1. Sunshine large bamboo clams
Rizhao large bamboo clams, a specialty of Rizhao City, Shandong Province, and a national geographical indication for agricultural products.
Rizhao large bamboo clam is one of the four treasures of Rizhao seafood. Rizhao is a water-rich area along the northern coast of China, with nearly abundant freshwater resources, a large area of shallow seas and beaches, and nearly 100 species of fish in the coastal waters, which is one of the four major aquatic product seed breeding centers in China. The sunshine large bamboo clam is fattened, the foot muscles are particularly developed, the two shells are hugged in a bamboo tube shape, the shell is thin and crisp, the shell surface is smooth, the flesh is fat and tender, elastic, and the soup is white.
On August 17, 2011, the Ministry of Agriculture of the People's Republic of China approved the registration and protection of geographical indications of agricultural products for the "Rizhao Large Bamboo Clam".
2. Mullet eggs
Mullet eggs are produced in Rizhao Hai District, mullet eggs are unique sea treasures in Donggang District, the production of mullet eggs in Rizhao is about 5-8 tons, and the output in 1992 is 20 tons, mainly sold to Beijing, Tianjin, Shanghai and other places.
Mullet egg, with a long history, is well-known at home and abroad, and is said to be a good food for feudal emperors. Mullet eggs are processed from the egg glands of the sunshine specialty golden squid, which are milky white in color and shaped like eggs, and can be processed into high-grade foods that are like petals and as thin as pieces of paper. According to the 54th year of the Kangxi Dynasty of the Qing Dynasty, "the squid fish has an egg in its mouth and is one of the eight treasures in the sea." Until the end of the Qing Dynasty, mullet eggs were listed as tributes.
3. Wine chicken
Wine fragrant chicken, a famous Dish of Han Nationality, is one of the popular local specialties in Rizhao, with golden and bright color, soft and delicious meat, strong wine aroma, and is well-known at home and abroad. Made with hens, chicken broth, cooking wine, etc.
4. Old vinegar sting head
Old vinegar sting head, traditional famous dish, belongs to the Lu cuisine, high-quality white jellyfish head (jellyfish in the Shandong area of the Bohai River north), special vinegar (duliu old vinegar), crisp and refreshing. The choice of superior special sauce, the color is translucent, the refraction of light between the jellyfish head actually makes it three-dimensional, when it is served, there is a strange fragrance, bite down on the first bite, crisp and raw, but very thick, the fragrance seeps out from the jellyfish skin, touching the lips and teeth, immediately filling the entire mouth, after a bit of enjoyment, chewing and swallowing, must not be able to bear to clip the second piece, aftertaste the faint marine breath, delicious nothing to say, extraordinary.
5. Bean foam
Rizhao also has a special food - bean foam. In the Wulian dialect, bean foam, also known as "frozen hemp seeds", is a food made from bean noodles and vegetables. It can be eaten all year round, and the vegetables can be changed according to the season. In the spring, most of the turnips and radish leaves are used to make bean foam; in the summer, there are many kinds of vegetables that can be used to make bean foam; there are many types of vegetables in autumn, after all, this is a harvest season, pods, spicy vegetables are also loved by people; in winter, people usually add winter melons, pumpkins and other vegetables to the bean noodles to make bean foam. Bean foam is nutritious and delicious, and comes in all kinds. No matter what the season, you can enjoy this delicacy whenever you want to eat.
6. Sea cucumber rice
Sea cucumber rice is a nutritious and beautiful high-end dish made of sea cucumber with oyster sauce and fresh soup, accompanied by rape hearts and rice.
7. Yellow-tipped fish roll pancakes
Yellow tip fish is a small seafood in the rizhao coastal waters, flat body, triangular tip, no matter how big is no more than a long; every year in the spring when the flowers bloom and the toon buds emerge, the fishermen near the Yellow Sea will open up boats and repair nets, preparing for a sweeping "yellow" movement that is destined to return with a full load.
Buy fish home, don't rush to wash it, otherwise the umami taste will all run out; scissors a cut, a hand cut, a stir in cold water, willing to eat salty and then cut some green onions and put some salt for a while, you can fry it under the pan. That pays attention to people, beat the egg to mix the batter, the yellow pointed fish is marinated, sticky with the paste, fried out do not know whether to eat fish or eat the batter skin; most of the eaters, the fish casually dipped in flour, sit on the oil pan squeaking, not long after the fish oil fresh fragrance lifted the roof cover. In the past month, a pound of oil tickets, did not dare to easily make the oil cost, so they took advantage of the pancake stall to stick the fish on the tweezers as if they were fried and cooked, and several pairs of mud claws next to them were robbed one by one, and they could not care about the fish bones stuck in the throat, and the fishy hands were reluctant to wash for several days. Rich and rich methods, poor and poor, this small fresh fish braised thorns are not rotten, stew can not eat, do not fry or bake almost can not be imported. It is better to say that it is fried, it is better to say that it is fried: a shallow layer of peanut oil licks the hot pot, the processed fresh yellow pointed fish is wrapped in flour, jumps off the pot one by one, the high heat is paste, the low fire is born; the simmer is slow frying, be careful to come over, the two sides are fried brown, the nose is fresh and mixed with pieces, and this is out of the pot. Spread out a pancake in your hand, pick two yellow pointed fish, pluck out the fish meat, pick off the fish bones, leave the small hairy spines alone, and then roll up the handful of fresh toon, and bite down on a large mouthful for a spring. Fresh fish with fresh toon, on the new pancakes, the spring of the Sunshine people kicked off in full swing.
8. Salty rice
Rizhao people are also called "paste belly", taking the meaning of fooling the stomach. Salty rice is sticky and mushy, the aroma is rich, sweet potatoes are sweet and sweet, the radish shreds are fragrant and crisp, and the crushed peanuts are also mixed in, drink a bite and chew carefully, the taste buds can also experience the grand harvest of golden autumn.
9. Spicy vegetable head
This is a small dish that Rizhao people eat from childhood, and it seems that only autumn can eat it, because there are no spicy vegetable heads in other seasons. It takes a few days to eat it once, and it will spoil if you can't finish eating it. My family loves to eat it, so I often make it lately, and I eat it in two days after making it once.
10. Sautéed flower clams
Flower clams are 10 yuan and three catties, which is an economical and practical seafood, and it is also our favorite delicacy of Rizhao people. The clams are raised in brine for a few hours to spit out the sediment, and then they are fried on high heat, and the taste is fat and tender, and the taste is abnormal. Fried flower clams may be your master, I would like to say that my fried flower clam skills are not bad. Stir-fried flower clams pay attention to the delicious and tender flower clams, no mud and sand and no teeth, seemingly simple small dishes, to do a good job also needs a little skill.
The above is a personal opinion only, in no particular order
If you have different opinions, please leave a message to discuss