Shandong cuisine can be divided into jinan cuisine, Jiaodong, Confucius and other regional cuisines. With jinan cuisine as a typical representative, there are more than 50 cooking methods such as frying, stewing, steaming, boiling, smoking, mixing and dipping.
Jinan cuisine is famous for its fragrance, crispness, concentration and purity. It is especially good at making soup, and it is crystal clear, which is a must. Jiaodong flavor is also called Fushan flavor, including Yantai, Qingdao and other coastal local flavor dishes are all in Jiaodong. This dish is good at seafood and good at cooking seafood. It is delicious. There are more seafood in the dish and less seasonings to enhance the taste. In addition, Jiaodong cuisine is unique in cold spell of color and hot cooking of color. Confucian cuisine has exquisite craftsmanship and comprehensive cooking techniques, especially roasting, frying, simmering, frying and roasting, and the production process is complicated. Cookies that use techniques such as simmering, frying and baking often have to go through three or four processes to complete. "Good food is not as good as fine utensils." Confucius always attached great importance to containers, and famous tableware such as silver and copper were readily available. In addition, the naming of Confucian cuisine is also very particular and has far-reaching implications.