Penglai specialty snacks: salted fish cake salted fish cake was handed down by coastal fishermen. In the early days, fishermen made a living by fishing. In order to go ashore early and sell seafood, fishermen have to go out to sea early and have a meal at sea. It is convenient and convenient to eat salted fish cake. In addition, there were few fresh vegetables in the past winter, only cabbage and radish. When mixing dishes, affordable and available small fish became the first choice for housewives, and salted fish and corn cake became the best combination. Fresh marine fish, dried in the sea, baked tender outside, and eaten with delicious cornmeal cake. The cake is crisp and fragrant, and the salted fish is tender and salty. Even the Manchu-Han banquet is hard to compete with its unique flavor. There are many kinds of Spanish mackerel jiaozi in jiaozi, but jiaozi stuffed with Spanish mackerel is probably unique to Jiaodong. Jiaozi, Shandong, has a big stuffing and a thin skin. As we all know, jiaozi, the most outstanding "jiaozi" bigger than steamed stuffed bun, has two bowls. Spanish mackerel jiaozi's stuffing 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. Spring cakes People eat spring cakes on the day of spring, not only to prevent diseases, but also to welcome the Spring Festival. Legend has it that eating spring cakes and all kinds of vegetables wrapped in them will make farm animals flourish. In Penglai, spring cakes have become a local specialty food. Spring cakes are made of flour, baked into round cakes and fried with bean sprouts, leeks, vermicelli and eggs. Then roll it into spring cakes with shredded onion and sweet noodle sauce. Several things were put into the cake, and the taste changed immediately, and it was surprisingly fragrant, which greatly increased people's appetite for Penglai noodles.

Penglai noodles is a traditional famous food in Penglai with a long history. Noodles are artificial Lamian Noodles (hand Lamian Noodles, commonly known as "dried noodles" locally), thin and tough, marinated with real silk (commonly known as Cargill fish), boiled in soup, with appropriate amount of mung bean starch, and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper. Each bowl has a unique seafood flavor. During the period of the Republic of China, Penglai noodles made by later generations, Yifu Hall, were well-known (commonly known as "Yifu Hall noodles"). Yifutang, whose ancestral home is Qixia, studied as a chef at the age of 65,438+03, worked as a porter in Lamian Noodles alone, and started a restaurant in partnership with a small noodle restaurant. At the age of 65,438+0945, he started his own "Yiji" restaurant. The noodles he makes are extremely exquisite in materials and workmanship, so the supply is not large. Only 100 bowls are sold every morning, which is famous for its exquisite workmanship and delicious taste. It is often a pity that foreign businessmen can't eat noodles in Tang Fu. After the founding of New China, there are many breakfasts in Penglai hotels, and middle and high-end hotels also entertain guests, with sales of more than 30,000 bowls every morning.