Yantai snacks and specialties——·Yantai Braised Zi Yantai Braised Zi is a unique snack with jelly as the main raw material.

Cut the jelly into small pieces, fry it in a pan until the outside of the jelly becomes charred, and serve with shrimp oil, soy sauce, sesame sauce, garlic juice and other seasonings.

The taste is similar to Beijing's fried enema.

It is said that more than a hundred years ago, two brothers from the Men family came to Yantai to dry vermicelli. Once, they just finished making the vermicelli. It was a cloudy day, so the vermicelli could not be dried and the vermicelli would become sour. In desperation, the Men's brothers decided to make vermicelli.

The villagers were invited to fry the flour embryos in oil, mix them with garlic, and eat them. After eating, they all said it was delicious and full of flavor.

So he helped the Men's brothers set up a pot and set up the stove to fry the flour embryos and sell them. People said it was delicious, but when asked what the name of this food was, no one could tell.

One of the wise men thought that this dish was created by the Men's brothers, who also used oil to fry and stew it, so he blurted out the name "Stewed Son".

In the past, Yantai Braised Zi was mostly operated at street stalls. In 1998, it moved into Daya Hall and was recognized as a Yantai famous food by the Famous Food Certification Association.

·Fushan Ramen Fushan Ramen (also known as Fushan Noodles) has a history of two to three hundred years and is known as one of the four major noodles in China.

Fukuyama Ramen is divided into three types: solid noodles, hollow noodles, and dragon whiskers noodles.

The solid noodles are divided into round, flat and triangular shapes with more than 20 specifications. The noodles are divided into large braised noodles, warm braised noodles, fried sauce, three delicacies, clear soup, braised spoons and other more than ten varieties. There are strips and noodle braised noodles.

There is a certain emphasis on the preparation. Generally, thick sauce is paired with thick strips, clear sauce is paired with thin strips, and fried sauce is paired with flat strips.

Hollow noodles are made by using special craftsmanship to pull out noodles with a hollow center and air-permeable lamp grass-style noodles at both ends.

Dragon Beard Noodles uses superb noodle-pulling techniques to pull one noodle into 2,048 hair-thin noodles. It is truly a masterpiece of skill and ingenuity.

Due to its strong craftsmanship, good taste and various varieties, Fukuyama ramen is not only famous domestically, but also famous overseas. To this day, Chinese restaurants in South Korea, Japan, and the United States still carry the sign of Fukuyama Ramen.

·Penglai Small Noodles Penglai Small Noodles, which corresponds to Fushan Noodles, are also a famous snack.

It uses the same ramen technology as Fushan ramen, and uses Yantai's famous jaji fish as marinade. It is different from Fushan noodles because of its less dough and more marinade. It is also known for its freshness and delicious flavor.

Unique and independent.

It is a traditional famous food in Penglai with a long history.

The noodles are hand-pulled (stretched noodles, locally known as "wrestling noodles"), thin and tough, and the gravy is made of real silk (commonly known as Jiaji fish) soup, with an appropriate amount of mung bean starch, soy sauce, fungus, sesame oil,

Star anise, pepper and other condiments, one or two per bowl, have a unique seafood flavor.

During the Republic of China, the Penglai noodles made by the successor Yifutang became famous (commonly known as "Yifutang noodles").

Yifutang's ancestral home is Qixia. He learned cooking at the age of 13. He ran his own Tiaodan Ramen, co-opened a restaurant that also sold noodles, and in 1945 he opened his own "Yiji" restaurant.

The noodles he makes are extremely exquisite in materials and workmanship, so the supply is not large. Only a hundred bowls are sold every morning. They are famous for their exquisite workmanship and delicious taste. Foreign merchants often complain because they can't eat Futang noodles.

pity.

After the founding of the People's Republic of China, many large and small restaurants in Penglai operated breakfast, and mid-to-high-end hotels also used it to entertain guests, with sales of more than 30,000 bowls every morning.

·Fresh fish dumplings Yantai’s fresh fish dumplings are characterized by being tender, large, rich in fillings and thin in skin.

Bay mackerel and flounder are both good choices for filling.

The so-called fresh and tender means that the fish has just been caught and even the cut pieces are still moving.

Stir the chopped fish into soy sauce, chopped green onion, minced ginger and other seasonings, which is called "flavoring".

When mixing the fillings, add an appropriate amount of water and mix well so that the dumplings will be fresh and tender.

Practice has proved that fish stuffed dumplings like leeks the most. Its spicy taste can make the fish taste fresher.

The skin of the fresh fish dumplings is rolled out so thin that the fillings are almost exposed.

When making the dumplings, the skin is large and the fillings are full, so the edges of the dumplings are often not tightly pinched. Even if the fillings are exposed, the soup cannot be mixed in. They are like large fish balls wrapped in a thin skin.

There are as many as five or six large dumplings in a bowl, and as few as three or four. When you are full, the tip of your tongue seems to be numb from the freshness.

Therefore, when eating fresh fish dumplings, minced garlic is often used as seasoning with vinegar, soy sauce, and sesame oil to relieve greasiness and clear the mouth. Flowering steamed buns are also known as "White Silver Ruyi", which means that the steamed buns all look like white peonies, so

Named "Huahua Steamed Bun", it is a traditional noodle variety in Yantai.

According to legend, flowering steamed buns were invented by a cook from the Majia family in Dongxiang, Luoyang during the Yuan Dynasty.

At that time, Emperor Taizu Zhu Yuanzhang of the Ming Dynasty was still working as a handyman in the Ma family and had eaten this kind of steamed buns.

After he became emperor, he asked the imperial chef to make it, but the imperial chef didn't know how to make it, so he made it under the guidance of Zhu Yuanzhang's wife, Queen Ma's wife.

Later, Chef Fukuyama entered the palace and learned this method, which he passed back to his hometown and spread throughout the world.

Add yeast dough and appropriate amount of warm water to the flour and knead it into a dough. When it is fermented to 100%, add dry flour and knead it evenly. Then ferment it to 100%. Add dry flour and knead it evenly. Let it ferment until it is 100% open.

Add an appropriate amount of alkali to the fermented dough and knead it evenly. After removing the sour taste, add sugar and knead it evenly. Knead it into a long strip, pinch it into a dough ball, pinch it upwards, and place it in a drawer.

Boil the water in the pot, quickly put it on the drawer, and steam it over high heat.

Flavor characteristics: white in color, sweet and soft, blooming on the top, shaped like a white peony.

·Pansi Cake Pansi Cake is a kind of fine pasta developed on the basis of stretched noodles. It is a traditional pasta variety in Shandong.

Xue Baochen's "Short Introduction to Vegetarian Food" in the late Qing Dynasty has a detailed description of Pansi Pancakes made with Fushan Ramen.