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

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

Shandong cuisine is exquisite in material selection, exquisite in knife work, comprehensive in techniques, mild in seasoning, diverse in dishes, rigorous in cooking, and exquisite in 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 five flavors; "Steaming, boiling, roasting, brewing, frying, frying, boiling, cooking, frying, wax, salt, black beans, vinegar, sauce, wine, honey and pepper" laid the framework of China cooking technology 500 years ago. 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 in sweet and sour sauce

Tofu omelet