1. Yantai stew

In the streets and lanes of Yantai, you will see such a stall: a small stove, a frying pan, several small dining tables and a few small mazars are all the belongings of this stall; Pots or barrels are filled with powder blocks made of sweet potato starch or mung bean starch, and a few homemade seasonings are placed on the small table, which is all the raw materials of this snack. This is Yantai's famous snack, Yantai Braised Pork.

Yantai braised pork is waxy inside and covered with a layer of brown crispy rice, which is soft, tender and biting, and has an extraordinary taste. I'm afraid the most important thing is to count the spices. Garlic puree must be pounded out in a garlic mortar, and garlic puree processed by other methods will never taste like this; Hemp juice, must be ground by a small mill, fragrant and delicate; The most important thing is the dark brown fish oil or shrimp oil, which is a specialty of Yantai and the secret of Yantai braised pork. This kind of concentrated liquid derived from salted fish and shrimp gives off the thick seafood flavor, which is by no means modulated by ordinary condiments such as monosodium glutamate and chicken essence. After careful tasting, the powder is soft and chewy, the sesame juice is fragrant but not greasy, the garlic paste is spicy but not hemp, and the shrimp oil is fresh but not fishy.

2. Spanish mackerel dumplings

Spanish mackerel is a regular fish with few spines, which is very suitable for picking out meat to make dumplings. Every spring and autumn when Spanish mackerel is on the market, if people at the seaside don't eat such a bite, they will live in the seaside in vain.

For the filling of Spanish mackerel jiaozi, it is necessary to choose the extremely fresh Spanish mackerel, the jiaozi noodles should be softened and the skin rolled up a little, and the boiled jiaozi is full of white and green meatballs in the crystal-thin skin, like a big fish meatball wrapped in a thin skin. A bite is fresh and tender, smooth and fragrant. The delicacy of fish, the smoothness of meat, and the fragrance of leek are fragrant but not greasy, as if there were fresh soup juice coming out of the mouth, which is memorable.

3. Fried sea sausage with leek

Sea sausage was originally produced only in Yantai and Penglai coastal areas, and it was also called "sea chicken" among fishermen in Jiaodong. Don't look at this sea sausage, but it's hard to judge by its appearance, and its nutrients are very good. Seaweed is not easy to catch either. It is said that it is in early spring, but also when the sea is raging. At that time, seaweed is the most delicious time. Leek is called intestine-washing grass. Leek seeds and sea intestines contain many trace elements such as VE needed by human body. When these two kinds of vegetables are combined together, the leek is crisp, sweet and delicious, and it becomes a dish especially suitable for men.

4. Jiaodong big steamed stuffed bun

Jiaodong big steamed stuffed bun is a kind of stuffing food that every household in Yantai will cook. Its basic characteristics are big, white, chubby and round, and a steamed stuffed bun weighs four or two times without half a catty. The steamed stuffed bun skin is thick and shiny, mostly folded into a round or long strip, and the stuffing of the steamed stuffed bun can't be seen after biting it. Authentic Jiaodong big steamed stuffed bun uses corn leaves instead of cage cloth, which tastes delicious.

5. Fish Pot Pieces

Fish Pot Pieces is a very popular Jiaodong fisherman's specialty food. All kinds of fresh marine fish just caught are put together in a big pot, and only with simple seasonings such as salt and noodle sauce, it will soon be steaming and full of fish fragrance. At this time, on the upper edge of the cauldron, pieces (cakes) made of corn flour are attached in sequence. Without waiting for a long time, one side of the pieces attached to the cauldron will show a brown color, and then they will be taken out in turn, and then the green leek leaves will be sprinkled on the cauldron, and a delicious food with full color, fragrance and nutritional value will be completed.

6. Chinese cabbage mixed with jellyfish skin

Chinese cabbage should be locally produced in autumn, so that the Chinese cabbage is moist and sweet enough. Wait until the winter, the pit of Chinese cabbage, take its tender heart, cut into filaments, and jellyfish skin cold on a plate, My Sweetie, crisp, refreshing, that is a wonderful taste. Although the materials are the same, the same dish has subtle differences in taste because of the time difference.

7. Penglai noodle

Penglai noodle is a traditional famous food in Yantai with a long history. Noodles are artificially drawn, commonly known as "noodles" locally, and the strips are thin and tough. The halogen is red snapper (commonly known as Cargill fish), and a proper amount of mung bean starch is added, with seasonings such as soy sauce, fungus, sesame oil, star anise and pepper. Each bowl is one or two, which has a unique seafood flavor.

8. Jade Tortoise Fried Cake

Jade Tortoise Fried Cake is golden in appearance, sweet and palatable, not greasy on the noodles, crisp on the outside and soft on the inside, not sticky on the teeth, which melts in the mouth and can be enjoyed by the elderly without teeth. Don't look at this little fried cake, there are many doorways inside. Jade turtle fried cake is very particular about the softness and hardness of the dough, the taste of the stuffing, the frying temperature and so on. Delicious, warm and crisp, the sugar juice will flow out as soon as you bite it, and it will still be soft inside after standing for hours.

9. osmanthus vermicelli sausage

vermicelli sausage was first spread in Tianjin and Beijing, and was introduced to Jiaodong about 11 years ago, and was improved by combining the characteristics of Shandong cuisine culture in Jiaodong. It highlights the flavor of onion, ginger and sauce, making it gradually become a local specialty food in Jiaodong area. It was quite popular in the old Yantai Street in the 193s. At that time, all the shops engaged in this kind of food had a prosperous business. At that time, it was a favorite food from the rich to the ordinary people. Now Yantai, who is over 4 years old, can be said to be particularly fond of it.

osmanthus vermicelli is made of pork, starch, ginger, onion and other raw materials with a special formula. Many Yantai people like to eat it. The store located at No.129 Bonus Market is full of customers every day.

1. drunken crabs

to preserve drunken crabs, live crabs must be used, with the cover, fins and gills removed, and then its two pincers smashed, and peanut oil, Chili oil and other condiments added, without salt, to make them fresh. . Drunk crabs can only be kept fresh for 15 days at , and flower crabs must be fresh, so it is rare in the market. It takes a little patience and fate to eat this bite.