Lu Cuisine, or Shandong Cuisine, is the first of the eight major Chinese cuisines, and has become a symbol of Chinese food culture in terms of its historical heritage and influence. A simple example, China's top royal dishes, "Manchu banquet", in addition to a few Manchu specialty game dishes, the rest of the dishes are all Lu Cuisine. Among the Lu dishes, the most representative one is "Yellow River Carp in Sweet and Sour Sauce". Because the Yellow River passes through Shandong, Yellow River carp is a very common ingredient in the region; Yellow River carp lives in deep water, with a golden head and tail and tender meat, which is also the best among carp. When the chef of Lu Cuisine makes sweet and sour Yellow River carp, he has to fry the fish first and then drizzle it with, specially seasoned sweet and sour vinegar, which is sweet and sour for rice. "Yellow River Carp in Sweet and Sour Vinegar" is a dish with the longest history, the richest technique, the highest difficulty and the most skill.

Lu cuisine is one of the cuisines with the longest history, the richest techniques, the highest degree of difficulty, and the best ability to see the work of the cuisine, pay attention to the quality of the raw materials, salt to enhance the freshness of the soup to strengthen the freshness of the seasoning of the salty and fresh, highlighting the taste of the original. Cooking methods are exploding, stir-frying, stir-frying (liū), steak, plucking, especially exploding, steak veggies for the world to say. Popping, divided into oil popping, sauce popping, coriander popping, onion popping, soup popping, fire, etc., fully embodies the Lu Cuisine in the use of fire on the effort. Shandong people are simple and honest, hospitality is generous, in the diet of large plates and bowls of plentiful and affordable, pay attention to quality. Formal feasts such as "Ten Perfect and Ten Beautiful Seats", "Four Four Seats", "Shark's Fin Seats", "Sea Cucumber Seats", etc., all reflect the elegance and atmosphere of Lu Cuisine. reflect the elegant and atmospheric side of Lu Cuisine.

Other classic Lu cuisine: Yipin tofu, roasted sea cucumber with scallions, three shark fins, white steak and four treasures, nine-turned large intestines, oil-exploded double-crisp, grilled abalone in its original shell, braised prawns, vinegar-peppered fish, bad buttery fish fillet, chili chi chi chi mandarin fish fillet, clear broth silver fungus, wood-bearded meat, the four major Jiao Dong warm mix, sweet and sour pork, braised prawns, Zhaoyuan steamed meatballs, Zaozhuang chicken, steamed Gajiao, onion-peppered fish, sweet and spicy chicken, oil splashed soybean stalks, poems and rituals. Ginkgo, milk soup bushel of vegetables, fish egg soup, pot roasted duck, crispy chicken, yellow fish tofu soup, plucked yam, honey pear balls, casserole Sundanwei, cloth bag chicken, hibiscus chicken, blanch hibiscus yellow tube, Yangguan three stacks, prawns before the rain, Wuyun TuoYue, cassoulet, pot collapsed yellowtail, milk soup crucian carp, roasted two winter, Taishan three beautiful soup, broth Xishi tongues, race crabs, braised two shredded chicken, pigeon eggs with elephant eyes, cloudy slices of monkey mushrooms, fried fish and celery, crispy fried whole scorpion, watermelon chicken, etc.