Penglai Food

When traveling to Penglai, you can "see fairyland, taste delicious food, chew seafood, and taste fruits", which is full of interest and fun.

There are also various barbecues and snacks on the streets of Penglai, so tourists can enjoy the leisure and elegance of travel and vacation.

Special Dishes

Penglai noodles, Penglai braised donkey meat, Eight Immortals Banquet, red sea bream, prawns, sea cucumbers, wrinkled abalone, Chlamydia scallops, pleated oysters, etc.

The land of fruits

It is rich in more than 20 kinds of fruits such as apples, grapes, pears, peaches, cherries, ginkgo, chestnuts, hawthorns, etc., and they taste wonderful.

Recommended food

Penglai noodles Penglai noodles are a traditional Penglai food with a long history. The noodles are hand-pulled (stretched noodles, locally known as "wrestled 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.

Penglai Braised Donkey Meat was pioneered by Huang Kaiji outside the south gate of Penglai City in 1857. Three generations of experts have been adept at it. They have opened stores in Shanghai, Yingkou, Yantai and other places. They are quite famous and enjoy the reputation of "Penglai Braised Donkey Meat, the best in the world". The reputation of "Invincible Hand". It is characterized by its red color, transparency, fragrant aroma, freshness and refreshing taste, making it a delicious dish to go with wine.

Steamed Jiaji Fish The scientific name of Jiaji Fish is Zhensui, also written as Jiaji Fish. There are red and black. "Ji Haicuo" written by Hao Yixing of the Qing Dynasty said: "This fish is unique in Denglai" and "it tastes plump, with many plump skulls and eyes, and has a good taste". There is also a folk proverb: "Jiaji fish, Bayan fish tail". The best cooking method is steaming, which can maintain its freshness. It can be tasted in major restaurants in Penglai City, usually 60-80 yuan a piece.

Hibiscus scallops Hibiscus scallops is a traditional Penglai dish with a long history. Use scallops as the main ingredient, add onions, ginger, and clear soup and steam them in a drawer. Then steam the egg whites in a drawer until they become hibiscus-like. Sprinkle the steamed scallops on top, introduce the stock, and drizzle with sesame oil. Serve. The steamed hibiscus scallops, the egg white is like hibiscus coming out of water, and the scallops are like pomegranate and lotus seeds coming out of their shells. They are tender and delicious, with a long aftertaste. You can taste it in all major restaurants in Penglai City, usually 60-70 yuan a plate.

Sea cucumbers with green onions and sea cucumbers are the signature dish of Penglai cuisine. Sea cucumbers are roughly divided into sea cucumbers and light sea cucumbers according to their appearance. Most high-end sea cucumber dishes use gray sea cucumbers, with 30 to 40 heads being the top quality. Green onion sea cucumbers are made from whole tender gray sea cucumbers. Sea cucumber is warm in nature and salty in taste. It has the effects of nourishing kidneys and essence, nourishing blood and moistening dryness, and is rich in protein, amino acids and various minerals. You can taste it in all major restaurants in Penglai. The price is calculated based on the price of sea cucumber, usually about 80-120 yuan per plate.