Shandong cuisine, which originated from Qilu flavor in Shandong Province, is the only independently developed cuisine among the four traditional cuisines (also known as eight cuisines) in China (compared with influential cuisines such as Huaiyang, Sichuan and Guangdong), with the longest history, the richest techniques, the highest difficulty and the most skillful skills. 2,500 years ago, the Confucian school originated in Shandong Province laid the aesthetic orientation of China's diet, that is, paying attention to delicacy, neutrality and health. 1600 The "steaming, boiling, roasting, brewing, frying, boiling, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yaomin's book laid the framework of China's cooking technology. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, harmony and health.

Classic dishes include Yipin Tofu, Fried Sea Cucumber with Onion, Three Shredded Shark's Fin, Braised Four Treasures, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Double Crisp, Baked Abalone in Original Shell, Braised Prawns in Oil, Pickled Fish, Fried Fish Slices, Warm Fried Mandarin Fish Slices, Fried Squid Rolls, Sweet-scented osmanthus Meat, etc. Yellow croaker bean curd soup, shredded yam, pear balls with honey juice, casserole powder eggs, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, bean paste with oil, Yangguan Sandie, shrimps before rain, black clouds holding the moon, yellow croaker with pot collapse, crucian carp with milk soup, roasted Erdong, Taishan Sanmei soup, clear soup, Xishi Tongue and crab race.