Shandong cuisine, as the first of the eight major cuisines, was born in Shandong province, which laid a certain foundation for Shandong cuisine to become the first of the eight major cuisines. We all know that Shandong is located in the lower reaches of the Yellow River, which is not only mild in climate and rich in soil, but also rich in marine resources. This is one of the indispensable conditions for making delicious dishes. It provides a rich variety of vegetables and seafood. Not only the products are rich, but also the quality is very good, such as the well-known Jiaozhou Chinese cabbage and Yantai apples.
Shandong province is not only rich in products, but also rich in cultural heritage. Confucius, the well-known representative of Confucian culture, was born here. This is also one of the important reasons why Shandong cuisine can be used as a palace cuisine. Shandong cuisine has become a unique cuisine, which combines Jiaodong cuisine, jinan cuisine cuisine, Boshan cuisine and Confucius. Constantly innovate and improve the dishes.
Secondly, Shandong cuisine itself pays more attention to the inheritance of skills. For example, when it comes to knives, Master Lu Cai is the best chef for knives. Give full play to the dishes in a state of incisively and vividly, and pay attention to a fine dish. Whether it is the preparation of dishes, the top or the plate can be said to be very delicate. For the cooking of dishes, we also pay attention to the original flavor of ingredients, with delicacy as the main feature.
Secondly, Shandong cuisine can become the first of the eight, because other cuisines are also influenced by Shandong cuisine and continue to develop and grow. He has made outstanding contributions to China's food culture.