Representative dishes include clear soup bird's nest, milk soup, sea cucumber with onion, sweet and sour yellow river carp, nine-turn large intestine, crispy elbow, fried conch, steamed octopus, abalone with original shell, prawns, fried oyster sauce and so on. Shandong cuisine originated in the Spring and Autumn Period and the Warring States Period. At that time, Qilu and China had unique natural conditions, especially on the peninsula, where people could enjoy the benefits of fish and salt, fish and crabs, and cook seawater into salt. With the seasoning of salt, the food becomes delicious.

Shancai belongs to Shandong cuisine, and the characteristics of Shandong cuisine are actually the characteristics of Shandong cuisine. The history of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. After thousands of years of development, it has its own independent and rich characteristics, becoming the representative of "Northern Cuisine" and the first of the eight major cuisines. Stir-fried kidney flower is a famous dish in Shandong. Of course, it also belongs to Shandong cuisine, so it must have some characteristics of Shandong cuisine. Well-made stir-fried kidney flower is not fishy or firewood, fresh and tender, and it is not greasy.

Practice: cut the tender tofu into thick slices, dip the rotten slices in dry starch and egg liquid, and fry the tofu until golden on both sides after oil heating; Dice all the prepared side dishes; Stir-fry the meat stuffing with oil, add onion and ginger and continue to stir-fry, and put all the auxiliary materials into the pot. Among them, the famous specialties are Jiuzhuan large intestine, stir-fried kidney flower, sweet and sour carp, onion and sea cucumber, fried double crisp, Four Joy Meetballs, three-silk shark's fin, grilled four treasures in white sauce, grilled abalone in original shell, pickled fish, fried fish slices and warm fried osmanthus fish.

Shandong cuisine is a part of the coastal Jiaodong cuisine, which originated in Fushan, bordering the Bohai Sea in the northeast and the Yellow Sea in the east, and located in the lower reaches of the Yellow River. Here is rich in sea cucumber, shark's fin, shellfish, lobster and other seafood. Famous dishes include stewed abalone with prawns, crab roe and shark's fin and stewed mullet eggs. Dezhou braised chicken, braised fish, black scaly fish, fried white striped fish cake, fried seaweed with leeks, Fushan roast chicken, roast chicken, etc. Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in techniques, mild in seasoning, diverse in dishes, rigorous in cooking, and exquisite in freshness, fragrance, crispness and tenderness.