Zhucheng Spicy Silk Seed Zhucheng Spicy Silk Seed is a traditional Han Chinese dish in Zhucheng City. It is a home-cooked dish. The main raw materials are spicy dumplings (mustard dumplings), radish slices, peanuts, etc.

It is sour, spicy, sweet and fragrant, light and refreshing, refreshing, and increases appetite. It is a good flavor to accompany wine and meals.

Changle Gaoya Fried Chicken does not have thousands of condiments for cooking, but it wins with its fragrance, excellent color, aroma and taste. There are many people who queue up every day for the Weifang Fire-roasted Pork, and paired with Weifang Tofu Pudding, its status is irreplaceable.

Meatball Noodles has been said since ancient times: "The soil and water support the people."

Speaking of meatball noodles, Weifang people will immediately puff up their chests, immediately beam with joy, and immediately talk about it with relish.

This folk snack has gone far beyond the scope of food. It has become a carrier of local cultural characteristics and a staple meal for the elderly and children during their birthdays.

Weifang Shaobing is a traditional snack of the Han people in Weifang, Shandong.

Weibing's sesame biscuits are baked into two layers. The surface is covered with sesame seeds, puffy, crispy and fragrant.

The bottom layer is flat and crispy, and will become soft after being left for a while. This is how to eat it after it becomes soft.

There are many varieties of Weicheng sesame seed cakes, such as crisp sesame seed cakes, small slices of sesame seed pancakes, mutton pancakes, pepper meat pancakes, fat baked pancakes, etc., with different flavors.

Weixian radish, Yantai apple, Laiyang pear are not as good as Weifang's radish skin, and the mustard chicken is tender and mellow, salty, spicy, and refreshing.

Watermelon cultivation in Changle Nobong Town began in a small area more than 200 years ago, and was "exported" to Hong Kong in 1971. Since 1972, it has been recognized as a national special-need melon production base.

Big (average 6.3 kg or more), thin skin, sweet, juicy, good taste, pollution-free, fitness and refreshment, early on the market, easy to transport, durable in storage...Chicken and duck Hele Hele was formerly known as Helei

, also known as 饸饹, originates from Shanxi and Shaanxi areas. It is a cylindrical noodle made from buckwheat noodles in a Heraku machine with fine holes.

According to legend, officials from Weixian County (today's Weifang) in the Qing Dynasty brought it back to their hometown and made improvements. Chicken and duck soup was used as a stew, with chicken, duck, meatballs, egg skins and various vegetable dishes.

The name was changed to "Chicken and Duck Harmony", which means harmony, happiness and contentment.

Shouguang Tiger Head Chicken Tiger Head Chicken is a famous Han nationality dish in Shouguang, Shandong Province. After stewed, the chicken is crispy and tender, the meat is mellow and delicious, and the chicken soup is even more delicious. It is a must-have delicacy for entertaining distinguished guests and festive banquets.

It originated in the Qing Dynasty and has a history of hundreds of years in Shouguang.

Shouguang people have a custom that when distinguished guests come or have a festive banquet, the dishes are served in the order of "one chicken, two fish, and three cold dishes".

This chicken is tiger head chicken, which shows how important the dish "tiger head chicken" is at the Shouguang banquet!

Jun mushroom is a traditional Han Chinese dish originating from Shouguang, Shandong. The main ingredients are radish, mung beans, green vegetable leaves, etc. The production process is relatively complicated and the taste is unique.

The mushrooms hand-made by traditional stone grinding have the best taste, while the mushrooms improved by automated machine production have a slightly inferior taste.

Five-spice fried meat Weifang people love fried food and have a long history. You can hear the squeaking sound whenever you walk in the streets and alleys. The rich aroma of oil and meat will immediately seduce your appetite.

Swallow tightly.

Jingzhi Jinsi Noodles Jinsi Noodles is a traditional famous dish of the Han people in Anqiu, Shandong. It started in Jingzhi and has a history of more than 300 years. It is the twin sister of Jingzhi Baiban Pancake with Sanye Cake. It is a commonly used food by wine merchants.

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The golden thread is yellow in color and thin, like gold thread, moderately soft and hard, fragrant and delicious.

The surface of the pole-head fire is very hard and cannot be kneaded by hand, so it needs to be turned over with a wooden pole, hence the name.

They are round in shape and large in size, about 250 grams each, thick on the sides and thin on the inside, with a bulge in the middle.

Its characteristics are that it has a hard surface, is cooked thoroughly without any burnt spots, and tastes crispy. The more you chew, the more fragrant it becomes.

The storage period is longer than other pasta.

Chaotian Pot, Ma Song Cake, a famous dish in Changle, comes from Ma Song Village, Ma Song Town, Changle County.

It has a history of more than 200 years and has endured for generations. You will never get tired of it after eating it for a long time.

In 1997, it was recognized as "Chinese Famous Snacks" and "Shandong Famous Snacks" by the China Cuisine Association and the Shandong Provincial Department of Trade.

High-density stove buns, a traditional folk delicacy, have a long history and are popular in urban and rural areas.

Beginning in the Qing Dynasty, a situation of unique significance prevailed during the Republic of China. Gifts for visiting relatives and friends were given to friends. In particular, Lin Sanlu Bao, which was located in Nanhewan, the county seat in the 1930s, became famous in both urban and rural areas.

Its characteristics are that the buns are white and large, the skin is soft, the inside is full, the taste is delicious, the batter is exquisite, the heat is unique, the slag is crispy, and the oily aroma is overflowing.

High-density stove buns are made of exquisite materials, with fresh pork, fresh leeks, fresh cabbage and fine flour as the main ingredients, and dried shrimps, fungus and various seasonings as auxiliary ingredients, and are carefully processed.