Shouguang specialties: Yangkou Salted Crab Roe, Yangkou Old Pickled Vegetables, Yangkou Grasshopper Sauce, Wanggao Tiger Head Chicken, Braised Rice, etc.

1. Lamb's mouth salty crab roe. Lamb's mouth salty crab roe is pickled from the female Portunus trituberculatus produced in Laizhou Bay. The surface of the crab body is smooth and the back is light blue or greenish brown.

The crab paste is plump, cream-like, red and bright in color; the muscles are tight, white and plump; the taste is smooth, salty, delicious and has a unique flavor.

The surface of the pickled lamb mouth salty crab roe is brighter than that of the live crab roe, with a strong sense of integrity, a strong seafood flavor, and a unique salty aroma.

2. Yangkou Lao Pickles Yangkou Lao Pickles are made from fresh spicy dumplings. The spicy dumplings are harvested after they are put on the market every year. After washing, they are soaked in clean water and foamed to remove the spiciness of the spicy dumplings.

After removing the spiciness, soak the spicy pimples in salt water. Use coarse salt instead of refined salt.

3. Sheep's Mouth Grasshopper Sauce Grasshopper shrimp is a small shrimp in the sea. It has less water, no impurities, and rich flavor. It is an excellent material for making shrimp paste.

To make mutton-mouthed grasshopper sauce, first pick out the ingredients, mix the fresh grasshoppers with salt, and mix the salt with a ratio of 20%. After mixing with the salt, pick out large impurities, such as fish, crabs, etc., and put them into an urn until Qingming Festival.

Make the sauce beforehand and start drying after the dog days. When it is cloudy and rainy, cover it in time to prevent rainwater from getting in.

When the sun is good, the dried shrimp paste will naturally ferment and expand in volume, so a special sauce rake must be used to make the paste.

4. Wang Gao Tiger Head Chicken During the Northern Wei Dynasty, Jia Sixie wrote the breeding of Shouguang chickens in "Essential Art of Qi Min". What he said about roasting actually meant that after slaughtering a large number of roosters, the chickens were cut into pieces and flavored, hung with egg paste, and deep-fried.

It can be preserved until next spring without changing its flavor.

When eaten dry and supplemented with pepper and salt, it is crispy on the outside and tender on the inside, and can be eaten with wine; when simmered, the bones are crispy and the meat is fresh, and the soup is clear and white.

After the chicken pieces are fried in batter, they become golden and look like a tiger head.

And because the tiger head fried by Wang Gao is the most authentic, it is named Wang Gao Tiger Head Chicken.

5. Pagu Gu Pagu is a Shouguang specialty made from grains and vegetables. It is mainly distributed in Shouguang. Shouguang City is located in the northwest of Weifang City, downstream of Xiaoqing River, and on the south bank of Laizhou Bay in the Bohai Sea.