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. The Shandong cuisine comprises mainly eastern Shandong and Jinan dishes.Shandong cuisine is characterized by quick ¨C frying, stir- frying, braising, and deep ¨C 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 onions as a seasoning. The dishes include braised sea cucumber with onion, cartilage stewed with onions, and meat stewed with onions. Roast meats are also served with onions. The onions are first deep ¨C fat fried before the dishes are quick ¨C fried, stir ¨C fried, stewed, or sauted so they absorb the onion flavor.

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