Guo Zhongguo, a senior minister of the Ministry of War in the Ming Dynasty, returned to Fushan to visit relatives, and brought a famous chef from Fushan into the capital (Nanjing). The famous chef became the emperor's chef. A few years after the royal chef retired from his old age, the emperor missed Fukuyama's "bad fish fillets" and sent half a pair of horses to Fukuyama to summon the old famous chef to the palace. Later, the hometown of the famous chef was called "Luanjia Village". Qingdao reformists widely absorbed western food skills and used jam, bread and other raw materials to make dishes. Representative dishes include: roasted Cargill fish, chrysanthemum fish in tomato sauce, fried shrimp tray, chicken curry, Pan Xishi Tongue, oil-fried double flowers, dragon and phoenix legs, etc. Among them, Pan Xishi Tongue is light, fresh and crisp. According to legend, Wang Xu, a scholar in the late Qing Dynasty, went to Qingdao to celebrate the opening ceremony of Jufulou. At the end of the banquet, he served a soup cooked with the gastropod muscles of giant clams. The color was white and delicate, fresh and crisp. Wang Xu asked about the name of the dish, but the owner replied that there was no name of the dish, asking Wang Xiucai to give it a name. Wang Xu wrote the words "Xi Shi Tongue" on a whim. Since then, this dish has been named "Xishi Tongue". Confucius House is the oldest and largest hereditary family in China. More than 2111 years, more than 111 generations, there are often emperors to seal. In the daily life of Confucius, the masters of Confucius in past dynasties followed the teachings of the ancestor Confucius that "food is not tired of essence, and food is not tired of delicacy", and they demanded perfection in diet, and their daily life was extremely luxurious. In addition, they often welcomed the sacred driving and received officials at all levels, so Confucius' diet and feasts were frequent and exquisite. Coupled with the continuous enrichment and development of Confucian cuisine by the famous chefs in the past dynasties, its cooking skills have reached a superb level, its creativity is rich and colorful, and it has a strong local flavor, making it a unique "mansion dish" and occupying a wonderful place in Shandong cuisine and even the whole country.

Confucius' meals are widely used, ranging from delicacies to melons, fruits, beans and vegetables. Most of the daily meals are based on local materials, mainly local raw materials. There are countless kinds of dishes in Confucius' meals, which are the crystallization of the hard work and wisdom of Confucius' cooking masters for thousands of years and are a precious cultural heritage. Confucian cuisine has also had a far-reaching impact on the formation and development of Shandong cuisine.

Confucian cuisine is exquisite, more important than seasoning, and works on the heat; The taste is mainly fresh and salty, and the heat is soft, rotten and smooth; Cooking techniques are good at steaming, roasting, grilling, burning, frying and frying. Famous dishes include "A Pot in the Dynasty", "A Monkey Head with Imperial Pen", "Shrimp with Imperial Belt", "Taking Children to the Court", "Embracing Carp", "Duck with Fairy Fairy" and "Spilled Beans in Oil". It is said that Kong Fanpo, a descendant of Confucius, especially liked to eat ducks when he was in the same state in Shanxi in the Qing Dynasty, so his chef tried every means to change his cooking techniques. Once the chef cleaned up the ducks, carefully seasoned them and steamed them in a cage. Because there was no clock at that time, the time was measured by burning incense. After the incense burned out, the duck was taken out, which was delicious, soft and rotten. Kong Zhizhou praised it after eating it, so he gave it the name "Fairy Duck". Once Ganlong came to Qufu to offer sacrifices to Confucius, and had a meal after the meal, but he ate very little because he was not hungry. Duke Yansheng was in a hurry and sent word to the chef to find a way. The chef was in a hurry. At this time, someone sent a basket of fresh bean sprouts. A chef grabbed a handful of bean sprouts, put some pepper in the wok, and sent it up after making it. Qianlong had never eaten this dish before. Out of curiosity, he tasted it. Because it was clear, fragrant, crisp, tender and refreshing, he actually ate it. Since then, "fried bean sprouts" has become a traditional dish of Confucius. Chu Lijian, Guo Yanxiang, Gao Bingyi, Cui Bocheng, Li Peiyu, Su Guoyuan, Jang moo Lee, Zhai Zhenguang, Wang Deli, Ji Xiaofeng, Li Jianguo, Wang Xiuting, Cheng Weihua, Jia Fuyuan, Zhang Xianke, Yin Shunzhang, Song Qiyuan, Yan Weiguo, Gao Speed Jian, Zhang Yuhe, Wang Shanshui, Sun Hanwen, Liu Quan, Liu Feng, Sun Hanwen.