Mackerel dumplings: more than a pound of fresh Spanish mackerel, let the head to bone, sliced down the fish meat cut into small pieces, into the appropriate amount of oil, salt, sauce, monosodium glutamate (MSG), chopped green onions, ginger and other seasonings. Mixing filling need to add water while stirring, really stir the fish crushed into a thick paste. Add in finely chopped chives and scallion necks for toppings. The dumpling skin should be thin, and the filling should be extra large. The dumplings are cooked in a large pot over a rapid fire and are crystal clear. The dumplings are so tender and pure that you can savor the taste of the dumplings without getting tired.

Additionally send other Long Island snacks:

Cake salted fish: cornmeal should be mixed with the right amount of soybean flour, add warm water and blend, the pot is hot and good cake dough, wrestling pat on the side of the pot, grass fire burns fast. Paste out of the cake yellow crispy, fragrant with sweet. There are three kinds of salted fish "spring tire, autumn Spanish mackerel, summer melon board. The whole fish washed, removed the viscera to remove blood, in the altar on the flood. When the juice flow salting, soup soaked fish, can be fished out steamed. The original juice and flavor, lips and teeth.

"Ha" jellyfish: islanders call "drink" "ha". In the late summer and early fall, jellyfish are in high demand. The fresh jellyfish, remove the head and claws, cut into large pieces and put into the water to soak. When it is time to "ha", use a knife to cut the jellyfish into slices. Then, cut the jellyfish into thin slices like noodles. Then rinse it several times with water. Add salt, monosodium glutamate (MSG), vinegar, sesame oil, cilantro, chili and other seasonings. Then you can enjoy "ha". Jellyfish strips as bright as water, slippery, cool stained, spicy Su Su, unevenly chewed up, grating crash, crunchy, greatly open people's mouths and stomachs. It will tempt you to finish the bowl and drink it again.

Sea Vegetable Buns: There are many kinds of sea vegetables that can be made into buns. But the camel's hair to do the most delicious buns. Sea vegetables are like big oil and garlic. So the islanders do sea vegetables buns, in addition to using a sufficient amount of oil, more meat and garlic pieces with filling. The buns are medium-sized, and the vegetables should be stuffed and wrapped tightly. After steaming, before the pot is opened, the fresh flavor will come to the nose. A bite of thin smooth moist, fresh and tasty.

Local specialties

Shrimp: also known as prawns, prawns, often sold in pairs in history and named, is one of the valuable seafood. Its main distribution in the Yellow and Bohai Seas, the waters around Changdao is its return to swim through the place, but also our northern shrimp fishing is the main fishing ground. Shrimp meat flavor, nutritious, 100 grams of protein 20.6 grams, containing 0.7 grams of fat, and contains calcium, phosphorus, iron and other elements and a variety of vitamins for the high-level banquets on the indispensable delicacies.

Spiny cucumber: there are many kinds of sea cucumber, the spiny cucumber produced along the coast of Jiao and Liao Peninsulas is a good variety, and the spiny cucumber produced in Changdao is of the best quality. After processing, the meat is fat, hard and rich in nutrients, which is highly appreciated by connoisseurs. Spiny ginseng is a valuable tonic, one of the precious seafood. Dried products contain more than 60% protein, and contains calcium, phosphorus, iron, iodine and other beneficial components of the human body, with tonic kidney, yang, beneficial to the yin, through the intestines and moisten the lungs, has a significant delay in aging, physical fitness, the efficacy of disease and injury.

Wrinkled abalone: the king of Chinese abalone. Often adsorbed on the reef gravel, crawling for food. Is distributed in China's northern coast of a valuable shellfish, the Han Dynasty that is for the offerings. The north of Long Island County, Emishi, clear sea water, deep and fast-flowing water, reefs and caves are densely populated with seaweed bait, which is the most suitable for abalone growth and reproduction. The wrinkled abalone produced by the individual fat, tender meat, delicious flavor, rich in nutrients, and is known as the king of eight treasures.

Pecten scallop: named for its shell like a fan, is a cold-water shellfish. Suitable for growth in the northern waters of China, Long Island is the main source. Scallop column (meat) is a white column of muscle that grows inside the fan-shaped flat round shell. Scallop is one of the eight kinds of sea treasures products identified by the state. Scallop meat is tender, pure flavor, rich in nutrition, protein content of 63.7%, amino acid content of up to 23%. Historically, more made of dried products for sale, that is, the famous dried shellfish.