1. First of all, Shandong cuisine has been royal cuisine since the Ming and Qing Dynasties. Shandong cuisine pays attention to elegance, uprightness, peace and health. It has no obvious shortcomings. Most of the dishes are high-quality, and it is a concentrated diet. A master of culture, it can be said that Shandong cuisine is a typical example of Chinese cuisine. The real high-end Shandong cuisine is neither accessible nor affordable for us ordinary people. Sea cucumbers and abalone are often served at high-end Shandong cuisine banquets, which is a very high test for chefs.

Shandong cuisine originated from Qilu, one of the sources of Chinese culture. Confucian culture has influenced China for five thousand years. Until now, many of the essences of Confucian culture are still influencing our generation. Shandong cuisine is a Qilu specialties naturally have unparalleled advantages in terms of cultural connotation. Confucian culture has established the concept of Shandong cuisine being refined, moderate and healthy;

And both dining etiquette and dish placement are It is very particular, "If you put the sauce before eating, the food should not be inconsistent with the food. Whenever you put other food, birds, beasts, fish and turtles, you must put the soup first. Separate the soup in the middle, and put the soup in front of the sauce. The rice is for the soldiers. Wine on the left and pulp on the right.”

The history of Shandong cuisine can be traced back to the late Shang Dynasty. It is said to be created by Jiang Ziya. It is the cuisine with the longest history, the richest techniques, the most difficulty and the most basic skills among all cuisines. The Central Plains region in northern my country has always been China's political, economic and financial center and the seat of high-ranking officials and aristocrats. Shandong cuisine has been guided by everyone in its development process. Its good taste and excellent level are unmatched by other cuisines.

2. Shandong cuisine is almost everywhere in today’s life. Unlike other cuisines, even authentic Shandong cuisine restaurants rarely display the Shandong cuisine brand, and many people may eat it. I didn’t know it was Shandong cuisine, which led to the illusion that Shandong cuisine is in decline. At current state banquets, Huaiyang cuisine has gradually become the mainstay. It is not that Shandong cuisine is inferior to Huaiyang cuisine.

Shandong cuisine pays more attention to the taste of Chinese people. Compared with Huaiyang cuisine, the taste is heavier and may not be suitable for everyone. After all, there are many foreign guests at state banquets nowadays. Shandong cuisine with heavier seasoning may not be suitable for foreign friends. It is not suitable for foreign restaurants, just like foreign Michelin restaurants, which are just average in the eyes of many Chinese people, so it is not surprising that Huaiyang cuisine, which is relatively lighter, is chosen.

Extended information:

Shandong cuisine pays attention to the quality of raw materials, salt to enhance freshness, soup to enhance freshness, and seasoning to emphasize pure saltiness and freshness to highlight the original taste. Green onions are a specialty of Shandong. Green onions, ginger, and garlic are used in most dishes to add aroma and flavor. Green onions are used in stir-frying, stir-frying, stir-frying, grilling, and roasting. In particular, green onion-roasted dishes are known for their rich flavor. The fragrant ones are the best, such as sea cucumbers roasted with green onions and hoof tendons roasted with green onions; scallions, ginger, and garlic are indispensable for stuffing, stir-frying, and cold dressing. The seafood is abundant in quantity and high in quality, with a light smell. The fresh ones pay attention to the original flavor. Shrimps, crabs, shells, and clams are mostly served with ginger and vinegar; bird's nests, shark's fins, sea cucumbers, dried abalone, fish skins, fish bones, etc. High-grade raw materials, good quality and low flavor, must be made fresh with broth.