Shandong cuisine is one of the four traditional cuisines (eight traditional cuisines) in China (compared with Huaiyang cuisines, Sichuan cuisines and Cantonese cuisines) [1], with the longest history, the richest techniques and the most impressive skills [2-3]. [4] It is the representative of the cooking culture in the Yellow River Basin.

2,500 years ago, Shandong Confucian School established China's aesthetic orientation of exquisite, moderate and health preserving. "Steaming, boiling, roasting, brewing, frying, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yao Min Shu (about 533-544 AD) in the late Northern Wei Dynasty laid the framework of China's cooking technology. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, harmony and health.

Classic dishes include Yipin Tofu, Sweet and Sour Carp, Scallion-roasted Sea Cucumber, Three Shredded Shark's Fin, Braised White Four Treasures, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Crispy, Braised Abalone in Original Shell, Braised Shrimp in Oil, Peppered Fish, Braised Fish Slices, Braised Mandarin Fish Slices, Braised Squid Rolls, Clear Soup Tremella and Wood. Shili Ginkgo biloba, milk soup, mullet egg soup, boiled duck, crispy chicken, yellow croaker bean curd soup, dried yam, pear balls with honey juice, scattered eggs in casserole, bagged chicken, sliced hibiscus chicken, sunflower yellow tube, Yangguan scattered dish, shrimp before rain, Wuyun Tuoyue, braised yellow croaker, crucian carp in milk soup, and roasted Erdong.

, racing crab, stewed chicken shreds, elephant-eyed pigeon eggs, monkey head slices, fried fish celery, fried scorpions, watermelon chicken, etc.