Shandong cuisine is a self-developed cuisine among the four traditional cuisines (also eight traditional cuisines) in China (compared with the influential cuisines such as Huaiyang, Sichuan and Guangdong) [1], which has the longest history, the richest techniques and the most skillful skills [2-3]. [4] It is the representative of the cooking culture in the Yellow River Basin.

2,5 years ago, the Confucian school in Shandong established China's aesthetic orientation of paying attention to delicacy, neutrality and health. "Steaming, boiling, roasting, brewing, frying, boiling, frying, waxing, salt, black bean, vinegar, sauce, wine, honey and pepper" summarized in Qi Min Yao Shu (written about 533-544 AD) in the late Northern Wei Dynasty laid the framework of Chinese cooking techniques. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, peace and health.

The classic dishes are Yipin Tofu, Sweet and Sour Carp, Scallion Roasted Sea Cucumber, Three Shredded Shark's Fin, Braised Four Treasures in White, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Double Crispy in Oil, Braised Abalone with Original Shell, Braised Prawns, Pepper Fish, Braised Fish Slices, Braised Mandarin Carp Slices, Fried Squid Roll with Sauté, and Clear Soup. Shili Ginkgo, Milk Soup Pu Cai, Mullet Egg Soup, Boiled Duck, Crispy Chicken, Yellow croaker Tofu Soup, Dried Yam, Pear Ball with Honey Juice, Sandan in Casserole, Bag Chicken, Sliced Chicken with Hibiscus, Sunflower Yellow Tube, Yangguan Sandie, Shrimp before Rain, Wuyun Tuoyue, Braised Yellow Croaker, Crucian Carp in Milk Soup, Roasted Erdong.