What are the specialties in Shandong?

Shandong cuisine, which originated from Qilu cuisine in Fushan District, Yantai City, Shandong Province, is the only self-styled cuisine among the four traditional cuisines (also known as eight cuisines) in China. It is the representative of the cooking culture in the Yellow River Basin and one of the cuisines with the longest history, the richest techniques, the highest difficulty and the most skillful skills.

Classic dishes include Yipin Tofu, Fried Sea Cucumber with Onion, Three Shredded Shark's Fin, Braised Four Treasures in White Sauce, Sweet and Sour Yellow River Carp, Jiuzhuan Large Intestine, Fried Crispy, Braised Abalone in Original Shell, Braised Prawns in Oil, Fish with Pickles, Fried Fish Slices, Warm Fried Mandarin Fish Slices, Fried Squid Roll with Tangyuan, and Clear Soup with Tremella and Osmanthus. Fish with scallion oil, chicken nuggets in sugar water, bean paste with oil, ginkgo biloba, milk soup, mullet egg soup, pot-cooked duck, crispy chicken, yellow croaker bean curd soup, shredded yam, pear balls with honey juice, sandan in casserole, bagged chicken, hibiscus chicken slices, hibiscus yellow tube, Yangguan Sandie, shrimp before rain and Wuyuntou.