Weifang's specialties are: clear oil silk cake, spring cake, fried dumpling, soup dumpling, shredded chicken wonton and so on.

1. Clear oil silk cake

Clear oil silk cake is a kind of fine flour food developed on the basis of hand-pulled flour. When making, the noodles are extremely fine, as thin as silver wire, reaching more than a thousand pieces, then rolled into a round cake shape, half-fried and half-branded in oil to make it cooked. Then, lift the cake in the middle, spread it on the plate, and sprinkle with green and red silk and sugar. The silk cake is tender in the outside, with even gold thread and sweet and refreshing taste. It is a good snack at the banquet.

2. Spring pancake

Spring pancake is a pancake baked with flour, which is usually eaten with rolled vegetables. Spring cakes are still cooked or steamed in ancient times, and the size can be as big as a round fan or as small as a lotus root.

3. Pot stickers

Pot stickers belong to fried and stuffed snacks. Exquisite production and delicious taste. With different fresh vegetables according to the season. The shape of pot stickers varies from place to place, generally in the shape of a slender jiaozi, but the Tianjin pot stickers are similar to the fire.

4. soup dumpling

soup dumpling is a special snack of Han nationality. The main raw materials are flour, warm water, pork belly and so on. It was sold in the market as early as the Northern Song Dynasty, and it was called grouting steamed bread or soup-filling buns at that time.

5. Shredded chicken wonton

Shredded chicken wonton is a special snack in Shandong Province, which belongs to Shandong cuisine. Its soup is fresh and tender, with a thin and smooth skin, and it is eaten together with oil swirl, with a particularly good flavor. The dough should be kneaded thoroughly, the noodles should be rolled finely, the meat stuffing should be whipped and starched in one direction, and the shrimps should be chopped, not fried all over. When the oil is hot, put the chopped green onion into the frying pan, otherwise the taste will not be fragrant and the onion oil will not be strong.