Shandong province was one of the first civilized areas of China, and Shandong cuisine is one of the earliest regional cuisines, dating back to the Qin Dynasty of 221 to 207 BC.

Shandong cuisine, commonly known as Lu cuisine, can be described as fresh, salty, crisp and tender.

As far as cooking methods, Shandong Cuisine features a variety of cooking methods—including stir-frying, braising, and deep-frying.

Dishes are often cooked using a three-step process that involves stewing the ingredients first, then following that by frying and finally baking.

Shandong chefs take especial care of properly preparing and seasoning clear broth and creamy soup because this was a highly favored treat revered by the imperial family in the Ming and Qing dynasty.

As far as grain, Shandong cuisine contains more wheat produccts than any other regional  cuisine of China. The people of this area tend to eat more bread than rice. In addition to wheat, Shandong cuisine also makes use of millet, oats, and barley.

As far as meat, Shandong Cuisine contains many seafood ingredients—such as  scallops, prawns, clams, sea cucumbers and squid—preserving the original taste of the seafood by using simple ingredients and the braising cooking method…(more on this later)…or deep fried or stir frying to make it crispy on the outside.

As far as sauces, Shandong cuisine commonly makes use of rice vinegarm giving Shandong cuisine a very memorable, pungent taste.

As far as spices,. Shandong cuisine tends to be very salty.,

As far as vegetables. Shandong cuisine contains mainly onions and corn, but often includes other veggies—including potatoes, tomatoes, cabbages, mushrooms, onions, garlic and eggplants..The corn grown in Shandong province has a particularly chewy and starchy texture and grassy aroma.