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Dalian food
1. salted fish cake: salted fish cake is a traditional snack in the northern coastal areas of China, belonging to Dalian cuisine in Shandong cuisine and one of Liaoning specialties. Fresh marine fish are salted, dried in the sun, and then put into a wok, with a little oil, fried outside and tender inside. Eating with tortillas is unique. The taste of fishermen is salty and delicious.

2. Stir-fried seaweed: Stir-fried seaweed is a special dish in Lu Dao cuisine, and it often appears as a special dish in Dalian, Yantai and other coastal areas. Sea intestines are similar to earthworms, just like chicken intestines. They belong to mollusks. Although the body is not good, the meat is very good. Fried seaweed with amaranth or leek in early spring is extremely delicious.

3. Braised whole shrimp: Braised whole shrimp is a specialty of Dalian. The prawns produced in the sea area near Dalian are selected, and only the shrimp intestines are removed, but the shrimp heads are not removed. Add cooking oil, stir-fried ginger and garlic, enlarged prawns, yellow wine, sugar and salt. Bake with a small fire, and the wet juice is connected with the head and tail, making a 1 big flower, which looks like a blooming peony. The fire is prosperous and the color is pleasing, and the shrimp is fat, tender, sweet and not greasy.

4. Seafood braised pork: Seafood braised pork is a special dish of Dalian, belonging to Shandong cuisine series. The food is mainly sea cucumber, fresh shrimp and braised pork. Dalian braised pork is made of red powder, fried in iron pan, cut into small pieces, and added with seafood such as sea cucumber and fresh shrimp, as well as local seasonings such as minced garlic, white sesame seeds and soy sauce in Dalian.

5. Mixed jellyfish: Mixed jellyfish is one of Dalian's special dishes. It is a variety of plants that grow and develop in the deep-sea seashore, using Dalian specialties as raw materials. After drying in the sun, put it in a pot and cook it for 7-8 hours, then cut it into strips after careful consideration and cooling. Jellyfish is one of the traditional food features in Qingdao and Dalian, Liaoning Province, and it is also a local specialty.

6. Colorful snowflake scallop: Colorful snowflake oyster is one of Dalian's specialties, and this dish is one of the few dishes in Dalian belonging to the Northeast cuisine. This home-cooked dish is fresh and tender in color, delicious, light and delicious. The method is to replace scallop meat with fresh oysters, vermicelli and green peas in detail, and then put them into shells. But first add the snowflakes in the pot, and then add scallop meat. Put the fried scallop meat on the bamboo shoots, decorate for a while, and pour in the sauce. Colorful snowflakes and scallops have a long history.

7. Steamed abalone with lanterns: Steamed abalone with lanterns is a special food in Dalian, Liaoning. Steamed oysters with lanterns are made from fresh abalone with lanterns, a specialty of Dalian. It is made of live abalone with shell, cut into lanterns, put into the original shell, seasoned with onion, ginger, salt and chicken essence, and steamed in a drawer for six minutes. This kind of seafood not only keeps its original appearance and color, but also looks like a lantern and a big chrysanthemum when it is lifted with chopsticks and placed on a colorful plate. Pour liquid juice when eating. It is very delicious and has a unique flavor.

8. Dalian fried dumplings: Dalian fried dumplings are one of the characteristics of Dalian. Braised pork is fried with a unique bean jelly. This bean jelly is cooked with sweet potato powder. It is dark green and opaque, and looks very thick. It was cut into large pieces and put in front of the box. Golden and bright, pungent, with a good aftertaste. . Cut the stew into pieces three or four centimeters long, put it in a hot pot with a thick bottom and fry it until it is golden on both sides. When the fragrance overflows, shovel it out with a spatula and put out a number of small plates. Mix minced garlic, peanut butter and soy sauce to make juice, and squeeze it with a small fork while it is hot.