Dongying’s food flavor has characteristics from all over the world. Dongying cuisine pays attention to pure seasoning, and the taste is salty and fresh, with the characteristics of fresh, tender, fragrant and crispy. Famous local delicacies include: Wangxiangwo fish, egg yolk prawns, Guangrao donkey meat, Lijin fried buns, Longju meatballs, vinegar-braised Yellow River carp, peacock three delicacies, etc.

Wang Xiang Wo Fish

There is a village in the north of Linyi City. Wang Xiang, a young man from this village, whose stepmother was ill and suddenly wanted to eat carp, but Wang Xiang had no money to buy it. It was the middle of winter, and the river water When the ice was frozen, Wang Xiang went to the river west of the village and lay on the ice, hoping to use his body heat to warm up the ice and fish. Wang Xiang's move moved God, and a carp broke out of the ice. Wang Xiang was delighted to catch a carp, and his mother's condition gradually improved after eating it. Later generations renamed the village Xiaoyou Village and the river Xiaohe. Dongying chefs used this allusion to cook "Wang Xiangwo Fish". The dish is characterized by its milky white soup color, fresh and mellow taste, and rich nutrition.

Egg yolk prawns

How to make egg yolk prawns: Flatten the bread, put the shrimps and egg yolks on top, then put shrimp glue and lard to make sticky eggs, Cornstarch, fried and ready to eat, is crispy on the outside and tender on the inside, with a rich egg yolk aroma. Dongying is a concentrated production area of ??prawns. This dish can be eaten in various large and small restaurants in Dongying, and the current price is about 30 yuan per plate.

Guangrao donkey meat

Guangrao County in Dongying City has a famous delicacy. Guangrao donkey meat has a long history. First, cut the washed donkey meat into large pieces, put it into a pot, add an appropriate amount of water and a certain proportion of the old soup (the soup used to cook the meat), and put a cloth bag inside the pot containing a dose of aromatic medicine. There are more than ten flavors such as Angelica dahurica, star anise, pork belly, clove and so on. The dosage of the medicine is moderate and the combination is exquisite. Some add fragrance and some remove the smell

Steamed saury

Dongying is the estuary of the Yellow River and is rich in fresh saury every year. Swordfish is rich in nutrients and contains a variety of proteins and trace elements needed by the human body. The steamed saury has a light taste and maintains the original flavor of the saury. It can be tasted in various large and small restaurants in Dongying for about 30 yuan a plate.

Lijin fried buns

Lijin fried buns began in the Qing Dynasty and became famous during the Republic of China. They are fried dough buns with two kinds of meat and vegetarian fillings. After the buns are put into the pot, they are made through three processes of boiling, steaming and frying. Its characteristics are that it has the benefits of boiling and frying. It is golden in color, crispy on one side and tender on three sides. It has a thin skin and a large filling, which is fragrant but not greasy. You can taste it in every small restaurant in Dongying, and it costs about 10 yuan a plate.

Longju meatballs

Longju meatballs have a long history. It is said that Zhao Kuangyin, Emperor Taizu of the Song Dynasty, once lived in Longju. He liked the meatballs here and named it "Longju's meatballs". This dish selects livestock hind leg meat and is made with pure Yellow River water. It has the characteristics of high protein, low fat, good elasticity and crisp texture. It can be tasted in restaurants of all sizes in Dongying for about 20 yuan.

Stewed Yellow River Carp in Vinegar

Preparation method of Braised Yellow River Carp in Vinegar: Remove the scales, gills, and internal organs of the fish, wash it, cut the knife pattern straight on the fish, and then lift the knife , open the fish body, sprinkle refined salt into the fish body to marinate it slightly, and evenly apply a layer of wet starch paste on the knife edge and the whole body of the fish; pour oil into the wok, heat it up to 70% hot, put the fish tail in the hand Put it into the oil pan, and the knife edge will open immediately. At this time, you need to use a spatula to hold the fish to avoid sticking to the pan, and fry for about two minutes.

Gold hooks hang silver bars

Cut off the roots and petals of the mung bean sprouts, leaving the middle curved part, and soak them in water; wash and remove impurities from the shrimps, and soak them in warm water. Put oil in the pot, heat the oil and slide the pot, add pepper oil, green onion and ginger, pour in the mung bean sprouts, stir-fry over high heat, then add the shrimp and fine salt, transfer it to the plate, pour the sesame oil, and it's ready Serve. This dish is simple and pleasing to the eye, crisp, tender and refreshing. It is a traditional famous dish in the Confucian banquet.