The expansion of Shandong cuisine has obviously weakened in recent years. I think it has something to do with the character of Shandong people. Most Shandong people are used to staying at home. You can live well in the local area. Shandong cuisine is polarized, and ordinary Shandong cuisine is so common that many people don't know they are eating Shandong cuisine even if they eat it every day. Such as sweet and sour carp, fried meat and so on. High-grade Shandong cuisine is expensive because of the raw materials and the salary of a good chef. I believe that ordinary people will not spend hundreds of thousands of dollars to try it easily. Shandong cuisine has been the representative of food culture in the Yellow River Basin since ancient times and has long occupied an important position in the north. Most Shandong people choose the North and the Central Plains for work and business, and seldom go to the South. So there are few Lu Lu restaurants in the south.
The taste of Shandong cuisine pays attention to the original ingredients. Compared with today's young people, they prefer sweet, salty and spicy. It does lose the taste of some young people, but most middle-aged and elderly people can accept it. Today's northern dishes are basically from Shandong cuisine. People who have seen Chuang Guandong should remember that Lao Zhu's restaurant is Shandong cuisine. Nowadays, most northeastern dishes inherit the essence of Shandong cuisine and extend their own local dishes, such as the classic pot-stewed meat, which is actually authentic Shandong cuisine. After the founding of New China, there were not many Shandong dishes at the state banquet, but Huaiyang dishes were the main ones. State banquet dishes represent a country's food culture image, which is to entertain important guests with different tastes from all over the world. Shandong cuisine's food culture is profound and elegant, and it deserves to be called a state banquet. However, its material selection, cutting and cooking techniques are too particular and complicated, that is, it is not affordable in time and economic cost. However, its material selection, cutting and cooking techniques are too particular and complicated, that is, it is not affordable in time and economic cost.
Later, other cuisines stood out and became more famous than their predecessors, Shandong cuisine. This is also the development law of things that the waves behind the Yangtze River push the waves before. It is the stagnation of Shandong cuisine that can't keep up with the pace of the times, resulting in the decline of today's status.