Shandong cuisine, which originated in Boshan District, Zibo City, Shandong Province, is a Qilu-style cuisine. Its representative dishes are yipin tofu, sea cucumber roasted with onion, Jiuzhuan large intestine, braised prawns, crispy fried chicken slices, sweet and sour carp and so on.

Shandong cuisine is one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills. It pays attention to the excellent texture of raw materials, the freshness of salt, the freshness of soup, the saltiness and purity of seasoning, and highlights the original flavor. Cooking methods include frying, frying, frying (liū), baking and wire drawing, especially frying and baking. Explosion is divided into oil explosion, sauce explosion, coriander explosion, onion explosion, soup explosion and thermal explosion, which fully reflects the efforts of Shandong cuisine in using fire. Shandong has simple folk customs, generous hospitality, rich and affordable food, and pays attention to quality. Formal banquets include "perfect banquet", "four or four seats", "shark fin banquet" and "sea cucumber banquet", all of which can reflect the elegant and atmospheric side of Shandong cuisine.