Luan Tangxue of Hukou Village, Zhanggezhuang Town, Fushan, Yantai, fled to Beijing to beg for food, squatting at the entrance of the eighth floor all day to pick up garbage and carry forward the specialty of the humble relationship of Fushan people. Finally, one day, she got in and became a waiter, and then she hired a cook on the eighth floor through gangs and factions in rural areas, and started her own business with a manned venture capital, catching up with the laid-off tide of imperial chefs in the Qing Dynasty, absorbing some imperial chefs and setting up the Fengze Garden. Then, because Fushan people were good at helping others. It is shameless to preach that Shandong cuisine originated in Fushan, Yantai, which is located in a corner of Jiaodong and was called Lion in ancient times. The historical background is pale, and the food culture belongs to one aspect of the historical and cultural background. How does a poor hilly area in Jiaodong, which almost drinks the northwest wind, become the main birthplace of Shandong cuisine culture? You can't even put the ingredients together. What are you doing? Yantai's mature history is only 600 years. The fully developed port culture has developed into a modern semi-colonial port city culture (similar to Qingdao and Shanghai) after the signing of treaty of nanking. Shandong cuisine completely originated from Fushan, so the rest of the time, Shandong people are eating and drinking blood. Waiting for Fukuyama to open his mouth and invent Shandong cuisine? Small-scale county towns patched together by several towns in Fushan District of Yantai have no history of accumulating wealth and rich resources, and there is no inheritance of ancient and modern cultures. With the help of several Fukuyama chefs, it is said that Shandong cuisine originated in Fukuyama. Shameless, you say that Fukuyama's contribution to Shandong cuisine is nothing more than a dish and rice rolls. You can say that you have contributed to Shandong cuisine, but you can't take all the credit to yourself. (People in Fushan, Yantai are always like this, mine is mine, yours is mine, and they have something in common with Korean bonzi). Shandong cuisine, Zichuan, Jinan, Taian Jining in southern Shandong and Dezhou in northwestern Shandong have their own characteristics. The ancient prescriptions of Jinan and Zibo are widely circulated. It has a long history. As can be seen from the folk diet, every household in Linzi, Zibo cooks the traditional famous dish of Zichuan School-boiled sweet potato. But you can ask in today's Fushan, Yantai, how many recipes and famous dishes they have handed down from ancient times? Except that one dish is scaly sea cucumber, which conforms to the local food culture of Fushan. Even the mullet eggs in mullet egg soup were not liked by ordinary people before. As for other aquatic dishes, such as fried fish slices, they are all miscellaneous dishes formed after absorbing the local food culture of three religions and nine streams. Even if they were not founded in Beijing, but formed in Jinan or Dezhou, an arterial hub where merchants from north and south gathered, they could never have originated in a remote corner of Jiaodong! Even the main courses of Jiaopai are Penglai and Laizhou in Deng Gu, Jimo and Jiaozhou in Qingdao, and even Rizhao generation. Even Dengzhou Prefecture (Penglai), the ancient administrative center of Yantai, dare not say that Jiaopai originated in Dengzhou, and Yexian County (Laizhou) with a thousand years is even more low-key. There are only a few villages in the history of Fushan County. The Fushan Gang can't even represent the glue school, and dare to say that it is the origin of Shandong cuisine? The success of Fushan Gang lies in that Tang Xue in Lu 'an rebelled against Shandong chefs on the eighth floor, pieced together all kinds of resources, set up Fengze Garden as a shopkeeper, and even trained Fushan apprentices who are closely related to their cronies. All kinds of dishes were stolen, adhering to the principle of taking them, and dare to say that they were their own, which led to Fushan chefs flooding the Beijing Shandong cuisine industry and objectively promoting the development of Shandong cuisine. Even if he succeeded, it was because he stood on the shoulders of Qilu food culture giants.