Qingdao's food customs belong to the northern type of China, and are deeply influenced by Beijing and Tianjin. People's diet is mainly corn, wheat and sweet potato, as well as millet, sorghum, beans (soybeans, mung beans, cowpeas and red beans) and millet and other miscellaneous grains. Non-staple food is mainly vegetables, and meat and eggs used to be treasures for ordinary people to hold happy events and entertain guests. There are three meals a day in both urban and rural areas. Lunch is called "breakfast" and "lunch", and dinner is called "night meal". In rural areas, there are two meals a day during winter leisure, which is called "eating two meals". In the past, rice in rural Korea was generally millet porridge or sorghum flour and corn flour porridge, including tortillas, sweet potatoes and dried sweet potatoes. Sorghum flour and cornmeal porridge are collectively called "sticky porridge", which is also called "confusion". Noon rice is millet dry rice, sometimes mixed with cowpea or mung bean. Dinner is noodle soup (noodles). This kind of diet arrangement is called "two thin and one dry". Nowadays, the diet in rural areas has changed a lot. Rice noodles have become a common practice of ordinary people, and fish are used to it. Corn tortillas and dried sweet potatoes are rarely eaten, and most of the "two meals" in the slack season are changed to three meals a day. However, the habit of eating porridge for breakfast has not changed in urban and rural areas. Here are some "delicious dishes". Corn tortillas: This was the main food of Qingdao people in the past. People are used to calling it "tortillas", which are made of corn flour and water. There are many kinds of tortillas, steamed cakes and vegetable cakes. Vegetable cakes are steamed with corn flour and leaves of wild vegetables or vegetables. They were the staple food of people in the famine years, and now no one eats them. In addition, there is a kind of "hair cake" made of a little white flour (wheat flour), which belongs to the top grade of corn practice and is often eaten during festivals. Corn tortillas with salted fish and shrimp sauce is the most common practice of fishermen in Qingdao coastal areas. Among salted fish, salted Spanish mackerel, salted saury (hairtail) and salted white scales are the best, while shrimp paste includes shrimp paste, crab paste and shrimp head paste (ground with shrimp head). Mountain people like to eat cakes with green onions dipped in sauce and oil. Soy sauce is made by farmers themselves, including bean paste and flour paste (made of wheat). Among them, fermented douchi made of soybean is mixed with diced radish, diced carrot and shredded cabbage, which is delicious and especially popular with people. Sweet potato: the scientific name is sweet potato, which is the staple food of Qingdao people, especially in Jimo, Laixi and Laoshan. Because of the high yield of stems and leaves of sweet potato, it is a good feed for livestock and suitable for planting in mountainous areas, so it is widely planted in Qingdao mountainous areas. Fresh sweet potatoes are afraid of freezing and are not easy to store. Laixi and other places put sweet potatoes on the ceiling of houses in winter; Jimo, Laoshan and other places are mostly piled up on the kang where the fire is made, or dug in the cellar for storage. Generally, you can eat it next spring, so there is a saying that "sweet potato is a grain for half a year". There are many ways to eat sweet potatoes. Except for fresh sweet potatoes used for cooking or porridge, they are mainly sliced, shredded and dried in the sun, which are called "dried sweet potatoes" and "shredded sweet potatoes" respectively. Dried sweet potatoes and shredded sweet potatoes are ground into flour, which is sweet potato powder. Sweet potato shreds can be used to make "bean bags", which are not very delicious, so there is a saying that "don't treat bean bags as dry food", which means don't look down on people. "Dried sweet potatoes can only be cooked and eaten. Because it is not delicious, few people eat it now, so it can only be used as feed. Sweet potato noodles can be made into pancakes or cakes alone, or mixed with other flour to make jiaozi, rolled noodles or other pasta. Some practices are very distinctive, such as taking a kind of wild vegetable or elm bark called "Ajuga", mashing it, mixing it with sweet potato noodles, rolling it into noodles, steaming it on the grate in the pot, cooking the marinade of this dish at the bottom of the pot, and pouring the marinade of this dish on the noodles when it is cooked. People have given a very vivid name to this practice of cooking food in one pot, which is called "Erqi Building". There is also a kind of food called "gold and silver roll", which consists of white flour (wheat flour), corn flour and sweet potato flour rolled into three layers and steamed in a pot. There are three colors of gold and silver rolls: yellow, white and black. They taste sweet and fragrant. This practice is also very popular in Qingdao. Sweet potato used to be one of the staple foods of Qingdao people, so there are many tricks in eating methods and practices. Nowadays, people's living standards have improved, and the era of taking sweet potatoes as the staple food has become history, but "sweet potato dishes" are still deeply loved by people. Baked sweet potatoes, sweet potato dates and fried sweet potato slices also have a large number of fans. Sweet potato jujube (known as dried sweet potato in the shade in Laixi) is made by drying cooked sweet potato slices in winter and sealing them in jars. Take it out in spring, and there is a layer of white preserved fruit on it, which tastes good. Fried sweet potato chips are made by slicing fresh sweet potatoes, frying them with edible oil and sprinkling sugar to make them crisp and delicious. Nowadays, sweet potato dates and fried sweet potato chips are mostly sold in food stalls and food stores. Rice: There is no rice in Qingdao. In the past, rice was only seen on the dining table of the rich, and most ordinary people ate millet dry rice. In Jimo and other places, cooking dry rice is called "fishing dry rice". The practice is to boil the millet in water until it is half cooked, then filter out the soup and steam it in a pot. The filtered rice juice is called "drinking soup", so that the cooked rice can be eaten and drunk. This labor-saving practice has been passed down from generation to generation. If red beans or mung beans are added to millet dry rice, the rice will be more fragrant and taste different. Sometimes people use glutinous rice (sorghum rice) or rice instead of dry rice. The rice cooked by bad karma's son with low yield and thick skin is not delicious, and now there is no race. The rice cooked by millet is called "rhubarb rice", which is often wrapped in steamed cakes, which is a kind of holiday food. Porridge: Farmers often eat millet porridge, Hu Xiumi porridge and corn residue rice, or all kinds of face-saving rice to cook corn noodles and Hu Xiudao noodles. Millet porridge is rich in nutrition, and it is a good product for women to "sit on the moon" and serve the elderly and patients. Porridge made of a little corn flour mixed with wild vegetables and some salt is called "vegetable rice", which is used to spend the famine year. Bobo: also known as "steamed bread", it is the main food for God to communicate with relatives and friends in festivals, and there are many varieties. Jujube cake is made of five jujube noses at the top of the cake, embedded with red dates, steamed and sacrificed; Cooking cakes is to knock out pasta in the shape of lotus, fish, peach, cicada, lion and monkey with a dough mold (commonly known as "cakes and cakes") for giving to relatives and friends and eating during festivals. On important festivals such as offering sacrifices to the sea, fishermen will also make sculptures of fish, shrimp, crabs, shellfish, flowers, chickens, swallows and other animals and plants on cakes, which are lifelike and beautiful, making people happy but reluctant to eat. Noodles: Qingdao people used to call it "noodle soup", which was made by peasant women and rolled with a rolling pin. According to the shape, there are wide noodle soup, chess noodle soup (cut into rhombic pieces with a knife) and fine noodle soup. Wide noodle soup (also called "comfort noodles") is a must-eat food for the bride and groom when they get married, and it is still very popular in urban and rural weddings. According to the types of cereals, there are white flour soup, pea noodle soup, white flour and bean noodle soup, and "three-legged noodle soup" (white flour, bean noodle and sweet potato noodle soup). The noodle soup made of straight bean noodles is thin and smooth, and it tastes very delicious. Jiaozi: In rural areas of Qingdao, it is called "Xiezhaer" and it is the favorite food of Qingdao people. In the past, people used jiaozi only at festivals or when entertaining guests. Common jiaozi include pork stuffing with Chinese cabbage, shrimp skin stuffing with shredded radish and leek stuffing. Jiaozi is a kind of fish in coastal areas, which is very distinctive, and Spanish mackerel jiaozi is the best. Until now, when Spanish mackerel is listed in Grain Rain, children still have the custom of giving Spanish mackerel to the elderly and letting their parents try Spanish mackerel in jiaozi. In recent years, jiaozi, a kind of wild vegetable (shepherd's purse) stuffing, is very popular among Qingdao people, and it often appears on the dining tables of some big hotels in spring.