Classic dishes include first-class tofu, sea cucumber with scallion, three-shredded shark's fin, braised four treasures, sweet and sour yellow river carp, nine-turn large intestine, fried double crisp, abalone roasted in original shell, braised prawns, pickled fish, fried fish fillets, warm fried mandarin fish fillets, fried squid rolls and Xu Mu meat. Yellow croaker bean curd soup, shredded yam, pear balls with honey juice, casserole powder eggs, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, bean paste with oil, Yangguan Sandie, shrimps before rain, black clouds holding the moon, yellow croaker with pot collapse, crucian carp with milk soup, roasted Erdong, Taishan Sanmei soup, clear soup, Xishi Tongue and crab race.

Mainly salty and fresh.

Shandong cuisine pays attention to the excellent quality of raw materials, fresh salt, fresh soup, salty and pure seasoning, highlighting the original flavor. Onion is a specialty of Shandong province. Most dishes should be seasoned with onion, ginger and garlic, and the method of frying, frying, roasting and roasting should be onion, especially the dishes with strong onion flavor, such as onion sea cucumber and onion tendon. Onion, ginger and garlic are indispensable for stuffing, wok and cold salad. Seafood is of high quality and light fishy smell. Fresh people pay attention to the original flavor. Shrimp, crab, shellfish and clams are often eaten with ginger vinegar. Bird's nest, shark's fin, sea cucumber, dried abalone, fish skin, fish bones and other high-grade raw materials. The quality is very high and the taste is very small, so you must use broth to refresh yourself.

Delicate temperature

The outstanding cooking methods of Shandong cuisine are explosion, roasting and drawing, especially explosion and roasting, which are praised by the world. Explosion is divided into oil explosion, sauce explosion, coriander explosion, onion explosion, soup explosion, water explosion, thermal explosion and so on. "The way of cooking is like taking treasure from fire. If you are late, you will be born. If you are old, you will fight and lose for a while. " The technique of explosion fully embodies the kung fu of Shandong cuisine with fire. So the world calls it "food in China, fire in Shandong".

Be good at making soup

Shandong cuisine takes soup as the source of all kinds of umami flavor, and pays attention to the modulation of "clear soup" and "milk soup", which is clear and clear, and takes its freshness. The method of making clear soup was recorded as early as the book Yao Min. There are many dishes made of clear soup and milk soup, such as clear soup family portrait, lotus yellow tube, milk soup ordinary dishes, chicken in milk soup bags, crispy soup, etc., which are often listed as delicious dishes in high-end banquets.

Shanpeng seafood

Seafood and little seafood cooking are a must. Shandong seafood, whether it is ginseng, wings, swallow, shellfish, or scales, scales, shrimps and crabs, can become delicious food after being cooked by local chefs.

Pay attention to etiquette

Shandong is simple in folk customs and hospitable. It is rich and affordable in diet, pays attention to quality, is influenced by Confucius' thought of etiquette and food, and pays attention to ostentation and extravagance and food etiquette. There are so-called "perfect seats", "big seats", "shark's fin seats", "abalone seats with wings", "sea cucumber seats", "swallow's wings seats" and "four or four seats" at formal banquets, all of which can reflect the elegant and atmospheric side of Shandong cuisine.