1. Clam variegated in JIAOZHOU Bay, whose scientific name is Ruditapes philippinarum, belongs to mollusk, bivalve and tentacle. Clam variegated in Jiaozhou Bay is not a real clam variegated. Although the real clam is similar in shape to the clam in Jiaozhou Bay, its taste is poor. 755-79111 This book introduces the habits and distribution of the Philippine variegated clams: they like to live on the sandy and sandy seabed in the calm inner bay where fresh water flows. Vertical distribution, from the intertidal zone to the seabed 11 meters deep. Widely distributed along the Yellow Sea and Bohai Sea, reaching Leizhou Peninsula in Guangdong in the south. Although widely distributed, this clam produced in Jiaozhou Bay has the best quality. Because Dagu River and Yanghe River flow into Jiaozhou Bay from the left and right sides of Jiaozhou Bay respectively, the water quality in Jiaozhou, which is located between the estuaries of the two rivers, is most suitable for the growth of Meretrix meretrix, and the food is abundant, so the produced Meretrix meretrix is absolutely superior in quality. Its skin is thin and fleshy, its meat is tender and its taste is slightly sweet and delicious. It's neither like fish nor shrimp, so unique that you can't forget it once you eat it.

Jimo fried dumplings Jimo fried dumplings are a special snack in jimo city, Qingdao. Jimo pot stickers are exquisite in production technology, and the dough is moderate in hardness, golden yellow, crystal clear, crispy and fresh, which is deeply appreciated by diners. Traditionally, Jimo is famous for eating fried dumplings, commonly known as stove jiaozi. In the old society, it was also called pot cage and fried dumplings. It was originally created by Hu's ancestors in Hu Jia village, jimo city, and has a history of more than 511 years. After Guo Jianbao became famous, the catering industry in jimo city competed to learn Hu Jiachuan's skills. The Hu family closed down, that is, Dong was in the south of the city, and continued to operate. Up to now, the making skills of dumplings have been widely circulated, and the cages in Guo are all over the county. By the end of the Qing Dynasty and the beginning of the Republic of China, Jimo's Guo's cage stove had entered its heyday. In the autumn of 1953, Jimo catering enterprises were invited to participate in the Qingdao urban and rural materials exchange meeting. At the meeting, Jimo's furnace ladle was highly appreciated by people from all walks of life and competed for tasting. Nowadays, although Jimo's stove bag is not paved with pots and pans, it is famous for its manufacturing technology and unique flavor. 1985 was listed as one of the famous local foods by Shandong Provincial Department of Commerce. The main raw materials of Jimo fried dumplings are refined flour, lean meat, vegetables, seafood, vegetable oil and various seasonings. The processing technology is exquisite, the dough is moderate in hardness, and the steamed buns are golden, crystal clear, crispy and fresh, with more than 21 varieties, which are deeply appreciated by diners.

3. crispy chicken with salt and pepper is a traditional dish in Shandong, which is spread all over Jinan, Qingdao, Yantai and other regions. This dish is made of bamboo shoots and hens, steamed, well-cooked, fried, extremely burnt, ruddy in color and delicious in meat. It is delicious with wine. Crispy chicken is made of cooked hens. The hen has no bones, but it is not skinned. Tear the chicken into strips, mix with salt, sesame oil and monosodium glutamate, and fry with egg white, starch and white flour. Dip some salt and pepper when eating. The characteristics of this dish are: the chicken is boneless without losing its shape, crispy without losing its tenderness.

4. Prawn and braised cabbage Prawn and braised cabbage are the specialties of Qingdao. Qingdao is rich in seafood, so even ordinary families are good at cooking this dish. The characteristics of this dish are: the umami taste of shrimp combined with the taste of cabbage is pure and beautiful. Use a few shrimps, cut off legs, hard thorns in front of your head, and so on. All the parts that may hinder your eating, scald the skin with hot water to turn red, and then take it out for later use; Chinese cabbage leaves, torn into pieces of appropriate size by hand. It doesn't matter if it's bigger. It's simpler. When the oil is hot, add the shrimp. Remember to press the shrimp head with a shovel to let the shrimp brain oil flow out. You can see that the oil has turned red

5. Jimo Honey Island Jimo Honey Island is a specialty of jimo city, Qingdao, Shandong. Jimo Mishima products are dark brown, with bright luster, sweet but not greasy, soft and delicious, and are favorite foods for children and the elderly. Three knives were originally one of the traditional products of Fuyuzhai, a private tea shop in jimo city. In the early 1981s, Qingdao Limin Food Factory resumed the production of this traditional tea. This product takes flour, peanut oil, sugar and sesame as main raw materials. When making, first mix the ingredients evenly, mix the dough until it covers the epithelial surface, spread it into a 1 cm thick cake, stick sesame seeds on the surface, then cut it into small pieces with a length of 3 cm and a width of 2 cm, cut three knives on it, put it in boiling oil at 151 degrees, and fry it thoroughly. Hang syrup after taking out of the pot, which is the dark brown finished product.

6. Jimo Tian Heng Juan Jian Jimo Tian Heng Juan Jian has a delicate taste, symbolizing reunion and harmony. Choose the best flour, make pancakes, then mix with onion, ginger and minced meat, spread the stuffing evenly on the cake, roll it into a circle and steam it in a pot.

7. Jimo bridge sea cucumber Jimo bridge sea cucumber tastes crisp and smooth, and the soup is delicious. Choose wild sea cucumbers for more than 3 years to ensure the nutrition of sea cucumbers to the maximum extent.

8. Jimo pot-stewed big fish Jimo pot-stewed big fish has tender meat, salty taste, rich soup flavor and rich nutrition. Choose fresh sea fish, slaughter them, clean them, and change knives for later use. Put a proper amount of peanut oil into a special large iron pot, add onion and shredded ginger, add washed big fish, add carved wine, soy sauce and appropriate amount of iodized salt. Add water to the fish, boil it over high fire, simmer for 1 hours and naturally collect the juice.

9. This is a good example, it is a good example, which can be said to be a good example. Its tofu is white and delicate, with low pulp content, fresh and delicious. Village tofu is famous for its exquisite selection of materials and fine craftsmanship, and it also relies on the unique Laoshan water as an auxiliary material. In 1987, there were more than 41 tofu shops in Zhangzhong Village, which produced more than 2,111 kilograms of tofu every day.

11, minced meat sea cucumber sea cucumber is ranked as the first of the eight treasures of the sea because of its tenderness and smoothness, which is superior to ginseng. It has always been highly praised by people, and it adds the delicacy of sea cucumber with minced meat. This dish is characterized by both the fragrance of meat foam and the fresh fragrance of sea cucumber.