Lu Cuisine, one of the four traditional Han Chinese cuisines, originated in the Spring and Autumn Period and the Warring States Period in the State of Qi and the State of Lu (present-day Shandong Province), with a long history and a wide range of influences. Its gestation period can be traced back to the Spring and Autumn Period, Qin and Han further development, the period of North and South Dynasties has tended to mature, the Song Dynasty has become a major cuisine, a large number of dishes into the palace during the Ming and Qing Dynasties. Lu cuisine selection of materials, knife work fine, comprehensive techniques, seasoning and calm, a wide range of dishes, the requirements of the fire is particularly harsh and strict, emphasizing the effect of fresh, crisp and tender dishes. Low- and medium-grade popular dishes are often onion aroma and soy sauce highlights, to stir-fry, burn the main, with noodles as a wonderful, widely popular in China's noodle-based areas; high-grade dishes commonly used in soup, hair of the sea cucumber, fresh abalone, shark's fins, Tarzan red scaled fish and other valuable ingredients, more steak, steaming and other techniques, with the court food, the flow of government food style of the rest of the rhyme, "Tang Tang, do not go off the mark! "The dishes are generous and simple, with fresh and pure flavors, in line with the aesthetic requirements of Confucian cuisine, and the banquets are grand and sumptuous, and rituals are emphasized. Lu Cuisine has a pivotal position in Chinese food culture: the pursuit of refinement in Chinese food and the dietary philosophy of harmonization of the five flavors originated in Lu; Lu Cuisine has the most spontaneous characteristics among the four major cuisines, and most of the basic cooking techniques of various local cuisines originated in Lu Cuisine; under the influence of the court, a large number of dishes in Lu Cuisine are extreme tests of the culinary skills, and Lu Cuisine bears the heavy responsibility of preserving the essence of the traditional dietary culture. Lu Cuisine is responsible for preserving the essence of traditional food culture. Lu Cuisine, named after Shandong, which was known as the "State of Qilu" in ancient times, is the earliest local flavor dish in China and one of the four famous Chinese cuisines.

The formation and development of Shandong cuisine is determined by Shandong's history, culture, geography, economic conditions and customs. Shandong is the birthplace of Confucian culture in China, and Confucius' saying that "nothing is too fine to eat and nothing is too small to chop" has had a profound impact on the development of Lu cuisine. Rich resources and ancient cultural traditions have provided superior objective conditions for the formation and development of Lu cuisine. Shandong is located in the lower reaches of the Yellow River, with a mild climate and abundant produce, with a wide variety of vegetables of good quality, known as "one of the world's three major vegetable gardens". Zhangqiu's onion, Cangshan's garlic, Laiwu's ginger, Jiaozhou's cabbage, Weifang's radish, etc., are all well-known at home and abroad as high-quality vegetables. Fruit production ranks first in the country, and the quality is excellent, such as Yantai apples, Laiyang pears, Leling small jujubes, Dezhou watermelon, Feicheng peaches, etc., in the country are very famous. The output of aquatic products ranks third in the country. Shark fins, sea cucumbers, shrimp, Gaji fish, halibut, abalone, Xishi tongue, scallops, red snails and other seafood, famous both at home and abroad. Shandong has a long history of brewing industry, such as vinegar in Luokou, soy sauce in Jinan, old wine in Jimo, etc., are all famous products. The rich material resources provided for the development of Lu cuisine.

As early as the Spring and Autumn and Warring States Periods, Qilu cuisine made its debut with cattle, sheep and pigs as the main ingredients, and was also good at making poultry, game and seafood. There are many written records of the culinary requirements and customs of the time. In the Western Zhou Dynasty, Qin and Han Dynasty, the capital city of the State of Lu Qufu and the capital city of the State of Qi Linzi, are quite prosperous city, the food industry flourished for a while, famous chefs. Duke Huan of Qi's favorite minister Yi Ya, before he got his ambition is a masterful cook. The book of "Records of Rites" has made a special account of meals, food, drinks, braises, preserved food, soup, treasures, etc., from raw material mixing, cooking methods to seasoning requirements. The Book of Rites? Nei Zi 》 said that " the method of seasoning is used according to the ingredients; the use of five flavors is easy according to the time". The requirements for seasoning are "Where and spring more sour, summer more pungent, winter more salty, adjusted with slippery sweet". The Book of Rites has basically outlined a variety of cooking methods and requirements such as cooking, boiling, roasting, braising and boiling. Thus, it can be seen that the historical materials on the theory of cooking, there are many from the state of Qilu, they are widely circulated in these areas, followed into practice, thus laying the foundation of the Lu cuisine.

During the Han, Wei and Six Dynasties, Lu cuisine evolved faster. Jia Si-fo in the "Qi Min Yao Shu", the Yellow River basin, especially in Shandong region of the cooking methods, made a more comprehensive summary. The methods mentioned in the book, such as frying, broiling, blasting and stir-frying, are still widely used in Lu cuisine. The book also describes the preparation methods of some famous dishes, and the internationally-renowned roast duck and roast suckling pig were widely spread in this region at that time. The discussions on cooking in Qimin Yaojue had a profound influence on the formation and development of Lu cuisine. Through the improvement and refinement of Sui, Tang, Song and Jin Dynasties, Lu Cuisine gradually became the representative of northern cuisine. In the Yuan, Ming and Qing Dynasties, Lu Cuisine maintained its simple and ancient flavor, learned the strengths of other cuisines, and had a new development. At this time, a large number of Lu Cuisine entered the court, became a delicacy of the imperial diet, and was widely used in North China, Northeast China and other regions.

To the modern times, in order to meet the needs of many kinds of needs, the chefs, on the basis of inheriting the traditional skills, skillful craftsmen, competing to offer their skills, and constantly cooking new dishes, improved and developed a lot of new dishes using a variety of raw material configurations, applying a variety of processing techniques, combining a variety of flavors, and paying attention to the artistic shape of many kinds of new dishes, so that Lu Cuisine, on the basis of maintaining the traditional flavors, has advanced a big step forward in the directions of finer processing, more beautiful shapes and scientific dietary preparation. The direction of meal preparation has taken a big step forward.

Shandong geographic differences between different parts of the country, the natural environment, products and customs are not the same, thus forming the Luzhong and the lower reaches of the Yellow River, Jiaodong coast and Lunan and southwest of the three major food style area, the dishes have their own distinctive characteristics, and has passed down many famous food dishes.

Ruzhong and the lower reaches of the Yellow River, including Jinan as the center of Tai'an, Weifang, Zibo, Dezhou, Huimin, Liaocheng, Dongying and other places. Jinan flavor is the main body of the Lu cuisine, in Shandong has a great influence. Jinan cuisine is most famous for its soup dishes, and as the saying goes, "the accent of the opera, the soup of the chef," its clear soup, milk soup method in the "Qi Min Essentials" are recorded, Jinan cuisine focuses on bursting, stir-frying, broiling, deep-frying, grilling, blanching and other cooking methods. Jinan cuisine emphasizes affordability and has a heavy, thick, fragrant and tender style. Since the Qing Dynasty, Lu cuisine has been divided into "Fushan Gang" and "Jinan Gang". Jinan cuisine is further divided into the "Lixia School", "Ziwei School" and "Taisu School". "Jinan Lixian School: Soup dishes are especially fresh and refreshing, chicken and duck dishes are emphasized to be seasoned with sweet noodle sauce, and are characterized by sweet, salty, and rich sauce aroma, with variations of sauce, sauce, onion sauce, and sugar sauce, etc., and represented by a large number of dishes, such as duck pieces in sugar sauce, and stewed Mandarin fish in sauce," and so on. Bak Choy is a representative dish of Shandong, Jiaodong, Jinan are long in this method, but there are differences. Jinan has a long history of bak choi. Yuan Mu, a Qing Dynasty scholar, once described it as "stir-frying in boiling oil, adding condiments to the pot, to be extremely crispy, this is the northern people's method." The oil-exploded double-crisp, exploded tripe, exploded chicken are famous exploded dishes. According to legend, Ding Baozhen, governor of Sichuan at the end of the Qing Dynasty, when he was governor of Shandong, with Jinan's famous chef Zhou Jinchen, Liu Guixiang for the home cook, the production of "stir-fried chicken" y Ding governor's tastes, often used to entertain the guests, the world called delicious, the name of "Gongbao Chicken" (because Ding was given "Gongbao"). The dish was called "Kung Pao Chicken" (because Ding had been given the title of "Kung Pao". Later, Ding was transferred to be the governor of Sichuan, and introduced this dish to Sichuan. Jinan's Yellow River Carp in Sweet and Sour Sauce is known as one of the most famous dishes in Qilu. Jiu-tuan large intestine is a representative dish of Jinan. Legend has it that in the Guangxu period of the Qing Dynasty, a huge merchant surnamed Du opened the "Jiuhua Lou" hotel in Jinan. This man was particularly fond of the word "nine", which is a Taoist term for "nine turns" in everything he did, indicating that the meat had been refined and burned repeatedly. Jiuhua House made of "roasted large intestine" is extremely sophisticated, its effort is like the Taoist alchemy, so it is named "nine-turn large intestine".

Ziwei cuisine originated in Jinan, but due to the different products, geographic location, formed its own characteristics. It is long in burning, frying, pulling and other techniques, the raw materials are more meat, poultry, eggs, taste in the fresh and salty, slightly sweet, more use of soy sauce, edamame. The representative dishes of Ziwei Cuisine include pregnant carp, groundnut, twisted elbow and so on. Bastard dishes are very popular in central Shandong, and every family in Zibo can make them. Boshan tofu box" has a long history and unique technique, is a famous dish in Boshan. According to legend, the Qing Emperor Qianlong, on his southern tour, visited the former residence of Sun Tingquan, a university scholar at the time of the Kangxi Emperor, and was treated by Sun's family with "Box of Bean Curd in Boshan". Qianlong ate it and praised it, and from then on, "Boshan Bean Curd Box" became famous all over the world.

Tai Vegetarian cuisine refers to Tai'an as the representative of the vegetarian and temple cuisine genre. Taishan built many temples, monks and Taoists are endless. Taishan is famous for tofu, cabbage, spring water, known as the three beauties, plus Taishan abounds in a variety of fungi, vegetables, so the Taian region of the production of vegetarian dishes is particularly sophisticated, its techniques are influenced by Jinan, to burn, fry, fry, buttery, fried, long, light and elegant color, taste fresh and tender. The representative dishes of Tai Vegetarian Cuisine include Pot Tofu, Soft Roasted Tofu, Deep Fried Tofu Balls, Deep Fried Peppercorns, Roasted Erdong, and Sanmei Tofu. When the patriotic general Feng Yuxiang lived in Taishan, he ate tofu, cabbage and spring water on weekdays, and wrote poems and paintings about it, which was highly praised.

Jiaodong Peninsula is known as the "Pearl of Shandong", seafood is extremely rich. As early as the Spring and Autumn Period, Jiaodong cuisine had considerable achievements, and later developed through the generations to become an important part of Lu cuisine. Jiaodong cuisine is concerned about the materials used, fine knife work, taste fresh and crispy, to maintain the original flavor of the dishes, long in the production of seafood, especially in the cooking of small seafood. Since the end of the Qing Dynasty, Jiaodong cuisine and formed to Beijing, Tianjin as the representative of the "Beijing-Tianjin Jiaodong Cuisine" to Yantai Fushan as the representative of the "local Jiaodong Cuisine" to Qingdao as the representative of the "improved Jiaodong Cuisine". Among the main dishes of the local cuisine are: "bad but sliced fish", fried shrimp, fried oyster, steamed fish, sea cucumber with scallions, floating oil chicken slices, oil-blasted fish flower "braised clams," oil-exploded conch, "Hibiscus dry scallops" and so on. Legend has it that Guo Zhonggao, the Minister of War in the Ming Dynasty, went back to Fushan to visit his family and brought a famous chef from Fushan to the capital, who became the emperor's royal chef and became famous in the capital. A few years after the imperial chef returned to his hometown, the emperor missed Fushan's "bad buttery fish fillet" and sent half a pair of imperial cars to Fushan to summon the old chef to the palace. Later, the famous chef's hometown was called "Luanghuozhuang". The reformed school absorbed a wide range of Western culinary techniques and used ingredients such as jam and bread to make dishes. Representative dishes are: " baked gaji fish "" tomato sauce chrysanthemum fish "" fried shrimp toro "" curry chicken "" blanch Xi Shi tongue "" oil-exploded double flowers "" dragon and phoenix legs " and so on, of which" blanch Xi Shi tongue " light and fresh, crisp and tender. Legend has it that the late Qing dynasty literati Wang Xu went to Qingdao Jufu building opening ceremony, the banquet will end, on a big clam gastrocnemius muscle cooked from the soup, color and luster of white and delicate, fresh and crisp. Wang Xu asked for the name of the dish, the shopkeeper replied that there was no name for the dish, and asked Wang Xucai to give him a name. Wang Xu wrote down the three words "Xi Shi Tongue" in his pleasure. From then on, the dish was named "Xi Shi Tongue".

Lunan and southwestern Lu region, including Linyi, Jining, Zaozhuang, Heze and so on. The region is mostly the ancient land of Lu, residents pay attention to etiquette, but also good at eating meals. Such as Linyi eight treasures black beans, Linyi soup grits, Shanxian mutton soup, Jining Beng meat, are local famous food. Its representative dishes are " steamed Mandarin fish " braised turtle " milk soup crucian carp " oil chub " and so on.

Additionally, the Confucian cuisine is also an important part of the Lu Cuisine, the production of exquisite, heavy on the seasoning, work in the fire; taste to fresh and salty, the fire is emphasized in the soft and smooth; cooking techniques to steam, grill, steak, grill, fried, fried, and stir-fry. Famous dishes are " Dynasty a pot " Royal Pen monkey head " Royal belt shrimp " belt on the court " embrace carp " Fairy duck " oil splash bean stalk " and so on. According to the legend, when Kong Fanpo, a descendant of Confucius, was the governor of Tongzhou, Shanxi Province in the Qing Dynasty, he was particularly fond of eating duck, and his home cook tried every possible way to change the cooking technique. One time, the cook cleaned up the duck, seasoned it carefully and steamed it in a cage. Since there was no clock at that time, he used incense to time the steaming, and when the incense was burned out, the duck was taken out, and it tasted delicious, soft and smooth. After eating it, Kong Zhizhu greatly appreciated it and gave it the name of "Divine Duck". Once Qianlong came to Qufu to pay homage to Confucius, and had a meal afterward, but he ate very little because he was not hungry. Diffractive Sheng Gong was very anxious, pass the word to the chef to think of a way. Chef is anxious round and round, at this time someone sent a basket of fresh bean sprouts, a chef grabbed a handful of bean sprouts, put a few peppercorns popping pot, done after sending up. Qianlong has never eaten this dish, out of curiosity, tasted a mouthful, because this dish is clear, fragrant, crispy, tender, crisp, but ate up. Since then, " fried bean sprouts " has become a traditional dish of the Confucius House.

In recent years, the master of the Lu cuisine in the inheritance, development, development, innovation of the Lu cuisine has made great efforts, the new Lu cuisine, innovative Lu cuisine continues to emerge, so that the catering market in Shandong is red-hot, the Lu cuisine is constantly consolidating the competition, development, and growth. The master of Lu cuisine, Wang Xinglan, led a delegation to Taiwan to organize the "Lu Cuisine Cuisine Festival", which caused an unprecedented sensation, thus attracting Taiwanese businessmen to come to Jinan from afar for investment. Times have developed, people's concepts have changed, and Lu Cuisine has developed along with them. Master Jia Fuyuan's "Mizong Cuisine", Master Ji Snapdragon's "Qilu and Jiaodong Cuisine", and Weifang Oriental Hotel's "Banqiao Banquet", etc., are all developed on the basis of the Lu Cuisine. In the thirteenth China Chef Festival, the "sea treasures feast" of Qingdao Huiquan Dynasty Hotel and the "famous spring feast" of Jinan Longquan Hotel were honored with the title of "Chinese Famous Feast" and the Golden Chef Award. In the fourth Chinese Food Festival, the "Peach Blossom Banquet" of Jinan Taoyuan Hotel was honored with the title of "Chinese Famous Banquet", and the "Big Skirt Shark's Fin with Brain and Pork" of Tianwai Village Restaurant was honored with the title of "Chinese Famous Banquet". "Minced meat sea cucumber" "stewed abalone in Jiaodong sauce" and other dishes were named China's famous dishes.