Flavor is at the core of Chinese cuisine. Just using tofu as an example, different cooking techniques can create different flavors, and this is also what distinguishes each regional cuisine. In Shandong cuisine, tofu becomes the braised fried tofu—a combination of stewing and broiling, which is a technique unique to Shandong Cuisine. You stew it a bit on low heat after cooking it. Tofu itself does not have any flavor. Shandong cuisine is known for using broth to enhance its flavor. This is what makes Shandong Cuisine unique.