Wang Xiang and I
There is a village in the north of Linyi. Wang Xiang, a young man in our village, suddenly wanted to eat carp when his stepmother was ill, but Wang Xiang had no money to buy it. It was the middle of winter, and the river was frozen. Wang Xiang went to Nishikawa-machi in the village and lay on the ice to warm the ice and fish. Wang Xiangzhi touched God, and a carp broke through the ice. Wang Xiang likes to eat carp, and her mother got better after eating it. Later generations renamed the village Xiaoyou Village and Xiaohe as Xiaohe. Chef Dongying used this allusion to make "Wang Xiang sleeps with fish". This dish is characterized by milky white soup, fresh and mellow taste and rich nutrition.
Fried prawns with egg yolk
The method of egg yolk prawn: put the bread flat, add shrimp and egg yolk, then add shrimp glue and lard, make sticky eggs and raw flour, and fry. Edible, tender outside, rich flavor of egg yolk. Dongying is a concentrated producing area of prawns. This dish can be eaten in all restaurants in Dongying, and the current price is about one dish in 30 yuan.
Guangrao Yao donkey meat
There is a famous food in Guangrao County, Dongying City. Guangrao donkey meat has a long history. First of all, cut the cleaned donkey meat into large pieces, put it in a pot, add a proper amount of water and a certain proportion of old soup (soup used to be drunk in cook the meat), and put a cloth bag in the pot, which contains a dose of aromatic herbs. There are more than a dozen flavors such as angelica dahurica, star anise, nutmeg and clove. The dosage of the prescription is moderate and the compatibility is exquisite. Some increase the fragrance, and some remove the odor.
Steamed saury
Dongying is the mouth of the Yellow River, which is rich in fresh swordfish every year. Saury is rich in nutrition, and contains many kinds of protein and trace elements needed by human body. Steamed swordfish has a light taste and retains the original flavor of swordfish. You can taste it in all restaurants in Dongying, and one in 30 yuan.
Lijin pan fried pork bun
Li Jin fried dumplings began in the Qing Dynasty and became famous in the Republic of China. There are two kinds of fried noodles: meat stuffing and vegetarian stuffing, and steamed buns are boiled, steamed and fried. It is characterized by golden color, crisp on one side, tender on three sides, thin skin and big stuffing, and fragrant but not greasy. All small restaurants in Dongying can taste it, each dish is about 10 yuan.
Longjude meatball
Longju meatballs have a long history. It is said that Song Taizu Zhao Kuangyin once lived in Dragon and liked the meatballs here, hence the name "Longju Meatballs". This dish is made of lean meat from the hind legs of domestic animals. It is made of pure water chestnut of the Yellow River. It has the characteristics of high protein, low fat, good elasticity and crisp taste. You can taste it in all restaurants in Dongying, around 20 yuan.
Braised yellow river carp in vinegar
The method for stew that yellow river carp in vinegar comprise the following steps: scaling, remove gills, removing viscera, washing, gouging knife marks on the fish body, then lifting a knife to cut open the fish body, sprinkling refined salt on the fish body for a little pickling, and evenly coating a layer of wet starch paste on the knife edge and the whole body of the fish; Pour oil into the wok, stir-fry until 70% hot, put the fish tail into the wok, and immediately open the knife edge. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about two minutes.
Gold hook hanging silver bar
Cut off the roots and petals of mung bean sprouts, leaving a curved part in the middle and soaking it in water; Wash the shrimps in the lake to remove impurities and soak them in warm water. Put oil in the pan, heat it in an oil pan, add pepper oil and onion ginger, pour in mung bean sprouts, stir fry quickly, then add lake shrimp and salt, transfer the spoon to a plate, pour sesame oil on it, and serve. This dish is plain and pleasing to the eye, crisp and refreshing, and it is a traditional famous dish in Confucius Banquet.