Jiaodong Style Dishes
Known for:Fushan dishes in Yantai be good at: seafood Features:keep ingredient flavor and focus on the color Representatives:Quick-fired Huangcai（溜黄菜）、 Soft-Fried meatballs with sugar(雪花肉丸子)，SoftFried Pork Filet （软炸里脊）
Development
Shandong cuisine originated in the QI and Lu areaБайду номын сангаас in Spring - Autumn and Warring States Period Formed in the Qin and Han dynasties. After the Song dynasty, Shandong cuisine has become the representative of North China cuisine
A Bite of China
Shandong Cuisine
Introduction
Shandong cuisine also named Lu Cai. An important part of four major cuisines of China. It be famous for the representative of north China cuisine; It also is the representative of the culinary culture along the Yellow River .
德州扒鸡 Dezhou Braised Chicken
一品寿桃 Yipin Birthday Peach
糖醋鲤鱼 Sweet and Sour Crap
凤尾金鱼 Stewed Yellow Fish in Shape of Chicken Trail
什锦拼盘 Assorted Dish
栗子白菜 Boiled Chestnut and Cabbage Slices
Factions
Jinan Style Dishes
Known for: soup be good at: explosion,fry,roast,fired Features:clear,fresh,crisp,tender Representatives:Broth Assorted(清汤什锦)，Naitang Typha(奶汤蒲菜) Sweet and Sour Crap(糖醋鲤鱼)
Confucius Style Dishe
Known for: Guanfu style dises be good at: cooking techniques Features:eat no rice but is of the finest quality, nor meat but is finely minced (食不厌精，脍不厌细-孔子) Representatives:“Yiping” Bean Curd (一品豆腐)、Go to Court with Child （带子上朝）Boiled Ginkgo （诗礼银杏）
九转大肠 Twisted Large Intestine
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Characteristic
Its flavors biased towards salty, good use clear soup; Features: fresh, tender, fragrant, crisp. Raw materials: elect livestock and poultry, marine products, vegetables, biased towards in sauce, onion, garlic as seasonings. The explosion and gilled known for, focusing on the fire power