Shandong cuisine, referred to as Shandong cuisine for short, is known as the representative cuisine in the north and the representative of cooking culture in the Yellow River basin. It is one of the eight major cuisines in China, which has a great influence on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. The incubation period of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period, and it developed rapidly in the Southern and Northern Dynasties. Yuan Jing was recognized as the main school in Ming and Qing Dynasties. Choose livestock, seafood and vegetables as raw materials, make good use of cooking methods such as frying, frying, roasting, frying, drawing, honey juice, etc., focus on seasoning with sauce, onion and garlic, and make good use of clear soup and milk soup to make it fresh and salty.

Shandong cuisine is developed from two local cuisines, Jinan and Jiaodong, and is divided into jinan cuisine, Jiaodong and Confucius cuisines. Taking jinan cuisine as a typical example, there are more than 50 cooking methods, such as frying, stewing, steaming, boiling, smoking and mixing, dipping in sauce, etc. It is characterized by fragrance, tenderness, pure taste and clear soup.