Today, all restaurants must master the most primitive spirit of Shandong cuisine, that is, clean and tidy, and win people's hearts and taste buds by the natural taste of dishes. Later, Shandong cuisine ruled the north, and other northern dishes evolved from Shandong cuisine. Shandong cuisine, namely Shandong cuisine, is the only self-styled cuisine in China's four great Han cuisines (also known as the eight major cuisines), with the longest history, the most comprehensive techniques, the most difficult and the most exquisite skills. Due to the great geographical gap in Shandong Province, the so-called Shandong cuisine actually originated from Boshan cuisine, and after the adjustment and integration of local tastes, a broad concept of Shandong cuisine was formed. Boshan cuisine can only be found in Shandong because of its heavy color, heavy taste and heavy raw materials.

Stir-fried kidney flower nine turns to large intestine sweet and sour carp, stir-fried tenderloin, silk pot collapse, bean curd soup, cattail leaf, scallion, sea cucumber, hot and sour mullet eggs, scalded meat and roasted poems, ginkgo biloba. My hometown Boshan, Shandong Province is the birthplace of Shandong cuisine, which originated from Qilu flavor. Boshan District, Zibo City, the birthplace of Shandong cuisine, Boshan District (Boshan County) is named after Boshan. Shandong cuisine is one of the four traditional cuisines in China. Shandong cuisine has a long history. The spread of dishes actually reflects many interesting backgrounds, including culture, history, geographical environment, economic conditions, secular fashion and many other factors. Shandong cuisine was once known as "the first of the eight major cuisines" because it is located in the Yellow River Basin in the hinterland of the Central Plains, while in Shandong, it is located in Jiaodong Peninsula, China, with beautiful scenery and rich products, and is the birthplace of ancient Qilu culture in China. As early as the Spring and Autumn Period, the "Shandong Cuisine" series was very famous, and it was the representative of northern China cuisine.

Typical dishes are Yipin Tofu, Scallion-roasted Sea Cucumber, Three Shredded Shark's Fin, White-roasted Four Treasures, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Double Crispy, Braised Abalone in Original Shell, Braised Prawns in Oil, Peppered Fish, Braised Fish Slices, Braised Mandarin Fish Slices, Braised Squid Rolls, Clear Soup Tremella and Gong Li.