Shandong Cuisine originated from Shandong Province, which is commonly known as Lu for short, hence the abbreviated form of Shandong Cuisine is “Lu Cuisine”. As the taste of Shandong Cuisine adapts to the most people of North China, Shandong Cuisine has become the representative one of North China, exerting great influence on the catering trade in the area.

According to historical records, as early as over 1.600 years ago, more than 10 cooking techniques prevailed in Shandong, and local chefs were able to prepare more than 200 types of dishes. In the Tang (618-907) and Song (960-1279) dynasties. Shandong Cuisine took shape, and the “North China food” restaurants, which only served Shandong Cuisine, were found in Bianliang City of the Song Dynasty.

After the Ming (1368-1644) and Qing (1644-1911) dynasties, Shandong Cuisine developed at a high speed, and became flourishing day by day. In addition, Shandong Cuisine was introduced to Northeast China by the Shandong people who made a difficult journey to Northeast China to eke out a living, as well as to Beijing. Tianjin and Hebei, even to the imperial palace. In the late Qing Dynasty, many famous restaurants in Beijing and Tianjin attracted customers with Shandong Cuisine.

Shandong Cuisine mainly tastes delicious and salty, and many local dishes are fresh and tasty. Local chefs in Shandong like to use thick sauce, fermented soy beans, onions and garlic as seasonings to prepare dishes, and especially excel at making soup. Typical Shandong people are very fond of eating scallions and fresh vegetables after dipping them in thick sauce.