1, Longkou vermicelli: Longkou vermicelli is thin and uniform, white and bright, tough, smooth in taste, rich in nutrition and convenient to eat. Cooked cold salad is a good product for family and diet.
2. Huangxian Meat Box: Huangxian Meat Box is a local traditional name in Huangxian County, Shandong Province, which began in the late Ming and early Qing Dynasties. Dough is mixed with cold water, hot noodles and oily noodles, filled with lard, dried dried dried seaweed and seasonal fresh vegetables, wrapped in chrysanthemum and fried on six sides. Meat is more than vegetables, golden and not burnt, stuffing is more than fresh juice, and the skin is crispy.
3, soy sauce dishes: Huangxian people often use indigenous methods to make soy sauce, soy sauce dishes are by-products. Get a big pot, eat it for a long time, and the content is also very rich, including cabbage, parsley, peanuts, soybeans, radishes and so on.
4, noodle fish: In the past, soybean milk fritters belonged to city people, a little petty bourgeoisie. At rural gatherings, noodles and tofu brain fish are the same color. Deep-fried dough sticks are very graceful. Noodles and fish are placed like tortillas, and Beijingers call them "oil cakes".
Bayuquan: A traditional China dish in Wei Yan, Shandong Province, is jiaozi with Bayuquan as stuffing. Delicious and unique. Fresh Spanish mackerel should be cut along the spine, peeled and chopped with Jiang Mo. Spanish mackerel meat must be chopped to make stuffing, and water must be added to make mud.
6. Rib steamed stuffed bun: Rib steamed stuffed bun is a famous traditional snack of Longkou Han nationality, which is cooked by every household. Longkou has the custom of eating steamed buns on his birthday. Generally, when someone has a birthday at home, they will make a pot of big steamed buns. Pork ribs are cut into small pieces with vegetables such as Chinese cabbage and kidney beans, especially steamed in a large pot. It's big, thin and delicious. Everyone likes to eat it.
7. Beima Shao: Beima Shao in Longkou is a classic among the classics. The freshly baked Beima Roast is so sweet that you don't even have to eat it. It's even better if you stew it.