A recipe is a cooking method of a dish created by a chef through various cooking techniques using various cooking materials.

The eight major cuisines refer to Sichuan cuisine, Guangdong cuisine, Zhejiang cuisine, Shandong cuisine, Shanghai cuisine, Fujian cuisine, Jiangsu cuisine and Hunan cuisine.

China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Shandong cuisine, Sichuan cuisine, Jiangsu cuisine and Guangdong cuisine are called the "eight major cuisines", and together with Beijing cuisine and hubei cuisine, they are called the "ten major cuisines". This online publication focuses on the development and evolution of "Eight Chinese Cuisine" as a food culture, as well as its characteristics, superb technology and famous representative dishes. It also introduces Beijing cuisine and hubei cuisine.

Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and they are known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu green onion, Cangshan garlic and Laiwu ginger are all well-known at home and abroad.

Fruit production ranks first in the country, and apples alone account for more than 40% of the country's total output. The output of pigs, sheep, poultry and eggs is also very considerable. The output of aquatic products is also the third in China. Among them, the precious seafood are shark's fin, sea cucumber, prawn, Cargill, flounder, abalone, swan egg, shih Tzu, scallop, red snail and laver, which are well-known at home and abroad. Brewing industry has a long history, a wide variety and excellent quality, such as Luokou vinegar, Jinan soy sauce and Jimo old wine. , are well-known products. Such rich products provide inexhaustible raw material resources for the development of Shandong cuisine.

Shandong cuisine has a very long history. There is "Qingzhou tribute salt" in Shangshu Gong Yu, which shows that at least in the Xia Dynasty, Shandong had been seasoned with salt; As early as the Book of Songs in the Zhou Dynasty, there were records that snakehead and carp ate the Yellow River. Today, sweet and sour yellow river carp is still the best in Shandong cuisine, which shows that it has a long history. The embryonic form of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. Qilu and China are endowed with unique natural conditions, especially Qi, which is close to mountains and seas. With the advantages of fish, salt and iron, Qi Huangong became the first person to use it.