What is Shandong cuisine?

Shandong cuisine, which originated from Qilu cuisine in Fushan District, Yantai City, Shandong Province (the prevailing area is not limited to contemporary Shandong Province, but also includes southern Liaoning cuisine represented by Dalian cuisine), is the only spontaneously produced cuisine among the four traditional cuisines (also the eight major cuisines) in China (as opposed to Huaiyang, Sichuan cuisine, Cantonese cuisine and other influential cuisines) [1], and is the cooking culture of the Yellow River Basin. [5]

2,500 years ago, Shandong Confucian School established China's aesthetic orientation of exquisite, moderate and health preserving. "Steaming, boiling, roasting, brewing, frying, frying, waxing, salt, black beans, vinegar, sauce, wine, honey and pepper" summarized in Qi Yao Min Shu (about 533-544 AD) in the late Northern Wei Dynasty laid the framework of China's cooking technology. 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, such as elegance, integrity, harmony and health.

Classic dishes include Yipin Tofu, Fried Sea Cucumber with Onion, Three Shredded Shark's Fin, Braised Four Treasures in White Sauce, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Crispy, Braised Abalone in Original Shell, Braised Prawns in Oil, Fish with Pickles, Fried Fish Slices, Warm Fried Mandarin Fish Slices, Fried Squid Roll with Tangyuan, and Clear Soup with Tremella and Osmanthus. Fish with scallion oil, chicken nuggets in sugar water, bean paste with oil, ginkgo biloba, milk soup, mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey juice, sandan in casserole, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, Yangguan Sandie, shrimp before rain and Wuyuntou.