1, Yantai braised pork

Yantai braised pork is waxy inside and covered with a layer of brown rice crust, which is soft and tender and tastes extraordinary. Taste carefully, the powder is soft and chewy, 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. Fushan spicy noodles

It has a history of 200-300 years and is known as one of the four facets of China. Fushan Lamian Noodles can be divided into three types: solid surface, hollow surface and dragon beard surface. It has the characteristics of strong craftsmanship, good taste and many varieties. Solid surfaces are divided into round, flat and triangular shapes with more than 20 specifications. Generally, thick strips are used for thick juice, thin strips for clear juice and flat strips for fried sauce. The hollow surface is a kind of rush surface, which is hollow in the middle and breathable at both ends. In Longxu Noodles, a noodle was pulled into 2048 noodles as thin as hair with superb Lamian Noodles technology.

3. Penglai noodles

Penglai is a traditional famous food with a long history. The noodles are handmade Lamian Noodles, thin and tough, and the halogen is silk, with proper amount of mung bean starch and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper, which has a unique seafood flavor. During the Republic of China, Penglai noodles made by Chuanren Yifutang were well known. He is very particular about the materials and workmanship of the noodles, so the supply is not large. He only sells 100 bowls every morning, which is famous for its exquisite workmanship and delicious taste.

4. Silk cakes

It is a kind of fine flour food developed on the basis of Lamian Noodles, and it is a traditional Shandong pasta variety. That is, put flour into a basin, add appropriate amount of water, alkali and salt, and make dough with suitable hardness. Make button-shaped noodles with Lamian Noodles's square method, put them on the chopping board along the line, brush sesame oil on the noodles, and cut the noodles into small blanks every 7.5 cm. Take a piece of noodle blank, roll it up from one end into a round cake, press the tail end under it and gently flatten it with your hands. Put it in a pot and bake it with slow fire until both sides are golden brown and mature.

5. Fried sea sausage with leek

Sea sausage was originally produced only in Yantai and Penglai coastal areas, and Jiaodong fishermen also called it "sea chicken". Seaweed is not easy to catch. It is said that it was in early spring and when the sea was rough. At that time, seaweed was the most delicious time. Leek is called intestine washing grass. These two vegetables are paired together, and leeks are crisp, sweet and delicious.