Shandong cuisine was created during the Yuan Dynasty (1271-1368 A.D.). It gradually spread to north China, Beijing, Tianjin, northeast China, and the palace where it influenced the imperial food. The Shandong cuisine comprises mainly eastern Shandong and Jinan dishes.
Due to its geographic location, Shandong cuisine includes many well-known seafood dishes. The dishes are usually fresh, tasty, but not greasy. Shandong cuisine is characterized by quick-frying, stir- frying, braising, and deep-fat frying. Its dishes are crisp, tender, delicious, and greasy with salty and some sweet and sour
flavors. Its main condiment is salt, but it also uses salted fermented soybeans and soy sauce.
One of the most famous philosophers and thinkers Confucius was born in Shandong Province. Shandong cuisine has been deeply influenced by the "Confucius Family Dishes", which are renowned for their taste, aroma, color and shape.
Some of the most famous Shangdong dishes are: Yellow River Carp in Sweet and Sour Sauce, and Dezhou Braised Chicken and so on.
