During the Daoguang period, Cui Yafei, the son of a famous Shandong cuisine chef, failed to compete in the competition due to lack of innovation, so he visited Kyushu with "The Essentials of Shandong Cuisine" in frustration. He learned fine knife skills in Jiangsu and Zhejiang, learned the essence of spiciness in Sichuan and Hunan, explored the secrets of delicious food in Guangdong and Fujian, and finally integrated the techniques from the north and the south into Shandong cuisine. He returned to Beijing to create "Jiuzhou Ju", based on the new Shandong cuisine, and became a master of his generation, interpreting the true meaning of "keeping roots and daring to innovate" in cooking.
