In the streets of Yantai, you will see such a stall: a small stove, a frying pan, several small dining tables and a few small mazars are all the possessions of this stall; The pot or barrel is filled with powder blocks made of sweet potato starch or mung bean starch, and there are several homemade seasonings on the small table, which is all the raw materials of this snack. This is Yantai's famous snack, Yantai braised pork.
Yantai braised pork, waxy inside, covered with a layer of brown rice crust, soft and tender, with extraordinary taste. The most important thing is probably counting spices. The mashed garlic must be pounded out with a mashed garlic mortar, and the mashed garlic processed by other methods will never taste like this; Hemp juice, must be ground with a small mill, delicate fragrance; The most important thing is dark brown fish oil or shrimp oil, which is a specialty of Yantai and the secret of braised pork in Yantai. This concentrated solution from salted fish and salted shrimp gives off a strong seafood flavor, which is by no means modulated by ordinary condiments such as monosodium glutamate and chicken essence. Taste carefully, the powder is soft and chewy, the sesame juice is fragrant but not greasy, the garlic paste is spicy but not hemp, and the shrimp oil is fresh but not fishy.
2. Bayujiaozi
Spanish mackerel is a very common fish with few spines, which is very suitable for picking meat and wrapping it in jiaozi. Every spring and autumn when Spanish mackerel is on the market, people at the seaside will live in vain if they don't take such a bite.
The filling of Spanish mackerel jiaozi must be fresh Spanish mackerel, weighing more than a kilo. Jiaozi noodles should be softer, and the skin should be bigger. Cooked jiaozi is covered with white and green meatballs with thin skin, like a big fish meatball wrapped in thin skin. Take a bite of fresh, tender and fragrant. Delicious fish, tender meat, fragrant leek, fragrant but not greasy, as if fresh soup flowed from the mouth, which is memorable.
3. Fried sea sausage with leek
Sea sausage was originally produced only in Yantai and Penglai coastal areas, and Jiaodong fishermen also called it "sea chicken". Don't look at this kind of sea sausage. It's hard to judge just by its appearance. It has good nutrients. Seaweed is not easy to catch. It is said that it was in early spring and when the sea was rough. At that time, seaweed was the most delicious time. Leek is called intestine washing grass. Leek seeds and sea intestines contain many trace elements such as VE needed by human body. When these two kinds of vegetables are matched together, leek is crisp, sweet and delicious, which makes it a dish especially suitable for men.
4. Jiaodong Dabao
Jiaodong Dabao is a kind of stuffing food that every household in Yantai will make. Its basic feature is big, white and round. A steamed bread weighs less than half a catty. The steamed stuffed bun skin is thick and shiny, and it is mostly folded into a round or long strip. You can't see the stuffing of the steamed stuffed bun with a bite. Authentic Jiaodong steamed stuffed bun uses corn leaves instead of cage cloth, which is delicious.
5. Fish pot slices
Fish pot slices are a special food that Jiaodong fishermen like very much. All kinds of fresh marine fish that have just been caught are put together in a large pot, only with simple seasonings such as salt and noodle sauce, and they are quickly steamed and full of fish flavor. At this time, on the upper edge of the cauldron, blocks (cakes) made of corn flour are attached in turn. You don't have to wait for a long time, one side of the pieces stuck on the cauldron will appear brown, then take them out in turn, and then sprinkle the green leek leaves on the cauldron, and a delicious meal with full color, flavor and nutritional value will be completed.
6. jellyfish mixed with cabbage
Chinese cabbage, choose local Chinese cabbage in autumn, so that the heart of Chinese cabbage is moist and sweet enough. In winter, take the tender heart of the dug Chinese cabbage, cut it into filaments, and put it on a plate with jellyfish skin. My Sweetie is crisp and refreshing, which is a wonderful taste. Although the materials are the same, the taste of the same dish is slightly different because of the different time.
7. Penglai noodles
Penglai noodles is a traditional famous food in Yantai with a long history. Noodles are artificially drawn, commonly known as "noodles" locally, and the strips are thin and tough. The bittern is red turtle (commonly known as Cargill fish), with appropriate amount of mung bean starch and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper. One or two bowls have a unique seafood flavor.
8. Jade turtle fried cake
Jade turtle fried cake is golden in appearance, sweet and palatable, not greasy, crisp outside and tender inside, and not sticky. The mouth melts, and the elderly without teeth can enjoy it. Don't look at this little fried cake, there are many doorways in it. Jade turtle fried cake is very particular about the hardness of dough, the taste of stuffing, the frying temperature and so on. Delicious, warm and crisp, the sugar juice will flow out after a bite, and it will still be soft after standing for a few hours.
9. osmanthus fans
Sausage with vermicelli first spread in Tianjin and Beijing, and was introduced to Jiaodong about 1 10 years ago, which was improved according to the cultural characteristics of Shandong cuisine in Jiaodong. Highlighting the flavor of onion, ginger and sauce, it has gradually become a local specialty food in Jiaodong area. Yantai Old Street was quite popular in the 1930s. At that time, all the shops dealing in this kind of food were doing well. At that time, it was a favorite food from the rich to the ordinary people. Yantai, now in her forties, can be said to be particularly fond of it.
Dangui vermicelli is made of pork, starch, ginger, onion, etc. with a special formula. Many Yantai people like to eat it. The specialty store in 129 bonus market is full of customers every day.
10. Drunken crab
Pickling drunken crabs must use live crabs, remove the cover, fins and gills, then break its two pliers, add peanut oil, Chili oil and other ingredients to marinate, without adding salt, all by the taste of the crab itself. . Drunk crabs can only be kept fresh for 0 15 days, and flower crabs must be fresh, so they are rare in the market. It takes a little patience and fate to eat this bite.