Sam sun dough drop soup is a common practice in Jiaodong Peninsula. When cooked, each family has its own flavor. Some people regard the common pork, dried shrimps and fungus as the three delicacies, some people threaten that only the combination of sea cucumber, abalone and scallops can be called the three delicacies, and some people mediate that it is shrimp, clam and seaweed

Fushan Lamian Noodles (also known as Fushan Noodles), which has a history of 2-3 years and is called one of the four major noodles in China. Fushan Lamian Noodles enjoys a good reputation not only at home but also overseas because of its strong craftsmanship, good taste and many varieties. Up to now, Chinese restaurants in Korea, Japan and the United States still hang the signboard of Fushan.

Spanish mackerel dumplings

The Spanish mackerel dumplings in Yantai are fresh, tender, big, stuffed and thin-skinned. Practice has proved that jiaozi with fish stuffing likes leeks best, and its spicy taste can make the fish taste fresher. Spanish mackerel jiaozi skin, rolled thin, almost revealing the stuffing. Jiaozi eats Spanish mackerel with mashed garlic and vinegar, soy sauce and sesame oil as seasoning to help relieve boredom and clear the mouth.

The burning of sugar crisp barbecued head

The burning of sugar crisp barbecued head appeared in the streets of Yantai in the 194s and 195s. At that time, Qu Yonglun, a famous pastry chef from Shidao, introduced this flavor snack from his hometown to Yantai. However, due to the small number of baked snacks with earthen stoves, it did not cause much response. The smell of fragrance on the stall made passers-by rush to patronize, thus becoming one of Yantai's famous spots.