Shandong cuisine, which originated in Shandong, is the only spontaneous cuisine among the four traditional Chinese cuisines (and also the eight major cuisines) (compared with the Huaiyang, Sichuan, Guangdong and other influential cuisines), and is the cuisine with the longest history, the most abundant techniques, the highest difficulty and the most skillful. Pen "Fun" Pavilion www.biquge.info

Confucianism, which originated in Shandong 2,500 years ago, laid the foundation for the aesthetic orientation of Chinese food that focuses on fineness, neutrality and health. In 1600, the "steaming, boiling, roasting, stuffing, frying, stir-frying, boiling, cooking, frying, curing, salt, soy sauce, vinegar, sauce, wine, honey and pepper" in the middle and lower reaches of the Yellow River summarized in the "Qi Min Yaoshu" laid the framework for Chinese cooking techniques. During the Ming and Qing dynasties, a large number of Shandong chefs and dishes entered the court, which further sublimated the style characteristics of Shandong cuisine that was graceful and luxurious, upright and peaceful.

The classic dishes include Yipin Tofu, Braised Sea Cucumber with Green Onion, Three Shark Fins, Four Treasures of White Grill, Sweet and Sour Yellow River Carp, Nine Turns of Large Intestine, Fried Double Crispy in Oil, Grilled Abalone in the Original Shell, Braised Prawns in Oil, Vinegar Pepper Fish, Fish Fillet with Dregs, Wenqiao Mandarin Fish Fillet, Coriander Squid Roll, Muxi Meat (Mushu Meat), Jiaodong Four Warm Mix, Sweet and Sour Tenderloin, Braised Prawns, Zhaoyuan Steamed Balls, Steamed Jiaji Fish, Green Onion and Pepper Fish, Chicken Nuggets in Sugar Sauce, Oily Beans, Shili Ginkgo, Milk Soup Pucai, Mullet Egg Soup, Roasted Duck in a Pot, Crispy Chicken, Yellow Croaker Tofu Soup, Shredded Yam, Honey Pear Ball, Casserole Sandan, Cloth Bag Chicken, Hibiscus Chicken Slices, Hibiscus Yellow Pipe, Oily Splashed Beans, Yangguan Three Stacks, Shrimp Before the Rain, Dark Cloud Tuoyue, Yellow Braised Chicken Nuggets, Pot Collapsed Yellow Croaker, Crucian Carp in Milk Soup, Roasted Erdong, Taishan Sanmei Soup, Clear Soup Shih Tzu Tongue, Race Crab, Braised Two Shredded Chicken, Elephant Eye Pigeon Eggs, Cloud Lion's Mane Mushroom, Fried Fish Celery, Crispy Fried Whole Scorpion, etc.

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"Qi with mountains and seas, plastering soil for thousands of miles ("Historical Records: The Biography of Goods and Colonies"). Shandong is located in the lower reaches of the Yellow River, the climate is mild, the province brings together large rivers, lakes, hills, plains, seas and other diverse landforms, creating a variety of Shandong cuisine is exceptionally rich and balanced, fruits and vegetables, livestock, seafood, freshwater river fresh, mountain mushrooms, dried treasures and other categories of each category of the frequency of vegetables are between 15% ~ 18% (Huaiyang cuisine freshwater products a category of food frequency accounts for 40%, Sichuan cuisine poultry and livestock a category of food frequency accounts for 50%). The cooking techniques that are most suitable for each type of ingredient are different, and the rich variety of ingredients directly stimulates the richness and diversity of Shandong cuisine cooking techniques. The unique material conditions of the land of Shandong, coupled with the spiritual pursuit of the Confucian school of "never getting tired of eating and not getting tired of being fine" for more than 2,000 years, have finally become a grand view of Shandong cuisine.

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Shandong has a long history of vegetable cultivation, a wide variety and excellent quality, and is known as "one of the three major vegetable gardens in the world". Zhangqiu green onions, Lanling garlic, Laiwu ginger, Jiaozhou cabbage, Weifang radish, Caoxian asparagus, Shouguang leeks, etc., are well-known at home and abroad. The fruit yield is extremely high and the quality is excellent, such as Yantai apple, Laiyang pear, Yangxin pear, Leling jujube, Dezhou watermelon, Feicheng peach, Qingzhou peach, Dazeshan grape, Caozhou papaya, etc., all of which are the top grade in the fruit. The output of aquatic products is among the best in the country, and the coast is rich in more than 60 kinds of seafood such as fish, shrimp, shellfish, algae, etc., there are small yellow croaker, hairtail fish, yellow croaker, white meagre, called Gu fish, cod, redhead fish, pomfret, flounder, flounder, sea bream, ray, eel, fish Yong, shark, herring, mackerel, fish, barracuda, whitebait, turtles, sea snakes, prawns, hairy shrimp, eagle claw shrimp, pike crab, clams, cockles, four-horned clams, clams, variegated clams, mussels, scallops, oysters, abalone, sea cucumbers, etc. There are more than 20 kinds of seaweed, stone cauliflower, gaffle, pineapple, kelp, wakame, artemisia seed, hijiki, sea grass seed, staghorn cabbage, etc. There are more than 70 kinds of freshwater fish resources, including crucian carp, carp, grass carp, snakehead, hairy crab, beautiful white shrimp, giant river prawn, soft-shelled turtle, bighead carp, silver carp, bream, bream, African crucian carp, red fish white, catfish, yellow eel, loach, eel, red-eyed trout, trout, wheat ear fish, etc. Animal resources mainly include Luxi cattle, Bohai black cattle, Mengshan cattle, Dezhou donkey, Yimeng black pig, Duoshan pig, Laiwu pig, wooden bowl pig, lotus head pig, Laoshan pig, Yantai black pig, Changwei black pig, Tengxian white pig, Pingdu black pig, black fork pig, big-tailed Han sheep, small-tailed Han sheep, Lubei white goat, Jining green goat, Yimeng black goat, Surabaya sheep, Laoshan dairy goat, Shouguang chicken, Jinan flower chicken, Wenshang Luhua chicken, Wenshang Baitian chicken, Langya chicken, Rongcheng Yuanbao chicken, Jining chicken, fighting, Weishan hemp duck, Jinxiang Baizi goose, Five dragon geese, etc. Shandong has a long history of brewing industry, such as Jining's soy sauce and pickles, Luokou vinegar, Jimo old wine, Linyi Babao tempeh, Yuncheng watermelon sauce, ancient Lanling wine, Pingyin rose wine, Leling jujube nectar wine, Dong'e Ejiao wine, Yantai wine, Changyu brandy, etc., are all prestigious products. The abundant products provide rich material resources for the development of Shandong cuisine.

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As early as the Spring and Autumn Period and the Warring States Period, Qilu cuisine came to prominence, with beef, sheep and pigs as the main ingredients, and it was also good at making poultry, game and seafood. There are many written records of the culinary requirements and fashion preferences of the time. In the Western Zhou Dynasty, Qin and Han dynasties, Qufu, the capital of Lu, and Linzi, the capital of Qi, were both quite prosperous cities, and the catering industry was booming, and famous chefs came out in large numbers.

Guan Zhong, a famous politician and "the first minister in the world", advocated that "those who eat and drink, those who enjoy luxury, and the wishes of the people." Whatever they want, support their wishes, then they can use the ear", "carved eggs and take them, so they accumulate and scatter all things", this carving of eggs is not only the world's earliest food carving and processing records, but also a typical Keynesian economic thought, he encouraged the luxury catering industry to stimulate consumption, expand employment, and reach the policy of increasing national income in the 20th century British Keynesian economics, so that Lu cuisine occupied a high-tech starting point of development 2700 years ago. In his book, Guan Zhong elaborated on the order of serving food and other food etiquette issues, "If you put the sauce and eat it wrongly, it is not contrary to the old food." Where there is food, birds, beasts, fish and turtles, must be eaten first. Don't be in the soup, the gizzard is in front of the sauce, and it is set up. The rice is for the pawn, the left wine and the right pulp. This means that when placing and displaying various food sauces, you must not violate the rules of etiquette. Generally speaking, before eating meat such as birds, beasts, fish and turtles, vegetable soup must be served. The soup and meat are arranged alternately, the meat is placed in front of the sauce, and the table is arranged in a square. The rice is placed on the left side of the wine on the last; On the right side, place the slurry for cleaning. These illustrations show that as early as the Spring and Autumn Period, Shandong cuisine attached great importance to etiquette and the order of serving, and this distinctive feature has continued to this day.

During the period when Guan Zhong assisted Qi Huan, there were many famous chefs in Shandong. king