Shandong cuisine is the oldest of China's Eight Great Cuisines and arguably the most influential — it formed the basis of the imperial court cuisine that spread to Beijing and influenced Chinese cooking across the country. In Jinan you eat it at every level, from street breakfasts on Furong Street to proper restaurants serving the elaborate banquet dishes that gave Shandong its reputation. The default flavors are salty, savory, and direct; vinegar and spring onion appear in most meals. The Yellow River carp, braised in sweet-and-sour sauce with a crispy skin, is the city's signature dish.