Shandong cuisine, also called Shandong cuisine. It has a long history and wide influence. It is an important part of China's food culture and has become one of the four major cuisines in China. It is famous at home and abroad for its freshness, saltiness, crispness, tenderness, unique taste and fine production. The ancient book says, "The East is the birthplace of heaven and earth. Fish and Salt On land, coast and water, its people eat fish and salt. They are all safe and delicious. " Qilu is a beautiful area with rich products and developed economy, which provides favorable conditions for the development of food culture and the formation of Shandong cuisine. As early as the Spring and Autumn Period and the Warring States Period, Qi Huangong's favorite minister, Yi Ya, took "good inaction" as a famous chef; During the Southern and Northern Dynasties, Jia Sixie, the magistrate of Levin, systematically summarized the cooking techniques in the middle and lower reaches of the Yellow River in his book Qi Min Shu Zhuan, and recorded many famous dishes, reflecting the superb skills of Shandong cuisine development at that time. During the Tang Dynasty, Duan Wenchang, a native of Linzi, Shandong Province, and Mu Zong, the prime minister at that time, were good at food and compiled 50 volumes of Food Classics, which became a historical story. In Song Dynasty, "Northern Cuisine" was another name of Shandong Cuisine, which was called the capital of Song Dynasty. During the Ming and Qing dynasties, it became a family of its own, from Qilu to Beijing, from the inside out, and its influence reached the Yellow River Basin and Northeast China, with a broad catering mass base.

Shandong cuisine features: Shandong cuisine pays attention to pure flavor, mainly inland salty and coastal salty. Its characteristics are fresh, tender, fragrant and crisp. Pay attention to the production of clear soup and milk soup, and be good at seasoning with onion flavor. Cooking seafood is unique.

Shandong, the land of ancient Qilu, is located in Shandong Peninsula, surrounded by the sea on three sides, with hilly and plain hinterland, suitable climate and distinct seasons. Seafood, aquatic animals, grain and oil animals, fruits and vegetables, insects and game are all available, which provides rich material conditions for cooking. All-round cooking, making good use of materials, paying attention to seasoning, and wide application range. Among them, "explosion, speculation, burning and collapse" is the most distinctive. As Yuan Mei said in Qing Dynasty, "It's better to fry with a rolling gun than to fry extremely brittle. This northerner's method is the same. " Instant completion, good nutrition protection, refreshing and not greasy to eat; There are stews and boiled dishes. The famous "Kyushu large intestine" is the representative of cooking dishes.

"Collapse" is a unique cooking method in Shandong Province. The main ingredients should be pickled in advance or sandwiched in the stuffing, and then soaked into powder or paste. Fold both sides in half and fry until golden brown. Add seasoning or clear soup, stew slowly, and then soak the main ingredients to increase the flavor.

Pot bottom tofu, pot bottom spinach, etc. Widely circulated in Shandong, it is a traditional dish that people love for a long time. Shandong cuisine is also good at making soup. Soup is different from "clear soup" and "milk soup". There is a record of making clear soup, which is a condiment before the production of monosodium glutamate. Commonly known as "chef soup, singing opera." After long-term practice, it evolved into fat chicken, fat duck and fat elbow as the main raw materials. After boiling, slightly boiling and "clearing whistle", the soup is clear and delicious. Milk turns milky white. Dozens of dishes made with "clear soup" and "milk soup" are classified as high-grade banquet dishes.

Cooking seafood is unique. Cooking seafood and little seafood is a must. In Shandong, ginseng, chicken wings, swallows, shellfish, fish scales, shells, shrimps and crabs are all delicious dishes cooked by local chefs. Only flounder growing in the coastal areas of Jiaodong can be cooked into dozens of delicious dishes with various knife methods and different techniques. They have their own characteristics in color, fragrance, taste and shape, and each kind of fish may change. Fried double flowers, braised conch, fried oyster yellow, crab yellow shark fin, roasted abalone shell and dried scallop with hydrangea are all unique seafood treasures.

Good at seasoning with onions. In the process of cooking dishes, whether fried, fried, fried or boiled in soup,

With the evolution of history and the development of economy, culture and transportation, Shandong cuisine has gradually formed the local flavor of Jinan and Jiaodong, representing the inland and coastal areas respectively.

Jinan, the spring city, has been the provincial capital since Jin and Yuan Dynasties. Jinan culinary masters make full use of rich resources, inherit traditional skills in an all-round way, extensively absorb foreign experience, and integrate the cooking skills of Fushan East Road, Jining South Road and Qufu South Road to push local cooking skills to the extreme. Jinan cuisine uses a wide range of materials, ranging from delicious food to fruits and vegetables, among which ordinary vegetables, kidney beans, tofu and internal organs of livestock and poultry are very common. Once carefully prepared, they can become a delicacy for people. Jinan cuisine pays attention to fragrance, freshness and purity, and is known as "one dish is blind, but a hundred dishes are not heavy". Shandong cuisine is good at making soup, represented by Jinan.

The clear soup and milk soup in Jinan are very elegant and distinctive. In Jinan cuisine, as many as 200 famous dishes are cooked by frying, frying, roasting, frying, frying and roasting. The catering industry in Jinan has been very prosperous. Old shops such as Jude, Yandangtang and Huiquanlou are famous for their traditional Shandong cuisine.

Yantai cuisine belongs to Jiaodong flavor and is good at cooking seafood. Jiaodong cuisine originated in Foshan with a history of 100 years. As a hometown of cooking, Foshan has many famous chefs. Through their efforts, Fushan cuisine has been spread both inside and outside the province, contributing to the spread and development of Shandong cuisine. Yantai is a beautiful coastal city with beautiful scenery and rich fruits and fish. It is called "Pearl of Bohai Sea". "Lighting every city and singing every floor" is a vivid portrayal of Yantai's catering history and prosperity. Yantai is the representative of Shandong's special seafood dishes, which are all made by seafood banquets, such as whole fish seats, shark fin seats, sea cucumber seats, sea crab seats and small fresh seats. Form a variety of seafood menus. Famous flavor restaurants include Penglai Spring, Huibin Building, Songzhulin and Swan Hotel, all of which are famous for their traditional Jiaodong flavor dishes.

Qingdao has not only beautiful seaside scenery for people to visit, but also delicious food for people to taste. Qingdao's seafood is also very famous, which basically belongs to Fushan flavor, but it also has many local characteristics. Its taste is light, fresh and soft, and it pays attention to color and shape.

With the opening up and the development of tourism, a large number of hotels and restaurants in Qingdao are competing to open; Some famous historical shops and old shops have been renovated and reborn. The famous Hechun Road Hotel and Qingdao Hotel, known as the pearl of the island, are famous for their neat and elegant facilities, exquisite and delicious dishes and warm and thoughtful service. Qufu's Confucian cuisine has a long history, exquisite materials, exquisite knife work and strict and complicated cooking procedures. The taste is light, tender, soft, rotten, mellow and original. He strives for perfection in cooking, always maintains the traditional flavor, and ranks among the best in Shandong cuisine. Confucian cuisine, once closed to the outside world, has also entered the market since the 1980s. Confucius restaurants have also been opened in Jinan and Beijing.

The poultry and egg dishes in western Shandong and northern Shandong, the vegetarian dishes with bean products as the main raw materials in Tai 'an, and the meat and fish dishes left by Lu Zhongqi have their own characteristics.