Except for Shandong cuisine, several major cuisines are spontaneously developed on the basis of technicians' Shandong cuisine skills, each with its own regional characteristics.

Shandong cuisine is high-grade, elegant but not gorgeous, representing the royal style. However, after the royal deconstruction, few people will pay for this noble dish, which is not close to the people and naturally weakens. I feel that the essence of Shandong cuisine is under the control of temperature. This feeling is the most difficult to teach and learn, so many people will never experience it.

There are three most important periods in the history of Shandong cuisine: 2500 years ago, Confucian sages laid the fine aesthetic orientation of China's diet and the philosophy of harmonious five flavors; /kloc-The "steaming, boiling, roasting, brewing, frying, boiling, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" in Qi Shu 0/500 years ago laid the framework of China's cooking technology.

So Shandong cuisine is the first of the four major cuisines.