Qingdao Laoshan is a very large scenic spot. As the highest peak on China's coastline, it is known as the "No. 1 Mountain" on the sea. So for such a large scenic spot, local food is naturally indispensable. It’s perfect to go with snacks when you arrive at a scenic spot. So what local snacks and delicacies are there in Laoshan? Let’s take a look with the editor below! 1. Fried goat milk cubes

The volume of fat particles in goat milk is one-third that of cow's milk, which is easier for the body to absorb, and long-term drinking of goat milk will not cause obesity. The vitamins and trace elements in goat milk are significantly higher than that of cow milk. The United States and some European countries regard goat milk as a nutritional product. The price of fresh goat milk in Europe is 7 times that of cow milk.

We all know that goat milk will clump when boiled. This is because the protein is denatured. The protein of goat milk is denatured by preheating. It may be that the acidity of fresh goat milk is too high or it is cooked at a high temperature for a long time. But the people of Laoshan make goat milk cubes into delicacies, and the taste is indescribably delicious. 2. Jellyfish Banquet

When you mention jellyfish, what do you think of? Those beautiful flower-like creatures in the sea, the scary creatures that you avoid when swimming on the beach? Maybe you will know a lot, but I want to tell you, jellyfish are a huge delicacy full of treasures! In fact, you can buy jellyfish products, jellyfish skin, jellyfish shreds, etc. in many places, but have you ever tasted various dishes made from fresh jellyfish? The jellyfish feast in Laoshan Mountain will definitely open your eyes. Every summer, July and August are the harvest season for jellyfish. The edible jellyfish are very large and look like large ice cubes, but they are a little bluish in color. The jellyfish skin we usually see is the way the jellyfish are soaked in water with salt, alum, etc. In fact, it is in large pieces before treatment.

The most classic way to eat jellyfish feast is to eat fresh jellyfish. Fresh jellyfish must be soaked in water first, at least for a day. The function is to replace the salty seawater in the jellyfish with clean water, which can remove the bitter and fishy smell. Cut the soaked jellyfish into thin strips, add garlic paste, vinegar and other seasonings, and the most important thing is to add chopped peanuts and mix with the jellyfish. It is a very simple dish. If no one tells you what it is, you will probably think it is jelly. It is too similar, but jellyfish tastes chewier because there is a layer of jellyfish skin. Other dishes in the jellyfish feast include jellyfish lining, jellyfish brains, jellyfish claws, jellyfish heads, jellyfish skin, etc. Jellyfish lining is the inner membrane of the jellyfish cavity. It is usually peeled off and stewed with cabbage. It looks like thin slices of lean meat and tastes very delicious. The brain of jellyfish is like jelly, which is perfect for scrambled eggs. Even the commonly seen jellyfish heads and claws are cooked in Laoshan in a unique way. They are often stewed with pumpkin shreds, green onions, etc. The taste is so delicious. 3. Sea cucumber with minced meat?

Sea cucumber with minced meat can be called the nutritional value on the table of Laoshan people. The high-quality original ecological sea area of ??Laoshan Mountain has clear water quality, which is most suitable for the growth of sea cucumbers. Laoshan sea cucumber has thick flesh and long spines, and its trace elements and mineral content are unusually high. The minced meat and sea cucumber seems light but thick, so you’re guaranteed not to be left with a drop of minced meat!

The characteristic of this dish is that it has the aroma of minced meat while maintaining the freshness of sea cucumber. The main ingredients include sea cucumbers. Sea cucumbers contain chondroitin sulfate, which helps human growth and development, delays muscle aging, and enhances the body's immunity. 4. Steamed Laoshan swimming crabs

The concept of swimming crabs at the Wanggezhuang venue in Laoshan, Qingdao specifically refers to crabs that grow naturally from the venue sea area to the Changmen Rock sea area. The depth of the sea area where they grow is 2 meters to 20 meters. The tidal flat of Huichang Bay is mainly sandy and is rich in dozens of kinds of seafood. There are abundant shellfish resources for swimming crabs to eat. There are no rivers flowing into the sea here, there is no pollution, the temperature difference between winter and summer is small, and the water temperature is suitable. The unique natural conditions make Huichang Bay the most important breeding and habitat for swimming crabs in the southern Shandong Peninsula. The salinity is high and does not change much, making the swimming crabs produced in waters with low salinity particularly delicious. The semi-silty texture makes the swimming crab's meat particularly white and free of mud. Abundant shellfish resources are available for swimming crabs to eat, which is environmentally friendly and pollution-free.

In other sea areas, everything is fished, but the fishermen of Huichang Village have been mainly fishing for crabs for generations. The fishermen at the venue used special fishing nets to catch crabs. When opened, this net has two layers, the inner and outer layers. The outer layer has large mesh and the inner layer has small mesh. Fishermen place this kind of net in the sea current, without putting any bait, and the crabs will hit the net by themselves. Compared with the crabs caught in trawl nets commonly used by fishermen in other places, the crabs caught in this kind of net rarely damage the crabs. foot. 5. Fried Laoshan Ginseng

Platycodon, also known as baggage flower and bell flower, is called Laoshan ginseng by Laoshan people and is one of the specialties of Laoshan.

Platycodon is a perennial herb with thick and fleshy roots, which can be used as medicine. It has the effects of relieving lungs and dispersing cold, relieving cough and draining pus. In recent years, people have used platycodon in their dishes to make delicious dishes. Platycodon can not only be pickled, served cold, stir-fried, but also battered and fried. When drinking beer, eat garlic with platycodon, which makes chewing sound and tastes good. Platycodon grows in the grass on the hillside. Laoshan herb collectors go to the mountain to dig twice a year, one from March to June and the other from September to October. When digging platycodon, first identify the leaves. The leaves below the middle part of the stem are opposite or whorled with 3 to 4 leaves. The leaves are long oval and have sharp serrations on the edges. The upper leaves are alternate and the leaves are narrowly lanceolate. Second, look at the flowers. The calyx is bell-shaped, green, and the corolla is bell-shaped, blue-purple. Wash the dug platycodon, scrape off the skin and dry it in the sun before adding it to vegetables. 6. Braised fish in iron pot

Stewed fish in iron pot is an authentic local delicacy. The main ingredients include carp (grass carp and Wuchang fish are both acceptable), tofu, etc. Served with the farmer's corn tortillas, it's delicious. The stewed fish pieces are tender, salty and slightly spicy. At the same time, there is a circle of "farm corn tortillas" attached to the edge of the iron pot. The corn tortillas soaked in "fish flavor" are soft and delicious, and the more you chew, the more delicious they become. 7. Laoshan Mushroom Stewed Chicken

Laoshan Mushroom Stewed Chicken is a famous dish and one of the representative dishes of Qingdao, Shandong. It uses local young roosters that are within one year old and stews them with stock. Chicken and Laoshan mushrooms are stewed together, which is delicious.

Due to the special climate and water quality conditions in the Laoshan area, Laoshan pine mushrooms have qualities such as softness and smoothness in the mouth. They have a unique flavor and can be regarded as top-quality fungi, especially the pine mushrooms in July and August. Best quality. Also known as matsutake mushroom, gallinopsis mushroom, matsutake mushroom, etc., Japan calls it matsutake and is a valuable wild edible fungus. Matsutake mushrooms not only have excellent flavor and attractive fragrance, but are also nutritious edible fungi. They are known as the "King of Edible Fungi", no less than Hericium and Ganoderma lucidum, and are regarded as treasures especially in Europe and the United States. The highlight of this dish is the pine mushrooms. The chicken is delicious, and the flavored Laoshan mushrooms taste even better. This dish may seem simple, but actually the effort lies in the stewing process. If you put Laoshan pine mushrooms too early, they will melt easily; if you put them too late, they will not be easy to taste. ?