It is the only one of the four traditional cuisines in China (also known as the eight traditional cuisines) with its own system (compared with Huaiyang, Sichuan and Guangdong cuisines, etc.). It is the representative of the cooking culture in the Yellow River Basin and one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills.
Extended data
Since 1980s, the state and government have regarded the cooking art of Shandong cuisine as a valuable national cultural heritage and adopted the policy of inheritance and development. On this basis, a new generation of chefs are thriving and making new contributions to the inheritance and development of Shandong cuisine. Shandong people have been eating the cocoons and pupae of Dendrolimus punctatus for at least several decades.
In the 1960s, the local Dendrolimus punctatus was flooded. At that time, the government sent planes to sprinkle pesticides, but to no avail. So people were called to go up the mountain to cut and pick. Because there are so many local people who eat cocoons, they began to try to eat this Dendrolimus punctatus, and the pupae of Dendrolimus punctatus were gradually put on people's dining tables.
Baidu encyclopedia-Shandong cuisine