Characteristics of Shandong cuisine: Shandong cuisine is a model of "Northern food". It originated from Shandong, which was known as the land of Qilu in ancient times. It is older than Cantonese cuisine.

Its history can be traced back to the famous dietary saying of Confucius, the great Confucian master during the Spring and Autumn Period and the Warring States Period, about "you will never tire of fine food, you will never tire of fine meat, you will not eat it if you don't have enough sauce, and you will not eat it from time to time."

During the Ming and Qing dynasties, Shandong cuisine has become the mainstay of palace meals and has a great influence on the dietary structure and characteristics of Beijing, Tianjin and Northeast China. Today's Shandong cuisine mainly consists of local flavors from Jinan and Jiaodong.

The dishes are generous, simple and adaptable.

* Ingredients selection: Shandong cuisine mainly uses seafood, animal offal, livestock, poultry and vegetables as raw materials, and is especially famous for its processing skills of animal offal.

He has fine knife skills and pays attention to the color and image of the dishes.

*Taste: The two branches of Shandong cuisine have different tastes.

Among them, Jinan cuisine has a strong flavor and likes to be seasoned with onion and garlic sauce. The food is clear, fresh, crisp, tender, pure, and has a long-lasting taste; Jiaodong is adjacent to the sea and is famous for its seafood, especially for the preparation of sea treasures and small seafood.

It can be called a masterpiece.

Its taste is light and strives to be delicious.

* Cooking techniques: Shandong cuisine focuses on quick-frying, roasting, stir-frying, grilling, grilling, shredding, and honey sauce. Methods such as roasting green onions, stir-frying green onions, stir-frying garlic, and mixing with minced garlic are often used. Clear soup and milk soup are also used to make the flavor fresher.

Clear and pure, the latter is stewed for a long time, has a rich color and is rich in nutrients.