1, Fushan spicy noodles

Also known as Fushan noodles, it has a history of more than 400 years in China and is particularly famous at home and abroad. The characteristics of this Lamian Noodles are that it can be fine and thick, thick and thin, and it can also be matched with all kinds of marinated soup to make noodles more delicious.

2, hibiscus scallops

Dried scallop with hibiscus is a famous dish in Penglai area and a typical representative dish of Fushan cuisine. At present, this dish has been introduced to Beijing and has become a high-class banquet dish. It is made of scallop as the main raw material, and it tastes light and delicious, mellow and rich.

3. Braised lotus root pills

Braised lotus root pill is a special dish in Yantai. They are mainly cooked with fresh lotus roots. The meatballs made are crispy outside and fragrant inside. The entrance is crisp and delicious.

4. Haiyang fell down and chewed the mud.

Refers to Guo Cheng's face. It also appeared on CCTV's "Tip of the Tongue 3" and was even included in the intangible cultural heritage of Shandong Province. The production technology of this noodle began in the Kangxi and Yongzheng periods in the early Qing Dynasty. This kind of noodles is particularly chewy, delicate and smooth to eat, with delicious marinade and unique flavor.

5. Penglai noodles

This is a famous flavor snack. It uses the same Lamian Noodles technology as Fushan Lamian Noodles, draws even strips, and uses Cargill, a famous fish in Yantai, as marinade. Unlike Lamian Noodles in Fushan, it has less noodles, more marinade and unique flavor.