As early as the Spring and Autumn Period, more than 3000 years ago, Shangdong was the territory of Qi and Lu. Shandong cuisine was created during the Yuan Dynasty. It gradually spread to north China, Beijing, Tianjin, northeast China, and the palace where it influenced the imperial food.

Shandong cuisine is characterized by quick frying, stir-frying, braising, and deep fat frying. Its dishes are crisp, tender, delicious, and greasy with salty and some sweet and sour flavors. Its main condiment is salt, but it also uses salted fermented soybeans and soy sauce.

People in Shandong like to eat onions and use onion as a seasoning. The dishes include braised sea cucumber with onions, cartilage stewed with onions, and meat stewed with onions. Roast meats are also served with onions, the onions are first deep fat fried and stewed so they absorb the onion flavor, such as steamed buns, baked buns, pancakes, crisp cakes, and big cakes stuffed with minced meats.

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