Shandong cuisine is the first of the eight major cuisines. Shandong cuisine originated from Qilu flavor in Boshan District, Zibo City, Shandong Province. It is the only self-styled cuisine among the eight traditional cuisines in China. It is the first of the eight cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

The division of Chinese cuisines has always been controversial. There are four major cuisines: Sichuan, Shandong, Guangdong and Jiangsu; There are six major cuisines: Sichuan, Shandong, Guangdong, Jiangsu, Beijing and Shanghai. At present, Guangdong, Sichuan, Shandong, Huaiyang, Zhejiang, Fujian, Hunan and Anhui cuisines are widely recognized. Eight major cuisines? . Shandong cuisine is? Eight major cuisines? The oldest and most difficult cuisine in China.

Elegant Shandong cuisine pays attention to excellent food materials, fresh with salt, fresh with soup and pure and mellow seasoning, which is a must. It has created many famous palace dishes, which are difficult for ordinary people to taste. Shandong is rich in products, and Shandong cuisine is popular with people in the northern region, whether it is the delicious seafood of Jiaodong School or the thick land flavor of Jinan School. Therefore, Shandong, Beijing, Tianjin and even Northeast cuisine are mostly influenced by Shandong cuisine. Especially in Beijing and Tianjin, it is very common for ordinary people to cook Chinese cabbage, stir-fried liver tip, fried three kinds of food, moo Shu pork, roast duck and so on at home.

The classic dishes of Shandong cuisine include first-class tofu, fried sea cucumber with scallion, shark's fin with three shreds, grilled four treasures with white sauce, sweet and sour yellow river carp, nine-turn large intestine, fried and crispy, grilled abalone with original shell, braised prawns with oil, pickled fish, fried fish fillets, warm-baked mandarin fish fillets, fried squid rolls with oyster sauce, clear soup with white fungus and beech.