Da Lian, although located in Liaoning Province, is geographically close to Shandong Province and most Da Lian people are descendants of Shandong residents, so Da Lian cuisine basically belongs to the Lu style rather than the Northeastern style.it belongs to theit does not belong to thestyle.style.Due to its unique geographical location, seafood in Da Lian is particularly abundant."Relying on the mountains, one eats from the mountains; relying on the sea, one eats from the sea," Da Lian's cuisine features a wide variety of seafood as main ingredients, blending Chinese and Western flavors to form its distinctive style.

In addition to seafood, barbecued food is also popular in Da Lian, with very good quality barbecue.Barbecue in Da Lian is related to seafood; sea creatures can be used for grilling.For example, Dalian's specialty iron plate grilledsquidis nationally famous.Dalian's barbecue shops usually stay open until late at night, making the night market lively and a good place for gatherings with friends.The barbecue street in front of Dalian Station is filled with many excellent barbecues.

Famous dishes from Dalian include fully grilled shrimp, clearsteamedluminescentsea cucumber, clear steamed large yellow croaker, five-color snowflakescallop, Dalian shi sauce, stir-fried sea snail meat, red-braised seafood big family reunion, stir-fried intestine, eight immortals (fresh) over the sea, "pearlsea urchin" and other dishes.Stir-fried sticky cakeA brief introduction: Stir-fried sticky cake is a delicioussnackfrom Dalian. It's made from special potato starch, usually dark green and non-transparent, cut into large pieces for serving on the table.

Makes:

Stir-fried sticky cake uses a large, flat frying pan. The amount of oil is crucial to the taste; it should neither be too little nor too much. Skilled cooks use a small brush to evenly apply the oil. Place a large piece of raw sticky cake in the pot and use a spatula to crush it into smaller pieces while stirring. Smaller pieces are better (it's not done with a knife, or the flavor will be lost.

The heat control is also critical; do not use too much fire, nor for too short a time, as this can cause the sticky cake to be undercooked inside and out, significantly reducing its taste. It's best to cook it over a coal stove until the sticky cake turns light yellow from top to bottom, becoming translucent and soft with a layer of golden crispy skin on both sides, emitting an aroma.The only necessary condiments for stir-fried sticky cake are salted garlic juice and brokensesamesauce.Red grilled whole shrimpA brief introduction: Red grilled whole shrimp is a signature Dalian dish that resembles a fully blooming peony, bright red, lustrous, with tender, fresh, sweet, and aromatic meat, smooth but not greasy.The main ingredient is whole prawns without the shell or intestine. They are stir-fried with ginger, scallions, and plant oil before adding Shaoxing wine, sugar, salt, and slowly baked over low heat until the sauce is reduced.

Steps:

Use shrimps that have had their shells removed but still contain the intestine. Stir-fry them with ginger and scallions first.Then add Shaoxing wine, sugar, and salt; cook on low heat until the sauce has been reduced to a fine glaze.

After removing from heat, the whole shrimps are arranged in a large round dish, resembling a fully blooming peony, bright red, lustrous, with tender, fresh, sweet, and aromatic meat, smooth but not greasy.Mutton soup

A brief introduction: Known as "National Treasure," the lambs of Zhaogou in Dalian are specialties. Mutton soup is another Dalian specialty dish.The best time to enjoy mutton soup starts after August each year.The Zhaogou mutton soup has a lustrous appearance and fresh taste, with a clear broth that can be served on colorful plates like a big

chrysanthemum

. It is particularly delicious when garnished with sauce.

Iron plate grilled squid

A brief introduction: Iron plate grilled squid is a signature Dalian dish and snack, cooked by frying squid pieces on a hot iron plate until crispy and then slicing them into segments before sprinkling with special seasonings to make it extremely delicious.Historical culture: Initially, locals would skewer squid onto bamboo sticks and flip them over a hot iron plate while applying seasoning for a crunchy, spicy, fresh, and flavorful result. The aroma is irresistible.Later, the cooking technique was introduced southward by the Good Fire Ji Research Center, popularizing Dalian-style grilled squid across the country.Makes:Ingredients: 10 kg of fresh squid, 1 kg of vegetable oil, 200 grams of salt, 100 grams of monosodium glutamate (MSG), 100 grams of cooking wine, 120 grams of sweet bean sauce, 200 grams of chili powder, 40 grams of sesame paste, 40 grams of seafood sauce, 60 grams of squid marinade, 30 grams of deodorizing powder.100 grams of squid-specific spices.1|Clean the squid and cut it into 3 cm wide by 5 cm long pieces.2|Marinate with salt, MSG, cooking wine, squid marinade, and deodorizing powder for two hours.

4|Pierce each piece of squid in the middle transversely with a special bamboo skewer from the middle to make three pieces per skewer.

5|Heat an iron plate until it's very hot; place the squid skewers on it and fry while turning them, adding oil as needed.

6|When the squid is cooked through, sprinkle chili powder and spices, then brush with sweet bean sauce, sesame paste, seafood sauce to complete a classic Dalian-style grilled squid.

Stir-fried sea cucumber

A brief introduction: Stir-fried sea cucumber is one of Dalian's famous dishes. Sea cucumbers are soft-bodied animals that look like pieces of intestine and hence their name.

Only the beaches in Xiajiahezi, Dalian, yield these sea cucumbers, which have high nutritional value and a unique taste, said to be better than seven eggs in one meal.

Sea cucumbers can be stir-fried with seasonal vegetables or simply seasoned with salt and MSG.

Steps:Ingredients: 550 grams of sea cucumber, a little scallion, salt, chicken essence each as needed.1|Clean the sea cucumber, cut off its head and tail, remove the internal organs, wash it, and cut into 3 to 4 cm long, diamond-shaped pieces.2|Prepare the scallions by cutting them into 3 to 4 cm lengths.3|Heat a small amount of oil in a pan. When it's almost heated, add the sea cucumber and stir-fry until half done; then add the scallions and quickly stir-fry with salt and chicken essence seasoning until ready.Oyster stir-fryA brief introduction: Oyster stir-fry is one of Dalian’s signature dishes. Oysters are mollusks, transparent in appearance, resembling pieces of intestine, hence the name.Only the beaches in Xiajiahezi, Dalian, yield these oysters, which have high nutritional value and a unique taste, known for being seven oysters better than one egg.Oysters can be stir-fried with seasonal vegetables or simply seasoned with salt and MSG.

Steps:

Ingredients: 500 grams of oysters (shell removed), 50 grams of scallions, salt, chicken essence each as needed.

1|Remove the shells from the oysters, clean them, cut into 3 to 4 cm pieces and make diamond cuts on them.2|Prepare scallions by cutting them into 3 to 4 cm lengths.3|Heat a small amount of oil in a pan. When it's almost heated, add the oysters and stir-fry until half done; then add the scallions and quickly stir-fry with salt and chicken essence seasoning until ready.

The method

Ingredients: 500g sea cucumber,cucumberone

Condiments: a little garlic,coriandera little, a little fine salt,chicken essencea little, rice vinegar a little, sugar a little, sesame paste a little, sesame oil a little, and soya oil a little

1. Wash the cucumber and slice it into thin strips.

2. Crush the garlic and cut the coriander into small pieces.

3. Mix the sesame paste with warm water to form a thick paste.

4. Put all ingredients together.

5. Add salt, chicken essence, rice vinegar, sugar, sesame paste paste, and sesame oil according to personal taste; mix well.

1. There are many types of sea cucumber that can be boiled, I used coral grass for this recipe, but you could also use stoneflower or deer antler grass;seaweed2. If using fresh sea cucumbers, clean them and cook directly; if using dried ones, soak and wash thoroughly to remove the fishy smell;

3. Boil over high heat then reduce to low and simmer until thickened; this can be a light option for those who do not like pig's trotters.

4. The condiments are as per personal preference, I used common garlic, vinegar, chili oil, and cucumber strips; you may use other ingredients and sesame paste if desired.salted fishpancakes3|Introduction to salty fish pancakes: A signature street food in Dalian.Dalian is surrounded by sea, with early fishing communities needing a quick meal before returning to shore. Salty fish pancakes are easy and convenient.

For ordinary citizens, during winter when fresh vegetables were scarce, only cabbage and radish were available; salty fish became the choice for seasoning due to its affordability and availability.Salty fish and cornmeal pancakes formed a perfect pair, becoming a staple in household meals or takeout. Over time, they gained popularity on streets as famous local snacks.Steamed Lantern Abalone

Introduction: A specialty seafood dish from Dalian, northeastern China.Ingredients include live abalone with shells, cut into lantern shapes and placed back in their original shell; seasonings are finely chopped ginger, spring onions, salt, monosodium glutamate, etc., steamed for 7 minutes.The finished dish maintains its original shape and color, resembling a lantern when lifted with chopsticks. Placed on a colorful plate, it looks like a large chrysanthemum; served with sauce, it is particularly fresh and delicious, perfect for drinking wine and dining.

Grilled Squid on Iron Plate

Introduction: A specialty Dalian snack made by grilling squid on an iron plate with special seasonings.Initially, locals would skewer the squid and roast over a hot iron plate; added with specially prepared seasoning, the result was crispy, fragrant, spicy, and delicious, with an inviting red hue. This has gained popularity across the country.Ingredients: 10,000 grams of fresh squid, 1,000 grams of vegetable oil, 200 grams of salt, 100 grams of monosodium glutamate, 100 grams of rice wine, 120 grams of sweet bean sauce, 200 grams of chili powder, 40 grams of sesame paste, 40 grams of seafood sauce, 60 grams of squid marinade, 30 grams of deodorizing powder, and specialty squid seasonings.1. Clean the squid thoroughly, remove internal organs, cut into 3 cm wide by 5 cm long pieces.

2. Marinate with salt, monosodium glutamate, rice wine, squid marinade, and deodorizing powder for 2 hours.4. Skewer each piece of squid through the middle crosswise with three skewers.5. Preheat an iron plate and grill the skewered squid, turning occasionally and applying oil.6. Once fully cooked, sprinkle chili powder, specialty squid seasonings, sweet bean sauce, sesame paste, and seafood sauce; serve hot as authentic Dalian grilled squid.

Stir-fried Sea Cucumber

Introduction: A popular dish from Dalian featuring sea cucumbers.

Ingredients include 550 grams of sea cucumber, a little chopped leeks, salt, and chicken essence.Method: Clean the sea cucumbers, remove heads and tails, clean out internal organs, cut into 3 to 4 cm pieces with crosswise slices. Cut leeks into similar lengths. Heat oil in a wok; when hot, stir-fry sea cucumber until almost done; add leeks, season with salt and chicken essence, and serve.Stir-fried ScallopIntroduction: A specialty seafood dish from Dalian.Ingredients include scallops (shells included), spring onions, ginger, salt, monosodium glutamate, rice wine, sweet bean sauce, chili powder, sesame paste, seafood sauce, and squid marinade.Method: Break the shells of live scallops, remove innards and black membrane on head, wash with vinegar and coarse salt, slice thinly; cut spring onions into 1 cm pieces. In a wok with oil, stir-fry until almost done, add scallops, leeks, seasonings, mix well, serve hot.Serve the dish with the sauce poured over it, making it particularly fresh and crisp to eat.

Iron Plate Fried Squid

Introduction

Iron plate fried squid is a specialty from Dalian. It involves frying squid on an iron plate, then slicing it with a spatula and sprinkling it with specially prepared sauce, resulting in a very tasty dish.

Cultural History

In the past, locals would skewer squid on bamboo sticks and roast them back and forth on a hot iron plate, adding special seasonings. This made for crispy, tender, fragrant, spicy, and fresh squid that was bright red and inviting, with a lingering taste.Later, the cooking techniques of Iron Plate Fried Squid were introduced to the south by a good fire cuisine research center, causing this Dalian delicacy to gain popularity across the country.

Preparation

10 kg fresh squid, 1000 g vegetable oil, 200 g salt, 100 g monosodium glutamate (MSG), 100 g cooking wine, 120 g sweet bean sauce, 200 g chili powder, 40 g sesame paste, 40 g seafood sauce, 60 g squid marinade, 30 g deodorizing powder.100 g special squid seasoning.

1|Wash the squid thoroughly, remove the internal organs, and cut into pieces that are 3 cm wide and 5 cm long.

2|Add salt, MSG, cooking wine, squid marinade, deodorizing powder, etc., mix well and marinate for 2 hours.

4|Using specialized skewers, pierce the middle of each squid piece horizontally to make a cross-section, placing three pieces per skewer.

5|Heat an iron plate until it is very hot. Place the squid skewers on the plate and cook while turning them over frequently and adding oil as needed.

6|When the squid is fully cooked, sprinkle chili powder and special squid seasoning, then brush with sweet bean sauce, sesame paste, and seafood sauce to complete the authentic Dalian iron plate squid.

Stir-fried Abalone Intestines

Introduction

Stir-fried abalone intestines is one of the famous dishes from Dalian.Abalone intestines are a type of soft-bodied animal with a semi-transparent body, resembling a piece of intestine, which gives them their name.They are only found in Xiajiahezi beach near Dalian and have high nutritional value, often praised for being as nutritious as seven abalone intestines to one egg.The intestines can be prepared in various ways; after washing and cutting into strips, they can be stir-fried with seasonal vegetables or other accompaniments.PreparationIngredients:550 g abalone intestines,

A little chopped Chinese cabbage, salt and chicken essence each to taste.

Preparation Method:

1|Remove the head and tail of the abalone intestine, clean out the internal organs, wash it thoroughly, and cut into 3-4 cm long, diamond-shaped pieces.2|Prepare chopped Chinese cabbage that is 3-4 cm in length.3|In a pan with little oil, heat to about eight-tenths of the way. Stir-fry the abalone intestine until half done, then add the Chinese cabbage and stir-fry on high heat. Season with salt and chicken essence before removing from the pot.

Oil-bursting Scallop

Introduction

Oil-bursting scallops is a specialty dish from Dalian.

Preparation

Main ingredients: scallops (with shell)

Seasonings: large onions, garlic, salt, monosodium glutamate (MSG), cooking wine, water starch, clear soup, vinegar, pork oil.

Crack the scallop shells and remove the meat, removing the tail and head membranes. Clean with vinegar and coarse salt, then wash thoroughly and thinly slice.

Cut onions into 1 cm segments;

Garlic into slices; mix clear soup, cooking wine, MSG, water starch in a bowl to prepare the "bursting sauce";

Dried black fungus soaked in boiling water.Place the scallop meat in the pan with pork oil and cook until almost done, then add the onions, garlic, dried black fungus, and mix in the prepared "bursting sauce". Quickly stir-fry to complete..

Crack open the scallop shell, remove the meat, discard the tail intestine and head black membrane, rub with vinegar and coarse salt,and then wash thoroughly with clean water. Slice into thin pieces;cut the green onion into 1 cm long segments;cut the garlic into slices;boil clear broth, cooking wine, monosodium glutamate, and water-stained starch in a bowl to make "sauté sauce";blanched the black fungus in boiling water.Boil and blanch it.Place pig oil in a wok and heat over high flame until 8 mature;add the scallop meat and blanch briefly then remove with a sieve.Leave some of the remaining oil in the wok, continue heating to 10 maturity, add the green onion and garlic and fry for a moment,then add the scallop meat, black fungus, and the prepared "saute sauce", quickly toss and serve.