As the first of the four major cuisines, the history of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Every grass and tree in Shandong is infected with Confucian culture, and Shandong cuisine is no exception. Shandong cuisine is influenced by Confucian culture and pays attention to the orientation of refinement, neutrality and health. Shandong cuisine represents the catering literature, regional eating habits and schools in northern China. He is also a cuisine with a pivotal position and high production level in the transformation of China cuisine. He is not one of the top ten cuisines in China, but one of the four cuisines in China: Sichuan, Shandong, Yue and Huai.
Shandong cuisine is the most influential of the four major cuisines in China, with a history of more than 2,000 years, which has a far-reaching influence on the development of northern cuisines. Shandong cuisine can be divided into two schools, namely, jinan cuisine with Jinan as the center, Jiaodong cuisine with coastal and Qingdao as the center, and Gongting cuisine represented by Confucius. Shandong cuisine originated from Qilu flavor in Shandong, and it is the only self-styled cuisine among the four traditional cuisines in China. It has a long history, rich techniques, the highest difficulty and the most skillful cuisine.
Shandong cuisine, also known as Shandong cuisine, is the first of the four major cuisines. Many people disagree, but it doesn't matter. Everyone has a copy of the four major cuisines in their hearts. However, the cuisines in the early northern region were all developed on the basis of Shandong cuisine, including Gongting cuisine, and most of them were also derived from Shandong cuisine. The top ten representative dishes of Shandong cuisine mainly include crucian carp in milk soup, sea cucumber fried with scallion, sweet and sour tenderloin, moo shu pork, Jiuzhuan large intestine, yipin tofu, sweet and sour carp, cattail in milk soup, crispy prawns and braised prawns.