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Shandong cuisine V Sohn Deok-Jung Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙) Shandong Province 山东省(Shāndōng Shěng) Abbreviations: 鲁??(pinyin: Lǔ) Area: 156,700?km2 Population (2004): 91,800,000 Density: 586/km2 History of Shandong cuisine Shandong cuisine (simplified Chinese: 山东菜; traditional Chinese: 山東菜; pinyin: Shāndōng cài) more commonly known as Lu cuisine (simplified Chinese: 鲁菜; traditional Chinese: 魯菜; pinyin: lǔcài) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of Shandong, an eastern coastal province of China. 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, Taian and surrounding regions. It is famed for its soup and utilizing soups in its dishes. Influence Shandong cuisine is considered the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households meals are prepared in simplified Shandong methods. Ingredients Though modern transportation methods have greatly increased the availability of ingredients throughout China, Shandong cuisine remains rooted in its ancient traditions. Most notable is the staggering array of seafood, including scallops, prawns, clams, sea cucumbers, and squid, all of which are well-known in Shandong as local ingredients of exemplary quality. Beyond the use of seafood, Shandong is somewhat unique for its wide use of corn, a local cash crop that is not widely cultivated elsewhere. Unlike the sweet corn of North America,