Lu cuisine is composed of Jinan cuisine, Jiaodong cuisine and Kongfu cuisine. Though the three cuisines have the same geographical position and belong to the category of "Lu cuisine", they have their own characteristics.

Jinan cuisine selects materials extensively. The dishes with thick color are particular about being bold and unconstrained. Moreover, the strong point of Jinan cuisine lies in making soup. The use and making of clear soup, milky soup and superior soup all have strict stipulations. The famous snacks of Jinan include Wuren Stuffed Bun (a bun stuffed with five kernels of walnuts, peanut, ginkgo, melon seeds and sesame), Large Stuffed Bun of the Spring City, Spring Cake and Spring Rolls with shepherd’s purse herb, etc.

Jiaodong cuisine, which includes dishes in Qingdao, Yantai and Weihai, excels in making seafood. The cooking method of Jiaodong cuisine is particular about freshness, aliveness and insipidity and its flavor gives priority to tenderness. Famous snacks include sauce olla podrida, baked sleeve-fish, stir-fried clam, frozen vegetables and green-bean starch noodles and Chinese fried dumpling. Of them the Chinese fried dumplings have twenty to thirty flavors.

Kongfu cuisine, which is represented by "high quality materials and finely cut meat" of Confucius, is composed of the two categories of banquet catering and daily homemade meals. The Kongfu banquet has different specifications in accordance with the rank of monarch, minister, father and son, uses the whole set of silver tablewares and serves 196 courses of dishes.

Representative dishes:Fish in sweat and sour sauce, braised pig elbow, fried mutton slices with green scallion, braised sea cucumbers with spring onions, baked bean curd, braised whelk with brown sauce and fried oysters, etc.