I agree, and it's objective. Shandong cuisine has already flown into the homes of ordinary people from the palace cuisine, and many dishes often cooked at home are transformed from Shandong cuisine and become home-cooked dishes. Speaking of universality, we can't forget this. For example, braise in soy sauce, sweet and sour, drawing and other series are all handed down on the basis of Shandong cuisine. In the north and even the whole country, Shandong cuisine is different from Sichuan cuisine, and many I shops that make Shandong cuisine have their names.

There is no such thing as Shandong cuisine. For example, many dishes in braised chicken are directly named after their names. Sweet and sour carp, dry-fried tenderloin, sea cucumber with scallion, Jiuzhuan large intestine and Four Joy Meetballs all belong to Shandong cuisine. Basically, the series of scallion explosion, sweet and sour, and drawing are all derived from Shandong cuisine, and almost the whole northern home cooking is differentiated from Shandong cuisine. After the Ming Dynasty moved its capital to Beijing, Shandong cuisine was the closest to the political center, and its tall style was easily favored by officials who pursued luxury, so more Shandong chefs entered the court and became an important part of the court cuisine in Ming and Qing Dynasties.

At the end of the Qing Dynasty, the wife of Pu Jie, a member of the royal family, wrote in "Palace Diet": "Originally, the diet in China was nothing special. When the Ming Dynasty moved its capital to Beijing, most of the chefs in the court came from Shandong, so the Shandong flavor was handed down from the court and the people. " Today, many people think that Shandong cuisine is an official dish and a palace dish.

By the end of the Qing Dynasty, due to the constant natural disasters in the lower reaches of the Yellow River, Shandong farmers were forced to leave their homes for their livelihood and took risks to "go east". They cultivated wasteland, worked as coolies, started small businesses, worked hard, and gradually gained a foothold in Northeast China, and also brought some techniques of Shandong cuisine to Baishan Blackwater. In the TV series "Crossing the East", Zhu Kaishan opened a Shandong restaurant, which mainly made jinan cuisine, with delicacies as the main food. Shandong cuisine made by ordinary people is obviously more grounded, and it is not a temperament with the "official cuisine" on the tall.

If we look closely, we will find that there are actually many Shandong restaurants today, but they are not easy to find. For example, the old brands such as Fengzeyuan, Huifengtang and Tongheju in Beijing, including many newly-opened sea cucumber restaurants and Beijing flavor restaurants, are mainly Shandong cuisine, but some people call them Beijing cuisine or other local dishes.