Lu Cuisine is one of the eight traditional Chinese cuisines, and is a local flavor cuisine of the Shandong region. The pinyin for Lu Cuisine is "lǔ cài".

Lu Cuisine is characterized by boiling, stewing, stir-frying, pan-frying, roasting, deep-frying and other cooking techniques, focusing on the original flavor, tenderness and freshness, aroma, color and flavor. The raw materials used in Lu Cuisine are mainly seafood, poultry and vegetables, and the flavor is salty.

Lu Cai's representative dishes are: chopped pepper fish head, spicy crayfish, green onion conch, Taishan lion's head, sweet and sour pork, Lunan steak chicken and so on.

Lu Cuisine has a long history and originated in the Shandong region of Lu. Lu Cuisine originated from the rituals and records of the "Ode to Lu" in the "drink and music, must be happy in its ware". During the Tang and Song dynasties, Lu Cuisine gradually developed into an independent cuisine and became the most famous culinary culture in Shandong.

The cooking technique of Lu Cuisine is very elaborate, and the process of cooking needs to be slowly simmered in order to make the dishes more flavorful. At the same time, Lu Cuisine is also very particular about the selection of raw materials, requiring fresh and flavorful materials.

Lu Cuisine has a unique flavor that is fresh, salty and aromatic. Lu Cuisine is also very colorful, red, green, yellow, white and black tones are all good.

Lu Cuisine is not only a unique flavorful cuisine in Shandong, but has also become one of the representative cuisines in the catering industry at home and abroad. With the promotion and development of Shandong culture, the popularity and influence of Lu Cuisine is also growing.