Yantai is located in the east of Shandong Province, near the sea. It has a unique geographical position and a lot of delicious food. The "Jiaodong Cuisine" represented by "Fushan Cuisine" in Yantai is one of the three pillars of Shandong cuisine. It has both rare and famous food and popular cuisine, with distinctive features and outstanding local flavor, especially the cooking of seafood.

Seafood can be said to be a major feature of Yantai, but it is different from other coastal provinces and cities in Shandong. Yantai people like the taste that pays more attention to the freshness and original sweetness of seafood. Yantai food consists of dishes, staple food, snacks and cakes, with various colors and complete varieties, including: Eight Immortals Banquet, Green Lamb Chop, Lotus scallop, seaweed, braised prawns, Penglai braised donkey meat, Penglai noodles, candied barbecued pork head fire food, fresh fish dumplings, fried and crispy, and so on. In addition, Fukuyama's pasta is also very famous, and "Fukuyama noodles", "fork fire food" and "hard-faced pot cake" are also called "three famous foods" in Fukuyama.

1. Yantai braised pork

was born a hundred years ago. When Yantai Menshi brothers were drying vermicelli on cloudy days, the vermicelli could not be dried, so they fried the vermicelli embryo and mixed it with garlic. I didn't expect it to be particularly delicious, so it spread. Braised pork is made of mung bean jelly as the main material, sesame sauce, shrimp oil, garlic paste and white vinegar as seasonings. Cut the bean jelly into small pieces, fry it in an iron pan with less oil until it is yellow, put it on a plate, pour in the prepared sesame sauce, shrimp oil, garlic paste and white vinegar and mix well to serve. Braised pork is rich in crude protein, amino acids, vitamins and minerals, and is popular in Xian Yi.

2. Seaweed with leek

Seaweed is only produced in a small amount in the coastal areas of Yantai and Penglai County. The "Seaweed with Leek" made from seaweed and leek with head knife is a famous dish in Yantai. Seaweed intestines are very seasonal, and they can usually be caught in strong winds and waves. Both large and small hotels offer them, the price is not expensive, the taste is generally salty and moderate, and the entrance is crisp and refreshing.

3. Spanish mackerel dumplings

Spanish mackerel jiaozi is very famous in Jiaodong area. You can eat it in restaurants of all sizes, but those fishing villages or restaurants near the sea with good taste directly choose fresh Spanish mackerel just fished ashore as stuffing. Because Spanish mackerel is rich in nutrients such as protein and vitamins, it is more popular among local people. Spanish mackerel meat is delicious, so it doesn't need to add other unnecessary seasonings, and add a little ginger, leeks, eggs and the like, which makes it more smooth and delicate, and the entrance is endless.

4. The Eight Immortals Banquet

According to the legend of "Eight Immortals Crossing the Sea" in Penglai, in 1989, the chef of Penglai Hotel created a new "Eight Immortals Banquet", which took prawns, sea cucumbers, scallops, sea crabs, red snails, real silk and other sea treasures as the main raw materials and consisted of eight assorted dishes, eight hot dishes and zero hot soup. The platter is patterned after the treasures used by the Eight Immortals crossing the sea, with vivid and unique shapes and exquisite craftsmanship. The platters have myths and allusions, which are not only delicious, but also enjoyable to watch. The cooking of hot dishes is more exquisite, presenting many scenic spots in Penglai, which is wonderful. Hot soup is made of eight kinds of seafood and chicken soup, which tastes delicious and strange. The "Eight Immortals Banquet" is a reserved banquet in Penglai Senior Hotel.

5. Green lamb chop

Green lamb chop is a local traditional dish, belonging to Shandong cuisine. This dish is based on fried lamb chops. It's a lamb flank steak with tenderloin, which is processed and cooked, and then served with green vegetarian dishes, which not only increases the color of the dish, but also increases its nutritional components.