Rongcheng's delicacies include sea cucumber with scallion, Shengjia fire, crispy pork head, crab with ginger sauce, Weihai clear soup, Shidao egg balls, Shirley peach blossom and so on.
1 Onion sea cucumber: Onion sea cucumber is a common and precious dish. The production method is unique. First, put the cooked sea cucumber in a pot for a while, then fry the onion in the pig white until golden brown, take it out, add seasoning and steam it in a cage, take out the soup and leave the onion. Stir-fry the white sugar until it is red, put it in Jiang Mo, stir-fry the sea cucumber slightly, then add onion paste, cooking wine, clear soup, soy sauce and other seasonings, boil with strong fire, reduce the heat to remove most of the soup, then switch to high heat, turn over and thicken it into a plate. The sea cucumber fresh out of the pot is rich in onion fragrance, salty and sweet in taste, soft but not rotten.
2, Shengjiahuo: Pay attention to three fires, so it is also called three fires. The freshly baked fire is crisp and soft on one side, white in the middle and yellow in the middle, with distinct layers. It doesn't stick to your mouth when eating, it doesn't choke people, and it doesn't feel dry after eating.
3. Candy crisp barbecued food: According to relevant historical records, at the end of the Qing Dynasty, a kind of burnt food was popular in the countryside around Liuqiqiao in the west of Weixian County, Shandong Province. This kind of burnt food hardly adds water when kneading dough, so it can't be kneaded by hand, so it can only be pressed on the panel with wooden poles. The locals gave it an elegant barbecued head to burn food. Later, this method of making fire food spread to the fishing village of Rongcheng Shidao. Because barbell head is not cool in winter, it is not easy to deteriorate in summer, it tastes sweet and resistant to storage, so it is an ideal food for fishermen to go fishing.
4, ginger crab: put the washed swimming crab into the water with seasoning and cook it, remove it and put it on the plate. Crabs are red and white in appearance and seem to be alive. Hand-baked crab meat dipped in vinegar, ginger juice or soy sauce according to personal taste. It is characterized by the freshness of the original taste of crabs and the wonderful seasoning to solve the fishy smell.
5. Weihai Clear Soup: There are many kinds of soups in seafood, such as sea cucumber soup, three fresh soups, rotten fish soup and shredded chicken soup, among which rotten fish soup is the most famous, commonly known as Weihai Clear Soup. Chop the sliced fish into minced meat, add seasoning to make pellets, cook them in clear water, put them into a bowl filled with coriander, then adjust the taste of the prepared broth and wash them into the bowl. The white pills float, clear and tender.
6. Shidao Egg Meatballs: Shidao Egg Meatballs, also known as frosted meatballs and sugar crispy meatballs, were made by Shidao in Yicheng during the Qing Dynasty in Xuan Tong. Maruko is a kind of ball with a diameter of about 2 cm, which is fried with eggs, flour and cooked white meat as the main raw materials. White color, sweet taste, tender outside and crisp inside, delicious taste.
7. Shirley Peach Blossom: Dice the sea cucumber, stir-fry it with fresh shellfish, wrap it around the plate, then beat the egg white into the egg pond and put it on the upper corner of the sea cucumber and scallop meat to form a peach blossom shape. Deep-fry the shrimp paste, then stir-fry it in the pan, stir-fry it with tomato sauce, put it in the peach blossom, and finally decorate it slightly.