Dalian cuisine culture is based on Shandong cuisine, and integrates the cultural characteristics of northeast minorities, including Korean, Manchu and Mongolian, forming a rich and diverse Liaodong cuisine culture. At the same time, Dalian's seafood and Fuxin's Mongolian food are very regional. Dalian people benefit from the gift of nature, and the seafood in Liaodong Peninsula has long been famous all over the world without frying.

The vast sea has given Dalian the richest, freshest and strangest seafood products, which not only gives Dalian people a taste of oyster, but also adds an indispensable landscape to Dalian people's dining table-seafood, which constitutes a kind of food culture in this city.

Extended information

Dalian cuisine:

1. Salted fish cakes

The traditional snacks with characteristics in the northern coast belong to Dalian cuisine in Shandong cuisine. Fresh marine fish are salted, dried in the sun, and then put in an iron pot with a little oil, fried until the outside is burnt and the inside is tender. It tastes unique when eaten with cornmeal cakes.

2. Goubangzi smoked chicken

Goubangzi smoked chicken was founded in the 15th year of Guangxu in Qing Dynasty. Yin Yucheng, the founder of Goubangzi smoked chicken, met Guangxu Imperial Chef for doing good deeds, and got the secret recipe of imperial court smoked chicken, and built a smoked chicken workshop named "Goubangzi smoked chicken". With sixteen fine processes, 3 kinds of ingredients, four generations of old soup, it was passed down and created a century-old name "Goubangzi smoked chicken".