Dongying's food flavor has the characteristics of four directions. Dongying cuisine pays attention to pure seasoning, tastes fresh in Yu Xian, and has the characteristics of freshness, tenderness, fragrance and crispness. The famous local delicacies are: Wang Xiang lying fish, prawn with egg yolk, Guangrao donkey meat, Lijin fried dumplings, Longju meatballs, yellow river carp stewed in vinegar, peacock and so on.

Wang Xiang lies fish

There is a village in the north of Linyi. Wang Xiang, a young man in this village, suddenly wants to eat carp when his stepmother is ill, but Wang Xiang has no money to buy it. When it is in the middle of winter, the river is frozen, and Wang Xiang goes to Nishikawachi, the village, to lie on the ice and want to warm the ice with his body to fish. Wang Xiangzhi moved God, and a carp broke through the ice. Wang Xiang was fond of carp, and her mother's condition gradually improved after eating it. Later generations renamed the village Xiaoyou Village and the river Xiaohe. Chef Dongying cooked "Wang Xiang Sleeping Fish" with this allusion. The dish is characterized by milky white soup, fresh and mellow taste and rich nutrition.

prawn with egg yolk

the method of prawn with egg yolk: put the bread flat, put the shrimp and egg yolk on it, add shrimp glue and lard, make sticky eggs and raw flour, and fry it. It is ready to eat, and it is tender outside and has a strong flavor of egg yolk. Dongying is a concentrated producer of prawns. This dish can be eaten in all restaurants in Dongying, and the current price is about one plate in 31 yuan.

guangrao donkey meat

guangrao county in Dongying city has a famous food. Guangrao donkey meat has a long history. First, cut the cleaned donkey meat into chunks, put it into a pot, add a proper amount of water and a certain proportion of old soup (the soup from cook the meat in the past), and put a cloth bag in the pot, which contains a dose of aromatic herbs. There are more than a dozen flavors such as angelica dahurica, star anise, nutmeg and clove. The dosage of the prescription is moderate, and the collocation is exquisite. Some of them add fragrance, while others remove fishy smell.

Steamed swordfish

Dongying is the estuary of the Yellow River, and it is rich in fresh swordfish every year. Saury is rich in nutrition, and contains a variety of protein and trace elements needed by human body. Steamed swordfish has a light taste, which keeps the original flavor of swordfish. It can be tasted in all restaurants in Dongying, and served in 31 yuan.

Lijin fried dumplings

Lijin fried dumplings began in the Qing Dynasty and became famous in the Republic of China. For fried dough, there are two kinds of meat stuffing and vegetarian stuffing, and the steamed buns are cooked, steamed and fried. It is characterized by its golden color, crispy on one side, tender on three sides, thin skin and big stuffing, and fragrant but not greasy. All small restaurants in Dongying can taste it, about 11 yuan a plate.

longju meatballs

longju meatballs have a long history. It is said that Song Taizu Zhao Kuangyin once stayed in Longju and liked the meatballs here, so he was given the name "Longju's meatballs". This dish is made of lean meat from hind legs of domestic animals. It is made of pure yellow river water chestnut. It has the characteristics of high protein, low fat, good elasticity and crisp taste. It can be tasted in all restaurants in Dongying and around 21 yuan.

Braised Yellow River Carp in Vinegar

Preparation method of Braised Yellow River Carp in Vinegar: Scale the fish, remove gills, remove internal organs, clean it, scratch the knife marks on the fish body, then lift the knife to open the fish body, sprinkle refined salt into the fish body for a little pickling, and evenly coat a layer of wet starch paste on the knife edge and the whole body of the fish; Pour the oil into the wok, and the fire will be 71% hot. Put the portable fish tail into the wok, and the knife edge will open immediately. At this time, you need to hold the fish with a shovel to avoid sticking to the wok, and fry it for about two minutes.

Hang a silver bar with a gold hook

Cut off the roots and petals of the mung bean sprouts, leaving a curved part in the middle and soaking it in water; Wash the dried shrimps in the lake to remove impurities and soak them in warm water. Put oil in the pan, heat the pan with oil, add pepper oil, onion and ginger, pour in mung bean sprouts, stir fry quickly, then add lake shrimp, salt, turn the spoon into a plate, pour sesame oil, and serve. This dish is plain and pleasing to the eye, crisp and refreshing, and it is a traditional famous dish in Confucius Banquet.