Shandong cuisine is the first of the eight major cuisines in China, and it has become the representative of "Northern Cuisine" since the Song Dynasty. During the Ming and Qing Dynasties, Shandong cuisine became the main body of the imperial palace, which had a great influence on Beijing, Tianjin and Northeast China, ranking first among the eight major cuisines. Shandong cuisine is the cuisine with the most techniques, with more than 60 kinds, which is difficult to master and the most challenging of all cuisines. Shandong cuisine has always been the cuisine with the largest population and the widest geographical coverage. China has a population of12, and all the dishes cooked at home taste Shandong cuisine.

Shandong cuisine, which originated from Qilu flavor in Shandong, is the only one with its own system among the four traditional cuisines (also known as the eight traditional cuisines) in China, with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

Shandong cuisine combines Jiaodong cuisine, jinan cuisine cuisine, Boshan cuisine, Confucian cuisine and so on, and the inheritance of Confucian cuisine is the most systematic. The reason is that Confucian cuisine, as the largest "family" in China, has been handed down from generation to generation. Confucian cuisine is the concrete embodiment of Confucius' dietary concept of "not eating too much essence, not eating too much essence". It is a typical official dish, with fine ingredients, exquisite cooking, exquisite container, profound name, simple and elegant, and solemn banquet etiquette. Confucian food is basically divided into two categories: one is banquet food and the other is daily family food.