Zibo is the birthplace of Qi culture with a long history and developed food culture. Zibo cuisine is mainly concentrated in Boshan and Zhoucun. Boshan District of Zibo City is the birthplace of Shandong cuisine, the four major cuisines in China, and has successfully held many food festivals. Now known as "Luzhong Food City", there is a folk saying in many places in Shandong that "if you want a good meal, you can go around Boshan". Zhoucun, Zibo, which was awarded "the first village in the world" by Emperor Qianlong, is also famous for its unique snacks.

Zibo, a special dish, is rich in products, which creates favorable conditions for the formation of cuisines. Boshan cuisine, as a representative of Zibo cuisine, has the characteristics of fresh, salty and crisp Shandong cuisine. Boshan cuisine is exquisite in workmanship, pays attention to soup heads, and is good at frying, frying, boiling, frying, stewing, steaming, stewing and stewing. The characteristics of Zibo are Boshan 44 seats, Zhoucun sesame seed cake, whole lamb cauldron, Boshan bean curd box, braised fish lips, sauced duck, Boshan barbecue and other delicacies.

The so-called "44 seats" in Boshan are generally banquets classified according to dishes. A total of 16 products, including four plates, four large pieces, four pieces, and four meals for a table for eight people. Whether it is from the content of the banquet or the procedure of serving, it is more exquisite, mainly with the following characteristics:

One pays attention to making soup. Boshan cuisine fully embodies the tradition of Shandong cuisine focusing on soup making, and the materials and techniques are very particular. Whether it is clear soup, clear soup, milk soup or vegetarian soup, the production methods are strictly selected according to the different dishes. Chef Boshan often says "singing opera and cooking soup", so soup is the first key to the quality of food.

Second, pay attention to the procedure and content. In particular, every procedure before a big meal at a banquet is equipped with a corresponding "drinking head". The so-called "drinking head" is actually a kind of drink. When serving four dishes or four dried fruits, the drink is tea, then four snacks, and the drink is changed to almond tea. When four kinds of fresh fruits are served, the drink is changed to red wine, which is the bottom wine, indicating that the banquet is about to begin.

After the flat plate is served, it is the first course. The so-called first course is also called the first big course. The first big dish is the name of this table. The first course is shark fin, which means "shark fin mat", and the first course is sea cucumber, which means "sea cucumber mat". After the first big piece comes the second course, called the first line. The procedure of serving food is that a big one always follows a line. The first dish is followed by the first hot dish, accounting for 50% of the total price of the banquet, 50% of the total price of the first dish, 30% of the total price of the banquet and 50% of the total price of the first hot dish.

Third, etiquette and dishes will be implied. The ancients said: "if you enter its country, you are forbidden;" When in Rome, do as the Romans do; If you enter the country, you will be embarrassed. " . Boshan's "four or four seats" pay attention to this principle. A table for eight people is called an open seat if there are seven people, and a corner seat if there are nine people. The wine in each seat is divided between the host and the guest, which reflects the seniority. Based on the main entrance or landing place, the opposite side is the top. The two people sitting at the top of the table respect the left. Taboo seats and the custom of taboo evolution. Vinegar is called "taboo" Snacks don't have twists (homophonic "noisy"), and fruits don't have pears (homophonic "points"). If it is the whole chicken, duck and fish, the head of the chicken, the tail of the duck and the ridge of the fish are not given to the host and guest. As for pouring tea lightly and wine full, there are some customs of persuading and punishing wine, and there are many different ways.

The fourth is to pay attention to the color of tableware. Boshan banquet has a fine tradition of pursuing color, flavor and harmony in shape since ancient times. Smart people can tell the difference between big items from the shape and size of tableware. There are ten-inch soup plates and flat plates commonly used, and soup drums, soup bowls, spoons and saucers are matched into a series, showing the orderly integration of banquet tableware and exquisite visual effects. Boshan's "four or four seats" is a banquet rule reached by several generations of Boshan chefs after a hundred years of research, absorption and improvement. It is set in the process of development and continues to develop after setting.