Weifang's special delicacies include: clear oil pancakes, spring cakes, pot stickers, soup dumplings, shredded chicken wontons, etc.

1. Clear oil pancakes Clear oil pancakes are a kind of fine noodle food developed on the basis of stretched noodles.

When making it, stretch the dough until it is very thin, as thin as silver wire, reaching more than a thousand sticks, then roll it into a round cake shape, half-fry and half-broil it in oil to make it cooked.

Then, lift up the middle to spread the cake, spread it on the plate, sprinkle with green and red silk and white sugar and serve.

The Pansi Pancake is crispy on the outside and tender on the inside, with even golden threads and a sweet and refreshing taste. It is a great snack for banquets.

2. Spring pancakes Spring pancakes are pancakes made from flour and are usually rolled into vegetables.

The production method of spring cakes still follows the ancient baking or steaming methods. The size can be determined by personal preference. The big ones can be as big as a round fan, and the small ones can be as small as a Dutch shell.

3. Pot stickers Pot stickers are fried and stuffed snacks.

Well made and delicious.

Served with different fresh vegetables according to the season.

The shape of pot stickers varies from place to place. They are generally in the shape of elongated dumplings, but Tianjin pot stickers are similar to those made from steamed buns.

4. Soup dumplings. Soup dumplings are a Han specialty snack.

The main raw materials for making include flour, warm water, pork belly, etc.

It has been sold in the market as early as the Northern Song Dynasty. At that time, it was called grout steamed buns or soup-filled steamed buns.

5. Shredded Chicken Wonton Shredded Chicken Wonton is a special snack in Shandong Province, belonging to the Shandong cuisine. Its soup is fresh and tender, and the skin is thin and smooth. It is eaten with oil spin and has a particularly good flavor.

The dough should be kneaded evenly and thoroughly, the noodles should be rolled out thinly, the meat filling should be beaten in one direction to make it slurry, and the shrimp should be minced and not fried whole.

When the oil is hot, add the chopped green onion to the pan, otherwise the flavor will not be fragrant and the green onion oil will not be strong.