Confucius Cuisine is a dish cooked by the chef of Confucius House in Qufu, hence the name. The Confucius House in Qufu is the residence of Duke Yansheng, a descendant of Confucius, and Confucian cuisine is a typical official dish in China. There are two kinds of kitchens in Confucius' House. One is an inner kitchen specially designed for Duke Yansheng and his family. The second is the chef who serves large banquets, sacrifices and celebrations. These cooking activities have long formed their own style.

In order to show the style of one's rich family, quite a few dishes in Confucian cuisine are cooked with rare delicacies. Like bird's nest, shark's fin, bear's paw, camel's hoof, deer tendon, hedgehog, frog and so on. Some dishes also have Confucius' own allusions and unique features. Such as a product of meatballs, a product of tofu, a product of sea cucumber and other dishes, it means that the master of Confucius' house is a "dynasty official"; Another example is the embrace of carp, the shark's fin, the monkey head, the belt to the court, the shrimp and so on. In the home diet, in order to maintain the nutritional structure, fresh folk vegetables are also used to cook dishes, such as tofu, bean sprouts, spinach, and other fruits and vegetables commonly used at home. The dishes such as pot-collapsed tofu, flat tofu, oil-splashed beans, sesame spinach, poetry ginkgo and watermelon jelly are all famous dishes. Confucian cuisine has a variety of cooking methods, exquisite workmanship, wide selection of materials and superb skills. It is a dish with unique flavor in China.

Confucian cuisine disappeared as early as the 1940s. Since the mid-1970s, after more than ten years of sorting, digging, research and experiments, we have basically mastered the contents and flavor characteristics of Confucian cuisine. Now Jinan, Beijing and other places have Confucius dining halls specializing in Confucian cuisine, so that the world is fortunate to taste the unique flavor of Confucius dining.