1. Sheep's mouth salty crab roe: Sheep's mouth salty crab roe is pickled from the female Portunus trituberculatus produced in Laizhou Bay. The surface of the crab body is smooth, the back is light blue or green-brown, and the crab paste is plump and cream-like.

Congealed fat, bright red color, tight muscles, white and plump, smooth taste, salty, delicious and unique flavor.

2. Shouguang Braised Rice: The method of making Braised Rice is not difficult. Wait for the mung beans to sprout. Grind them with spinach juice and green radish with a stone mill. Squeeze out the water and knead into fist-sized balls. Add them to the pot.

Blend the aniseed, meat slices, vermicelli and soup, crush the rice dumplings into the pot, stir-fry together with leeks, coriander, etc., heat over medium heat for 5 to 6 minutes and remove from the pot.

3. Dongguo whole pig: It is made from lean Landrace pigs that are about 10 months old and braised with more than 20 kinds of marinades such as amomum villosum, longan, and grass fruit.

4. Shouguang Tiger Head Chicken: Tiger Head Chicken is purely a private dish, popular in Shandong and Northern Jiangsu.

In the folk wedding and funeral banquets in Shouguang area, it is known as "one chicken, two fish and three cold dishes". The tiger head chicken is ranked first among all the dishes, which shows its popularity.

The preparation of tiger head chicken consists of two parts: fried chicken pieces and stewing. The chicken is fried with flour and eggs and can be stored for a long time. After stewing, the greasiness is removed and the heat is easily digested. It is suitable for all ages.

5. White clams in Laohekou: Due to the suitable bottom, good water quality and abundant bait resources in Laohekou, Shouguang, the white clams in this area are delicious and have a unique taste. They are called "the crown of a hundred flavors" and are a landmark product of Shouguang.

, there is a local saying that "if you eat white gala meat, all tastes will be lost".