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Extraction code: subs copies this content and opens the Baidu network disk mobile App, which is more convenient to operate. Shandong cuisine is one of the four traditional cuisines (also eight cuisines) in China (compared with influential cuisines such as Huaiyang cuisine, Sichuan cuisine and Cantonese cuisine), with the longest history, the richest techniques and the most skillful skills. It is the representative of the cooking culture in the Yellow River Basin.

2,500 years ago, Shandong Confucian School established China's aesthetic orientation of exquisite, moderate and health preserving. "Steaming, boiling, roasting, brewing, frying, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yao Min Shu (about 533-544 AD) in the late Northern Wei Dynasty laid the framework of China's cooking technology. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, harmony and health.