Confucius banquet was gradually formed by absorbing cooking skills from all over the country. Most of Confucius' wives come from bureaucratic and aristocratic families all over the country, and they often come to Confucius with their parents' chefs. For hundreds of years, Confucius banquets have been continuously renovated and spread to this day.

Nowadays, the chefs of Qufu International Travel Service keep innovating while inheriting Confucius' cooking techniques, and have developed some new varieties on the basis of old dishes, such as fairy duck, sea cucumber, poetry ginkgo, shark's fin, farewell my concubine, charcoal in the snow, panda making ginkgo, osmanthus jujube, crouching tiger hiding mountain, pen shrimp, eight immortals crossing the sea to make arhat, hydrangea shark's fin, eight treasures dragon basket and blessing.