One of the
八大菜系 (Eight Great Cuisines) and often called the oldest of them, as it heavily influenced Beijing imperial cooking. Hallmarks: clear stocks (
高汤 /
清汤), seafood from the Bohai coast, use of scallions and vinegar, and the
爆 (quick-fry) and
扒 (slow-braise) techniques. Synonymous with
鲁菜 —
鲁 is the classical name of Shandong.
