Shandong cuisine, which originated in Fushan District, Yantai City, Shandong Province, is the only self-styled cuisine among the four traditional cuisines (also eight cuisines) in China, the representative of the cooking culture in the Yellow River Basin, and one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

The classic dishes are Yipin Tofu, 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, Braised Abalone in Original Shell, Braised Prawn in Oil, Pepper Fish, Braised Fish Slices, Warm Braised Mandarin Carp Slices, Braised Squid Roll with Sauté, Clear Soup Tremella, and Muju. Fish with scallion and pepper, chicken nuggets with sugar sauce, bean paste in oil, Shili Ginkgo, milk soup Pu Cai, mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey sauce, scattered Dan in casserole, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, Yangguan Sandie, shrimp before rain and Wuyuntou.