Shandong cuisine, also known as Shandong cuisine, has a long history and wide influence. As an important part of China's food culture, it has become one of the four major cuisines in China. It is famous at home and abroad for its fresh, salty, crisp and tender taste, unique flavor and fine production. Shandong cuisine includes inland jinan cuisine, Confucian cuisine and coastal Jiaodong cuisine, and there are also many classic dishes, such as roasted sea cucumber with onion, bird's nest in clear soup, cattail leaf in milk soup, roasted sea cucumber with onion, sweet and sour carp, nine-turn large intestine, crispy in oil, and braised elbow in pot.

Characteristics of Shandong cuisine

Shandong cuisine is characterized by being salty and fresh, being good at making soup, cooking seafood, exquisite cooking and paying attention to etiquette. Shandong cuisine is one of the eight traditional cuisines in China, which originated in Zibo. It is one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills. The cuisine with the longest history, the richest techniques and the most skillful skills. It is the representative of cooking culture in the Yellow River Basin.