you are asking the right person. Yantai braised pork, Penglai noodles, and big steamed buns are all well known, but there is one place where if you don't go to Yantai, you will really go for nothing.

There is a "Deli Sliced Salted Fish Shop" on Shangkuang West Road Food Street in Zhifu District, whose name is characterized by salted fish slices, which are secretly made by the store owner, and the taste is very unique and delicious. These two things can't be eaten anywhere else.

But don't think these two things are delicious here. The dishes cooked by the chef here will definitely be visited again by anyone who has been there.

My parents and I go to eat once a week. It is no exaggeration to say that we are not tired of eating. I suggest you try it.

it's hard to find a place, but the smell of wine is not afraid of the depth of the alley.

By the way, write down the address. There is a China Bank on Shangkuang West Road Food Street, and there is an intersection at China Bank. You can see it if you want to walk 1 meters west. People who have never been there are really hard to find. . . . Haha, the questioner can try it. A list of Yantai snacks

Yantai braised pork

Yantai braised pork is a unique flavor snack. According to legend, more than 1 years ago, two brothers Menshi came to Yantai to dry vermicelli. Once, they just made the vermicelli, but it was cloudy, and the vermicelli could not be dried. The dough embryo was sour. In a hurry, the Menshi brothers invited the villagers to fry the vermicelli in oil and mix it with garlic. After eating it, they all said that it was delicious and delicious. So he helped the Menshi brothers set up a pot to fry the powder embryo and sell it. People said it was delicious, but when asked what the food was called, no one could say. One of the wise men thought that this product was created by the Menshi brothers, and then they fried it in oil, so they blurted it out as "braised pork". Yantai braised pork used to run in street stalls, but in 1998, it began to move into the elegant hall, and was recognized as Yantai famous food by famous food.

Lamian Noodles, Fushan

Lamian Noodles, Fushan (also known as Fukuyama Faces), has a history of 2-3 years and is known as one of the four facets of China. Fushan Lamian Noodles is divided into three types: solid surface, hollow surface and Longxu Noodles. Solid noodles are divided into round, flat and triangular shapes with more than 2 specifications. Noodles are divided into more than a dozen varieties, such as big halogen, warm halogen, fried sauce, three fresh, clear soup and stewed spoon. The preparation of strips and noodles is certain. Generally, thick juice is matched with thick strips, clear juice with thin strips and fried sauce with flat strips. Hollow noodle is a kind of rush-grass noodle with a hollow center and air permeability at both ends. Longxu Noodles, on the other hand, pulled a noodle into 2,48 noodles as thin as hair with superb Lamian Noodles technology, which is really exquisite and ingenious. Fushan Lamian Noodles enjoys a good reputation not only at home but also overseas because of its strong craftsmanship, good taste and many varieties. Up to now, Chinese restaurants in Korea, Japan and the United States still hang the signboard of Fushan.

Penglai noodles

Penglai noodles corresponding to Fushan noodles are also famous flavor snacks. It uses the same Lamian Noodles technology as Fushan Lamian Noodles, pulls out even strips, and uses Cargill fish, a famous product in Yantai, as the marinade, which is different from Fushan's noodles in that it has fewer noodles and more marinade, and is unique in its freshness and flavor.

is a traditional famous food in Penglai with a long history. Noodles are artificially drawn (hand-pulled noodles, commonly known locally as "dropped noodles"), thin and tough, marinated in real silk (commonly known as Cargill fish), boiled in soup, added with appropriate amount of mung bean starch, and served with seasonings such as soy sauce, fungus, sesame oil, star anise and pepper, each bowl has a unique seafood flavor. During the Republic of China, Penglai noodles made by Yifutang, a descendant, were famous far and wide (commonly known as "Yifutang noodles"). Yifutang's ancestral home is Qixia. At the age of 13, he studied cooking, worked as a porter in Lamian Noodles by himself, co-founded a restaurant with small noodles, and started his own "Yiji" restaurant in 1945. The noodles made by him are extremely exquisite in materials and workmanship, so the supply is not large. Only 1 bowls are sold every morning, which is famous for its exquisite workmanship and delicious taste. It is often a pity that foreign merchants can't eat noodles in Futang. After the founding of the People's Republic of China, there were many breakfasts in Penglai large and small hotels, and middle and high-end hotels also entertained guests, with a sales volume of more than 3, bowls every morning.

Handmade noodles, also known as sliced noodles with knives

, are festive food for welcoming guests in rural Yantai. People in Yantai call it "eating happy noodles" when they get married, and it is called "eating noodles for birthdays and birthdays", and there is a popular saying that "welcome guests to jiaozi and send them off". This kind of noodle is made by adding proper amount of salt and alkaline water to flour, kneading it into dough, rolling it into a large thin skin with a rolling pin, folding it into a shape with a narrow top and a wide bottom, cutting it into strips with a knife, boiling it in water, taking it out and putting it in bowls, and adding marinade.

This noodle is characterized by strong alkali, strong tendons and biting. There are two kinds of round strips and flat strips. Round strips are mixed with big halogen, warm halogen and three fresh halogen; Flat strips are often mixed with all kinds of fried sauce and hemp juice.

fresh fish dumplings

Yantai's fresh fish dumplings are fresh and tender, big, stuffed and thin-skinned. Spanish mackerel and PARALICHTHYS olivaceus are all good stuffs. The so-called fresh and tender, that is, the fish has just been hunted, and even the cut fish pieces are still moving. Stir the chopped fish with seasonings such as soy sauce, chopped green onion and Jiang Mo, which is called "Touwei". When you mix the stuffing, you should mix it with the right amount of water, so that the dumplings are fresh and tender enough. Practice has proved that jiaozi with fish stuffing likes leeks best, and its spicy taste can make the fish taste fresher. The skin of fresh fish dumplings is rolled so thin that it almost reveals the stuffing. When wrapping, because the skin is suitable, the skin is large and the stuffing is full, the jiaozi side is often not tightly pinched, and even if the stuffing is exposed, the soup can't be mixed. It is like a big fish ball wrapped in a thin skin.

There are five or six big dumplings in a bowl, and at least three or four dumplings. When you are full, the tip of your tongue seems to be numb. Therefore, jiaozi, who eats fresh fish, often uses mashed garlic with vinegar, soy sauce and sesame oil as seasoning to relieve boredom and clear the mouth.

Flowering steamed bread

is also called "Silver Ruyi", which means that steamed steamed steamed buns are all like Bai Mudan, hence the name "Flowering Steamed Bread", which is a traditional pasta variety in Yantai. According to legend, the flowering steamed bread was invented by a chef outside the Ma family in Dongxiang, Luoyang in the Yuan Dynasty. At that time, Zhu Yuanzhang, the Ming emperor, was still working as a handyman in Majia, and had eaten this kind of steamed bread. Later, when he became emperor, he wanted a chef to make it, but the chef couldn't. It was only after Zhu Yuanzhang's wife, Queen Ma Jia, gave directions that it was made. Later, chef Fukuyama entered the palace and learned this method, which was passed back to his hometown and spread to the world.

add leavening flour and proper amount of warm water to knead dough. When it is fermented to 1% boiling, add dry flour and knead it evenly, then ferment to 1% boiling, then add dry flour and knead it evenly, and ferment to 1% boiling. Add a proper amount of alkali to the yeast and knead it evenly. After removing the sour taste, add sugar and knead it evenly, knead it into long strips, pinch it into a dough blank, and put it in the drawer with the pinch facing up. Boil the water in the pot, quickly put it on the drawer, and steam it with high heat.

flavor characteristics: white in color, sweet and soft, with flowers at the top, resembling Bai Mudan.

-----------. In "A Brief Introduction to Vegetarianism" written by Xue Baochen in the late Qing Dynasty, there is a detailed description of the silk cakes made by Lamian Noodles in Fushan.

put the flour into a pot, add proper amount of water, alkali and salt to form a dough with suitable hardness. Make 11 buttons of noodles with the square method of hand-pulled noodles, put them on the chopping board along the thread, brush sesame oil on the noodles, and cut the noodles into small blanks every 7.5 cm. Take a piece of noodle blank, roll it up from one end, roll it into a round cake shape with a diameter of about 4.5 cm, press the tail end under it and gently flatten it by hand. Bake in a pan with slow fire until both sides are golden brown and mature. When eating, lift the dough head in the center of the cake, shake off the silk, then put it in the basin and sprinkle with white sugar.

flavor characteristics: the noodles are golden and bright, crisp and sweet.

Ninghai brain rice

Ninghai (now Muping District) brain rice was founded in 1927, which is famous in Jiaodong for its exquisite production and delicious taste, so there is a folk song "Wendeng steamed stuffed bun, Fushan noodles, drinking brain rice in Ninghai Prefecture" circulating in Jiaodong.

clean the mashed millet, soak it in clear water and soften it, put it in a water mill and grind it into pulp, wrap it in a clean cloth, filter it, and boil it in a pot until it is sticky. Wash soybeans, soak them in clear water and soften them, put them in a small mill and grind them into pulp. Add salt to the pot and save them into tender bean curd, peel off the bean curd, pour them into a millet porridge basin to make brain rice, and hold several bowls. Wash spinach, cut it into pieces, stir-fry it with bean curd skin and sesame oil, put it on the brain rice, add salt, Chili sauce and pickled sherry red when eating, and mix well.

The flavor is tender and spicy, and delicious.

huangxian meat box

huangxian meat box, which came out in the late Ming and early Qing dynasties, has a history of more than 3 years. It is famous for its rich meat, golden color, rich stuffing and crispy skin without sticking to teeth.

add lard to the flour and knead it into crispy noodles, add 8℃ hot water to the flour to make instant noodle dough, and then mix the flour with cold water to make cold noodle dough. Mix the hot dough and the cold water dough, knead them evenly, roll them into thin rectangular cakes, and roll the pastry dough into long pancakes with the same size and pile them on the water cakes, then roll them into strips along the length, pinch them into dough blanks, roll them into thin bag stuffing, knead them into chrysanthemum-top round buns, put them in a pan with hot oil, fry them on the top and bottom until golden brown, and then fry the meat box into a hexagonal round, take out the meat box and pan.

flavor characteristics: golden color, rich stuffing and fresh juice, crisp and fragrant skin.

Tangsu barbecued pork head fire food

According to relevant historical records, at the end of the Qing Dynasty, a kind of fire food was popular in the countryside around Liufanqiao in the west of Weixian County, Shandong Province. This kind of fire food added little water to the dough and could not be kneaded by hand, so it had to be pressed on the panel with wooden poles, and the locals gave it the nickname "Barbecued pork head fire food". Later, this method of making fire food spread to fishing villages in Shidao, Rongcheng. Because the barbell head is not very cool in winter, not easy to spoil in summer, sweet in taste and resistant to storage, it is an ideal food for fishermen to carry out fishing in the sea, so it quickly spread. However, fishermen later found that barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued barbecued food. This kind of fire food is crisp and sweet, and it is not hard to turn sour, so it has become a necessary food for fishermen to go to sea.

It was in the 194s and 195s that there was a hot food with crispy barbecued pork head on the streets of Yantai. At that time, Qu Yonglun, a famous pastry chef from Shidao, introduced this flavor snack from his hometown to Yantai. However, due to the small number of baked snacks in the earthen stove, it did not cause much response. In 1973, when the Chinese food practice department of Yantai Commercial School was established, Master Qu Yonglun absorbed the advantages of local famous points in Yantai, and began to cut lace and cover it with an impression. The improved barbell head was both good-looking and delicious, and it smelled fragrant on the stall, and passers-by rushed to patronize it, thus becoming one of the famous points in Yantai. But I suggest you don't go to those big hotels. There's nothing delicious to tell the truth.