Yantai Snacks Fushan Ramen (also known as Fushan Noodles) has a history of two to three hundred years and is known as one of the four major noodles in China.

Fushan ramen is divided into three types: solid noodles, hollow noodles, and longxu noodles. Penglai noodles, which correspond to Fushan noodles, are also a famous snack.

It uses the same ramen technology as Fushan ramen, and uses Yantai's famous jaji fish as marinade. It is different from Fushan noodles because of its less dough and more marinade. It is also known for its freshness and delicious flavor.

Unique and independent.

It is a traditional famous food in Penglai with a long history.

Noodles are hand-pulled (stretched noodles, locally known as "wrestling noodles"). Hand-rolled noodles, also known as knife-cut noodles, are festive foods used to welcome guests in rural areas of Yantai. Yantai people call them "eating happy noodles" when treating guests to weddings, and "eating happy noodles" when celebrating birthdays.

When eating longevity noodles, there is a saying of "dumplings to welcome guests and noodles to send guests off."

Bay mackerel and flounder are both good choices for filling.

The so-called fresh and tender means that the fish has just been caught and even the cut fish pieces are still moving. Crispy Bangzitou Fire Food appeared on the streets of Yantai around the 1940s and 1950s. At that time, the Shidao-born pastry chef

The famous chef Qu Yonglun introduced this snack from his hometown to Yantai, but because the quantity baked in an earthen oven was small, it did not cause much response.