Rizhao jingdong cuisine
In the old days, Jiangnan Hakka called the famous brand goods in the north Beijing goods, and Rizhao winter vegetables were dubbed "Beijing". Generally, the finished product can be stored for 3 years without deterioration. The shredded vegetables are even, brownish red in color, bright and pleasing to the eye, rich in flavor, fresh and refreshing, salty and sweet, soft and non-sticky, and chewed without hard residue. Created in Xianfeng period of Qing Dynasty.
Right sauce flap
"Sauce petal" is a traditional famous food produced by Rizhao Right. Qing Daoguang was created by Ding Weiben's ancestors in fifteen years, and made a fortune from it. In order to maintain its exclusive operation, Ding Shi kept it a secret. Therefore, the ancient manual production mode is maintained.
Taoluo mutton noodles
Taoluo mutton noodle, which enjoys a long reputation, is one of the traditional pasta in Rizhao.
Jiuxianxiao chicken
Jiuxian Little Stupid Chicken is famous in Wulian for its fluffy meat, fresh taste and rich nutrition.
Jiuxiandou mozi
Bean mozi, called "frozen pockmarked" in Wulian dialect, is a kind of non-staple food made of yellow bean and vegetables by farmers in the mountains. People in the mountains often eat white radish and bean foam in spring and dried radish and yingzi bean foam; Spinach bean foam and sweet potato seedling bean foam in dog days; There are autumn-climbing pod bean foam, spicy vegetable Eiko, radish Eiko bean foam; In winter, there are all kinds of square melons and beans, and so on.
Fried high-eyed fish
High-eyed fish is a specialty fish of Rizhao, with delicate meat and delicious taste. Peel and wash the high-eyed fish, wrap them in flour with eggs, and fry them in oil pan until golden on both sides. Deep-fried fish with high eyes is fragrant, oily but not greasy, crisp and tender, and it is also a special food of Rizhao.
Xi Xi Shi she
Xi Shi She is a traditional dish in Shandong. Xishi Tongue is produced in the coastal areas of Jiaonan and Rizhao. Its meat is white, tender, tongue-shaped, nutritious and delicious. It belongs to the top grade of seafood and can be used as a variety of delicacies. Among them, "Xi Xi Shi Tongue" is particularly famous. In recent years, Feng Shoujin, the special third-class chef of "Huanghai Restaurant" in Jiaonan County, has made painstaking efforts to make this traditional famous dish innovative in cooking technology. 1987, this dish was rated as one of the "Top Ten Famous Dishes" in the first famous dish grand prix of Qingdao commercial system.
In Rizhao
There is a kind of spicy and refreshing, called spicy fried clams.
There is a delicious and delicious one called steamed swimming crab.
There is a refreshing, called seaweed bean jelly.
There is a fresh and tender one called steamed yellow croaker.
There is a kind of crispness, called vinegar stings the head.
There is a kind of tongue that leaves fragrance, called minced sea cucumber.
There is a kind of original flavor called abalone with original shell.
There is a delicious, called Juxian whole lamb soup.
There is a wonderful one called oil-fried conch.
There is a kind of salty incense called Spanish mackerel jiaozi.