Originating from the flavor of Shandong Province, Shandong cuisine is the only spontaneous style among traditional Chinese cuisines. It is one of the cuisines with the longest history, the most abundant techniques, and the most difficult, and most remarkable skills.

It is famous for its fragrance, freshness, and mellow taste. It pays great attention to the cook's modulation of clear soup and milk soup. The clear soup is clear in color and delicious in taste, while the milk soup is white in color and mellow in taste.

The Confucian school, which originated in Shandong 2,500 years ago, established the aesthetic orientation of a fine, neutral, and healthy Chinese diet. The cooking methods and raw materials in the middle and lower reaches of the Yellow River summarized in Qi Min Yao Shu in 1600 laid the framework of Chinese cooking techniques. During the Ming and Qing Dynasties, a large number of Shandong chefs and dishes entered the imperial court, which further sublimated the style characteristics of Shandong cuisine, such as graceful, noble, peaceful, and healthy.

Shandong cuisine pays attention to the quality of raw materials of food, salt, and soup to enhance the freshness of dishes, with seasoning emphasis on salty, fresh, and pure, highlighting the original taste. Outstanding cooking methods for the explosive, grilled, wire drawing, especially the explosive, grilled for people's praise.

"The way of cooking is like getting treasure from fire. Not to live, a little too old, for Russian, lost in a moment." The technique of explosion fully reflects the kung fu of Shandong cuisine on the heat. Therefore, people call it "Food in China, fire in Shandong".

Yantai Fushan is the birthplace of Jiaodong cuisine, famous for cooking a variety of seafood, and tastes light. Jiaodong cuisine pays attention to the materials, the knife is fine, the taste is fresh and crisp, and keeps the original flavor of the dishes. Due to the unique raw materials, coupled with technical excellence, thus constitute Jiaodong cuisine’s flavor characteristics: it is the fresh, crisp, original flavor, and cooking techniques to fried, fried, fried, steamed, fried, and grilled.

Ji 'nan Licheng is the birthplace of Ji 'nan cuisine. It is good at blasting, burning, frying, and stir-frying. It has a heavy taste and is most famous for soup. Its clear soup, milk soup preparation method is recorded in "Qi Min Yao Shu". Jinan cuisine pays attention to the benefits, of strong flavor, thickness, or fragrance, freshness, and tenderness.

Representative dishes of Shandong cuisine: Jiuquan large intestine, Stir-fried kidney, Sweet and sour carp, Sea cucumber with scallions, double crispy Fried in oil, Sixi meatballs, Dezhou Braised chicken, braised prawns, bean curd, pot meat, mullet egg soup, etc