Shandong cuisine is one of the eight major cuisines in China and a representative of the culinary culture of the Yellow River Basin. It had a significant impact on the development of cooking technology in Beijing, Tianjin, North China and Northeast China. It mainly consists of Jinan cuisine, Jiaodong cuisine and Kungfu cuisine. Shandong cuisine is a cuisine system composed of Jinan cuisine, Jiaodong cuisine and Kungfu cuisine, and represents many dishes.

1. Classic dishes include fine tofu, roasted sea cucumber with green onions, three shredded shark fins, white and sour sweet and yellow carp four treasures, nine-turn large intestine, deep-fried double crispy, raw shell abalone, oil-roasted prawns, Fish with vinegar and pepper, fried fish fillet with chives, fried mandarin fish fillet with warm soy sauce, stir-fried squid roll with coriander, white fungus in clear soup, sweet clover (mustard meat), Jiaodong four flavors, sweet and sour pork loin, braised prawns, Zhaoyuan steamed balls, Zhuang Ma chicken, steamed chicken and fish, Jinan stuffed pork, green pepper fish fillet, sweet and sour stewed chicken nuggets, fried tofu, ten-mile ginkgo, cattails in milk soup, herring egg soup, pot roast duck, crispy chicken, yellow croaker tofu soup, shredded yam, Honey pear balls, casserole three pills, bagged chicken, hibiscus chicken slices, hibiscus yellow tubes, Yangguan triple fold, rain before shrimp, dark clouds holding the moon, yellow sauce chicken nuggets, yellow croaker in pot, milk crucian carp soup, stewed Erdong, Taishan Three beauties soup, boiled Xishi tongue, race crab, two slices of braised chicken shreds, elephant-eye pigeon eggs, cloud slices of hericium with fried fish and celery, fried scorpions, watermelon chicken, etc.

2. Representative dishes of Jinan style (referring to Jinan, Dezhou, and Tai'an) include: bird's nest in clear soup, cattails in beef soup, sea cucumber roasted with green onion, sweet and sour Yellow River carp, nine-turn large intestine, fried double crispy chips, Braised elbow and so on.

3. Jiaodong flavor: Jiaodong cuisine includes Fushan, Qingdao, Yantai and Weihai. Representative dishes include: fried conch, steamed turtle, grilled abalone, prawns, fried oysters, etc.

4. Confucian cuisine: Kung Fu cooking includes home cooking and banquet cooking. Home cooking is the daily food of the family at home. Representative dishes include: Poetry Ceremony: Ginkgo Biloba, Two Phoenixes Hatched from One Egg, Eight Immortals Going to the Sea to Make an Arhat, Confucius' First-Class Pot, Immortal Duck, Bringing to the Palace, Holding Carp, Blue Mandarin Fish, Jade Belt Shrimp, Fried Tofu, Braised Shark's Fin, Grilled shark fin.

5. What are the four representative dishes of Shandong cuisine? Sweet and sour carp, nine-turn large intestine, braised sea cucumber with green onions and Kung Pao Chicken

Shandong cuisine is the only original cuisine among the four major Chinese cuisines, that is, a self-created cuisine. Shandong cuisine has very high requirements on knife skills, heating and cooking techniques! Shandong cuisine is best at making soups and cooking! Before MSG was invented, the freshness of Shandong cuisine basically came from the essence of Shandong cuisine - broth. Therefore, there is a proverb from all over Shandong: A good chef depends on a pot of soup. In fact, many cuisines now have influences from Shandong cuisine. The cooking techniques of Shandong cuisine have also been developed and borrowed from major cuisines.