Water fried bread is a famous food in Qilu, with a history of more than 360 years, originated in Lijin County (ancient name "Phoenix City"). Lijin, where the Yellow River enters the sea, is a place of great talent, rich in produce, developed agriculture and mulberry, and prosperous culture. During the Ming and Qing Dynasties, it was the hub of the sea and river land routes and a famous commercial port, where merchants gathered and stores stood in abundance, and the unique water fried bread came into being.

The water fried dumplings are boiled, steamed and fried in one during the cooking process. Just out of the pot of water fried buns, because of both boiled, steam, oil frying of the wonderful, its color golden, one side of the crisp, three sides of the soft, crispy and not hard, fragrant and not greasy, the taste of fresh extreme, its diners rave, famous in all directions.

All kinds of merchants and officials, writers and ink masters, all of them come here by car and boat to savor the delicious taste of water fried buns. Legend has it that when Pu Songling, a famous writer in the Qing Dynasty, came to Lijin to see Li Jitian, a famous writer with supernormal capabilities of the Honglu Temple, who was known as "Li Shenxian", the main character of "Liaozhai Zhiyi", "the play", Master Li used the local famous water fried buns to give him a warm welcome. He was warmly received by the master. After tasting, Pugong praised more than, sighed "Lijin water fried buns can be the same as the Zhoucun baked cake ear".

Huanghekou water fried bread inherited Lijin water fried bread production technology, carefully selected materials, scientific collocation, carefully made with rich characteristics of the food.

Huanghekou water fried bread has two types of meat and vegetarian, a dozen varieties. Meat buns, mostly pork, mutton, shrimp, sea cucumber, cabbage, chives, leeks, etc. as the main filling; vegetarian buns, mostly vermicelli, fried tofu, wild vegetables, carrots, etc. as the main filling.