1. Donkey meat
Donkey meat is a traditional dish of Shandong Guangrao and belongs to the Lu cuisine. Donkey meat ingredients pay attention to the "dish medicine" formula is unique, fine production, the meat out of the pot red in the purple, smooth but not greasy, solid but not hard, rich and special, delicious and delicious, and has the effect of refreshing, stomach, strong bones.
2. Lijin water frying bun
Lijin fried bun is a characteristic local dish in Lijin County, Shandong Province, with a large plate of a full moon in early summer, the fried buns are cylindrical, standing in unison, like a small chef's hat, the skin surface is wheat yellow. The buns give off a rustic noodle smell, thick pork and spicy shallots. I thought that when it comes to pasta, whether it is beautiful or not, the first thing is to have a noodle flavor. The dough flavor is the message of the essence of the wheat, and it has the fragrance of the sun in it. Pork and green onions, on the other hand, have two different forms of aromatic properties.
3. Ryuju Pills
Longju pills are a specialty of Longju Town, Dongying District, Dongying City, Shandong Province. Longju balls are selected from the hind legs of livestock, made of pure Yellow River water, with high protein, low fat, good elasticity, crisp taste and other characteristics, is a good product for guests and friends to gather and festival gifts. "Ryuju Marruko" has a long history and is a historical food handed down from generation to generation in the local area.
4. Salt nest whole lamb soup
Originated in the early 1990s, the yanwo people who became rich in reform and opening up were not far behind in terms of diet, boldly innovated, combined with local characteristics, learned and learned from some cooking techniques in other places, and gradually explored a set of lamb stewing, mixing and boiling methods, and people who tasted it praised it. Although the salt nest mutton soup is not the originator of the mutton soup, it is not too much to say that he is a master, especially the "whole sheep soup", which is even more unique.
5. Yangjia Sancun knife cutting surface
Yangjia Sancun knife-cut noodles is a traditional snack in Dongying City, which belongs to the local food; The dish is soft and not sticky, and the more you chew, the more fragrant it is. The reason why the Yangjia Sancun knife cutting surface is unique, mainly related to its workmanship, first of all, the technical requirements of the knife cutting face and the surface are stricter, the proportion of water and noodles is accurate, generally it is a pound of noodles with three or two water, beaten into a noodle spike, and then kneaded into a dough, and then covered with a damp cloth, and then kneaded after half an hour, until kneading, kneading soft, kneading. If the kneading of the dough is not enough, it is easy to stick the knife and break the strip when cutting. The magic of knife cutting surface lies in knife work. Knives, generally do not use kitchen knives, to use a special curved knife.
6. Shikou roast chicken
Shikou roast chicken is produced in Shikou Town, Dongying District, Dongying City, Shikou Town is adjacent to the gushing Yellow River in the north, with beautiful scenery and simple folk customs, and many production areas of Shengli Oilfield, the second largest oilfield in the country, are also densely packed here. Shikou town has a long history and culture, has a reputation of "the hometown of roast chicken", and the guests of the gluttony have come to visit, and tasting the Shikou roast chicken is even more fragrant and lingering, compared with the Texas grilled chicken.
Shikou roast chicken originated from Shikou Town, Dongying, Shandong, and is a famous food in Lubei area. Shikou Town is located on the bank of the Yellow River and the shore of the Bohai Sea, with a long history, rich products, a wide range of ingredients and developed commerce. Shikou roast chicken inherits the traditional craft of Lu cuisine, and absorbs the flavor of this dish, selects local varieties of chicken, after slaughtering, blood extraction, hair removal, cleaning the five viscera, removing fishy gas, plate prototype, six flavors, cooking fumigation and other processes refined, because of its "mellow into the bone, crisp and delicious, salty and moderate, heavy and not greasy, complete nutrition, suitable for both north and south" flavor characteristics, well received by diners.
7. Hairy crab at the mouth of the Yellow River
Hairy crab at the mouth of the Yellow River, a specialty of Dongying City, Shandong Province, and a national geographical indication for agricultural products. The rich resources of the Yellow River Delta nourish the delicious meaty Yellow River estuary hairy crab, which is full of yellow fat and is usually steamed to maintain the original taste of hairy crabs. Hairy crabs are orange-yellow in color and sweet in meat.
On December 3, 2008, the Ministry of Agriculture of the People's Republic of China officially approved the registration and protection of geographical indications of agricultural products for "hairy crabs at the mouth of the Yellow River".
8. Wang Xiang lying fish
There is a village in the north of Linyi City, this village young Wang Xiang, his stepmother suddenly wanted to eat carp, but Wang Xiang had no money to buy, when it was midwinter, the river was frozen, Wang Xiang went to the west of the village to lie on the ice surface, wanting to warm the ice surface fishing. Wang Xiang's move touched the heavens, and a carp broke through the ice. Wang Xiang was pleased to catch carp, and his mother's condition gradually improved after eating, so his descendants renamed the village Xiaoyou Village, and the river was Xiaohe River. Dongying chef cooked "Wang Xiang Lying Fish" with this allusion, and the dish is characterized by a creamy soup and a fresh and mellow taste.
9. Northridge balls
Beiling balls are a characteristic traditional dish that is highly respected by the local people of Beiling Township, Lijin County, Dongying City, Shandong Province, when they hold major banquets, and it is derived from traditional folk cooking techniques. Before the 1970s, it only appeared at individual family banquets, and after entering the 1980s, it was the four families of Chen, Zhao, Yue and Li in Beiling Township who successively introduced the famous food of Beiling Pills to the market, and gradually became bigger and stronger, becoming a representative of Lijin food culture.
10. Yellow River knifefish
Yellow River estuary knifefish is produced at the mouth of the Yellow River in Dongying City, Shandong Province, spawns in the sea, grows in the Yellow River, and is a migratory fish. The Yellow River knifefish resembles a sharp knife and flashes silver light, so it is named knifefish. Every year in the spring and March, the Yellow River estuary knifefish along the Yellow River estuary against the current, swim back to Dongping Lake to spawn, fish eggs hatch into fish fattening and then along the Yellow River down the Bohai Sea to grow and overwinter, the annual fish flood to last for more than two months. The adult body length of the Yellow River estuary knife fish is 30 to 40 cm, the back is golden, the abdomen is silvery, the scales contain fat, the spines are many and soft, the meat is tender, and the taste is delicious.
The above is a personal opinion only, in no particular order
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