Chaotian Pot: a folk morning market that originated in Qianlong period of Qing Dynasty. At that time, farmers in wei county could not eat hot meals, so some people set up large iron pots in the market to cook hot meals for passers-by. Because the pot has no cover, people call it "Chaotian pot". Boiled in the pot are pork, meatballs, dried tofu and so on. When the soup boiled and the meat was rotten, customers sat around the pot. The cook in charge of the pot scooped up the hot soup, added some coriander and soy sauce, and prepared pancakes for himself. Then, according to the customer's requirements, chop the intestines and stomach, put them on the cake, pinch the salt, roll them into a fire tube and give them to the customer. Because of its economic benefits, the broth is scooped with the drink and is deeply loved by the masses. After continuous improvement, Weifang Chaotian Pot was recognized as "China Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Provincial Department of Trade with 1997 respectively. With the development of commerce, Chaotian Pot has spread all over the city, and now it has developed into a kind of "Chaotian Banquet". This feast consists of chicken and donkey meat simmering soup, mainly boiled whole pig, including pig's head, liver, lung, heart, belly and intestine, with more than a dozen seasonings and cold dishes such as sweet noodle sauce, vinegar, soy sauce, pickles, pepper, onion, ginger, star anise, cinnamon, salt, coriander, sesame oil and radish strips. Diners sit around a special table. In the center of the table is a cauldron with a diameter of 50 cm and a depth of 65 cm. The mouth of the cauldron is flush with the desktop, and there is special fuel at the bottom of the cauldron. There is a gap in the round table. The waiter scoops out the meat in the pot and cuts it according to the requirements of the guests for them to taste slowly. "Chaotianguo" is fat but not greasy, rich in nutrition, delicious, and the soup is light but not turbid. When it is used with pancakes, its taste is endless.

Braised soft-shelled turtle: "Braised soft-shelled turtle" is a traditional dish in Weifang, Shandong Province. According to legend, Zheng Banqiao, one of the "Eight Eccentrics of Yangzhou", was appointed as the magistrate of Weifang, Shandong from 10 to 13 years after Qianlong. At that time, there was a squire named Chen in the county seat. In order to nourish the body and prolong life, he stewed dishes with turtle and chicken, which was extremely delicious. Once, he invited Zheng Banqiao to his home. When he held a banquet, there were delicious dishes on the table. After eating, Zheng Banqiao was most satisfied with "stewed chicken with soft-shelled turtle", praised this dish as top grade, and asked how to cook it. Later, he told a friend who runs a restaurant the recipe and delicious taste of "turtle stewed chicken". According to Zheng Banqiao's instructions, this friend added raw materials such as sea cucumber, fish maw, Tricholoma, etc. to make this dish more delicious. "Braised turtle" got its name from this. In recent years, many foreign guests have come to taste this dish because they know that it is related to Zheng Banqiao and praise it as "longevity dish".

Special snack

Masong cake: Changle famous food, produced in Ma Song Village, Ma Song Town, Changle County. It has a history of more than 200 years and has been enduring for generations. 1997 was recognized as "China Famous Snack" and "Shandong Famous Snack" by China Cuisine Association and Shandong Trade Department respectively. Mixing dough, waking up dough and kneading dough are the three main processes of making hemp cake. Stir the superior flour with moderate proportion of warm salt water into balls, knead them repeatedly, and cover them with bags after the texture is bright. When the dough looks flowing instead of flowing, move it to the dough table and tear it into small pieces. After the dough is flattened, it is layered repeatedly, and peanut oil is coated on both sides of the dough in the middle. Then it is rolled into a disk as thin as copper coins and spread on a shovel. The color is white with Yellowstone. Take it off and let it cool completely. Masong cake is characterized by fine burnt flowers, cooked but not paste, bright color, soft fragrance, oily but not greasy, slightly salty and fragrant, appetizing but not greasy.

Sesame cake: The sesame cake baked in Weicheng has two layers, the surface of which is covered with sesame seeds, which are bulging, crisp and fragrant. The bottom layer is flat and brittle, which will soften after a while. "Fried dough sticks with sesame seeds" is a softened way to eat. There are many kinds of baked wheat cakes in Weicheng, including crisp baked wheat cakes, small baked wheat cakes, mutton baked wheat cakes, pepper baked wheat cakes and so on, with different flavors.

Roast pork: You can try the roast pork in Weifang, which is very different from the roast pork in Xi 'an, but the two places have their own characteristics and are very delicious. Weifang is white, unlike Xi 'an buckwheat noodles, which are black. There are also sliced egg pancakes and shredded chicken, a bowl of hot, very enjoyable to eat.

Roasted Meat: Shandong Weifang Roasted Meat: It is called by foreigners, and Weifang locals call it Laoweixian Roasted Meat. It is a famous local food in Weifang and tastes delicious. Mainly famous for burning meat in Chenghuang Temple.

Roast chicken: Weifang has a kind of roast chicken, which is sold in big baskets, only bigger than pigeons. It tastes particularly fresh and tender, and it is also very cheap.