The formation and development of Shandong cuisine is related to the cultural history, geographical environment, economic conditions and customs of Shandong. Shandong is one of the cradles of ancient Chinese culture. Located in the lower reaches of the Yellow River, the climate is mild, and the Jiaodong Peninsula protrudes between the Bohai Sea and the Yellow Sea. The territory is criss-crossed, with rivers and lakes criss-crossing, fertile fields, rich products, convenient transportation and developed culture. Its grain output ranks third in the country; There are many kinds of vegetables with excellent quality, and it is known as one of the "three major vegetable gardens in the world". For example, Jiaozhou Chinese cabbage, Zhangqiu scallion, Cangshan garlic and Laiwu ginger are well-known at home and abroad.

1 Shandong cuisine: Shandong cuisine, which consists of three flavors: Qilu, Jiaoliao and Confucius. It is the largest cuisine in the court. Take the flavor of Confucius as the leading factor. Shandong cuisine has an important influence on the emergence of other cuisines, so Shandong cuisine is the first of the eight cuisines.