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 also the Yellow River. 鲁菜讲究调味纯正，口味偏于咸鲜，具有鲜，嫩，香，脆 的特色 The characteristics of the Shandong cuisine were as follows:condiment served about pure,delicious taste and merged with fresh,tender,fragrant and crisp. 十分讲究清汤和奶汤的调制，清汤色清而鲜，奶汤色白而 纯 The soup was paid great attention to the modulation,color. Known for:soup Be good at:explosion,fry,roast,fired Representatives:Broth Assorted(清汤什锦) Typha(奶汤蒲菜) Sweet and Sour Crap(糖醋鲤鱼) Jiaodong Style Dishes Known for:Fushan dishes in Yantai Be good at:seafood Representatives:Quick fired Huangcai(溜黄菜）,Soft- Fried meatballs with sugar(雪花肉丸子）， Soft-Fried pork filet(软炸里脊） Confucious Style Dishes Known for:Guanfu style dishes Be good at:cooking techniques Representatives:Yipin Bean Curd(一品豆腐）， Boiled Ginkgo(诗礼银杏） The represent of shandong cuisine 五香酱肉 spiced Pork 芝麻鱼球 sesame fish balls 清汤鲍鱼 Sea-ear Soup 炸海蟹Fried crab 德州扒鸡Dezhou Braised Chicken 九转大肠Twisted Large Intestine 荷花鱼翅 Water lily and fin 。