Lamian Noodles, Fushan

Fushan Lamian Noodles, also known as Fushan Noodles, is a traditional pasta in Shandong, with a history of 2-3 years, and is called one of the four major noodles in China. Fushan Lamian Noodles is divided into three types: solid surface, hollow surface and Longxu Noodles. Fushan Lamian Noodles enjoys a good reputation not only at home but also overseas because of its strong craftsmanship, good taste and many varieties. This is a rare special food. Have you tried it? Yantai Braised Pot

In the streets and lanes of Yantai, you will see such a stall: a small stove, a frying pan, several small dining tables and a few small mazars are all the possessions of this stall; Pots or barrels are filled with powder blocks made of sweet potato starch or mung bean starch, and a few homemade seasonings are placed on the small table, which is all the raw materials of this snack. This is Yantai's famous snack, Yantai Braised Pork.

Yantai braised pork was born a hundred years ago. When Yantai Menshi brothers were drying vermicelli on cloudy days, the vermicelli could not be dried, so they fried the vermicelli embryo and mixed it with garlic. I didn't expect it to be particularly delicious, so it spread. I like the feeling of sitting on a small Mazar, holding a small iron fork and putting it in my mouth one by one. The taste is strong, the entrance is smooth and tender, and the aftertaste is fragrant.

Yantai braised pork is waxy inside and covered with a layer of brown crispy rice, which is soft, tender and biting, and has an extraordinary taste. I'm afraid the most important thing is to count the spices. Garlic puree must be pounded out in a garlic mortar, and garlic puree processed by other methods will never taste like this; Hemp juice, must be ground by a small mill, fragrant and delicate; The most important thing is the dark brown fish oil or shrimp oil, which is a specialty of Yantai and the secret of Yantai braised pork. This kind of concentrated liquid derived from salted fish and shrimp gives off the thick seafood flavor, which is by no means modulated by ordinary condiments such as monosodium glutamate and chicken essence. After careful tasting, the powder is soft and chewy, the sesame juice is fragrant but not greasy, the garlic paste is spicy but not hemp, and the shrimp oil is fresh but not fishy. Seaweed with leek

Seaweed is very rare, and it is rare only in Yantai and Penglai, so it is very precious. The most common

seaweed in Yantai is to eat with leek. "Seaweed with leeks" has also become a famous dish in Yantai. Seaweed intestines are also seasonal, so you can't eat this dish when you go to Yantai on any

festival. Generally, you can only catch it in the stormy weather in early spring. The leek sausage meat is tender and delicious, and < P > rich. Salted fish cake

Salted fish cake, one of Yantai's special snacks, used to be a simple delicacy for fishermen, but now it has become a regional special flavor, and Yantai is also quite popular. The salted fish cake is made of fresh marine fish. It is salted with salt, and then fried in a frying pan. It is not only very hungry, but also delicious with a fragrant, fresh and tender taste. Jade turtle fried cake

Jade turtle fried cake is a unique cake in Yantai. When making this fried cake, special attention is paid to the hardness of the dough, and the filling inside is sweet and sweet. After being fried, the jade turtle fried cake presents a golden round appearance, and the golden color looks like a delicious feeling. It's warm and delicious when you pinch it, and you'll feel a kind of crispy taste when you eat it in one bite. The sugar in it has also melted into a sweet juice, which is sweet and fragrant, melts in the mouth, and will not feel sticky at all.