One of China's oldest culinary schools, originating on the northern peninsula and famed for clear seafood broths, scallion-forward seasoning, and imperial banquet roots.
What it is
Shandong, or Lu cuisine, is widely considered the oldest of China’s eight great culinary schools. Bordering the Yellow Sea and home to Confucius’ birthplace, the region supplied the chefs of the Ming and Qing imperial courts, exporting techniques across northern China.
How it tastes
Lu cooking is savory-forward, never sweet for sweetness’ sake. Scallions are sliced thick and used like a spice; aged Shanxi vinegar provides backbone; clear stocks built from chicken, pork, and dried scallop deliver depth without cloying.
Signature dishes & techniques
The cuisine’s calling cards are precision-cut sea cucumber braised with scallions, sweet-and-sour carp from the Yellow River, and the explosive heat-and-toss technique called bao. Wheat — not rice — is the local staple, expressed in pulled noodles, steamed buns, and stuffed jiucai hezi.
Find more cuisines by letter
Shandong starts with S and ends with G. Browse other cuisines along the same letter.
Cuisines that contain a letter from "Shandong":