Confucius Banquet Confucius Banquet is the banquet of the duke of feasts in past dynasties, which is divided into birthday banquet, flower banquet, wedding banquet, welcome banquet, home-cooked banquet and so on. It combines the essence of all parts of the country and Shandong cuisine. It is characterized by excellent color, fragrance, taste, shape, name and material. Banquets in Confucius pay attention to ostentation and extravagance, the most luxurious of which is the Manchu-Han banquet in Qing Dynasty, which is specially prepared for emperors and imperial envoys. 404 pieces of tin tableware with different shapes, famous dishes 196. "It is better to live in the Eight Immortals than to eat a Confucius banquet" and "Come to Qufu for nothing without eating a Confucius banquet" are highly praised by Chinese and foreign guests for Confucius cuisine. Confucius Pastry Confucius Pastry has a long history and has been handed down from generation to generation. Divided into two categories: external use and internal use. It is characterized by paying attention to eating and baking, and seeking its color, fragrance, taste and shape. Pastry for external use is mainly used for tributes, gifts and rewards. Pastry for internal use is divided into five categories: timely, perennial, door-to-door, banquet and frugality, each with its own characteristics. Seasonal cakes are made according to the seasonal changes of various flowers: rattan cakes and lily cakes in spring; Mint cake, lotus seed cake and mung bean cake for clearing away heat and toxic materials in summer; Chrysanthemum cake in autumn, Osmanthus Jelly; Winter radish cake, bean paste cake, etc. There are cakes, chrysanthemum cakes and lily cakes, which are eaten all year round. Door-to-door cakes are specially designed for guests to entertain at home, such as a cup, cotton candy and so on. Cakes for banquets are made according to the nature of banquets, such as "Shou" cakes and "Ruyi" cakes for birthday banquets. Festival cakes include Yuanxiao, moon cakes and appropriate fruits.

Sihe smoked tofu smoked tofu is a unique traditional dish on both sides of Sihe River in northern Qufu, which has a history of thousands of years. It is characterized by more elasticity, rich fragrance and unique flavor. Smoked tofu can be cold mixed, stewed, sliced and fried with a little fresh pepper. In addition, there are many smoked tofu pots on the market. Put the smoked tofu and meat pieces into an iron pot, add water without covering, and then add whole pepper, fennel, pepper, cinnamon and other seasonings to stew, thus making "spiced spicy smoked tofu". Most people on the list regard smoked tofu as a delicacy and a meal.

Qufu wine Qufu wine is Gulu wine, which is brewed with high-quality underground mineral water. Using artificial pond instead of natural pond, "wheat koji, sorghum and mud pond" are three conditions for brewing. Traditional crafts are mineral water and Lao Wu Zan. Brewed liquor belongs to high-quality Luzhou-flavor Daqu liquor, which has the characteristics of "three flavors" for drinking, smelling and aftertaste, and "three positive flavors" for fragrance, taste and body. Therefore, Qufu liquor has a long-standing reputation in the liquor market at home and abroad. Nishan inkstone is famous for its simplicity and generosity. Xu Jian, an inkstone craftsman in Qing Dynasty, wrote an inscription on Nishan inkstone: "Non-square and non-round, because of its nature, solid difference is better than engraving." Based on Yan Lu's "ingenious, simple and generous" techniques, Nishan inkstone has formed a unique artistic style of "thick in the middle, thin in the middle, thick in the middle, and embellished naturally to achieve artistic conception". In actual production, both Motang and Mo Chi are shaped, and there are few carvings and decorations. In addition, the inscription is selected from the Analects of Confucius, which reflects each other and is quite elegant. Nishan inkstone is different from other famous inkstones in production. Based on the "ingenious, simple and generous" technique of Lu inkstone, combined with the traditional production technology of Nishan inkstone, the style of "coarse with fine, fine with coarse" was formed. That is, the use of nature, embellishment, in order to artistic conception; In the process of production, Mo Tang and Mo Chi are all opened according to the shape because of their materials and practical skills. Very little carving and embellishment, make full use of natural patterns. Nishan inkstone is delicate and greasy, caressed and moist, with orange color and uneven blue-black pine wood grain on it. There are many inscriptions, most of which are from Confucian classics. Made of inkstone, the ink is smooth and good, and it will last for a long time. Dolly carved inkstone with the natural shape of stone, carved and decorated natural stone patterns. The shape is simple and elegant, and the inkstone color is bright, which has great practical value and collection value.