Shandong Cuisine

As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and Autumn Period (770-221BC). It was quickly developed in the South and North Dynasty (960-1279), and was recognized as an important style of cooking in the Qing Dynasty (1644-1911). Shangdong cuisine is representative of northern China's cooking and its technique has been widely absorbed in northeast China.
This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant chefs and those in families are expert in cooking seafood, soups, meat and offal. The recipes are those that once delighted the royal court and were served to the emperor. The typical menu can include many delicate dishes such as:
Braised abalone - smooth, delicate, fresh and savory

Sweet and Sour Carp - with crisp exterior and tender fish interior, a little sweet and sour.

Bree with a complex - clear, mild and fresh
'Eight Immortals Crossing Sea teasing Arhats' - This is a starter before a celebration feast. It is luxurious and traditionally uses as its eight main ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is flavored with fish's swimming bladder and fish bones. These symbolize the eight immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of chicken breast.

                                             山东菜

作为中国烹饪艺术的重要组成部分,山东菜有着悠久的历史和深远的影响。山东菜也叫做鲁菜，其历史最早可以追溯到春秋时期(770-221BC)，并且在南北朝时期得到了飞速发展。清朝的时候，鲁菜已经成为烹饪艺术中重要的菜系之一。鲁菜是中国北方菜的代表，而且其烹饪技巧也在中国东北部地区被广泛采用。

济南和胶东半岛地方菜的特殊味道主要源于葱和蒜的使用。餐馆的厨师和家庭主妇都是烹饪海鲜，汤，肉和动物内脏的好手。这些菜过去都是用来取悦朝廷，进献给皇上吃的。较为经典的菜肴主要有以下这些：
红烧鲍鱼—爽滑，鲜嫩可口，而且开胃

糖醋鲤鱼—外脆内嫩，有点甜甜酸酸的味道

清汤什锦— 清鲜，美味。

八仙过海闹罗汉—通常是宴会的第一道菜，其内容丰富，以至于显得有点奢侈，主要配料有：鱼翅，海参，鲍鱼，龙须菜，对虾和火腿，还有鱼鳔和鱼骨。这些代表的就是八仙，而罗汉（佛教中的圣人）则是由包着其他原料的鸡脯肉做成的。