Shandong cuisine and its styles

It is derived from the native cooking styles of Shandong, an eastern coastal province of China. Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste. A few typical Shandong dishes are Bird's Nest Soup, Yellow River Carp in Sweet and Sour sauce,etc.,
Shandong cuisine consists of two major styles:
Jiaodong style: This style encompasses dishes from Fushan, Qingdao, Yantai and surrounding regions. It is characterized by seafood cooking, with light tastes.
Jinan style: This style encompasses dishes from Jinan, dezhou, Tai'an and surrounding regions. It is famed for its soup and utilizing soups in its dishes.