what are the delicious local specialties in Yantai? Be sure to recommend Yantai's traditional specialties, including Yantai's famous snack Penglai Xiao noodles, Yantai braised jiaozi, mackerel jiaozi, fried seaweed with leeks, Jiaodong big steamed stuffed bun and so on.

1. Yantai braised pork

In the streets and alleys of Yantai, you will see such a stall: a small stove, a frying pan, several small dining tables and several small mazes are all the possessions of this stall; The pot or barrel is filled with sweet potato starch or mung bean starch, and there are several homemade seasonings on the small table, which are the raw materials of this snack. This is Yantai's famous snack, Yantai braised pork.

Yantai braised pot, which is waxy inside and covered with a layer of brown rice crust, is soft and chewy and tastes extraordinary. I'm afraid the most important thing is to count the spices. The mashed garlic must be mashed with a mashed garlic mortar, and the mashed garlic processed by other methods will never taste like this; Sesame juice must be ground with a small mill, with delicate fragrance; The most important thing is dark brown fish oil or shrimp oil, which is a specialty of Yantai and the secret of braised chicken in Yantai. The concentrated solution derived from the fisherman's pickling of fish and shrimp exudes a strong seafood flavor, which is by no means modulated by ordinary condiments such as monosodium glutamate and chicken essence. Savor it carefully, the powder is soft and tough, 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.

2, Spanish mackerel dumplings

Spanish mackerel is a very common fish with few spines, which is very suitable for jiaozi. In the spring and autumn when Spanish mackerel is on the market every year, people at the seaside will live in vain if they don't eat such a bite.

The filling of Spanish mackerel jiaozi must be a large Spanish mackerel weighing a kilo and very fresh. Jiaozi noodles should be softened and rolled bigger. The boiled dumpling skin is thin and transparent, and it is full of white and green balls, like a big fish ball wrapped in thin skin. Take a bite. It's tender and delicious. The fish is delicious, the meat is smooth, and the leek is fragrant, but not greasy. It seems that the quarrel is about to shed fresh soup, which is endless.

3. Fried seaweed with leeks

Seaweed was originally only produced in the coastal areas of Yantai and Penglai, and was also called "sea chicken" among fishermen in Jiaodong. Although this sea sausage doesn't look like it, it's not gold either. It's very nutritious. Seaweed is not easy to catch. It is said that it is in early spring, and it has to be when the sea is rough. At that time, seaweed was the most delicious time. Leek is called intestine washing grass. Leek seeds and sea intestines contain many trace elements such as VE needed by human body. Together, these two kinds of dishes are crispy and sweet, and leeks are delicious, which is especially suitable for men.

4. Jiaodong big steamed bun

Jiaodong big steamed bun is a kind of stuffing food that every household in Yantai will make. Its basic characteristics are big, white, fat and round. A steamed bread weighs less than half a catty. Steamed buns are thick and shiny, and most of them are folded into round or long strips. You can't see the stuffing of steamed buns with a bite. Authentic Jiaodong steamed stuffed bun uses corn leaves instead of cage cloth, which is delicious.

5. Fish pot pieces

Fish plate pieces are a special food that fishermen in Jiaodong like very much. Put all kinds of fresh marine fish that have just been caught together in a large pot, and use only simple seasonings such as salt and noodle sauce, and they will soon be steaming and fragrant. At this time, on the upper edge of the cauldron, pieces (cakes) made of corn flour are pasted in turn, without waiting for a long time. Slices will be brown when pasted on the cauldron, then taken out in turn, and then sprinkled with green leek leaves in the cauldron. A delicious food with full color, flavor and nutritional value is finished.

6. Chinese cabbage with jellyfish skin

Chinese cabbage. Choose locally produced Chinese cabbage in autumn. This kind of cabbage is moist and sweet enough. In winter, the Chinese cabbage in the cellar is tender, cut into filaments, and served with jellyfish. My Sweetie is crisp and refreshing, which is a must. Although the materials are the same, just because of the time difference, the taste of the same dish is slightly different.

7. Penglai noodle

Penglai noodle is a famous traditional food in Yantai with a long history. Noodles are hand-painted, commonly known as "falling noodles" in the local area. The rope is thin and tough, and it is made from the soup of red snapper (commonly known as wonton). Add a proper amount of mung bean starch, and then add seasonings such as soy sauce, fungus, sesame oil, star anise and pepper. One or two bowls have a unique seafood flavor.

8. Jade turtle fried cake

Jade turtle fried cake is golden in appearance, sweet and palatable, and the noodles are not greasy. Crispy outside and tender inside, not sticking to teeth. The mouth melts, and the toothless elderly can enjoy it. Don't look at this little fried cake, there are many doorways in it. Jade turtle fried cake pays great attention to the hardness of noodles, the taste of stuffing, the degree of frying and so on. It's delicious, spicy and crisp, and the sugar juice will flow out after a bite. After a few hours, its appearance is still very soft.

9. Dangui Fenchang

Fenchang first spread in Tianjin and Beijing, and was introduced to Jiaodong about 11 years ago. It is improved according to the characteristics of Shandong cuisine culture in Jiaodong. Highlighting the flavor of onion, ginger and sauce, it has gradually become a local specialty food in Jiaodong area. Yantai Old Street was quite popular in the 193s. At that time, all the shops engaged in this kind of food were prosperous, and it was a favorite food from the rich to the ordinary people. Yantai, now in her forties, can be said to be particularly fond of it.

Cinnamon sausage is made of pork, starch, ginger, onion and other raw materials with a special formula. Many Yantai people like to eat, and the store at No.129 Bonus Market is full of customers every day.

1. drunken crabs

to cure drunken crabs, live crabs must be used. Remove the cover, fins and gills, and then smash its two pliers. It is necessary to add peanut oil, Chili oil and other ingredients to cure. Don't add salt, use the taste of crabs to make them fresh. Drunken crabs can only be kept fresh for 15 days, and flower crabs must be fresh, so they are rare in the market. It takes a little patience and fate to eat this bite.