2,500 years ago, the Confucian school originated in Shandong Province laid the aesthetic orientation of China's diet, that is, paying attention to delicacy, neutrality and health. 1600 The "steaming, boiling, roasting, brewing, frying, boiling, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yaomin's book laid the framework of China's cooking technology. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine, such as elegance, integrity, harmony and health. Classic dishes mainly include first-class tofu, sea cucumber with scallion, three-shredded shark's fin, braised white four treasures, sweet and sour yellow river carp, nine-turn large intestine, fried double crisp, abalone roasted in the original shell, braised prawns in oil, pickled fish, fried fish fillets, warm fried mandarin fish fillets, fried squid rolls and sweet and sour pork (Zhu Mu meat). Yellow croaker bean curd soup, shredded yam, pear balls with honey juice, casserole powder eggs, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, bean paste with oil, Yangguan Sandie, shrimps before rain, black clouds holding the moon, yellow croaker with pot collapse, crucian carp with milk soup, roasted Erdong, Taishan Sanmei soup, clear soup, Xishi Tongue and crab race.
It can be seen that many of China's earliest historical materials about cooking theory came from Shandong and spread widely in Qilu, thus laying the foundation for Shandong cuisine.