1. Yangkou Salt Crab: Yangkou Salt Crab is marinated with female Portunus trituberculatus produced in Laizhou Bay. The surface of the crab is smooth, the back is light blue or blue-brown, and the crab paste is full of fat. The paste looks like jelly, with bright red color, tight muscles, white and full of fat, smooth, salty and delicious, and unique flavor.

2. Shouguang risotto: The method of making risotto is not difficult. When mung beans germinate, they are ground into mud with a stone mill together with spinach juice and green radish, and the water is squeezed out and kneaded into a fist-sized ball. Then put the aniseed, sliced meat, vermicelli and the prepared soup into a wok, put the crushed rice balls into the wok, fry them with leeks and coriander, heat them for 5-6 minutes on medium fire, and then take them out of the wok.

3. Dongguo whole pig: 10-month-old lean Landrace pig, marinated with more than 20 kinds of marinades such as Amomum villosum, longan and Amomum tsaoko.

4. Shouguang Tiger-headed Chicken: Tiger-headed Chicken is a private dish, which is popular in Shandong and northern Jiangsu. In Shouguang area, folk wedding banquets are known as "one chicken, two fish and three cold dishes", and tiger head is the first of all dishes, which shows its popularity. The production of tiger-headed chicken includes fried chicken pieces and stew. Chicken fried with flour and eggs is easy to store for a long time, greasy after stewing, easy to digest when it gets angry, and suitable for all ages.

5. White clam in Laohekou: Due to the suitable sediment, good water quality and rich bait resources in Shouguang Laohekou, the white clam in this area has delicious meat and unique taste. They are known as the "crown of hundreds of flavors" and are the iconic products of Shouguang. There is a local saying that "eating white clams makes all tastes fail".