Weihai's specialties include Rongcheng Green Tea, Rushan Green Tea, Weihai Sea Cucumber, Weihai Shrimp, Wendeng Steamed Buns, Abalone, Eagle Shrimp, Small Yellow Croaker, Bayuzi, Likoushan Flat Peach, Weihai Apple, Weihai Banyan Tree, Rushan Pear, Wendeng Big Cherry, Song's trotters, Yulidao and so on.

1, Wendeng steamed stuffed bun

Wendeng steamed stuffed bun is a special snack in Weihai, Shandong Province, with a long history. It originated in the late Qing dynasty, and there is no license to test who created it. The ingredients of Wendeng steamed buns are very particular. It uses refined flour as skin, fresh pork and seasonal vegetables as main fillings, the above bean paste, super soy sauce, minced onion and ginger, peanut oil, sesame oil and monosodium glutamate as ingredients, and chicken soup (preferably Hong Xiao chicken soup) as pulp. The produced Wendeng steamed stuffed bun is fragrant and delicious, with unique flavor, fragrant but not greasy, and no leakage of juice.

2. Likoushan Flat Peach

Likoushan flat peach is a special fruit in Weihai, Shandong Province. In 1980s, Wangjiatuan village in Likoushan began to develop flat peach cultivation. Here, the temperature difference between day and night is small, there is no severe cold in winter, no heat in summer, the monsoon is obvious, the rainfall is moderate, the air is humid, the sunshine is sufficient, and the frost-free period is long, which is suitable for the growth of flat peaches. The pulp of the planted flat peach is milky white, slightly red near the core, hard solute, excellent quality and slightly sweet taste. The fruit is sticky, small and high in edible rate.

3. Yuli Knife Festival

Yuli Knife Cutting is a special snack in Weihai, Shandong Province. The knife blades made here are exquisite in ingredients and fine in workmanship, which are comparable to ordinary knife blades. When using Yuli knife to make noodles, in addition to water and alkali, other ingredients such as salt and eggs should be added. The proportion of ingredients changes with the seasons, making the noodles pale yellow, smooth and tough. Third, pay attention to the heat when cooking, and the noodles cooked with moderate heat are "clear but not rotten". After the noodles come out of the water, they are poured with different materials and delicious brine soup, which has a unique taste.