Mainly salty and fresh, highlighting the original taste.

He is good at "explosion" and pays attention to fire power.

Cooking seafood is unique.

Full and affordable, the style is atmospheric.

Be good at making soup and pay attention to using soup.

Shandong cuisine is the Qilu flavor originated from Shandong, the first of the four major cuisines of China Han nationality (also the eight major cuisines), and the foundation of China's home cooking. It has a long history and profound connotations.

Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, mild in seasoning, various in dishes, rigorous in cooking, and emphasizes freshness, fragrance, crispness and tenderness. Popular dishes often highlight the sauce flavor of onion and garlic, and their flavor is a perfect match with all aspects of pasta, so they are widely popular in areas where pasta is the staple food in China. High-grade dishes are inseparable from milk soup, clear soup, high-quality ingredients and excellent cooking skills. They are generous and simple, upright, delicious and beautiful, and have Confucian drinking style; Grand banquet, pay attention to etiquette.

There are three most important periods in the history of Shandong cuisine: 2,500 years ago, Confucian sages laid the fine aesthetic orientation of China's diet and the seasoning philosophy of harmonious five flavors; 1500 years ago, "steaming, boiling, roasting, brewing, frying, frying, boiling, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" in Qi Min Yao Shu laid the framework of Chinese cooking techniques;

During the Ming and Qing dynasties, a large number of dishes entered the court, forming many dishes and techniques that tested cooking skills extremely. In Ming and Qing dynasties, the eight halls or ten halls, eight buildings, eight residences and top twenty-four famous shops in Beijing were all Shandong cuisine. The Eight Banners' children secretly invested, Shandong people operated and Manchu-Han cooperation restaurants reached their peak after Cixi, all of which were set up in downtown areas, antique and magnificent. Known as "Eight Lobby", "Eight Buildings" and "Eight Houses", they are all the top restaurants in the Ming and Qing Dynasties.

Up to now, Shandong cuisine is responsible for the inheritance and development of China's traditional cooking heritage.