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Shandong cuisine is the first of the eight cuisines. Shandong cuisine, also called Shandong cuisine. With a long history and wide influence, it is an important part of China's food culture.

Shandong cuisine originated in Qi State and Lu State (now Shandong Province) during the Spring and Autumn Period and the Warring States Period, and was formed in Qin and Han Dynasties. After the Song Dynasty, Shandong cuisine became the representative of "Northern Food" and one of the eight major cuisines in China. It is the most extensive local flavor cuisine in China, covering Beijing, Tianjin and Tangshan and the three northeastern provinces. It is famous at home and abroad for its fresh, salty, crisp and tender taste, unique flavor and fine production.

an ancient book says, "The territory of the East is the place where heaven and earth originated. The land of fish and salt, the seashore is near the water, and its people eat fish and are addicted to salt. Everything is safe and delicious. " The land of Qilu is a beautiful area with rich products and developed economy, which provides good conditions for the development of cooking culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite minister, Yi Ya, was once a famous chef known for his "kindness and five flavors".

In the Southern and Northern Dynasties, Jia Sixie, the satrap of Levin, made a systematic summary of cooking techniques in the middle and lower reaches of the Yellow River in his book Qi Min Yao Shu, and recorded many famous dishes, reflecting the superb skills of Shandong cuisine development at that time; Duan Wenchang, a native of Linzi, Shandong Province in the Tang Dynasty, and Mu Zong, then prime minister, were good at eating and drinking, and wrote five food classics by himself ...