The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient Chinese culture. 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 it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.

Eight Chinese cuisines:

Shandong cuisine: salty and fresh, thick oil red sauce.

Sichuan cuisine: heavy oil, heavy salt, spicy and delicious.

Cantonese cuisine: original, salty, fresh and light.

Su cuisine: sweet and yellow wine flavor.

Fujian cuisine: salty and sweet (south) and spicy (north)

Anhui cuisine: heavy oil flavor and heavy salt.

Hunan cuisine: heavy oil, heavy salt, heavy spicy, pickled bacon.

Zhejiang cuisine: the sauce has a strong flavor.