China's ancient civilization is also reflected in the food culture. China is a vast country. Due to the differences in products, customs, geography and climate, food culture also shows different characteristics. Shandong cuisine, together with Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine, is called the four major cuisines in China, and Shandong cuisine embodies the characteristics of Qilu food culture. Shandong cuisine, also known as Shandong cuisine, is the representative of northern cuisines and has a great influence in local cuisines.

Generally speaking, Shandong cuisine can be divided into three types: Qufu Confucian cuisine, jinan cuisine cuisine and Jiaodong cuisine. Among them, Confucian cuisine is the most representative. There are many coastal areas in Jiaodong, so the cooking of vegetables is mainly based on various seafood. Although jinan cuisine has its own characteristics, it is obviously influenced by the cooking techniques of Confucian cuisine. Jinan cuisine is fragrant, tender and pure in taste, which is quite similar to Confucian cuisine.

Speaking of it, Confucian cuisine is not only a local dish, but also an official dish. Confucius House is the residence of Confucius' descendants. In order to thank the emperors of past dynasties for their kindness, the descendants of Confucius in past dynasties invited famous chefs of Confucius to elaborate dishes with unique flavor when they received emperors, paid tribute to the royal family, welcomed imperial envoys and dignitaries, and even had family banquets, wedding banquets, birthday banquets and Japanese meals.

As early as more than 2,500 years ago, Confucius had a quip that "food is not tired of essence, and food is not tired of essence" ("The Analects of Confucius, the local party"). Confucius' demand for food greatly influenced the later generations' views on food, and the descendants of Confucius were most directly affected. Since the Western Han Dynasty, the rising status of Confucius and Confucianism has also brought the rising status of Confucius. With the arrival of emperors and officials, Confucius' contacts with relatives and friends of officials from all over the country have brought many famous dishes together, each with its own characteristics and bringing out the best in each other. In addition, the famous chefs of Confucius' House devoted themselves to learning the old system and innovating and developing, which made the names and delicacies of Confucius' dishes complete, and the categories, colors, smells, tastes and shapes rich and perfect.

The biggest feature of Confucius banquet is solemn etiquette and distinct grades; The requirement of mat style also shows the characteristics of "a rich and honorable government" and "an article with moral integrity" All kinds of banquet dishes are rich and well matched, and the main course, big dish and compatible dish have certain procedures. Confucius banquets can generally be divided into family banquets, wedding banquets, birthday banquets, farewell banquets and wishful banquets. Specifications depend on the level of materials and the number of dishes. It is said that the highest standard "Man-Han Banquet" in history has to serve 196 dishes, and there are 404 pieces of tableware alone. Followed by swallow dishes, shark fin seats, sea cucumber seats and double four "one pot" and so on, according to different seasons to change seasonal food.

Confucian cuisine is widely used, from delicacies to fruits and vegetables, and even wild vegetables in mountains and forests. Most of the daily dishes are made from local materials, but mainly from local materials. In addition to exquisite workmanship, good seasoning, exquisite containers and comprehensive cooking techniques, the names of Confucian dishes are also very particular and meaningful, such as "Poetry is Ginkgo biloba", "White jade is flawless", "Three folds in the sun", "One egg hatches two phoenixes" and "oriole welcomes the spring". Some dishes are used to praise the glory of Confucius' family or to express good luck, such as "one peach for longevity", "one tofu", "fairy duck", "happiness", "good luck", "family harmony", "endless life" and "more than a year".

Confucian cuisine has a long history, superb skills and fine dishes, and the dishes accumulated over the years are dazzling and beautiful; There are also various methods of reconciliation. With the change of chefs, Confucian cuisine is widely circulated in society. Therefore, the cooking skills and flavor characteristics of Confucian cuisine have a great influence on the formation and development of China cooking culture, especially on Shandong cuisine. In recent years, in order to systematically excavate, sort out, inherit and explore the valuable cultural heritage of Confucian cuisine, the China Confucian Cuisine Research Association was established, and books such as Famous Confucian Cuisine and China Confucian Cookbook were published, which added new contents to the study of splendid ancient China culture and Confucius Thought and contributed to the development of tourism and catering industry.