1. Laiwu Shaobing.

Laiwu Diaolu Shaobing is "oval" in shape. The upper layer is "sprinkled with fine sesame seeds" and is thin and crispy. There is a "large hollow part" in the middle. The lower layer is "soft and crispy" and "you can never tire of eating it".

The salty one is "stuffed with leeks in summer and stuffed with cabbage in winter", and "your mouth is full of fragrance" when you bite into it.

There are no special ingredients for Laiwu sesame cakes, just salt and pepper dough. The main reason is that the oven is special. It is a hollow drawer-like stove, and you have to constantly turn it over during baking. The fresh ones are the best, crispy and slightly salty.

the taste of.

Almost all lamb soup restaurants serve Laiwu Shaobing, which is cooked in a hanging oven and is crispy on the outside and tender on the inside.

2. Zhoucun Shaobing.

Zhoucun Shaobing is named after it is produced in Zhoucun District, Zibo City, Shandong Province.

Originated in the Han Dynasty and developed in the late Qing Dynasty, it is one of the famous specialties of Shandong Province.

Zhoucun Shaobing is made of wheat flour, white sugar, and sesame seeds using traditional techniques.

Zhoucun Shaobing is round in shape and yellow in color, with sesame seeds on the front and crisp holes on the back. It is as thin as a poplar leaf. When you pick up a stack, there is a swishing sound, like poplars in the wind.

When you eat it, it breaks into pieces as soon as you chew it. It is fragrant and crispy, and you won't get tired of chewing it for a long time. If you accidentally drop it, it will all break into pieces.

3. Braised rabbit head.

Braised rabbit head is a famous traditional snack in Linyi City, Shandong Province and is deeply loved by eaters.

This dish uses the heads of 3-4 month old carnivorous rabbits, which are cooked through more than 10 processes while paying attention to the color, flavor and flavor, following the health care principles of traditional Chinese medicine and the relevant principles of modern nutrition.

Its characteristics are spicy and salty taste, unique meat flavor, attractive color, strong fragrance, and the effect of nourishing the skin, strengthening the brain and improving eyesight. It is known as "you want to eat when you smell it, and you think about it when you eat it. The taste is strong and beautiful."

, praised as "never tire of eating it", and was rated as "Shandong Local Famous Snack".

4. Weiji donkey meat.

As the saying goes, dragon meat is in the sky and donkey meat is on the ground. In 2011, Weiji donkey meat in Huimin County was rated as one of the "100 must-try delicacies in Shandong" by Shandong Province.

Weiji donkey meat has a long history.

At first, our ancestors used the business method of walking in the streets. Because the family was named Jia, the folks in the ten miles and eight towns called it "Jia's donkey meat". After several generations of continuous exploration and improvement, it finally formed the far and near.

Famous local flavor.

In the twelfth year of Tongzhi in the Qing Dynasty (1873), Wei's donkey meat was recommended to the capital as a tribute. Emperor Tongzhi ate it to great pleasure and was appointed as a special meal for the imperial chef.

Since then, Wei's donkey meat has entered the imperial dining room of the Beijing Palace, and the reputation of Wei's donkey meat has spread throughout the country.

5. Steamed buns with skewers.

Also known as signed steamed buns, pointed steamed buns, high pile steamed buns, low pile steamed buns, gangtou steamed buns, etc., it is a characteristic traditional snack in Shandong Province and originated from Encheng Town, Pingyuan County, Shandong Province.

It has a long history; it is good-looking, delicious and easy to handle; children especially like to eat it. Because it is located on the northwest plain of Shandong Province, it is rich in products and the wheat produced is excellent. The origin of this steamed bun is said to be 500 years old. It emerged during the Qianlong period of the Qing Dynasty and continued until

Nowadays, every household steams food every Chinese New Year. I remember when I was a child, I would wait for the steamed buns to come out of the pot every Chinese New Year, and compete for the tips of the steamed buns, because there is a local saying: If you eat the steamed buns and eat the tips, you will become an official when you grow up.