Shandong is located in the lower reaches of the Yellow River with a mild climate. The diverse landforms such as rivers, lakes, hills, plains and oceans in the province make the selection of ingredients in Shandong cuisine extremely rich and balanced: the frequency of each category of Shandong cuisine is between 15%- 18%.

The most suitable cooking techniques for each ingredient are different, and the variety of ingredients directly stimulates the richness and diversity of cooking techniques in Shandong cuisine. Shandong's unique material conditions, coupled with the Confucian spiritual pursuit of "eating fine but not greasy" for more than 2,000 years, have finally become a magnificent landscape of Shandong cuisine.

Characteristics of Shandong cuisine:

Shandong cuisine pays attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, highlighting the original flavor. Onion is a specialty of Shandong province. Most dishes should be seasoned with onion, ginger and garlic, and onion should be used for frying, frying, roasting and burning.

Especially dishes with chopped green onion, it is best to have a strong flavor of chopped green onion, such as chopped green onion sea cucumber and chopped green onion tendon; Onion, ginger and garlic are indispensable for stuffing, wok and cold salad.

Seafood is of high quality and light fishy smell. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. Bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials. The quality is very high and the taste is very small, so you must use broth to refresh yourself.