Mainly as follows:
One: Jinan flavor (referring to Jinan, Dezhou and Tai 'an)
Representative dishes are: bird's nest in clear soup, ordinary dishes in milk soup, scallion sea cucumber, sweet and sour yellow river carp, nine-turn large intestine, fried double crisp, pot-cooked elbow and so on. .
2. Jiaodong flavor: (Jiaodong cuisine includes Fushan, Qingdao, Yantai and Weihai)
Representative dishes are: fried conch, steamed Cargill fish, roasted abalone, prawns, fried oyster yellow and so on.
Confucian cuisine: (Confucian cuisine consists of home-cooked dishes and banquet dishes, and home-cooked dishes are the daily life of family members in the government)
Representative dishes include: ginkgo biloba, double phoenix hatched in one egg, Luohan made by the Eight Immortals crossing the sea, first-class pot of Confucius, fairy duck, court scallop, carp in the bosom, mandarin fish in the flower, shrimps with jade belt, bean curd, braised shark's fin and white roasted wings.
Shandong cuisine, which originated from Qilu flavor in Shandong, is the only spontaneously formed cuisine among the four traditional cuisines (also known as the eight traditional cuisines) in China (compared with influential cuisines such as Huaiyang, Sichuan and Guangdong). 2,500 years ago, Shandong Confucian School established China's aesthetic orientation of exquisite, moderate and health preserving. 1600 The "steaming, boiling, roasting, brewing, frying, boiling, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yaomin's book laid the framework of China's cooking technology.