Foodie North

About Us
There is a saying about the four major cuisines in China: Sichuan cuisine is for the common people, Huaiyang cuisine is for scholars, Cantonese cuisine is for businessmen, and Shandong cuisine is for officials. Shandong cuisine is the Qilu flavor that originated in Shandong. Because of its long history, rich techniques, and the cuisine that best demonstrates the chef’s skills, it is known as the representative of the culinary culture of the Yellow River Basin and is also the main body of imperial court meals in the Ming and Qing dynasties. “The art of cooking is like taking treasure from fire. If it is not enough, it will be raw, and if it is a little too much, it will be old. If you fight for it in a moment, you will lose it in a moment.” This is exactly what Shandong cuisine is good at using fire. Therefore, people call it “food is in China, fire is in Shandong.”