Bayu Dumplings

Speaking of Weihai delicacies, it’s impossible to miss the Bayu Dumplings. Bayu dumplings are very famous in the Jiaodong area, especially those fishing villages or restaurants near the sea in Weihai. Due to their unique conditions, most of them use freshly landed large mackerel as fillings. The taste is really good. Many restaurants will also innovatively use squid ink and noodles to make dumpling wrappers, which taste even more unique.

Mackerel dumplings are the same as we usually make leek and egg or pork and cabbage dumplings. We also need to knead the dough first. Usually we knead the dough first and then adjust the filling. To knead the dough, use warm water and some salt to knead it into a dough. Let it rise at room temperature for 20 minutes. During this time, we can prepare the mackerel filling.

There are tips for stuffing Spanish mackerel. Prepare a small bowl, add a handful of pepper, onion, ginger, etc., pour boiling water into it, and set it aside for later use. Then we start making mackerel. The secret to not smelling fishy. Yes, be sure to remove and wash the internal organs and black lines. This is very important. After cleaning, we use a spoon to start scraping the fish meat, and just scrape it off layer by layer.

After it is done, put it on the cutting board and start to chop the filling. After mincing it into puree, we put it into a basin. At this time, we use the filter at home to pour the pepper water into the mackerel filling. , use chopsticks to stir into a thin paste, then add a handful of leeks and stir evenly. After everything is done, start making dumplings with a thinner skin and wrap the Spanish mackerel filling. They will be cooked in 1 minute after boiling the pot. The mackerel is particularly cooked. When you take a bite of the cooked mackerel dumplings, they will be filled with soup. Eat with minced garlic. Dry-fried small yellow croaker

Dry-fried small yellow croaker is a famous specialty of Weihai. Dry-fried small yellow croaker can be found everywhere in Weihai City, usually priced at 5-8 yuan each. Wash the small yellow croaker, add salt, monosodium glutamate, cooking wine, onion, ginger, and pepper and marinate for about two hours, then wrap it in a dry flour basin and set aside. Pour oil into the pan and heat it to 60-70% hot. Add the small yellow croakers coated in flour one by one and fry them until golden brown. Take them out. When the oil temperature rises to 80% hot, fry them again until they are crispy. Crispy on the outside, tender on the inside and delicious. Cornmeal pancakes

Cornmeal pancakes are paired with small salted fish and pickled melon dumplings, and a bowl of cornmeal porridge. When cooking the slices (cornmeal), put some soybeans in it. The steamed slices will be big and juicy, and the bite will be fragrant and sweet. Soybeans are more valuable than corns, and some frugal people are often reluctant to put them in. The steamed pieces are hard and the texture is much worse when eaten. Fried sea crab

Fried sea crab is a traditional local dish in Jiangsu and Shandong. Each place has its own characteristics. I think Weihai's is better. Fried sea crab is red in color, salty, spicy, tender and delicious. Marinate the sea crabs, heat up the frying spoon, add peanut oil and heat until 80% hot. Dip the knife edge of the sea crabs in starch, deep-fry them in oil until golden brown, pick them up, put the two halves of the crabs together on a plate. The crab lid is also fried in oil until it turns red, and the lid is placed on the fried crab to restore it to its original shape.

Remove the navel and crab cover from the crab, remove the gills, rinse well, chop into two pieces, put in a basin and marinate with cooking wine, MSG, salt and chili powder for a while. Heat the frying spoon, add peanut oil and heat until it is 80% hot. Dip the cut edge of the sea crab in starch, fry it in oil until golden brown, pick it up, put the two halves of the crab together on a plate. The crab lid is also fried in oil until it turns red, and the lid is placed on the fried crab to restore it to its original shape. Jujube dumplings

During the Chinese New Year, every family will steam big dumplings. Starting from the eve of the New Year's Eve, every family will offer sacrifices to the Kitchen God, the God of Wealth, the God of Heaven and Earth, the family hall (also known as Bodhisattva) and the ancestors (also known as father and mother). Among the offerings of these sacrifices, large dumplings are indispensable. People in Weihai make jujube dumplings during the Chinese New Year to bring good luck. "Zao" and "zao" are homophonic, so jujube dumplings contain the meaning of "early hair" and "big hair". Whether it is looking forward to a prosperous career or longing for a prosperous business, in short, the word "fa" really contains the beautiful wishes of Jiaodong people for a good life. Braised corn

Going to a farm in Weihai in the summer is indispensable. A big iron pot is full of corn. After cooking for almost an hour, the corn is all cooked. A plate of soybean paste, a handful of green onion leaves, and some pickles. , a pair of chopsticks, a pot of corn, it's just a meal. From breaking off the corn to putting it in the pot, it only takes ten minutes. If you like to eat tender, just use your fingers to poke a corn. If it is pulpy, it is tender. If it is old, it will be tender. The more you chew the corn, the more fragrant it becomes. When burning corn in a pit, you must not use an open flame, but a charcoal fire. The cooked corn will not only not burn, but will also be particularly fragrant.