Lu Cuisine originated in Shandong, is a fusion of Jiaodong Cuisine, Jinan Cuisine and Kongfu Cuisine, and is one of the eight modern cuisines, belonging to the only kind of spontaneous cuisine. It first originated in the Spring and Autumn and Warring States Periods, developed a unique style during the Qin and Han Dynasties, and was even introduced to the court in the Ming and Qing Dynasties, becoming the royal cuisine of the time.

Among the eight major cuisines, Lu Cuisine has the longest history and the richest culinary inspirations, and it is also the most difficult and most testing of the chef's skills.

Lu Cuisine in the Spring and Autumn Period:

Lu Cuisine just began to emerge in the Spring and Autumn Period, that is, mostly cattle, sheep, pigs as the main raw material, poultry, game, seafood, but also has a unique cooking techniques. At that time, the famous politician "the world's first phase" Guanzhong in assisting the Duke Huan of Qi, he encouraged the luxury catering industry to drive the economic development of the time, he also formulated a very detailed order of food, making Lu Cuisine as early as 2,700 years ago to occupy a very high starting point. Yi Ya, the favorite minister of Duke Huan of Qi, was the most famous chef at that time, who was not only good at adjusting the taste with salt, but also good at adjusting the taste of food with different fires. It can be seen that most of China's earliest culinary theoretical information originated in Shandong, in turn laying the foundation for the status of Lu cuisine.

Lu Cuisine in the Ming and Qing Dynasties

After the Song Dynasty moved its capital to Hangzhou, the economic center of China moved from the Yellow River basin to the Yangtze River basin, but this did not affect the continued improvement of Lu Cuisine's cooking techniques. It was also during this period that Lu Cuisine quoted some spices from the Hui people, which made the flavor of Lu Cuisine richer. In the Yuan, Ming and Qing dynasties, Shandong was close to the capital, and the chefs of Lu Cuisine became the main members of the court and official chefs, and Lu Cuisine was sublimated again at this time.

Shandong abundance of abalone, sea cucumber, shark's fin, and other raw materials, also became the main dishes of the court and the official government ingredients. The reason why Lu Cuisine has become the main cuisine representative of the entire north is also because in the Ming and Qing dynasties, many people from Shandong broke into the East to bring Lu Cuisine to Tianjin, Hebei, the Northeast provinces and other places.