Jiaodong Peninsula as a bright pearl on the map of our country, not only have many beautiful myths and legends, but also have many classic foods with local characteristics, the following Muyun will introduce a few dishes to Jiaodong tourism, the restaurant owner will not give you a few authentic specialties recommended!
Yantai stew
About Yantai stew, there is a legend in the local area, it is said that there were brothers making vermicelli at that time, but the vermicelli has always been cloudy when it is dried, so it has not been good, so the brothers came up with a way, they fried these unsweendered vermicelli in oil, fried after sprinkling garlic on it to eat, never expected that this thing is surprisingly delicious. So this practice spread rapidly in Yantai and other places, Yantai stew with mung beans as the main material, mixed with sesame sauce, shrimp oil, garlic paste, white vinegar and many other spices. Carefully cut the mung bean cold powder into small pieces, add a little oil to the iron pan and fry, fry well and put it on the plate, pour in the sesame sauce, shrimp oil, garlic paste, white vinegar prepared long ago, mix well, and finally you can pour a spoonful of garlic paste with extremely fresh taste and you can feast on it.
Fish pot cake
As a specialty of Jiaodong fishermen, the earliest time was passed down from the coastal fishermen, in ancient times, fishermen in order to go to the sea early to fish, often bring dry food to the boat to simply make a meal, and the fish pot cake is a particularly simple and convenient food, and easy to carry, and gradually became a local household name dish, the fresh sea fish that has just been caught is salted and dried in the sun and poured into the pot, put a little less oil slightly fried to eat. The delicate tenderness of the fish exudes a seductive aroma that is truly unforgettable.
Penglai noodles
As a traditional snack of Penglai, Penglai noodles here I have to mention, Penglai noodles have a very long history, and other noodles are different from other noodles, this noodle has more brine and less noodles, and the bowl of noodles is very small, so it is called "Penglai noodles". The noodles are made from the local traditional practice of "throwing noodles", the noodles are thin but very tough, and the brine is made with a carefully boiled soup for seafood, which has a unique umami taste. Penglai noodles are very demanding in terms of eating, and it is the best time to eat Penglai noodles in the morning, taking advantage of the hot noodle soup fresh and poured in the freshly thin but tough noodles. In Penglai to eat authentic Penglai noodles, Mu Yun taught everyone a way: get up in the morning to see where there are many people.
Cabbage hearts mixed with jellyfish skin
An important reason why the cabbage heart mixed with jellyfish skin is delicious is because the ingredients for making this dish cannot be mastered, and the general chef is very particular about the ingredients used when making this dish. The cabbage must be selected from the Jiaodong cabbage produced in autumn, and the cabbage heart can be moist and sweet. It is then placed in the cellar until winter before it can be removed. The tender heart of the Chinese cabbage is carefully shredded and coldly mixed with jellyfish skin, supplemented by various condiments, and the taste is sweet and crisp, which is very refreshing. Really good food.
In addition to these introduced by Muyun today, there are many too late to introduce, if you are interested, you can pay attention to the small editor, and the follow-up will bring you more food introduction.