Lu cuisine as one of the traditional four major cuisines, why is now declining

The formation of the cuisine Shandong is located in the lower reaches of the Yellow River, located in the Jiaodong Peninsula, extending between the Bohai Sea and the Yellow Sea. The province's climate is favorable, rich in produce, the coastal area is rich in seafood, the interior of the livestock, poultry, and vegetables, fruits, freshwater fish and other varieties, widely distributed. Successive generations of chefs in Shandong have utilized the rich produce to create a high level of culinary technology, developing and perfecting the Lu cuisine. Shandong cuisine is composed mainly of local dishes from Jinan and Jiaodong. Jinan Cuisine refers to dishes from the areas of Jinan, Dezhou, and Tai'an, while Jiaodong Cuisine originated in Fushan and includes dishes from the areas of Qingdao and Yantai. Shandong cuisine is characterized by Jinan cuisine, which specializes in cooking techniques such as popping, broiling, stir-frying and deep-frying, and highlights dishes that are clear, fresh, crispy and tender. Jinan's traditional dishes are known for their good use of clear soup and milk soup. Jiaodong cuisine is famous for cooking various seafood dishes. It is good at popping, deep-frying, grilling and steaming, and the taste is mainly fresh, light and paying attention to keeping the freshness of the main ingredients. Shandong cuisine is characterized by focusing on highlighting the original flavor of the dishes, the mainland is mainly salty and fresh, the coast is characterized by fresh and salty. The representative dishes of Shandong cuisine are 'sea cucumber with crab roe', 'skirt in white sauce', 'dry-fried red scale fish', 'chrysanthemum scorpion', 'Shandong steamed pills', 'nine-turned sausage', 'Fushan roasted chicken', 'shredded chicken stinging head', 'steaming Gaji fish', 'vinegar and pepper Mandarin fish', 'milk soup with Pu Choy', 'braised conch', 'burnt oyster' and so on.