The representative dishes of "Shandong cuisine" are pot-collapsed tofu, fried mutton with onion, sweet and sour fish, sea cucumber with onion, braised conch, pot-cooked elbow, fried oyster yellow and so on.

Shandong cuisine is the Qilu flavor originated from Shandong, the first of the four major cuisines of China Han nationality (also the eight major cuisines), and the foundation of China's home cooking. It has a long history and profound connotations.

Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in technique, mild in seasoning, various in dishes, rigorous in cooking, and emphasizes freshness, fragrance, crispness and tenderness.

There are three most important periods in the history of Shandong cuisine: 2,500 years ago, Confucian sages laid the fine aesthetic orientation of China's diet and the seasoning philosophy of harmonious five flavors; 1500 years ago, "steaming, boiling, roasting, brewing, frying, frying, boiling, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" in Qi Min Yao Shu laid the framework of Chinese cooking techniques; During the Ming and Qing dynasties, a large number of dishes entered the court, forming many dishes and techniques that tested cooking skills extremely.

Its representative dishes are as follows:

Fried carp with sweet and sour sauce

Tofu Omelet