Qingdao's food customs belong to the northern type of China, which is deeply influenced by Beijing and Tianjin. People's diet is mainly corn, wheat and sweet potato, as well as millet, sorghum, beans (soybeans, mung beans, cowpeas and red beans), millet and other miscellaneous grains. Non-staple food is mainly vegetables, and meat and eggs used to be the treasure of ordinary people to hold happy events and entertain guests. Both urban and rural areas have three meals a day, lunch is called "breakfast" and "Chinese food", and dinner is called "night meal". In rural areas, there are two meals a day during winter leisure, which is called "eating two meals". In the past, rice in rural Korea was generally millet porridge or sorghum flour corn porridge, including tortillas, sweet potatoes and dried sweet potatoes. Sorghum flour and corn flour porridge are collectively called "sticky porridge", also called "muddleheaded". The rice at noon is millet dry rice, sometimes mixed with cowpea or mung bean. Dinner is noodle soup (noodles) This kind of diet arrangement is called "two thin and one dry". Nowadays, the diet in rural areas has changed a lot. Rice noodles have become a common practice for ordinary people, fish are used to eating, tortillas and dried sweet potatoes are rarely eaten, and the "two meals" in the slack season have also been changed to three meals a day. But the habit of eating porridge for breakfast has not changed in both urban and rural areas. Here are some "delicacies". Corn tortillas: This was the main food of Qingdao people in the past. People are used to calling it "tortillas", which are made of corn flour and water. There are many kinds of tortillas, steamed tortillas and vegetable tortillas. Vegetable cakes are steamed with corn flour and leaves of wild vegetables or vegetables. They were the staple food of people in the famine years, and now no one eats them. In addition, there is a kind of "hair cake" made of a little white flour (wheat flour), which belongs to the top grade of corn practice and is often eaten in festivals. Corn tortillas with salted fish and shrimp sauce is the most common practice of fishermen in Qingdao coastal areas. Among salted fish, salted Spanish mackerel, salted saury (hairtail) and salted white scales are the best, while shrimp paste includes shrimp paste, crab paste and shrimp head paste (ground with shrimp head). Mountain people like to eat cakes with green onions dipped in sauce oil. Soy sauce is made by farmers themselves, including bean paste and flour paste (made of wheat). Among them, fermented douchi made of soybean, mixed with diced radish, diced carrot and shredded cabbage, is delicious and especially popular with people. Sweet potato: the scientific name of sweet potato is the staple food of Qingdao people, especially in Jimo, Laixi and Laoshan. Sweet potato stems and leaves are widely planted in mountainous areas of Qingdao because of their high yield, which is a good feed for livestock and suitable for planting in mountainous areas. Fresh sweet potatoes are afraid of freezing and are hard to preserve. Laixi and other places put sweet potatoes on the ceiling of the house in winter; Jimo, Laoshan and other places are piled up on the kang where the fire is made, or dug in the cellar for storage. Generally, you can eat it in the spring of next year, so there is a saying that "sweet potato is a grain for half a year". There are many ways to eat sweet potatoes. In addition to fresh sweet potatoes or shredded porridge for cooking, they are mainly sliced, shredded and dried, which are called "dried sweet potatoes" and "shredded sweet potatoes" respectively. Dried sweet potatoes and shredded sweet potatoes are ground into flour, which is sweet potato powder. Sweet potato shreds can be used to make "bean bags", which are not very delicious, so there is a saying that "don't take bean bags as dry food", which means don't look down on people. Dried sweet potatoes can only be cooked and eaten. Because it is not delicious, few people eat it now, so it can only be used as feed. Sweet potato noodles can be made into pancakes or cakes alone, or mixed with other flour to make jiaozi, rolled noodles or other pasta. Some practices are very distinctive, such as taking a kind of wild vegetable or elm bark called "Ajuga", mashing it, mixing it with sweet potato noodles, rolling it into noodles, steaming it on the grate in the pot, cooking the marinade at the bottom of the pot, and pouring the marinade on the noodles when it is cooked. People have given this one-pot cooking a very vivid name, called "Erguotou". There is also a kind of food called "gold and silver roll", which is made of white flour (wheat flour), corn flour and sweet potato flour, rolled into three layers and steamed in a pot. There are three colors of gold and silver rolls: yellow, white and black. They taste sweet and fragrant. This practice is also very popular in Qingdao. Sweet potato used to be one of the staple foods of Qingdao people, so there are many tips on how to eat and how to do it. Nowadays, people's living standards have improved, and the era of sweet potato as a staple food has become history, but "sweet potato food" is still deeply loved by people. Baked sweet potatoes, sweet potato dates and fried sweet potato slices also have a large number of fans. Sweet potato jujube (called dried sweet potato in the shade in Laixi) is made by drying cooked sweet potato slices in winter and sealing them in jars. Take it out in spring, and there is a layer of white preserved fruit on it, which tastes very good. Fried sweet potato slices are fresh sweet potato slices, fried with edible oil and sprinkled with sugar to make them crisp and delicious. Nowadays, sweet potato dates and fried sweet potato slices are mostly sold in food stalls and food stores. Rice: There is no rice in Qingdao. In the past, rice was only seen on the dining table of the rich, and ordinary people ate mostly millet dry rice. In Jimo and other places, cooking dry rice is called "fishing dry rice". The practice is to boil the millet until it is half cooked, then filter out the soup and steam it in a pot. The filtered rice juice is called "drinking soup", so that after the rice is cooked, it can be eaten and drunk. This labor-saving practice has been passed down from generation to generation. If red beans or mung beans are added to millet dry rice, the rice will be more fragrant and taste different. Sometimes people use glutinous rice (sorghum rice) or bitter rice for dry rice. The rice cooked by the miserable son with thick skin and low yield is not delicious, and now there is no race. Rice made from millet rice is called "rhubarb rice", which is often wrapped in steamed cakes, which is a holiday food. Porridge: Farmers often eat millet porridge, Hu porridge and corn residue rice, or cook corn flour and Hu Xiu noodles with various kinds of noodles. Millet porridge is rich in nutrition, and it is a good product for women to "sit on the moon" and serve the elderly and patients. Porridge made of a little corn flour mixed with wild vegetables and some salt is called "vegetable rice", which is used to spend the famine years. Bobo: Also known as "steamed bread", it is the main food for ritual communication between God and relatives and friends in festivals, with various patterns. Jujube cake is a cake with five jujube noses on top, embedded with red dates and steamed for sacrifice; Cooking cakes is to knock out pasta in the shape of lotus, fish, peach, cicada, lion and monkey with a dough mold (commonly known as "cakes and cakes") for gifts to relatives and friends and festivals. On important festivals such as offering sacrifices to the sea, fishermen also make sculptures of fish, shrimp, crabs, shellfish, flowers, chickens, swallows and other animals and plants on cakes, which are lifelike and beautiful, making people look happy and reluctant to eat. Noodles: Qingdao people used to call it "noodle soup", which was made by a peasant woman and rolled with a rolling pin. According to the shape, there are wide noodle soup, chess noodle soup (cut into water chestnut shape with a knife) and fine noodle soup. Wide noodle soup (also called "comfort noodles") is a must-eat food for the bride and groom when they get married, and it is still very popular in urban and rural weddings. According to grain categories, there are white soup, pea soup, mixed noodle soup with white flour and soybean flour, and "three-legged noodle soup" (mixed with white flour, soybean flour and sweet potato flour). The noodle soup made from straight bean noodles is thin and smooth, and it tastes delicious. Jiaozi: It is called "Xiezhaer" in rural Qingdao, which is the favorite food of Qingdao people. In the past, people only used jiaozi for holidays or entertaining guests at home. Common jiaozi has Chinese cabbage meat stuffing, shredded radish shrimp skin stuffing and leek stuffing. Jiaozi, a kind of fish in coastal areas, is very distinctive, among which Spanish mackerel jiaozi is the best. Until now, when Spanish mackerel is listed in Grain Rain, children still have the custom of giving Spanish mackerel to the elderly and letting their parents taste Spanish mackerel in jiaozi. In recent years, jiaozi is a kind of wild vegetable (shepherd's purse) stuffing, which is very popular with Qingdao people. It can often be seen on the dining tables of some big hotels in spring.