By coincidence, Qingdao is such a delicious and cool summer resort. The average summer temperature in Qingdao is 23°C. At the same time, as a first-tier city with mountains and seas, Qingdao has abundant products and resources, and its cuisine is Shandong cuisine with the longest history, which perfectly meets the requirements.
Taiwan and Taiwan have also coveted Qingdao cuisine for a long time. Qingdao cuisine belongs to the three branches of Shandong cuisine: Jinan cuisine, Kongfu cuisine, and Jiaodong cuisine. The cooking methods of the five cities in Jiaodong can be divided into three types: "Yanwei cuisine", "Qingri cuisine" and "Weifang cuisine".
In the long-term foreign exchanges, Qingdao cuisine has further absorbed and integrated many different food cultures. Therefore, Qingdao cuisine can be said to be a school of its own.
In addition, Tsingtao Beer has become a famous business card. The fresh beer in plastic bags is a "limited delicacy" only available in Qingdao. It is cold, refreshing and has a sweet aftertaste.
In that case, what are you waiting for? Taitai immediately left for Qingdao to find out what delicacies worth tasting in "Oriental Switzerland".
Before leaving, Taitai asked a local friend to find out what the authentic Qingdao taste is from some old Qingdao people. Unexpectedly, the answers he got were diverse. After careful study, I realized that the same dish is cooked differently in Guangtai East and Taixi (the two areas divided by the east and west sides of Fengtailing in the old days).
However, when eating from the sea, the word "fresh" is definitely indispensable. It represents both the freshness of the ingredients and the delicious taste. Different approaches are just because of different focuses and different ways of expressing freshness.
01 | Pen tube roasted pork
I just got off the train and was hungry. Fortunately, there was a scheduled destination not far from Qingdao Railway Station - "Shunxi Hotel".
This is an old store that has been open for 27 years. According to old diners in the store, the store moved from Shouzhang Road to Tibet Road, then to Guancheng Road, and now to Guangzhou. road. And they kept chasing each other to eat, but they were really in love.
The roasted pork with a thick oil and red sauce is a must-order at almost every table. The pork belly is softer than expected, but still has a crunchy texture. For those of us who are hungry, this is a great meal.
02 | Fried Pork Belly
Fried pork is not a difficult dish, but it is very difficult to fry until it is caramelized. Without experience, it is easy to over-fry and end up with a piece of fried pork that is burnt. It can ruin an entire pot of fried meat.
Compared to the fried steak strips and fried tenderloin that Taitai often eats in Shanghai. Pork belly has more fat, so the requirements for heat are actually higher. If the heat is controlled just right, you can taste the burnt aroma of lard and the crispiness of pork.
We ate at three o'clock in the afternoon, which was not meal time, but there were also locals who specially packed a portion of fried pork belly, which shows the popularity of this dish.
03 | Braised prawns
Braised prawns are undoubtedly the representative of Jiaodong cuisine. The prawns are bright red, the fresh shrimp meat is very sweet, and the sauce is full of salty and sweet flavors. It’s perfect with a meal or a glass of beer.
We chose a store called "Wu Ming Snacks". Although it is called "Wu Ming", it is actually a very "famous" 37-year-old store. The braised shrimp is also the signature of this restaurant, which is praised by both locals and tourists.
04 | Braised Yellow Croaker
Chinese people love to eat yellow croaker, and Qingdao’s braised yellow croaker is one of the most delicious ways to cook it.
The croaker is fried first to make it crispy, but at the same time a certain amount of garlic meat is retained. The taste is slightly sweet and slightly salty, close to the local recipe in Shanghai. After the fish is fried, the thorns have become soft and can be eaten with the thorns.
05 | Spicy Squid Strips
The spiciness of Qingdao cuisine mainly serves to enhance the freshness, and the spiciness is very mild. The spicy squid strips are actually dominated by sweetness. From the outside, it looks like pot-roasted pork or sweet and sour pork, but actually it turns out to be springy squid strips when you bite into it.
For this dish, we found another 26-year-old restaurant - "Kowloon Restaurant". The spicy squid strips in this shop have a slightly thick batter on the outside, but they have a solid texture and elasticity on the inside.
This shop also left a deep impression on Tai Tai. It is a very smoky fly restaurant.