Boshan people have an almost sacred meaning for making crispy pots - every family makes them, as if there is no crispy pot, it is not the New Year. The pen "Fun" Pavilion www.biquge.info the so-called "poor crisp pot, rich crisp pot", that is to say that the raw materials for making crisp pot can be matched according to their own conditions, so there is a saying that "every family makes crisp pot, and every family has a taste".

Boshan tofu box: Boshan tofu box has a long history and unique techniques, and is a famous dish of Boshan. According to legend, when Emperor Qianlong of the Qing Dynasty toured the south, he went to Boshan to pay homage to the former residence of Sun Tingquan, a scholar of the Kangxi Dynasty, and the Sun family entertained him with "Boshan Tofu Box". Qianlong was full of praise after eating, and since then "Boshan Tofu Box" has become famous all over the world.

Boshan Four Four Seats: Its origin, it is likely to have evolved from the serving procedures of "swallow wing seats" and "whole sheep seats". Its formation, there is information available should be the first to recommend Boshan "Jule Village", "Boshan District Chronicles, People" and "Yanshan Guangji" have relevant records. Four four seats, that is, four plates, four bowls, four rows, four pieces, four flowers and two dim sum, as well as four "exquisite" sayings: soup making and application, content and procedures, etiquette and taboos, dishes and utensils.

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Lunan and southwest Luxi include Linyi, Jining, Zaozhuang, Heze and so on. The area is mostly the land of the ancient Lu country, and the residents pay attention to etiquette and are also good at food and drink. For example, Linyi Babao Tempeh, Linyi Soup, Shanxian Mutton Soup, Jining's Ningrou, Zaozhuang Spicy Chicken, are all local famous food. Its representative dishes include "steamed mandarin fish", "braised soft-shelled turtle", "crucian carp in milk soup", "silver carp drenched in oil" and so on.

Born in Jinan in 1922, he is a national senior culinary technician and a grandmaster of Chinese Lu cuisine, and has served as the head chef of the three famous Shandong cuisine restaurants in Jinan, "Jufengde", "Huiquanlou" and "Yanxitang". In the years of operation, he has systematically and steadily inherited and carried forward the authentic techniques of Shandong cuisine, and gradually formed his own unique cooking style; Good at cooking, standing on the stove and spooning skills, paying attention to heat, good at seasoning and hanging soup. Its stir-frying and roasting techniques are skillful and exquisite, especially the chop cooking techniques, and the large flipping spoons in different directions are chic and free, clean and neat; The soup is not spilled, and the dishes are neat and beautiful, which makes the audience amazed. His specialty dishes include: "Roasted sea cucumber with green onion", "Longan and phoenix liver", "Dry braised fish", "Simmered mandarin fish", "Drawing cherries", "Crab race", "Pu vegetable in milk soup", "Nine turns of large intestine", "carp jumping over the dragon gate" and so on. He is favored by many guests for the fragrance, freshness, mellowness and richness of his dishes. The book "Lu Cuisine" has been reprinted eight times and has been sold in more than 100,000 copies, becoming the "most credible" best-selling cooking classic edition.

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Born in April 1933, a native of Fushan, Shandong, a national treasure-level culinary master, a master of Shandong cuisine, awarded the title of Chinese Famous Chef (Honorary Award) by the Ministry of Commerce, and a senior judge of the national catering industry. In 1954, he participated in the international exhibition held in Leipzig, Germany, and performed Chinese cooking skills and won praise. In 1982, he was invited by Japan to go to Japan with a delegation to perform Chinese cuisine and become famous in Japan. In 1983, he participated in the first National Culinary Competition and won the title of National Best Chef, and the first National Culinary Competition was the only winner to win both hot and cold dishes. In 1984, he went to Italy to perform, and Chinese cuisine became a sensation in Rome. In 1986, he went to New Jersey to provide technical guidance for the Chinese Hotel. In 1989, he went to Singapore to give a cooking demonstration, which was attended by the then Prime Minister Mr. Lee Kuan Yew and many dignitaries. In March 2000, he was hired by the World Culinary Association as a judge of the 3rd World Chinese Cooking Competition held in Tokyo, Japan. In 2006, he was awarded the title of Chinese Famous Chef (Honorary Award) by the Ministry of Commerce of the People's Republic of China. In the same year, the State Post Department of the People's Republic of China issued a special commemorative stamp for the 60th anniversary of Wang Yijun's career. In 2008, he was awarded the Lifetime Achievement Award in the catering industry, and the famous writer Mr. Li Ying wrote a 200,000-word biography of Wang Yijun, which is the first book in China to write a biography of a chef. In March 2012, he was selected as a National Celebrity Chef. Wang Yijun has participated in the compilation of "Collection of Chinese Famous Recipes" and "Fengzeyuan Recipes", in order to inherit and carry forward the skills of Shandong cuisine, he taught and educated people, and cultivated a large number of senior technical talents for the culinary industry, such as Shi Lianyong, Li Qigui, Yin Zhenjiang, Yu Tiezhu, Gu Jiuru, Qu Hao, etc.

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Han nationality, born in 1930, a native of Beijing, a national treasure culinary master, a master of Shandong cuisine, a national senior culinary technician, and a master of Chinese cooking. He has participated in the compilation of books such as "Desk Friends for the Middle-aged and Elderly" and "Infant Cookbook", and has also cultivated a large number of high-skilled talents for the successors of Chinese cooking. Representative dishes include mandarin duck cauliflower, fresh broad beans with chicken mincing, stewed venison with chestnut and red dates, wolfberry chrysanthemum shrimp, roasted fish maw with shrimp, braised two shredded chicken, fried elephant eye pigeon eggs, colorful fish shreds, and two prawns.

A native of Jinan, Shandong, born in February 1939, he is a master of Shandong cuisine and the winner of the title of "Chinese Famous Chef". In 2005, at the age of 66, Yan Lao participated in the 15th "Chinese Chef's Festival" held in Wuhan, showing the Shandong dish "Roasted sea cucumber with green onions", and the live auction reached 6,400 yuan, which was the highest price in the chef's festival where masters gathered. In 2007, he was awarded the Golden Goblet Award for Chinese Culinary Masters by the China Cuisine Association. Yan Jingxiang has a special fondness for the spread and development of Lu cuisine, and has thousands of disciples and grandchildren.

Born in Texas in 1926, he is the ninth generation of Texas Grilled Chicken and a leader in Texas Grilled Chicken production skills. Cui Changqing's skills in making grilled chicken are extremely exquisite, and the traditional 11 processes from slaughtering to cooking cold chicken are all skillful, especially the seven unique skills of grilled chicken production, which are even more accomplished.

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Female, Han nationality, born in 1947, from Jinan, Shandong, is a national senior culinary technician, a master of Chinese Confucian cuisine, a master of Chinese cooking, a master of Chinese Lu cuisine, a senior member of the Famous Chef Professional Committee of the China Cuisine Association, and enjoys the special allowance of the State Council. In 1981, he participated in the leading group for the research of Confucian cuisine organized by the Ministry of Commerce and the Provincial Department of Commerce, and was specifically responsible for the production, experiment and finishing of Confucian cuisine. In 1984, Confucius cuisine officially passed the scientific and technological appraisal, was recognized as a national scientific and technological achievement by the State Science and Technology Commission, and won the scientific and technological innovation award. In 2002, Wang Xinglan began to organize the Shandong delegation to participate in the World Culinary Competition held by the World Culinary Federation. In the 4th World Culinary Competition, the team of Shandong Shandong Cuisine Research Association has achieved remarkable results, winning 7 gold medals, 11 silver medals and 8 bronze medals in one fell swoop, becoming the team with many awards. In 2005, he led the team to participate in the World Golden Chef Competition, and won 2 special gold awards, 8 gold medals, and 16 silver medals, ranking first among all participating teams. In March 2010, he was invited by the Confucius Foundation of China to participate in the Sino-American cultural exchange feast - Confucius Culture World Tour in California, USA, and performed Chinese Confucian cuisine. In April 2012, he was selected into the book "National Famous Chef", a national authoritative celebrity chef book.