Jiaozi cuttlefish is a special food and a very famous "dark dish". It's a waste of time to come to Qingdao without eating a bowl of cuttlefish jiaozi, but seeing this dark jiaozi for the first time may make you blind and unable to eat.

In fact, jiaozi uses fresh squid species, and takes out ink capsules and noodles. Jiaozi is usually mixed with squid and leeks. This jiaozi looks black, but it tastes more delicious.

2, mullet eggs.

What are mullet eggs? This is not the eggs laid by mullet, but the eggs of female squid wrap glands, a total of two. This kind of food gathers into a certain amount of delicious food, which is a famous Shandong dish.

This dish was popular in Shandong in the early Qing Dynasty and Shandong restaurant in Beijing in the middle Qing Dynasty, and it was very popular among the literati at that time. Yuan Mei, a great poet and gourmet in Qianlong period, has tasted this dish many times and recorded its making method in the menu with the garden.

3, Laizhou raw swimming crab.

Portunus Laizhou, which is produced in Laizhou City, Shandong Province, has a strong body, plump limbs, a thin and positive shell, tender and creamy meat, especially the meat with two pliers, which is silky and sweet and really delicious.

Raw swimming crab is a traditional dish in Laizhou, Shandong Province, which is usually made in autumn. First, the boiled soup of pickled crabs is cooled and put into a jar. Then, put the live crabs into the soup and let them drink their stomachs. After that, the jar is sealed for 20 days, and you can eat it after opening the jar.

4, leek fried seaweed.

The mollusk sea sausage is a specialty of Yantai coastal area, because it looks like earthworms and chicken intestines. Although it is ugly in appearance, the meat is crisp and tender, and it is really delicious to cook with leeks.

5, slag tofu.

Local snacks, which is made of bean curd residue, and Linyi, Shandong Province, are also called "small tofu". During the revolutionary war years, the people in Yimeng mountain area started a revolution with pancakes and bean curd. Nowadays, people's living conditions are better, but there are still dregs and tofu sold in various vegetable markets all over the city, which are very popular among the people.

6. fry the large intestine.

Pig large intestine, the "noble" in pig water, is deeply loved by food lovers. Once in the deep sea, I will never forget it.

Fried large intestine, traditional Shandong cuisine. First, clean the large intestine, cook wine with onion and pepper, and make a pot of marinade with clear soup and soy sauce for one hour. Take out and drain the water, put a section of Shandong scallion (chopped green onion) in each large intestine, then evenly spread a layer of soy sauce on the outer skin of the large intestine, and fry it in a pot. This kind of large intestine tastes fresh, tender and has an endless aftertaste.

7. Drunken crabs in Weishan Lake.

As the saying goes, "A taste of a crab is a lifelong mistake", and it seems that countless people have fallen at the feet of crabs throughout the ages. There is also a saying in Jining: "If you don't look at Qufu, you will have eyes, and if you don't taste drunk crabs, you will have a belly." .

Therefore, it is unreasonable not to eat a Weishan Lake hairy crab in Weishan County. The drunken crab in Weishan Lake has a history of more than 200 years. This drunken crab is refined from fresh crabs produced in Weishan Lake and various seasonings. The crab meat is white, the crab yellow is bright red, and the imported wine is rich and delicious.

8. Weifang Chaotian Pot.

Weifang Chaotian Pot is a traditional dish, which originated from the folk morning market in Qianlong period of Qing Dynasty. At that time, farmers in wei county couldn't eat hot meals, so someone set up a big iron pot in the market to cook hot meals for passers-by. Because these pots have no lids, people call them "Chaotian pots".

Since it is a folk way of eating, the ingredients should be grounded. "Chaotianguo" is cooked by pigs, served with meatballs and dried tofu. , rolled into a torch shape with bread and various pigs, eaten with cook the meat stock, and eaten with pickles and onions.

9. Texas narrow intestine.

Texas sausage is a delicious food in Texas, also called Qingxuechang. In fact, it is made by pouring sheep's blood, starch and spices into sheep's intestines and then boiling them in old soup. The sausage is cold but not greasy and has no smell.