The specialties of Yantai Longkou are: Spanish mackerel jiaozi, sparerib steamed stuffed bun, Beima Huoshao and so on.

1. Spanish mackerel jiaozi, a traditional famous Chinese food in Yanwei, Shandong Province, is jiaozi stuffed with Spanish mackerel. Delicious and unique. Fresh Spanish mackerel, Qingdao peasant banquet cut the meat along the spine, peeled it, and chopped it with Jiang Mo. Spanish mackerel meat is chopped and stuffed, and water must be added to make it into mud.

2. Rib Steamed Bun, a famous traditional snack of Han nationality in Longkou City, is cooked by every family. Longkou has the custom of eating steamed buns on birthdays. Generally, when someone at home has a birthday, they will wrap a pot of big steamed buns. Rib Steamed Bun is cut into small pieces with vegetables such as Chinese cabbage and kidney beans, especially steamed in a large pot. It is big, thin-skinned and tastes very good, and everyone loves it.

3. North Horse is on fire. It is said that there are hundreds of thousands of acres of high-quality and high-yield fields centered on Beima Town in Huangxian County. People in Laohuang County call it "wheat nest" to praise its high-yield wheat. The opportunities for the older generation in the countryside to eat pasta are more than those in other places, and the skills of making pasta are also relatively high. The most famous one is the barbell burning. Its characteristic is that the dough is hard (a lot of dry flour is poured into the dough), and it is not easy to operate by hand. It is necessary to use a rolling pin-like barbell with one end fixed on the wall and double the weight of the body to knead the dough by using the lever principle. The technology of leverage is also used in making steamed bread, mainly as a big cake in the past year, but it is rare on weekdays. The newly baked Beima fire is so sweet that it doesn't even need to be eaten immediately. It would be better if it was stewed. At present, there are several burning workshops in Beima Street that do barbell burning, but they just abandon barbells and are mechanized. The most famous one processes hundreds of kilograms of flour every day, and most of them are customers or buyers who come here, and the fires are often sold out as soon as they are baked.