Speaking of Yantai's well-known specialties in addition to the crisp and sweet red Fuji apple is a variety of seafood, Yantai seafood has large, full, fresh three characteristics, that is, large, full of meat, delicious taste not only famous throughout the country, every year also exported overseas said "to Yantai do not eat seafood equals white" then yantai what seafood is worth a taste?
Su Dongpo is willing to exchange thousands of gold for 01 abalone
Su Shiping, a great writer and gourmet of the Northern Song Dynasty, ate abalone for the first time in his life, and it was abalone from Penglai and Long Island. The poem "The Row of The Fish" is about how Su Shi fell for the abalone. When he saw the chef bring the abalone up, Su Shi felt that even the board on which the abalone was placed was shining. Especially after tasting abalone, Su Shi believes that in front of the abalone, other mountain treasures and seafood are eclipsed. He praised the abalone as "a piece of He Jie Qianjin Straight", felt that the value of abalone is more than a thousand gold, and is really a loyal fan of abalone. In addition to Su Shi, Wang Mang and Cao Cao were also very fond of abalone.
This is the "hometown of Chinese sea cucumber seedlings" 02 · sea cucumber
Photo: Liu Jie
Penglai not only has the reputation of "wonderland on earth", but also has the reputation of "the hometown of Chinese sea cucumber seedlings". Sea cucumbers have survived on Earth for more than 600 million years and are not only nutritious food, but also very precious medicinal herbs. With its superior geographical environment and perfect seafood quality supervision mechanism, Penglai has been awarded the title of "Hometown of Chinese Sea Cucumber Seed" by the China Fisheries Association since 2012. The sea cucumber seedlings bred and bred in Penglai can not only meet the local production needs, but also be transported to all parts of the country.
Eat this "overbearing" guy 03 Pike Crab
To ask what the most domineering seafood is, it is definitely crab. In Yantai, the most famous crab is the Laizhou three-wart pike crab. Laizhou pike crab is not only large, but also has thick legs and many fat seeds, which is a must in seafood. Because the pike crab is a sea crab and can only survive for one day after leaving the sea, the locals often squeeze their heads and rush to buy this "overbearing" guy during the peak sales season.
"Do not sell odd numbers" is the rule 04 · shrimp
Photo: Yuan Keting
Shrimp is a specialty of Bohai Bay. The reason why it is called "shrimp" is because after the fishermen catch it, they see the mature shrimp tails head-to-head, head-to-tail, and they follow the trend to count in pairs. Slowly, people called such shrimp "shrimp". Because of the large size of the shrimp, a pair weighs almost a pound, and it means "paired in pairs", so fishermen often sell in pairs. When buying shrimp, if the fisherman throws a shrimp into your bag after you have paid for it, it must be because the shrimp you chose is not even.
It's not just "tonic" so simple as 05 sea intestine
Leek stir-fried sea sausage 丨 Image: Weibo @ Susan with a spoon
Yantai sea intestine is rich in a variety of minerals, rich in nutrients, is the first choice of tonic products. In addition to "supplementation", Yantai sea intestine also has the characteristics of tender meat, smooth taste and delicious taste. It is said that when Qin Shi Huang first ascended Zhifu Island for the second time in early spring, after the wind and waves, a large piece of reddish sea intestine was left on the beach. The local people used leeks with hollowed out sea intestine baking powder to entertain the distinguished guests, and Qin Shi Huang praised it after tasting it, calling it "the freshest in the world". Because of its strange taste, sea sausage baking powder has always played the role of MSG, which greatly satisfies people's taste buds in the era of no MSG.
Penglai indigenous "groundborn son" 06 · yellow cover flounder
Penglai "ground seed", also known as "yellow lid flounder", is a kind of flounder, flattened body, small mouth, tender flesh, delicious taste. According to the "Dengzhou Fuzhi" of the Qing Guangxu Period, the "earthly children" have a long history of growing and breeding in Penglai, and they are authentic Penglai natives. "Ground seed" is dark brown throughout, there are irregular spots on the body, although it is not good-looking, but due to the rich selenium element, regular consumption can make the skin smooth and elastic, pigment spots are not obvious.
Affordable sea treasure 07 kelp
Long Island is known as the "hometown of Chinese kelp", of which Daqin Island is also known as "Kelp Island", with more than 60 years of kelp farming history. The water quality of the sea around Long Island is good and the temperature is suitable, so the kelp here is black and bright, the flesh is thick, the body is large, the nutrition is rich, and the price is more affordable than other seafood, which is loved by domestic and foreign diners.
Delicious seafood as the saying goes: "Rely on the mountains to eat the mountains, rely on the sea to eat the sea." ”
Yantai people have a long tradition of "eating the sea"
Rich in products coupled with skilled cooking skills
Let Yantai seafood be on people's tables in the most amazing way
Become an exclusive flavor that resides in the memory of Yantai people
The next issue of [Yantai City Affairs] will continue to bring interesting and informative Yantai stories, so stay tuned