Up to now, all restaurants have to master the most primitive spirit of Shandong cuisine, that is, clean and tidy, and win people's hearts and taste buds by the natural taste of dishes. Later, Shandong cuisine ruled the north, and other northern dishes evolved from Shandong cuisine. Shandong cuisine is Shandong cuisine, which is the only self-styled cuisine among the four major Han cuisines (also the eight major cuisines) in China, and it has the longest history, the most comprehensive techniques, the most difficult and the most skillful cuisine. Due to the great geographical gap in Shandong Province, the so-called Shandong cuisine actually originated from Boshan cuisine, and after the adjustment and integration of local tastes, a broad concept of Shandong cuisine was formed. However, Boshan cuisine can only be found in the middle of Shandong Province because of its heavy color, heavy taste and heavy raw materials.

Stir-fried kidney flowers and nine turns of large intestine sweet and sour carp, stir-fried tenderloin, silk pot collapse, tofu milk soup, Pu Cai, scallion, sea cucumber, hot and sour mullet eggs, hot meat burning poem, Ginkgo biloba, my hometown, Boshan, Shandong Province, is the birthplace of Shandong cuisine, which originated from Qilu flavor. Boshan District, Zibo City, the birthplace of Shandong cuisine, Boshan District (Boshan County) was named for Boshan. Shandong cuisine is one of the four traditional Chinese cuisines. Shandong cuisine has a long history. The spread of dishes actually reflects many interesting backgrounds, including culture, history, geographical environment, economic conditions, secular fashion and many other factors. The reason why Shandong cuisine was once known as "the first of the eight major cuisines" was that it was located in the hinterland of the Central Plains in the Yellow River Basin, and in Shandong, located in Jiaodong Peninsula of China, with beautiful scenery and rich products, which was the birthplace of ancient Qilu culture in China. As early as the Spring and Autumn Period, the "Shandong Cuisine" series was famous, and it was the representative of northern cuisine in China.

The typical dishes are Yipin Tofu, Scallion-roasted Sea Cucumber, Three Shredded Shark's Fin, Braised Four Treasures in White, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Double Crispy, Braised Abalone with Original Shell, Braised Prawns in Oil, Pepper Fish, Braised Fish Slices, Warm Braised Mandarin Fish Slices, Braised Squid Rolls, Clear Soup Tremella, and Ligong.