Shandong Yantai Top Ten Specialties

Top Ten Specialties of Yantai, Shandong

Yantai is the birthplace of Lu Cuisine, the first of the eight major cuisines in China, known as the ? Yantai is the birthplace of Lu cuisine, the first of the eight major cuisines in China. The reputation. The following is the top ten specialties of Yantai, Shandong, organized by Travel.com, I hope it can help you.

1, Spanish mackerel dumplings

Spanish mackerel is a less thorny and long rule of fish, is very suitable for picking out the meat to do dumplings. Every year in spring and fall when the Spanish mackerel is on the market, if the people on the beach do not eat a mouthful of it, it would be a waste of time to live on the beach.

Spanish mackerel dumplings filling, you must choose more than one catty, extremely fresh big Spanish mackerel, dumplings and noodles should be a little softer, the skin rolled out a little bigger, boiled out of the dumplings, crystal thin transparent skin, full of white and green meatballs, like wrapped in a layer of thin skin, like a big fish balls. The dumplings are tender and fresh when you bite into them, and they are soft and flavorful. The freshness of the fish, the smoothness of the meat, the flavor of leeks, fragrant but not greasy, as if there is a fresh soup juice to flow from the corner of the mouth, people will remember.

2, Yantai casserole

In the streets and alleys of Yantai, you will see such a stall: a small stove, a pan, a few small tables, a few small zipper, is the stall of all the family; pots or buckets containing groundnut starch or mung bean starch made of powder, a small table with a few homemade seasoning, is all the ingredients of this snack. Is this snack all the ingredients. This is the famous snack of Yantai? The first thing you need to do is to get your hands on some of the most popular products in the world.

Yantai casserole inside sticky, outside wrapped in a layer of charred potpourri, soft and bite, the taste is extraordinary. The most crucial thing is the seasoning. Garlic paste, must be garlic mortar pounded out, other methods of processing garlic paste never come out of this flavor; hemp juice, must be a small mill grinding out, fragrant and delicate; the most critical is that the black-brown fish oil or shrimp oil, which is a specialty of Yantai, but also the secret of Yantai casserole. This kind of fishermen in the salt fish, salt shrimp derived from the concentrated liquid, exudes the kind of strong seafood flavor, by no means the general monosodium glutamate, chicken essence and other condiments can be modulated out. Tasting more carefully, the vermicelli is soft and sinewy, the sesame juice is fragrant but not greasy, the garlic paste is spicy but not numb, and the shrimp oil is fresh but not fishy.

3, leek fried sea intestines

Sea intestines originally only Yantai and Penglai coast has a small amount of production, in the Jiaodong fishermen, also known as ? The first thing you need to do is to get your hands on a pair of shoes or boots. Don't look at this sea intestines look not good, but people are not appearance, nutrient content is very good. The sea intestines are not easy to catch, and it is said that the sea intestines are the most delicious when they are caught in early spring, when the sea winds and currents are raging. Chives are known as shabu shabu, leek seeds and sea intestines contain a variety of trace elements such as VE, which are needed by the human body, and these two dishes together, intestines off the crispy sweet leeks and fresh flavor, it becomes a dish especially suitable for men.

4, Jiaodong Dabao

Jiaodong Dabao is a kind of stuffed food that every household in Yantai will do, the basic feature is a big, white, chubby, round, a bun without half a catty also has more than four heavy. Baozi skin thick', bright, mostly folded into a round or long strip, a bite can not see the filling of the bun. The authentic Jiaodong big buns with corn leaves instead of cage cloth, eat up some fresh flavor.

5, fish pot slice

Fish pot slice is a very popular a kind of Jiaodong fishermen's specialties, will be a variety of fresh fish, *** with a pot in a large pot, with only salt, pasta sauce and other simple seasonings, soon to be The heat and the smell of fish fill the room. At this point, in the upper edge of the cauldron, the order of pasting with cornmeal made of slices (cakes), do not have to wait a long time, slices pasted in the cauldron on one side will be presented with a burnt brown color, in turn, and then sprinkled with green chives in the cauldron, a color, smell and nutritional value of the production of the food on the finished.

6, cabbage heart mixed with jellyfish skin

cabbage, to choose the fall produced from the local cabbage, so that the heart of the cabbage is enough water, sweet enough. When the winter, the cellar over the cabbage, take its tender heart, cut into thin silk, and jellyfish skin on a plate of cold, sweet, crispy, crisp, refreshing, that is called a wonderful taste. Although the same material, only because of the difference in time, the same a dish in the flavor and has a subtle difference.

7, Penglai small noodles

Penglai small noodles is a traditional food in Yantai, has a long history. The noodles are pulled by hand and are commonly known locally as "wrestling noodles". The noodles are hand-pulled, known locally as "wrestling noodles".

8, Jade Turtle fried cake

Jade Turtle fried cake appearance of golden, sweet and savory, Shantou surface is not greasy, outside the crispy soft, viscous and non-sticky, melting in the mouth, no teeth can enjoy the elderly. Don't look at this small fried cake, but there are a lot of secrets inside. The production method of Jade Turtle Cake is very concerned about the softness of the noodle, the flavor of the filling, and the temperature of deep-frying, etc. The cake is hot and fragrant. Fragrant, hot, crispy, a bite of sugar juice on the flow out, placed a few hours later, still outside the caramelized soft.

9, Dan Gui vermicelli

The vermicelli was first circulated in the Tianjin-Beijing area, about 110 years ago into the Jiaodong, combined with the characteristics of the culture of the Jiaodong Lu Cuisine has been improved. The flavors of green onion, ginger and sauce were highlighted, making it gradually become a local specialty in the Jiaodong area. It was quite popular on the streets of old Yantai in the 1930s. The stores dealing with this kind of food were all doing prosperous business back then, and it was a favorite food of the rich and the common people at that time, which can be said to be particularly favored by the Yantai people over forty years old nowadays. Danggui vermicelli is made from pork, starch, ginger, green onion and other ingredients plus a special recipe, many people in Yantai like to eat, located in the Hongli market 129 store customers every day.

10, drunken crab

Pickled drunken crab must be used live crab, the cover, fins, gills removed, and then its two pincers shot, plus peanut oil, chili oil and other ingredients marinated, no salt, rely on the crab's own flavor to refresh. Drunken crab in 0?conditions, can only keep fresh for 15 days, plus flower crab must be used fresh, so the market is not common, want to eat this bite also need a little patience and fate.