Shandong Cuisine

Lu cuisine (Shandong cuisine), the leader of China’s Eight Major Cuisines and representative of northern food, has a history of over 2,000 years. It uses diverse ingredients like poultry, seafood and mountain delicacies, excels in quick-frying, stir-frying, braising and stewing, and masters clear and milky soups. With a savory, mellow taste and prominent scallion aroma, its classics include Sweet and Sour Carp and Braised Sea Cucumber with Scallion, influencing imperial and northern cooking deeply.