Lu Cuisine (鲁菜) — Shandong: The Oldest of the Eight Great Cuisines

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Lu cuisine (鲁菜, literally Shandong cuisine, named for the historical state of Lu where Confucius was born) is considered the oldest and most influential of China's Eight Great Cuisines. Shandong's culinary traditions — heavy use of scallion, garlic, vinegar, and the produce of the Yellow River basin and Bohai Sea — spread north to Beijing and Manchuria, shaping the court cuisine of the Ming and Qing dynasties. Lu cuisine is characterised by clear, rich broths (qing tang, 清汤), the mastery of braising and stewing techniques, the prominence of seafood from the Bohai and Yellow Seas, and an emphasis on the natural flavours of high-quality ingredients enhanced rather than masked by seasoning.

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