The Night Cherry Blossom Carnival will last until May, and through a series of highlights, it will show the beauty of cherry blossoms in the whole cycle and all weather. At the event site, wonderful programs are constantly emerging, and various fashionable and interesting definitions of new punching methods in ancient and modern times are introduced. Poetic lanterns and colorful lanterns decorated with cultural flavor create a theme atmosphere, which makes the cherry blossom forest dreamy and confusing, giving citizens and tourists a brand-new experience.
Combined with Xianxia culture, the Night Cherry Blossom Carnival launched the "My Xianxia Dream" parade and performance, and set up a number of performance points to show the integration of ancient and modern. Showed the rich and profound red cultural resources, so that tourists at home and abroad can feel the influence of culture while enjoying flowers.
Yantai food recommendation
1, Fushan bedding face
Lamian Noodles, also known as Fushan noodles, is one of the famous traditional snacks in Fushan District, Yantai City. It is known as one of the four major noodles in China, and it is also known as the "three famous foods" in Fushan along with "fork fire dish" and "hard-faced pot cake". It is famous for its silky, delicious and diverse varieties. Fushan surface is divided into solid surface, hollow surface and dragon beard surface.
2. Jiaodong Bayujiaozi
Bayujiaozi, also called Bayujiaozi, is a traditional pasta snack in Jiaodong, Shandong Province, and belongs to Shandong cuisine. Spanish mackerel jiaozi is generally made of fresh Spanish mackerel, with appropriate amount of pork belly stuffing and leeks. When making Spanish mackerel stuffing, the "stirring" force is very important. After removing the core of Spanish mackerel, chop it into mud and stir it in one direction with chopsticks. Never change direction, so that the Spanish mackerel stuffing Q is strong.
3. Yantai braised pork
It is a traditional snack in Yantai City, Shandong Province, and belongs to Shandong cuisine. This dish is made of raw sweet potato starch, heated with water to freeze it, cut into small pieces, fried in a pot until the color changes from white to transparent, and served with seasonings such as shrimp oil, sesame sauce and garlic juice.