Rizhao City is a county-level city in Shandong Province, located on the central coast of mainland China, in the southeast of Shandong, near the Yellow Sea, and is the tail of the Shandong Peninsula.Known as the "City of Water Sports".

FeaturesSnacksMainly: WenxinSteamedDumplings, frozen lotus rootRabbit meatChicken, whole sheep, fragrant roasted fishClear soupSteamed fishSour and spicy duck egg soup, various ingredientsAsparagusSmall potCakes,

BeijingSeasonal vegetables,Sea snailsRice porridge, etc.

Black fishEggs

Introduction

Black fish eggs are a delicious and popular Han nationality dish, belonging toShandong cuisinesystem.Made from the egg sacs ofsquid, when processing, cut the egg sacs of fresh squid, marinated in a mixture of alum and salt, causing dehydration and solidification of theproteinto be the finished product.This dish has been popular in Shandong since the early Qing Dynasty, and Shandong cuisine in Beijing during the middle of the Qing Dynasty was also very popular, especially welcomed by scholars and gourmands at that time. The great poet and gourmand Yuan Mei in the 18th year of the Qianlong Emperor of the Qing Dynasty tasted this dish several times, and recorded the preparation method in "Su Garden Recipe": "Black fish eggs are the freshest, most difficult to serve, must be soaked in river water, washed clean, remove sand and impurities, then addchicken brothand mushroomsbraised.family's recipe is the best.

Procedure

1. First wash the black fish eggs with clean water, peel off the skin, put them in a cold water pot, and boil over high heat, then remove the pot to soak for 6 hours;2. Then peel open the black fish eggs one by one and put them in a cold water pot, and cook over high heat until 80% cooked, then change to cold water and cook again, repeat 5-6 times to remove the salty and fishy taste;3. Place a spoon on the high heat, add 250ml of chicken broth, black fish eggssoy sauce, yellow winegingerjuicesaltandMSG, cook;4. After the soup boils, remove the foam, add cooked cornstarch and stir until smooth;5. Then addvinegarandblack pepper, stir twice, pour in cooked chicken oil, pour into a bowl, sprinklecorianderpowder, and it is complete.

CrystalSteamed dumplings

Introduction

Crystal steamed dumplings are a traditional snack of the Han nationality, with a beautiful appearance, fresh and tender.Since vegetables contain a lot of water, it is necessary to first use salt to "kill" the vegetables, and then when steaming, brush a little oil on the steaming rack to prevent sticking.

Procedure

Ingredients:Dumplingsdough(It is best to make it yourself)Pork100g Chinese cabbage100g Green pepper1 blackwood ear fungus50radish50 pickled vegetables1/2 onion, garlic, and ginger, salt, MSG, sugar, black pepper, cooking wine, sesame oilBroth

Procedure: Chop the pork and add chopped green onion, ginger, cooking wine, black pepper, sesame oil, sugar, MSG and mix well. Chop the Chinese cabbage,carrotsand green peppers, and add a little salt, then mix all the chopped vegetables, add to the meat mixture, and add a small amount of broth (this is the key). Pack the filling into dumpling wrappers (or you can make steamed buns). Cook in a pot.

Wine chicken

Introduction

Wine chicken is a famous Han nationality dish, one of the most popular local specialties in Rizhao, with a golden and lustrous appearance, soft and tender meat,grapewine fragrance, known both inside and outside the country.Made from a hen, chicken broth, and cooking wine.

Procedure

Production ingredients: 1 hen (about 1-1.5 kg), 600g of vegetable oil (about 70g), 120g of chicken broth,wine60g, cooking wine 20g, salt 6g, soy sauce 50g, MSG 4g, green onions 30g.

Production method: 1. After slaughtering the hen, soak it in water, remove the feathers, cut off the head and claws, and cut a small opening from the bottom of the anus to remove the internal organs.Then cut it open along the spine from the anus to the neck, and wash it clean.2. Add 10g of cooking wine and 15g of soy sauce, and mix well, then evenly coat thechicken.3. Pour vegetable oil into the frying pan, heat to 7-8, then put the chicken breast down to fry until golden brown, then remove and blanch in boiling water to remove the oil, then put it in a sand pot, pour in the chicken broth.4. Fry chopped green onions until golden, then put it in the sand pot with the chicken, add cooking wine, soy sauce, salt, MSG, and simmer over low heat for about 2 hours, then add wine to complete.

JadePeaches

Introduction

"Jade peach" exists in Shandong and Zhejiang cuisines."Jade peach" is a traditional flavor dish.The dish is golden and translucent, resembling jade.Jade peach is also known aswhite fruit.The tree is large and deep rooted, with strong vitality, and is abundant in the central and southern regions of Shandong.Dried jade peach is rich in phosphorus, calcium, iron, thiamine, and yellow pigments, and has the functions of stopping cough and relieving asthma.Procedure

Ingredients: 250g of jade peach.

20g of green and red silksesame seeds 15g.20g of white sugar, 250g of peanut oil, 50g of cornstarch.Production method: 1. Break the jade peach into pieces, remove the outer shell, and cook for about 10 minutes. Peel off the skin. 2. Steam the jade peach until soft. 3. Place the steamed jade peach in a bowl with cornstarch, and deep fry until golden. 4. Heat the oil to 200°C (400°F), then add the fried jade peach and flip until golden. 5. Add a little oil to the pot, heat the sugar until golden and bubbly, then quickly add the jade peaches, stir until evenly coated. 6. Cool, and serve.White sugar20 gramsPeanuts250g oil, 50g starch

Instructions: 1. Crush and peel the white fruit, boil for about 10 minutes, remove the skin. 2. Steam in a steamer until softened. 3. Place in dry starch, coat evenly, and fry in 175°C (350°F) oil until lightly golden, remove. 4. When the oil is heated to 200°C (390°F), fry until golden yellow, remove and drain. 5. Add a small amount of oil to the pot, add the white fruit and stir-fry until golden yellow. 6. Quickly add the white fruit, stir and sprinkle with green and red threads, sesame seeds, and pour into a porcelain bowl with sesame oil. Use a knife to pull the sugar into slices, let it cool slightly, and serve.White jade persimmon is a traditional dish in Shandong cuisine and Zhejiang cuisine.White jade persimmon is a traditional flavor dish.The color of this dish is golden and translucent, resembling jade, hence the name.

Sour and spicy duck egg soup

Introduction

Sour and spicy duck egg soup is a traditional Han Chinese dish, found in both Henan and Shandong cuisines. The duck egg is not actually an egg, but rather the ovotestis of female squids, which are produced along the coast and have various medicinal properties.However, it is a specialty of Henan cuisine.In the 1970s, Henan master chef Hou Ruihua introduced it to the Fishing Tail State Guest House as a state banquet dish.The soup should be clear and flavorful, too difficult for small restaurants to make, because it is hard to make good soup.The seasoning must be precise, with a balance of salt, freshness, sourness and spiciness, and a refreshing taste. This soup is the first dish of Yucai.Soupnamed.

Ingredients

Main ingredients: 50g of black fish eggs.Seasonings: 200g of clear broth, 20g of rice wine, starch, vinegar,Scallions and oil,Pepper, chopped coriander.

Instructions: 1. First, wash the black fish eggs with clean water to remove the salt.Then, add rice wine to the boiling water to remove the smell of the black fish eggs.2. Pour the clear broth into a pot and boil, then add the black fish eggs and pepper, cook and thicken with starch, add vinegar, add scallion oil and serve. Garnish with chopped coriander.

Old Vinegar Jelly

Introduction

Old Vinegar Jelly, a famous Han Chinese dish, belongs to the Lu cuisine, a high-quality whitesea slughead, specially made, crisp and refreshing.It uses the finest ingredients, with a translucent color, and the refraction of light between the sea slug heads makes it appear three-dimensional. When served, there is a strange aroma, and when you take the first bite, it is crispy and thick, and the fragrance of the sea slug peel permeates the mouth, filling the mouth, and then enjoy it and chew it, and you can't resist taking a second piece, savoring the subtle oceanic flavor.Instructions

Main ingredients: Jelly. Auxiliary ingredients: carrots, coriander, peanuts.

Seasonings: Salt,Soy sauce,Chicken broth,White sugar, vinegar, sesame oil, garlic, green and redchili.Instructions: 1. Soak the jelly in clean water to remove fine sand, then slice it into knife-cut pieces and blanch in hot water, then immediately remove it and soak it in cold water.Cut garlic into minced, carrots washed and peeled into thin strips, coriander washed and cut into small pieces for use.2. Control the water on the jelly and put it into a bowl, add the chopped carrots, coriander, minced garlic, soy sauce, chicken broth, salt, white sugar, vinegar and sesame oil and mix well, then put it in a plate.

3. Cut green and red chili into rings and sprinkle evenly. This makes the color more beautiful!DayPancakeIntroductionDay pancake, a famous Han Chinese snack in Yishun, Shandong, thin like paper, with a slightly yellow color, fine and fragrant, soft and delicious, nutritious and rich, especially pancakes made with wheat flour, paired with fresh

tendertofu and chili, are more delicious.

Day pancake is a main food in Yishun, made with wheat flour,

red yam flour,millet flour,corn flour,etc., mashed into a thick paste, then baked and fried, thin like paper, with a slightly yellow color, fine and fragrant, soft and delicious.Instructions1. Add water to the flour to make it viscous.2. Add the batter to the flour, mix it and stir it.4. Heat a little oil in a pot, shake the pot to make the oil spread on the bottom and top.5. Put the pressed circle into the pot, about 8 parts.6. When one side is cooked, flip it to cook the other side.7. Finished.LaochuLambNoodlesIntroductionLaochu lamb noodle shop, the most famous are Gao's and Huang's noodle pots.

In the late Qing Dynasty, Laochu was full of merchants, trade was prosperous, Gao and Huang families opened restaurants and created the famous "lamb noodles".

All merchants who came to Laochu tasted it and praised it, Gao family was led by Gao Changxiang and his three sons to establish "West Ji".Huang family was run by Huang Yongzhen and Huang Lao Seven brothers, establishing "Tonghui Hall".Both families have their own characteristics, compared to Gao's, Gao's noodle pot is more famous, with a thriving business and lasting, with a history of over 100 years.InstructionsGao and Huang's restaurants use lamb, mainly from Five Lotus Mountain, Qiaozi Mountain and Juer Mountain, about 100 kilograms per head.After buying, raise them for a period of time and eat them when they are ready.The lamb is also carefully processed, first wash and comb the live lamb, then cut the throat and skin, then scrape the internal organs and rinse with clean water.

Then, use a small iron pot with a small mouth to slowly simmer until the lamb is cooked, then take out the meat, remove the lamb bones, and cut into thin slices for use.CookingLamb soup

At the time, add original soup and meat (cut meat placed in a large pot) with seasonings, such as 1% soy sauce, 1% garlic, 0.3% ginger, 5% green onions, etc., and brew it.

When eating, add a little sesame oil, vinegar and chopped coriander orchives to season, and garnish with green head.Good lamb soup, clear and translucent, with clear meat and a fragrant aroma.Nine-Canyon Small Cluck ChickenIntroduction

Nine-Canyon Small Cluck Chicken is famous for its

meat, flavor, and rich nutrition in the surrounding areas of Five Lotus Mountain.The famous snacks in Nine-Canyon, in addition to the above mentioned, there are Nine-Canyon vegetables,small beans,coriander, Nine-Canyon earthworms, Nine-Canyon mushrooms, Nine-Canyon yellow flowers, Nine-Canyonants climbing trees,etc., countless.Each has its own unique local characteristics and flavors, and you can enjoy it.Su Dongpo wrote: "Eating 300 lilies every day, I will live in Lingnan for a lifetime."Translate: There must be a day when more tourists will be particularly fond of Nine-Canyon snacks.InstructionsMain ingredients: 800g of small cluck chicken meat. Seasonings: oil, salt, soy sauce, sugar,pepper, beer, scallions, ginger, garlic.Instructions: 1. Wash the chicken and cut it into pieces.

2. Add two tablespoons of oil to a wok, then add the chicken and stir-fry.

3. Add a little pepper, sugar, two tablespoons of salt, and half a bottle of beer.

4. Stir-fry for a few minutes, then add chopped scallions, ginger and garlic, and continue to stir-fry.5. Transfer the cooked chicken to a pressure cooker, add water above the chicken.6. Close the pressure cooker lid and cook for 30 minutes.7. When finished, take the chicken out of the pot and serve.Sour JellyIntroductionSour Jelly is a traditional Han Chinese dish in Shandong.Sour Jelly is a sea slug, produced in the coastal areas of Zaozhuang and Yishun, with tender meat, which can be made into various delicious dishes.The method of making is to wash the sour jelly, then put it in a pot to cook, and serve with chopped scallions and sesame oil.Su Dongpo wrote: "Eat white jade persimmon every day"White jade persimmonThree hundred trees, and I wish to live in Lingnan for a hundred years.Apply this to: "Eat a small snack every day, and wish to be a nine-god person for a hundred years."I believe that there will always be a day when more and more tourists will favor nine-god snacks.

Instructions

Main ingredients: 800g of small chicken meat, seasonings: oil, salt, soy sauce, sugarPeppernoodles, half a bottle of beer, scallions, ginger, garlic

Instructions: 1. Prepare the chicken meat, as it is the New Year, cut the chicken head.2. Add two tablespoons of oil to the wok, and stir-fry the chicken.3. Add a little pepper, sugar, two tablespoons of salt, and half a bottle of beer.4. Stir-fry for a few minutes, add scallions, ginger, and garlic, and continue to stir-fry.5. Pour the cooked chicken into a pressure cooker with water, adding more than the chicken.6. Close the pressure cooker lid and simmer for about 30 minutes.7. When finished, take the chicken out of the pot.

Sea snail tongue

Introduction

Sea snail tongue is one of the traditional Han Chinese dishes in Shandong.Sea snail tongue is a type of shellfish from the coastal areas of Zaozhuang and Yantai in Shandong, with tender meat and can be used to make various dishes.The method of making it is to wash the sea snail tongue and place it in a soup bowl, then use a clean spoon to add clear soup, salt, and rice wine, stirring to remove foam, and pour into the soup bowl, sprinkle with coriander and drizzle with chicken oil.

Instructions

Materials: 1500g of sea snail tongue, ingredients:SpinachRed bell pepper, yellow bell pepperChinese artichokesSeasonings: red soup, Japanese soy sauce, ginger vinegar

Instructions: 1. Clean the sea snail tongue, remove the shell and cut into bite-sized pieces.2. Cut the spinach into short stems, cut into bite-sized pieces. Cut the red and yellow bell peppers into slightly thicker strips. Cut the Chinese artichokes into segments.3. Boil the red soup, pour into a pot that can be heated, and add the sea snail tongue and three vegetables.Vegetablesand two sauce dishes.