Yimeng pancake with six sauces. [Photo provided to China Daily]

According to Zhang, the pancake is made using a mix of five different grains, before being cut into squares and plated up.

"I hope from this one dish, diners are able to sample the flavors of the different regions of Shandong," Zhang says.

Since seafood is the highlight of Lu cuisine, Lu Style offers a variety of different types to choose from－eight from Weihai alongside eight from the Jiaodong Peninsula.

The former includes sea cucumber, abalone and oyster, while the latter covers mostly shell fish such as whelks, snails and clams.

"Seafood is common on dinner tables in the Jiaodong region. We often braise the larger, more expensive seafood to highlight its original flavor, while for smaller fare, frying them in a spicy sauce is a more common way of cooking them－and one that pairs well with beer," Zhang explains.