Let me give you the standard answer: there are many kinds of Shandong cuisine, including snacks and snacks. Snacks (especially those in inland Shandong) are so salty that many staple foods made of coarse grains can be sent down. In the Kanggan period of Qing Dynasty, there was a population explosion in Shandong, and a large number of sweet potatoes, corn and sorghum originated in America were introduced as staple foods to solve the problem of food and clothing caused by population expansion. These staple foods are coarse in texture. So a lot of pickles were formed. However, the banquet and appetizer of Shandong cuisine are not salty. There are also seafood-based dishes in Jiaodong, which are generally very light and highlight the original flavor.