Kongfu, or Confucian cuisine, is an important branch of Shandong cuisine in China, derived from the unique dietary philosophy of Confucius. This cuisine has absorbed the culinary techniques of imperial, official and folk dishes and over the centuries, and master chefs have continued to refine and innovate these methods. The result is a style known for its comprehensive cooking techniques and exquisite presentation.

One of the dishes from Kongfu cuisine: Hand-shredded smoked chicken /CFP

One of the dishes from Kongfu cuisine: Hand-shredded smoked chicken /CFP

Large meatballs braised in soy sauce, a dish from Kongfu cuisine /CFP

Large meatballs braised in soy sauce, a dish from Kongfu cuisine /CFP

Confucian dishes are meticulously crafted, requiring not only high-quality ingredients and precise preparation but also strict control of cooking times and a focus on flavor. It's also known for its skillful variation and use of fresh, seasonal ingredients.

A dish of fried fish from Kongfu cuisine /CFP

A dish of fried fish from Kongfu cuisine /CFP

Beef ribs braised in thick sauce, a dish from Kongfu cuisine /CFP

Beef ribs braised in thick sauce, a dish from Kongfu cuisine /CFP

In 2011, "Kongfu Cuisine Culinary Techniques" were included in China's National Intangible Cultural Heritage List. In 2018, the welcome banquet for the SCO Summit was held in Qingdao, Shandong Province, with Kongfu cuisine as the highlight.

It's helped more people around the world to not only taste the flavors of China but also to appreciate the profound culinary culture rooted in Confucian nutritional principles.