Lu Cuisine , also called Qi and Lu Cuisine , originated from Linzi and Qufu , respectively the capitals of ancient Qi State and Lu State . It has traces of palatial cuisine . Its first characteristic is its strongly flavored dishes made of costly ingredients such as petrel nest , shark fin , abalone , fish tripe , sea cucumber , deer meat , mushroom , white fungus , clam , etc .
Due to the long duration of the cold weather in north China and shortage of vegetables , the cooks in Shangdong are skilled in making high-heat and high-protein dishes . It is the second characteristic of the Lu cuisine . Typical Shandong delicacies are : skin-crisp roasted duck , nine-bends pig intestines , bone-detached braised chicken , in-wok-fried Yellow River carp , conch braised in soy sauce , and deep-fried oyster

    Lu cuisine cooks used to keep a wok of flavoring broth (with old hen and pig knuckles , etc . , as ingredients) and sprinkle it into the pan as tradition of the Lu cuisine . The Lu cuisine cooks are also expert at preparing milk soups . The vegetable milk soup Jinan has enjoyed fame