Shandong cuisine, also called Shandong cuisine. It has a long history and wide influence. As an important part of China's food culture, it has become one of the four major cuisines in China. It is famous at home and abroad for its freshness, saltiness, crispness, tenderness, unique flavor and fine production. As the old saying goes, "The territory of the East is the birthplace of heaven and earth." . The land of fish and salt, the seashore is near the water, and its people eat fish and love salt. Everything is safe and delicious. "(Huangdi Neijing. Su Wen On different methods) Qilu is surrounded by mountains and seas, with rich products. Beautiful areas with developed economy provide good conditions for the development of cooking culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite, Yiya, was once a famous chef known for his "good taste"; Jia Sixie, the commander-in-chief of Levin in the Southern Dynasties, systematically summarized the cooking in the middle and lower reaches of the Yellow River in Qi Yao Min Shu, and recorded many famous dishes, reflecting the superb skills of Shandong cuisine development at that time. In the Tang Dynasty, Duan Wenchang, a native of Linzi, Shandong Province, and Mu Zong, then prime minister, were good at eating and drinking, and wrote 50 volumes of food classics, which became historical stories. By the Song Dynasty, the nicknames of Northern Cuisine and Shandong Cuisine written by Bian Liang in the Song Dynasty had taken shape. By the Ming and Qing Dynasties, it had formed its own cuisine, from Qilu to Gyeonggi, from inside Shanhaiguan to outside Shanhaiguan, and its influence had reached the Yellow River Basin and Northeast China, with a broad catering mass base. Shandong, the ancient state of Qilu, is located on the peninsula, surrounded by the sea on three sides, with a hilly and plain hinterland, a suitable climate and distinct four seasons. Seafood, aquatic animals, grain and oil animals, vegetables, fruits and insects are all available, which provides rich material conditions for cooking. Kitchen cooking skills are comprehensive, materials are exquisite, seasoning is emphasized, and adaptability is wide. Among them, "explosion, speculation, burning and collapse" is the most distinctive. As Yuan Mei said in the Qing Dynasty, "It's best to fry the ingredients in oil, which is extremely crisp. This northerner law also. "It is completed in an instant, the nutrients are well protected, and the food is refreshing and not greasy; There are braising in soy sauce and baking in white, and the famous "Jiuzhuan large intestine" is the representative of cooking; Collapse is a unique cooking method in Shandong. Its main ingredients should be pickled into leaves or stuffed in advance, and then stained with powder or hung. Fry both sides until golden brown. Add seasoning or clear soup, and drain the soup with slow fire. Dip it in the main ingredients to add flavor. Tofu spinach is widely spread in Shandong, and it is a traditional dish that people have long loved.