The Lu Dishes 

The Lu Dishes, also called Shandong Cuisine, constitutes an important part of Chinese culinary culture. As one of the four well-known schools of culinary arts in China, it is well known for its unique flavor and fine workmanship and enjoys great prestige both at home and abroad. Shandong Cuisine originated from the state of Qi and Lu during the Spring and Autumn Period and the Warring States Period. It finally took full shape during the period from the Qin Dynasty to the Han Dynasty. Since the Song Dynasty, Shandong Cuisine had assumed the leading role of "the Cuisine of Northern China".

The geographical variations produce three sub-schools of culinary arts in Shandong: the Jiaodong ( Eastern Shandong Cuisine  - seafood dominated); the Jinan Cuisine (Inland area) and Confucian Dishes (traditional).

Shandong Cuisine emphasizes natural flavor. The taste tends to be a little salty but fresh and well-known for its freshness, tenderness, rich in taste, and crispness. It pays special attention to the seasoning of consommé (clear soup) and milk soup. The former is light and fresh; the latter is creamy and mellow.

There are more than 30 ways of cooking that are frequently used in Shandong Cuisine. Among which, quick stir-frying and braising are worthy of special attention. Quick stir-frying stresses stir-frying with intense heat while braising is originated in Shandong Cuisine, in which the raw material is marinated and flour coated and then pan-sizzled on both sides till yellow before stewing till the juice evaporates. The finished braised dish is elegantly presented and the rich taste is well preserved in the juice of the dish.