Yantai is the birthplace of Shandong cuisine, the first of the eight major Chinese cuisines. Hometown of cooking? Fame. The following are the top ten specialties of Yantai, Shandong Province compiled by Travel Network, hoping to help you.
1 Bayujiaozi
Spanish mackerel is a common fish with few stings, which is very suitable for picking out meat to wrap jiaozi. Every spring and autumn when Spanish mackerel comes on the market, if people at the seaside don't take such a bite, they will live by the sea in vain.
The filling of Spanish mackerel jiaozi must be fresh Spanish mackerel, weighing more than one catty. Jiaozi noodles should be softened and the dough rolled bigger. The surface of the cooked jiaozi is covered with a thin layer of white and green meatballs, just like a big fish meatball wrapped in a thin layer of skin. Take a bite of fresh, tender and fragrant. The delicacy of fish, the smoothness of meat, and the fragrance of leeks are fragrant but not greasy, as if fresh soup is flowing from the mouth, which is memorable.
2. Yantai braised pork
In the streets of Yantai, you will see such a stall: a small stove, a frying pan, several small dining tables and a few small Mazars are all the possessions of this stall; Pots or barrels are filled with powder blocks made of sweet potato starch or mung bean starch, and a few homemade seasonings are placed on the small table, which is all the raw materials of this snack. Is this a famous snack in Yantai? Braised pork in Yantai.
Yantai braised pork is waxy inside and covered with a layer of brown rice crust outside, which is soft and tender and tastes extraordinary. I'm afraid the most important thing is to count spices. Garlic puree must be mashed with garlic mortar, and garlic puree processed by other methods will never have this taste; Hemp juice must be ground by a small mill, with delicate fragrance; The most important thing is dark brown fish oil or shrimp oil, which is a specialty of Yantai and the secret of braised pork in Yantai. This concentrated solution from salted fish and salted shrimp gives off a strong seafood flavor, which is by no means modulated by ordinary condiments such as monosodium glutamate and chicken essence. After careful tasting, the powder is soft and chewy, sesame juice is fragrant but not greasy, garlic paste is spicy but not hemp, and shrimp oil is fresh but not fishy.
3. Fried sea sausage with leek
It turns out that sea sausage is only produced in a small amount in Yantai and Penglai coastal areas, and it is also called sea sausage among fishermen in Jiaodong. Sea chicken? . Don't look at this kind of sea sausage, but it's hard to judge from its appearance. Its nutrition is very good. Seaweed is not easy to catch. It is said that it was in early spring and when the sea was rough. At that time, seaweed was the most delicious time. Leek is called intestine washing grass. Leek seeds and sea intestines contain many trace elements such as VE needed by human body. When these two vegetables are combined, leeks are crisp, sweet and delicious, making them a dish especially suitable for men.
4. Jiaodong Dabao
Jiaodong big steamed stuffed bun is a kind of stuffing food that every household in Yantai will make. Its basic characteristics are big, white and round. A steamed bread is not half a catty and weighs four times as much. Steamed bread is thick and shiny, and most of them are folded into round or long strips. You can't see the stuffing when you bite the steamed stuffed bun. Authentic Jiaodong steamed stuffed bun uses corn leaves instead of cage cloth, which is delicious.
5, fish pot block
Fish pot slices are a special food that Jiaodong fishermen like very much. All kinds of fresh marine fish that have just been caught are put together in a big pot. Just add simple seasonings such as salt and noodle sauce, and they will soon be steaming and full of fish flavor. At this time, on the upper edge of the cauldron, pieces (cakes) made of corn flour are pasted in turn. Without waiting for a long time, the pieces attached to the cauldron will turn brown on one side, and then they will be taken out in turn, and then the green leek leaves will be sprinkled on the cauldron, and a delicious food with full color, flavor and rich nutritional value will be completed.
6, cabbage heart mixed with jellyfish skin
Chinese cabbage, you should choose locally produced Chinese cabbage in autumn, so that the heart of Chinese cabbage is moist and sweet enough. In winter, take the tender heart of the Chinese cabbage in the pit, cut it into filaments, and mix it with jellyfish skin in a plate. My Sweetie is crisp and refreshing, which is a wonderful taste. Although the materials are the same, there are slight differences in the taste of the same dish due to the difference in time.
7. Penglai noodles
Penglai noodles is a traditional famous food in Yantai with a long history. Noodles are hand-drawn, commonly known locally? Lose face? Sliced pork is thin and tough. The marinated pork is made from the soup of red snapper (commonly known as Cargill), and a proper amount of mung bean starch and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper are added, each bowl has a unique seafood flavor.
8. Jade turtle fried cake
Jade turtle fried cake is golden in appearance, sweet and delicious, noodles are not greasy, crisp outside and soft inside, and do not stick to teeth. It melts in the mouth and can be enjoyed by the elderly without teeth. Don't look at this little fried cake, there are many doorways in it. Jade turtle fried cake pays great attention to the hardness of dough, the taste of filling, the frying temperature and so on. Delicious, warm and crisp, the sugar juice will flow out as soon as you bite it, and it will still be soft after standing for a few hours.
9. Sweet-scented osmanthus vermicelli sausage
The vermicelli sausage first spread in Tianjin and Beijing, and was introduced to Jiaodong about 1 10 years ago, and was improved according to the characteristics of Shandong cuisine culture in Jiaodong. It highlights the flavor of onion, ginger and sauce, making it gradually become a local specialty food in Jiaodong area. It was quite popular in Yantai Old Street in 1930s. At that time, all the shops dealing in this kind of food were doing well. At that time, it was a kind of food that people from the rich to ordinary people liked. Yantai people, who are now in their forties, can say that they particularly like it. Dangui vermicelli is made of pork, starch, ginger, onion and other raw materials through a special formula. Many Yantai people like to eat it. The specialty store in 129 bonus market is crowded with customers every day.
10 drunken crab
Pickling drunken crabs must use live crabs, remove the cover, fins and gills, then smash its two pliers and add ingredients such as peanut oil and Chili oil to pickle, without adding salt, but rely on the crab's own taste to freshen up. Drunk crab at 0? Under the conditions, it can only be kept fresh for 15 days, and crabs must be fresh, so it is rare in the market. It takes a little patience and fate to eat this bite.
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