Shandong cuisine ranks first among the eight major cuisines. The explanations are as follows:

1. Shandong cuisine, as one of the eight major cuisines in China, originated from Qilu flavor in Boshan District, Zibo City, Shandong Province, and is one of the earliest cuisines in China, and the only one with its own style. In the cooking history of China, Shandong cuisine occupies an important position, and its unique cooking techniques and taste make Shandong cuisine have a far-reaching influence on China catering culture.

2. The origin of Shandong cuisine can be traced back to the Spring and Autumn Period and the Warring States Period. With the development of commercial activities in Qilu and China, Qilu flavor gradually formed. By the Qin and Han Dynasties, the cooking techniques of Shandong cuisine were quite mature and gradually developed into a unique cuisine. During the Ming and Qing Dynasties, Shandong cuisine developed further and gradually became an important member of China cuisine.

3. Shandong cuisine is characterized by its unique cooking techniques, rich taste and profound historical and cultural heritage. Shandong cuisine is mainly based on cooking techniques such as frying, frying, roasting, frying, grilling, frying, steaming, stewing and roasting, and pays attention to the mastery of cooking temperature and the original flavor of ingredients. Among them, the technique of stir-frying is the representative cooking method of Shandong cuisine, and the ingredients are kept original while being quickly fried with high-temperature hot oil.

related contents of the eight major cuisines

1. The eight major cuisines in China refer to Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. These cuisines represent different flavors and cooking characteristics in China and are an important part of China's catering culture. Shandong cuisine, as the first of the eight major cuisines, originated from Qilu flavor in Boshan District, Zibo City, Shandong Province, and is one of the earliest cuisines in China.

2. Sichuan cuisine, which originated in Sichuan Basin, is famous for its spicy taste. It is characterized by strong spicy taste, emphasis on taste stimulation and diverse cooking techniques. The representative dishes of Sichuan cuisine include boiled fish and mapo tofu. Cantonese cuisine, which originated in Guangdong, is famous for its lightness, delicacy and delicacy. Its cooking techniques pay attention to the original flavor, delicate taste, and pay attention to the mastery of heat and seasoning.

3. Jiangsu cuisine, which originated in Jiangsu, is famous for its lightness, sweetness and delicacy. Its cooking techniques pay attention to the mastery of knife work and heat, and its taste is light, paying attention to the collocation of spices. The representative dishes of Jiangsu cuisine include Sweet and Sour Mandarin Fish, steamed buns with crab powder and so on. Fujian cuisine, which originated in Fujian, is famous for its light, tender and rich soup.