This dish is a test of Shandong cuisine's control of heat. A small fire is not ripe, but a big fire is not brittle. This dish can be said to be one of the most difficult dishes in Shandong cuisine. At present, Shandong cuisine pays attention to many requirements such as salty taste, cooking temperature and cooking techniques, which also makes the price of authentic Shandong cuisine generally high. Most good Shandong chefs cook in hotels and restaurants, which eventually leads to higher prices of Shandong cuisine, which most people can't afford.

It can also be called spontaneous cuisine, which means that it originated locally and has not been influenced by other dishes. Other cuisines were influenced by Shandong cuisine or developed by learning its cooking techniques. Moreover, Shandong cuisine is the cuisine with the most cooking techniques, which is definitely not the gold medal of Shandong cuisine, because it is recognized by the industry. The formation of the so-called cuisines is also gradually formed according to various independent objective conditions, and it is also constantly developing and changing. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Huaiyang cuisine became the most influential local dishes at that time, and gradually formed the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" of China traditional cuisine.

Shandong cuisine is the only self-styled cuisine among the eight major cuisines, with the longest history, the most comprehensive techniques and the highest difficulty. Shandong cuisine needs exquisite ingredients. In the Ming and Qing dynasties, it was even a court dish, which only the royal aristocrats could enjoy. For example, onion, sea cucumber and sky shark's fin, even now, not everyone likes to eat them.

After Cixi listened to politics in the late Qing Dynasty, restaurants in Beijing rose. In order to hide people's eyes and ears, the children of the Eight Banners secretly invested and hired hardworking Shandong people to operate. This Manchu-Chinese cooperative restaurant is located in the downtown area, with auspicious and elegant font size, clean and quiet courtyard, antique tables and chairs and magnificent school. In the past, these restaurants were called "the eighth floor", "the eighth lobby", "the eighth Da Chun" and "the eighth mansion".