Shandong cuisine is an important part of China's food culture and has become the first of the four major cuisines in China. It is famous at home and abroad for its freshness, saltiness, crispness, tenderness, unique flavor and fine production.

Shandong cuisine originated in the Spring and Autumn Period and the Warring States Period and was formed in Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became one of the representatives of "Northern Cuisine". From Qilu to Gyeonggi, from the inside of Shanhaiguan Pass to the outside of Shanhaiguan Pass, its influence has reached the Yellow River valley and the northeast, and it has a broad mass base in diet. Shandong cuisine is one of the most extensive local cuisines in China, covering Beijing-Tianjin-Tanggu and three northeastern provinces.

There are great regional differences in Shandong Province, thus forming three systems: coastal Jiaodong cuisine (mainly seafood), inland jinan cuisine, and Confucian cuisine with its own system.

Shandong cuisine pays attention to pure seasoning, tastes fresher than fresh, and has the characteristics of fresh, tender, fragrant and crisp. Pay great attention to the preparation of clear soup and milk soup. Clear soup is fresh, and milk soup is white.

There are more than 30 cooking techniques commonly used in Shandong cuisine, especially frying and roasting. The blasting method pays attention to quick fire and quick explosion; The barbecue technique is original in Shandong cuisine. The raw materials are pickled and sticky, fried on both sides and simmered. The baked product is neat in shape, thick in taste and rotten in juice.

The main special snacks mainly include: braised rabbit head in Mengyin, fried buffalo in Yishui, donkey meat in Guangrao Yao, fried bean sprouts in Yishui with soybean oil, fried cicada slough in Linyi, whole lamb in Yishui cauldron, pancake collapsed in Yishui, fried white scaly fish in Yishui, fried shredded pancake with oil, fried cake with rose sugar, steamed stuffed bun with five kernels, spring cake and shredded chicken wonton. Fushan Lamian Noodles (pulled noodles), Jingzhi golden noodles, Shanxian and Tengzhou mutton soup, egg crisp fried noodles, fish dumplings, bean porridge, shredded chicken yifu noodles, chicken soup Lehe, Linyi powder, Tengzhou powder, Chaotianguo, lotus leaf porridge, Tengzhou vegetable pancakes, Babao tea soup, etc.