According to legend, Qi Huangong was sent to Juguo in his early years because of civil strife, and then stayed in Shouguang. Qi Huangong was starving to death when an old woman was carrying a basket and distributing her green food. Qi Huangong was hungry and wolfed it down. She felt refreshed and surprised. Later, Qi Huangong finally became the champion, remembering the life-saving food of that year. He asked the officials, but no one knew. He sent someone to Shouguang to inquire about it, only to know that it was a roasted valley. Qi Huangong then ordered the ribs as a tribute, hoping to prolong life. In 643 BC, at the age of 73, Qi Huangong finally lived a long life.
I especially remember when I was a child, at this time, my grandmother would prepare to make a rake. She first took out a handful of mung beans in the grain store, screened out the immature chaff with a dustpan, and put the rest in a large aluminum basin and soaked it in water for 24 hours until the skin cracked and the germ had grown after peeling. Clean the green radish (the unique green radish in Weifang) or spinach, chop it up, grind the soaked mung bean, chopped radish or spinach together with a small mill, then knead it into a round vegetable jiaozi by hand, steam it in a pot, dry it, and then take it outdoors for freezing. In the early twelfth lunar month, we all relied on this New Year to strive for freshness.
The specific way to eat it is this: pork fried valley. Soak the vermicelli in hot water until 70% to 80% soft in advance, cut off the leek, stir-fry with lard, put the chopped bran and vermicelli into the pot, add a little water (remember not to put too much), stir-fry and crush the bran, and finally add salt and leek when there is no soup, and stir-fry for 2 minutes. Cooked roasted corn is green and delicious, with the aroma of various vegetables at the entrance first, and then the aroma of meat, with a long aftertaste. In addition, roasted corn contains a lot of vitamin A and vitamin B2, which has a good regulating effect on reducing the dryness of winter weather and is also the crystallization of the wisdom of working people in long-term work. This dish is now a famous dish in Shouguang, a veritable historical dish.
I have been away from home in Yantai for 30 years. If you want to eat, you can only go back to your hometown and catch up with winter. A year ago, at a gathering of fellow villagers, a small seafood restaurant in Yantai actually ate the missed baked cereal, which was very pure and extremely surprising. Chatting with my boss in detail, it turns out that his hometown is next to my home, riding a bike, which takes no more than 15 minutes! Joy, satisfaction, and the taste of home have finally been brought over. No matter how far away, as long as there is a local accent, both ends of chopsticks always have the taste of hometown.
By the way, the picture above shows a seafood shop of a fellow villager. Not widely advertised, but posted. It's just that if you want to eat this famous dish, you can eat it at the foot of Yantai Mountain. It doesn't exist every day, you must touch it.