The representative dishes of "Shandong cuisine" include pot-collapsed tofu, mutton with onion, sweet and sour fish, sea cucumber with onion, braised conch, pot-roasted elbow, fried oyster yellow and so on.

Shandong cuisine is the Qilu flavor originated from Shandong, the first of the four Han cuisines (also called the eight cuisines) in China, and the foundation of China's home cooking. It has a long history and profound connotation.

Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, mild in seasoning, diverse in dishes, rigorous in cooking, and exquisite in freshness, fragrance, crispness and tenderness.

There are three most important periods in the history of Shandong cuisine: 2500 years ago, Confucian sages laid the fine aesthetic orientation of China's diet and the philosophy of harmonious five flavors; /kloc-The "steaming, boiling, roasting, brewing, frying, boiling, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" in Qi Shu 0/500 years ago laid the framework of China's cooking technology. During the Ming and Qing dynasties, a large number of dishes entered the court, forming many dishes and techniques that extremely tested cooking skills.

Its representative dishes are as follows:

Fried carp in sweet and sour sauce

Tofu omelet