The area’s long coastline means seafood features prominently, especially high-cost ingredients such as abalone and sea cucumber. This cuisine initially set the standard for gourmet food in north east China. Expect plenty of elaborate soups, which often cost more than the regular dishes.

This boils down to the ingredients used: scallops, fish, whole organic hens and so on. Shandong cuisine also uses heavy and distinct sauces and seasonings. They cook liberally with onions and garlic and like their food to be hearty and salty (the Cantonese, for example, take a completely different approach).

Wheat-based breads and cakes also feature prominently: think steamed baozi and mantou, savoury pancakes and flat minced pies.

Must-try Shandong dishes

Sweet and sour yellow river carp

tang cu huang he lu yu, 糖醋黄河鲤鱼

The gold standard of sweet and sour fish. The fish has to be presented whole and is cooked so that the tail points up to the sky. If you’re a fan of sweet and sour, the balance and texture of this dish will blow you away.

Dezhou braised chicken

dezhoupa ji, 德州扒鸡

In the past, this dish – from the city of Dezhou – was prepared by steaming the chicken. It is now more commonly braised. If prepared well, the chicken is extremely tender and has a beautiful Chinese five-spice flavour.

Braised king prawns

hong shao da xia, 红烧大虾

This dish features a heavy, soy-based sauce that envelops the king prawns. The prawns must be a special variety that migrate between the Bohai Sea and the brackish Yellow River.