Rizhao JD.COM cuisine
In the old days, Hakka in the south of the Yangtze River was called the famous brand of Beijing goods in the north, and winter vegetables in Rizhao were nicknamed "Beijing goods". Generally, the finished product can be stored for 3 years without deterioration. The cut shredded vegetables are even, brownish red in color, bright and pleasing to the eye, rich in fragrance, fresh and refreshing, salty and sweet, soft but not sticky, and chewy without hard residue. Created in Xianfeng period of Qing Dynasty.
Right sauce flap
"Sauce petals" is a traditional famous food produced by Rizhao Right. In the fifteenth year of Qing Daoguang, Ding was the founder and grandmaster, and made a fortune from this. In order to maintain its exclusive operation, Shi Ding kept this secret. Therefore, the ancient manual production mode is maintained.
Taoluo mutton noodles
Taoluo mutton noodle is one of the traditional pasta in Rizhao, which enjoys a long reputation.
Jiuxianxiao chicken
Jiuxian Little Stupid Chicken is famous for its fluffy meat, delicious taste and rich nutrition.
Brewmaster fights Mozi.
Doumozi, called "frozen pockmarked" in Wulian dialect, is a non-staple food made by farmers in mountainous areas with soybeans and vegetables. Mountain people often eat white radish bean foam, dried radish and Zi Ying bean foam in spring; Spinach bean foam and sweet potato seedling bean foam in dog days; There are autumn climbing pod bean foam, spicy food Eiko, radish Eiko bean foam; There are all kinds of square melon beans in winter, and so on.
Fried high-eyed fish
High-eyed fish is a specialty fish of Rizhao, with tender meat and delicious taste. Peel and wash the high-eyed fish, coat the eggs with flour, and fry in the oil pan until both sides are golden. High-eye fried fish is fragrant, oily but not greasy, crisp and tender, and it is also a special food of Rizhao.
Xi Xi Shi she
Xi Stone Snake is a traditional dish in Shandong. Xishi Tongue is produced in Jiaonan and Rizhao coastal areas. Its meat is white and tender, tongue-shaped, nutritious and delicious. It belongs to the top grade of seafood and can be used as a variety of delicious dishes. Among them, the "stone tongue" is particularly famous. In recent years, Feng Shoujin, the third-class chef of "Huanghai Restaurant" in Jiaonan County, has made great efforts to innovate this traditional famous dish in cooking technology. 1987, this dish was rated as one of the "top ten famous dishes" in Qingdao commercial system.
In Rizhao
There is a kind of spicy and refreshing, called spicy fried clams.
There is a delicious one called steamed swimming crab.
There is a refreshing one called seaweed jelly.
There is a fresh and tender one called steamed yellow croaker.
There is a kind of crispness called vinegar prick.
There is a fragrant tongue called ground sea cucumber.
There is an original flavor called abalone with original shell.
There is a delicious one called Juxian whole lamb soup.
There is a wonderful one called fried conch.
There is a kind of salty incense called Bayujiaozi.