This dish is a test of Shandong cuisine’s control over heat. If the heat is too low, it will not be cooked, and if the heat is too high, it will not be crispy. This dish can be said to be one of the most difficult dishes in Shandong cuisine. , and now Shandong cuisine pays attention to many requirements such as saltiness, heat, cooking techniques, etc., which also makes the price of authentic Shandong cuisine generally high. Most of the best Shandong cuisine chefs cook Shandong cuisine in large hotels and restaurants, which ultimately leads to Shandong cuisine. The price of vegetables is relatively high and ordinary people cannot afford it.

It can also be called spontaneous cuisine. This means that it originated locally and is not influenced by other cuisines. Other cuisines were developed by being influenced by Shandong cuisine or learning from Shandong cuisine cooking techniques. Moreover, Shandong cuisine has the most cooking techniques. This is definitely not to give Shandong cuisine a gold medal, because this is already relatively recognized in the industry. The formation of so-called cuisines is also gradually formed based on respective subjective and objective conditions, and it is also constantly evolving and changing. In the early Qing Dynasty, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Huaiyang cuisine became the most influential local cuisines at that time, and gradually formed the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine, had differentiated and formed, and together they constituted the "eight major cuisines" of traditional Chinese food.

Shandong cuisine is the only spontaneous cuisine among the eight major cuisines. It has the longest history, the most comprehensive techniques and the highest difficulty. Shandong cuisine requires exquisite ingredients. During the Ming and Qing Dynasties, it was a palace dish, and it was a dish that could only be enjoyed by the royal family. For example, sea cucumbers roasted with green onions and shark fins are not enjoyed by everyone even today.

Beijing’s restaurants arose in the late Qing Dynasty after Cixi came to govern behind the curtain. In order to deceive others, the Eight Banners disciples invested secretly and hired hard-working and hard-working Shandong people to run the business for them. This kind of Manchu-Chinese restaurants are all located in downtown areas. Their names are auspicious and elegant, their courtyards are clean and quiet, their tables and chairs are antique, and they are magnificent. In the past, these restaurants were known as the “Eight Buildings”, “Eight Great Halls”, “Eight Great Springs” and “Eight Great Residences”.