This textbook was jointly compiled by culinary scholars and senior culinary masters from institutions such as Jinan University, Qingdao Hotel Management Vocational and Technical College, Yantai Culture and Tourism Vocational College, Weihai Vocational College, and Shandong Provincial Culinary Association. The textbook is divided into 11 projects and 101 tasks, covering the origin and development of Shandong cuisine, its guiding significance, cooking methods and representative dishes, and the preparation of Shandong cuisine dishes. It has great guiding significance for the preparation of Shandong cuisine.
本教材由济南大学、青岛酒店管理职业技术学院、烟台文化旅游职业学院、威海职业学院、山东省烹饪协会等单位的烹饪学者和资深烹饪大师联合研讨编写，教材内容分为11个项目、101个任务，涵盖鲁菜起源和发展、鲁菜的指导意义、鲁菜的烹调方法和代表菜制作、鲁菜菜肴制作等内容，对鲁菜的制作具有很好的指导意义。
本教材由济南大学、青岛酒店管理职业技术学院、烟台文化旅游职业学院、威海职业学院、山东省烹饪协会等单位的烹饪学者和资深烹饪大师联合研讨编写，教材内容分为11个项目、101个任务，涵盖鲁菜起源和发展、鲁菜的指导意义、鲁菜的烹调方法和代表菜制作、鲁菜菜肴制作等内容，对鲁菜的制作具有很好的指导意义。
