Rizhao City, Shandong Province is rich in tourism resources.

The sunshine is close to the sea, the air is good, and the scenery is beautiful.

The food there is inextricably linked to seafood.

This is such a beautiful place.

What kind of surprises will Sunshine Food bring to you?

In the old days, Rizhao Jingdong cuisine was used to be called "Beijing product" by people from the south of the Yangtze River, so Rizhao winter vegetables were named "Beijing".

Generally, finished products can be stored for 3 years without deterioration.

The shredded vegetables are uniform, brown-red in color, bright and pleasing to the eye, rich in fragrance, fresh and refreshing, salty and sweet, soft but not sticky, chewy and without hard residue.

Created during the Xianfeng period of the Qing Dynasty.

You sauce petals "Jiuhua petals" are a traditional delicacy produced in Rizhao You.

It was created by the ancestor Ding Yuchi in the 15th year of Daoguang reign of the Qing Dynasty, and he made a fortune from it.

In order to maintain exclusive operations, Shiding kept it secret from the outside world.

Therefore, the ancient hand-made methods are maintained.

Taoluo Mutton Noodles and Taoluo Mutton Noodles are one of Rizhao’s traditional pasta dishes and have a long-standing reputation.

Xiaojiu Jiu Xiaobenji is famous for its meat floss, delicious taste and rich nutrition.

Dou Xianmozi Doumozi, called "frozen pockmark" in Wulian dialect, is a non-staple food made from soybeans and vegetables by farmers in mountainous areas.

Mountain people often eat white radish beans and dried radish seeds in spring; spinach bean foam and sweet potato pod foam in the dog days; autumn pods, spicy vegetables, and radish seeds.

There are various kinds of square melon beans in winter, etc.

Fried high-eye fish High-eye fish is Rizhao's specialty fish, with tender meat and delicious taste.

Peel and wash the high-eye fish, coat in flour with eggs, put in a frying pan and fry until golden brown on both sides.

Fried high-eye fish is fragrant, oily but not greasy, crispy yet tender, and is also a specialty delicacy of Rizhao.

Lu's Poetry Society's Lu Xi Shi Tongue is a traditional Shandong dish.

Xishe is produced in the coastal areas of Jiaonan and Rizhao.

Its meat is white and tender, tongue-shaped, rich in nutrients and delicious in taste.

It is the top grade of seafood and can be used as a variety of delicacies.

Among them, the "Luxi Poetry Society" is particularly famous.

In recent years, Feng Shoujin, the third-level chef of "Huanghai Restaurant" in Jiaonan County, has made great innovations in the cooking technology of this traditional dish.

In 1987, this dish was rated as one of the "Top Ten Famous Dishes" in the first Famous Dish Competition of Qingdao Commercial System.

In Rizhao there is a spicy and refreshing clam called Spicy Fried Clams.

There is a very delicious swimming crab called steamed swimming crab.

There is a refreshing taste called seaweed jelly.

There is a kind of fresh yellow croaker called steamed yellow croaker.

There is a kind of crisp called old vinegar sting head.

There is a very delicious tongue called minced sea cucumber.

There is a kind of raw abalone called raw shellfish.

There is a delicious dish called Juxian Whole Sheep Soup.

There is a wonderful thing called fried conch.

There is a savory dish called Bayu dumplings.