Are there any delicious snacks in Qingdao? What are the delicious snacks in Qingdao?

1. Meretrix meretrix in Jiaozhou Bay, whose scientific name is Ruditapes philippinarum, belongs to mollusks, bivalves and tentacles. The mussel mottle in Jiaozhou Bay is not the real mussel mottle. Although the real clams are similar in appearance to those in Jiaozhou Bay, they have poor taste. 755-79000 This book introduces the habits and distribution of the Philippine variegated clams: they like to live in the sandy and sandy seabed of the inner bay where the calm fresh water flows. Vertical distribution, from intertidal zone to seabed 10 meter deep. Widely distributed in the Yellow Sea and Bohai Sea, south to Leizhou Peninsula in Guangdong. Although widely distributed, this clam produced in Jiaozhou Bay has the best quality. Because Dagu River and Yanghe River flow into Jiaozhou Bay from the left and right sides of Jiaozhou Bay respectively, the water quality in Jiaozhou, which is located between the estuaries of the two rivers, is most suitable for the growth of Meretrix meretrix, and the food is abundant, so the produced Meretrix meretrix is absolutely superior in quality. Its skin is thin and fleshy, its meat is tender, and its taste is slightly sweet and delicious. It is neither like fish nor shrimp, so unique that it can't be forgotten once eaten.

Jimo Fried Dumplings Jimo Fried Dumplings is a special snack in jimo city, Qingdao. Jimo pot stickers are exquisite in production technology, and the dough is moderate in hardness, golden yellow, crystal clear, crisp and delicious, which is deeply appreciated by diners. Traditionally, Jimo is famous for eating fried dumplings, commonly known as jiaozi. In the old society, it was also called pot cage and fried dumplings. It was originally created by Hu's ancestors in Hujia Village, jimo city, and has a history of more than 500 years. After Guo Jianbao became famous, the catering industry in jimo city competed to learn Hu Jiachuan's craft. The Hu family closed down, that is, Dong was in the south of the city and continued to operate. Today, jiaozi's production skills are widely circulated, and Guo's cage is all over the county. By the end of the Qing Dynasty and the beginning of the Republic of China, the Guo's cage stove in Jimo entered its heyday. 1953 autumn, Jimo catering enterprises were invited to participate in Qingdao urban and rural materials exchange meeting. At the meeting, Jimo's furnace ladle was highly appreciated by people from all walks of life, competing for tasting. Nowadays, although Jimo's stove bag is not paved with pots and pans, it is famous for its unique production technology and flavor. 1985 is listed as one of the local famous foods by Shandong Provincial Department of Commerce. The main raw materials of Jimo fried dumplings are refined flour, lean meat, vegetables, seafood, vegetable oil and various seasonings. The processing technology is exquisite, the dough is moderate in hardness and softness, and the buns are golden in color, crystal clear, crisp and fresh, with more than 20 varieties, which are deeply appreciated by diners.

3. Pepper and salt crispy chicken crispy chicken is a traditional dish in Shandong, which is spread all over Jinan, Qingdao, Yantai and other places. This dish is made of bamboo shoots and hens, steamed, cooked well, fried, extremely burnt, ruddy in color and delicious in meat. It is delicious with wine. Crispy chicken is made of cooked hens. Hens have no bones, but they are not skinned. Tear the chicken into strips, mix well with salt, sesame oil and monosodium glutamate, and fry with egg white, starch and white flour. Dip some salt and pepper when eating. The characteristics of this dish are: the chicken is boneless without losing its shape, crispy without losing its tenderness.

4. Shrimp and Braised Cabbage Shrimp and Braised Cabbage are the specialties of Qingdao. Qingdao is rich in seafood, so even ordinary families are good at cooking this dish. The characteristics of this dish are: the delicious taste of shrimp combined with the taste of cabbage is pure and beautiful. Use a few shrimps, cut off your legs, prick your head, and so on. All the parts that may hinder your eating, scald the skin with hot water until it turns red, and then take it out for later use; Chinese cabbage leaves, torn into pieces of appropriate size by hand. It's okay to be bigger. It's simpler. When the oil is hot, add the shrimp. Remember to press the shrimp head with a shovel to make the shrimp brain oil. You can see that the oil has turned red.

5. Jimo Honey Island Jimo Honey Island is a specialty of jimo city, Qingdao, Shandong. The products of Jimo Mishima are dark brown, bright, sweet but not greasy, soft and delicious, and they are favorite foods for children and the elderly. Three knives were originally one of the traditional products of Fuyuzhai, a private tea shop in jimo city. In the early 1980s, Qingdao Limin Food Factory resumed the production of this traditional tea. This product takes flour, peanut oil, sugar and sesame as main raw materials. When making, the ingredients are mixed evenly, and the dough is mixed until it covers the epithelial surface, spread into a cake with a thickness of 1 cm, and sesame seeds are stuck on the surface, then cut into small pieces with a length of 3 cm and a width of 2 cm, cut three times on it, put it in boiling oil with a temperature of 150, and fry thoroughly. Hang syrup after taking out of the pot, which is the dark brown finished product.

6. Jimo Tian Heng Juan Jian Jimo Tian Heng Juan Jian has a delicate taste, symbolizing reunion and harmony. Choose the best flour, make pancakes, then mix with onion, ginger and minced meat, spread the stuffing evenly on the cake, roll it into a circle and steam it in a pot.

7. Jimo Bridge Sea Cucumber Jimo Bridge Sea Cucumber tastes crisp and smooth, and the soup is delicious. Choose wild sea cucumbers for more than 3 years to ensure the nutrition of sea cucumbers to the maximum extent.

8. Jimo iron pot stewed big fish Jimo iron pot stewed big fish has tender meat, salty taste, rich soup and rich nutrition. Choose fresh marine fish, slaughter them clean and change knives for later use. Put proper amount of peanut oil into a special large iron pot, add onion and shredded ginger, add washed big fish, add carved wine, soy sauce and proper amount of iodized salt. Add water to the fish, boil over high fire, simmer 1 hour, and naturally collect the juice.

9. This is a good example, a good example, which can be said to be a good example. Its tofu is white and delicate, with low pulp content, tender and delicious. Village tofu is famous for its exquisite selection of materials and fine craftsmanship, and it also relies on the unique Laoshan water as an auxiliary material. From 65438 to 0987, there were more than 40 tofu shops in Zhangzhong Village, which produced more than 2000 kilograms of tofu every day.

10, minced sea cucumber sea cucumber is listed as the first of the eight treasures of the sea because of its tenderness and smoothness, which is better than ginseng. It has always been respected by people, plus the delicious minced sea cucumber. This dish is characterized by both the fragrance of meat foam and the fresh fragrance of sea cucumber.