Shandong cuisine ranks first among China’s eight major cuisines.

Shandong cuisine is the oldest and most difficult cuisine among the "Eight Major Cuisines". The elegant and luxurious Shandong cuisine pays attention to the quality of the ingredients, using salt to enhance the freshness, soup to enhance the freshness, and the seasoning to be pure and mellow, which is unparalleled. It created many famous palace dishes that are difficult for ordinary people to taste.

Shandong is rich in natural products, and Shandong cuisine is very popular among people in the northern region, whether it is the delicious seafood of the Jiaodong style or the delicious land-based cuisine of the Jinan style. Therefore, Shandong, Beijing, Tianjin and even Northeastern cuisine are mostly influenced by Shandong cuisine. Especially for ordinary people in Beijing and Tianjin, even roasted cabbage, fried liver tips, fried three kinds, mu shu meat, roast duck, etc. are extremely common on the dining table at home.

Introduction to Shandong cuisine

Shandong cuisine is a spontaneous cuisine among the four traditional Chinese cuisines (compared to influential cuisines such as Huaiyang, Sichuan, and Guangdong) and is the most popular in history. It has a long history, the richest techniques and the most powerful skills. of cuisine. It is a representative of the culinary culture of the Yellow River Basin. 2,500 years ago, the Confucian school in Shandong established the aesthetic orientation of Chinese food that focuses on refinement, balance, and health.

The "Essentials of Qi Min" (written about 533-544 AD) in the late Northern Wei Dynasty summarized the methods of "steaming, boiling, roasting, stuffing, frying, stir-frying, boiling, cooking, etc." in the middle and lower reaches of the Yellow River. Fried, cured, salt, soybean, vinegar, sauce, wine, honey and pepper” laid the framework of Chinese cooking techniques.