Shandong cuisine can be traced back to the Spring and Autumn period. It was quickly developed in the South and North Dynasties, and was recognized as an important style of cooking in the Qing Dynasty.
Shangdong cuisine is famous for its wide selection of material and use of
different cooking methodsThe raw materials are mainly domestic animals and
birds, sea food and vegetables. The masterful cooking techniques include
BAO (quick fry), LIU (quick fry with cornflour), PA (stew braise), roast,
boiling, using sugar to make fruit, crystallizing with honey. Condiments
such as sauce paste, fistulous onion and garlic are freely used, clear
soup and milk soup are masterly used to add freshness to the dishes.
Some Famous Dishes
Soups and dishes prepared with scallions are especially wide known. Also
famous are some sea food dishes: dishes braised along with shells, fried
sea cucumber with fistulous onion and fragrant calamus in milk soup.