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Diet is a kind of culture, and it is an integral part of material culture and social customs that can best reflect national and regional characteristics. Chinese food is famous all over the world. It is an indisputable fact that China's food is delicious and foreigners love it. China's food culture has a long history. For thousands of years, people have formed eight cuisines in China through continuous summarization, namely Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu and Zhejiang cuisine, Hunan cuisine and Anhui cuisine.

There are many schools of Chinese cuisine in cooking. Among them, Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Huizhou are the most influential and representative cuisines recognized by the society, that is, the "eight major cuisines" in China. The formation of a cuisine is inseparable from its long history and unique cooking characteristics.

At the same time, it is also influenced by physical geography, climatic conditions, resources and specialties, and eating habits. Some people describe the "eight major cuisines" in an anthropomorphic way: Jiangsu and Zhejiang cuisines are like Jiangnan beauty; Shandong and Anhui cuisine is like the simple northern healthy Han in Gu Zhuo; Cantonese cuisine and Fujian cuisine are like romantic and elegant sons.

Sichuan cuisine and Hunan cuisine are like celebrities with rich connotations and talents. The cooking skills of the "eight major cuisines" in China have their own charm, and the characteristics of the dishes are also different. The Central Plains culture has a long history and rich cultural heritage. Central Plains cuisine is the root of the eight major cuisines.

The origin of Shandong cuisine can be traced back to the last years of Shang Dynasty. Representative dishes created by King Taigong (alias Jiang Taigong and Jiang Ziya), such as braised chicken of King Taigong, stewed chicken offal in Qi Huangong period and shredded chicken soup in Xinman period, all originated in Rizhao city today. Shandong cuisine was formerly medicated diet (dietotherapy).

After the Song Dynasty, Shandong cuisine became the representative of "Northern Cuisine". During the Ming and Qing dynasties, Shandong cuisine became the main body of the imperial palace, which had a great influence on the northeast of Beijing and Tianjin, and later evolved from local dishes in Jinan and Jiaodong. It is famous for its fragrance, tenderness and pure taste. It pays great attention to the preparation of clear soup and milk soup. Clear soup is clear and fresh, and milk soup is white and mellow. The main representative dishes are Soviet-made meat, Soviet-made elbow, chrysanthemum chicken soup and shredded chicken stewed with chrysanthemum.