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It's often said that Lu cuisine is "a dish with bones." It carries the ruggedness of the Yellow River and the warmth of Qi-Lu culture, capable of gracing the imperial banquets while being just as comforting in a humble home.
In this book, "Flavors of Shandong," we invite you to explore the world of Lu cuisine — from the dignified grandeur of Confucian feasts to the rich, savory aroma of Jinan's braised sea cucumber; from the golden, tender Dezhou braised chicken to the fresh, delicate taste of Penglai noodles. Every dish is not just a delight for the taste buds but a reflection of the thousand-year-old culture of Shandong.
