Shandong cuisine is also called Shandong cuisine.

It has a long history and wide influence.

It is an important part of Chinese food culture and has become one of the four major Chinese cuisines. It is famous at home and abroad for its fresh, salty, crisp and tender taste, unique flavor and exquisite production.

Shandong cuisine originated from the Qi State and the Lu State (today's Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed during the Qin and Han Dynasties.

After the Song Dynasty, Shandong cuisine became the representative of "Northern food".

From Qilu to Gyeonggi, from inside the Pass to outside the Pass, its influence has reached the Yellow River Basin and the Northeast, and it has a broad base of food people.

Shandong cuisine is the most widespread local flavor cuisine in my country, covering Beijing, Tianjin, Tangshan and the three northeastern provinces.

The geographical differences in Shandong Province are large, resulting in the formation of three major systems: coastal Jiaodong cuisine (mainly seafood), inland Jinan cuisine, and self-contained Confucius cuisine.

Shandong cuisine pays attention to pure seasoning, and the taste is salty and fresh, with the characteristics of fresh, tender, fragrant and crispy.

They pay great attention to the preparation of clear soup and milk soup. The clear soup is clear and fresh, and the milk soup is white and mellow.

There are more than 30 cooking techniques commonly used in Shandong cuisine, especially the frying and grilling techniques which are unique and specialized.

The frying method emphasizes rapid fire and quick frying; the grilling technique is unique to Shandong cuisine. The raw materials are pickled and sticky, and the two sides are fried until brown, and the juice is absorbed slowly; the grilled finished product is neatly formed, with rich flavor and rotten texture, and the juice is tight and thick.

The top ten classic Shandong dishes: Texas braised chicken, braised prawns, nine-turn large intestine, honey pear ball soup, willow leaf agar, Sixi meatballs, jar meat, sweet and sour carp, first-grade tofu, double crispy fried in oil.