Yantai braised pork

Yantai braised pork is a snack with unique flavor. According to legend 100 years ago, two brothers from the store came to Yantai for dry powder strips. Once, they just made vermicelli, but it was too muddy to dry. The dough is sour. In desperation, the brothers in the store asked the villagers to fry the vermicelli in oil and mix with garlic. After eating it, they all said it was delicious. So he helped the Menshi brothers set up a pot to fry powder embryos for sale. People say it's delicious, but when asked what the food is called, no one can say it. One of the smart people thought that this product was created by the Menshi brothers, and then they fried it in oil, so they blurted out "braised pork". Yantai braised pork used to operate in street stalls, and 1998 began to move into Yazhitang, which was recognized as Yantai famous food by famous food.

Fushan spicy noodles

Fushan Wax Noodles (also known as Fushan Noodles) has a history of 200-300 years and is known as one of the four major noodles in China. Fushan Lamian Noodles can be divided into three types: solid surface, hollow surface and dragon beard surface. Solid noodles are divided into round, flat and triangular shapes, with more than 20 specifications. Noodles are divided into dozens of varieties, such as big halogen, warm halogen, fried sauce, three fresh, clear soup, stew spoon and so on. The preparation of strips and noodles is certain. Generally, thick juice with thick strips, clear juice with thin strips, fried sauce with flat strips. The hollow surface is a kind of rush surface, which is hollow in the middle and breathable at both ends. And Longxu Noodles, with superb Lamian Noodles technology, pulled a noodle into 2048 noodles as thin as hair, which is really exquisite and ingenious. Fushan Lamian Noodles is famous at home and abroad for its strong craftsmanship, good taste and many varieties. Up to now, Chinese restaurants in Korea, Japan and the United States still have Fukuyama signs.

Penglaixiao noodles

Penglai noodles, corresponding to the big noodles of Fushan Mountain, are also famous snacks. It uses the same Lamian Noodles technology as Fushan Lamian Noodles, draws even strips, and uses Cargill, a famous fish in Yantai, as marinade. Unlike Lamian Noodles in Fushan, it has less noodles, more marinade and unique flavor.

Penglai is a traditional famous food with a long history. Noodles are artificial Lamian Noodles (hand Lamian Noodles, commonly known as "dried noodles" locally), thin and tough, marinated with real silk (commonly known as Cargill fish), boiled in soup, with appropriate amount of mung bean starch, and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper. Each bowl has a unique seafood flavor. During the period of the Republic of China, Penglai noodles made by later generations, Yifu Hall, were well-known (commonly known as "Yifu Hall noodles"). Yifutang, whose ancestral home is Qixia, studied as a chef at the age of 65,438+03, worked as a porter in Lamian Noodles alone, and started a restaurant in partnership with a small noodle restaurant. At the age of 65,438+0945, he started his own "Yiji" restaurant. The noodles he makes are extremely exquisite in materials and workmanship, so the supply is not large. Only 100 bowls are sold every morning, which is famous for its exquisite workmanship and delicious taste. It is often a pity that foreign businessmen can't eat noodles in Tang Fu. After the founding of New China, there are many breakfasts in Penglai hotels, and middle and high-end hotels also entertain guests, with sales of more than 30,000 bowls every morning.

Handmade noodles are also called Daoxiao Noodles.

It is a festive food for rural visitors in Yantai. Yantai people call it "eating happy noodles" when they get married, and "eating noodles on their birthdays" when they celebrate their birthdays. There is a saying called "Welcome to jiaozi". This noodle is made by adding a proper amount of salt and alkaline water to flour, kneading into dough, rolling it into a large thin skin with a rolling pin, folding it into a shape with a narrow top and a wide bottom, cutting it into strips with a knife, boiling it in water, taking it out and putting it in a bowl, and adding marinade.

This noodle is characterized by strong alkali, strong tendons and biting the head. There are two kinds: round bar and flat bar. Round strips mixed with big halogen, warm halogen and three fresh halogen; Flat strips are often mixed with all kinds of fried sauce and hemp juice.

Fish jiaozi

Jiaozi, a fresh fish in Yantai, is fresh, big, stuffed and thin-skinned. Spanish mackerel and flounder are both good things. The so-called freshness means that the fish has just been hunted and even the cut fish pieces are still moving. Stir chopped fish with seasonings such as soy sauce, chopped green onion and Jiang Mo, which is called "head and tail". When you mix the stuffing, you should mix it with appropriate amount of water, so that jiaozi is fresh and tender enough. Practice has proved that jiaozi with fish stuffing likes leeks best, and its spicy taste can make fish taste fresher. The skin of fresh fish dumplings is rolled so thin that it can almost show the stuffing. When wrapping, because the skin is suitable and the skin is full of stuffing, jiaozi often does not pinch it tightly. Even if the stuffing is exposed, the soup can't be mixed. It's like a big fish ball wrapped in thin skin.

There are five or six big dumplings in a bowl, as few as three or four. When you are full, the tip of your tongue seems numb. Therefore, eating fresh fish, seasoning with garlic and vinegar, soy sauce and sesame oil will help to relieve boredom.

Split steamed bread

Also known as "Yinruyi", it means that all steamed buns are like Bai Mudan, hence the name "Flowering Steamed Bread", which is a traditional pasta variety in Yantai. According to legend, the flowering steamed bread was invented by a chef outside Majia, Dongxiang, Luoyang in Yuan Dynasty. At that time, Zhu Yuanzhang, the Ming emperor, was still doing odd jobs in Majia's house and had eaten this kind of steamed bread. Later, when he became an emperor, he wanted to find a chef to do it, but the chef couldn't. It was made after Zhu Yuanzhang's wife, Mawei Queen, gave directions. Later, chef Fukuyama entered the palace and learned this method, which was passed back to his hometown and spread all over the world.

Flour is kneaded into dough with yeast and proper amount of warm water. When fermented until 100% boils, mix and knead evenly with dry flour, ferment until 100% boils, mix and knead evenly with dry flour and ferment until 100% boils. Add an appropriate amount of alkali to yeast and knead evenly. After removing the sour taste, add sugar and knead it evenly, knead it into long strips, knead it into dough blanks, and put it in a drawer with Neko facing up. Boil the water in the pot, put it on the drawer quickly, and steam it over high fire.

Flavor characteristics: white color, sweet and soft, with top flowers, just like Bai Mudan.

Silk cake

Silk cake is a kind of fine flour food developed on the basis of Lamian Noodles, and it is a traditional pasta variety in Shandong. In Su Wen Lue written by Xue in the late Qing Dynasty, the silk cakes made by Lamian Noodles in Fushan were described in detail.

Put the flour into a basin, add proper amount of water, alkali and salt, and knead it into dough with appropriate hardness. Cut the noodles into 1 1 buttons by hand Lamian Noodles method, put them on the chopping board, brush the noodles with sesame oil, and cut the noodles into small blanks every 7.5 cm. Take a piece of noodle blank, roll it up from one end, roll it into a round cake with a diameter of about 4.5 cm, press the tail end under it, and gently flatten it by hand. Put it in a pot and bake it with slow fire until both sides are golden brown and mature. When eating, lift the dough head in the center of the cake, shake off the silk, then put it in a basin and sprinkle with sugar.

Flavor features: Noodles are golden, bright, crisp and sweet.

Ninghai naofan

Ninghai (now Muping District) brain rice was founded in 1927, and is famous for its exquisite production and delicious taste in Jiaodong. Therefore, there is a folk song "Wendeng steamed stuffed bun, floating mountain noodles, Ninghai house drinking brain rice" circulating in Jiaodong.

Wash the mashed millet, soak it in clear water to make it soft, put it in a water mill and grind it into pulp, wrap it in a clean cloth and filter it, then put it in a pot and cook it until it is sticky. Wash soybeans, soak them in clear water to soften them, and put them into a small mill for grinding. Add salt to the pot to make tender tofu, peel the tofu, pour it into the millet porridge basin to make brain rice, and hold several bowls. Wash spinach, cut into pieces, stir-fry with bean curd skin and sesame oil, put it on brain rice, add salt, Chili sauce and pickled sherry red when eating, and mix well.

The flavor is tender, spicy and fragrant.

Huang xian rou he

Huangxian meat box, which came out in the late Ming and early Qing dynasties, has a history of more than 300 years. It is famous for its plump meat, golden color, rich stuffing and crisp skin that doesn't stick to teeth.

Flour is kneaded into crispy noodles with lard, scalded into instant noodle dough with 80℃ hot water, and then mixed with cold water to make cold water dough. Mix hot dough and cold water dough, knead them evenly, roll them into rectangular pancakes, roll the dough into long pancakes with the same size and pile them on water cakes, then roll them into strips along the length, knead them into dough wrappers, roll them into thin buns, put them into hot oil in a pot, fry them up and down until golden brown, and then fry the meat box into a hexagonal circle, and take out the meat box.

Flavor features: golden color, juicy stuffing and crisp skin.

Tang su gang zi tou huo Shi

According to relevant historical records, at the end of the Qing Dynasty, a kind of fire food was popular in the countryside around Liufanqiao in the west of Wei County, Shandong Province. This kind of fire food adds little water when kneading dough, so it can't be kneaded into a ball by hand, so it has to be pressed on the panel with a wooden pole. The locals have nicknamed it "barbed head fire food". Later, this method of making fire food spread to the fishing village of Rongcheng Shidao. Because barbell head is not very cold in winter, not easy to deteriorate in summer, sweet in taste and storable, it is an ideal food for fishermen to go out to sea to fish, so it soon spread. But then the fishermen found that barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue barbecue food. This kind of fire food is crisp and sweet, not easy to turn sour, and it has become a necessary food for fishermen to go out to sea.

It was in the forties and fifties that Qu Yonglun, a pastry chef from Shidao, brought this flavor snack from his hometown to Yantai. However, due to the small number of snacks baked in the earthen stove, it did not cause much response. By 1973, when the Chinese food practice department of Yantai Commercial School was established, Master Qu Yonglun absorbed the advantages of local famous spots in Yantai and began to cut lace and cover the impression. The improved barbell head is beautiful and delicious, and it is fragrant on the stall, and passers-by rush to patronize it, becoming one of Yantai's famous spots.