There is Lu Cuisine in all of them, and the cooking techniques of Lu Cuisine have been developed and borrowed by all major cuisines. Lu Cuisine, because of its sophisticated technology and rigorous selection of materials, has produced many "popular" representative dishes and star dishes. Because of the time to learn to cook, most of the masters are Lu Cuisine masters, but also Qilu flavor of Shandong cuisine, but the formation of Lu Cuisine, and is composed of three local dishes, that is, the current Jiaodong Cuisine, Jinan Cuisine, Confucius Cuisine, and Lu Cuisine is also different from other cuisines, comparatively speaking, Lu Cuisine, the production cost of all the cuisines is the highest.

Choose the Yellow River carp, first fried in a frying pan, and then use the famous Lokou old vinegar with sugar to make sweet and sour sauce, poured on the fish, fragrant, crispy and tender with acid, and soon it will become a famous dish, which is most famous in Jinan Huiquan House made of "sweet and sour carp". But the brine in its industry and the northern region has an irreplaceable influence, Lu Cuisine is also known for its flavor and texture and highlights the original taste, famous representative dishes such as three silk shark's fins, nine-turned sausage, roasted sea cucumber with scallions, sweet and sour yellow river carp and a large number of drawing the population of the dishes.

The most influential, has a history of more than 2,000 years, the development of the northern cuisine has a profound influence on the Lu cuisine is divided into two major schools, Jinan as the center of the Jinan cuisine, Jiaodong Jiao Dong Yanhai and Qingdao region of the Jiaodong cuisine, and in addition to the Kongfu representative of the court flavor dishes. Sweet and sour carp is a carp made in Jinan, Shandong Province, a traditional dish, one of the representative dishes for the Lu Cuisine, golden color, burnt outside and tender inside, sweet and sour, fresh and tasty.

Most of the palace dishes are also extended from Lu cuisine. Most of the dishes that are now being made into classics by other cuisines were first improved continuously on the basis of Lu cuisine. For example, the predecessor of Kung Pao Chicken was Shandong's Diced Chicken with Soy Sauce. Typical palace dishes, only those who are the nobility of the palace, can afford to eat Lu Cuisine, even now, the price of Lu Cuisine is still relatively high. It turns out that there is a Jialong Hotel next to the company, and the first floor restaurant specializes in Lu cuisine. There are a few dishes so far, think about it, the memory.