There is a saying in Shandong that "Yantai apple Laiyang pear is not as good as the radish peel of Weifang"!
This sentence is not to say that Yantai apples are not even as good as a radish peel, but it is really delicious and famous!
Today we don't talk about the apples in Yantai, and Yantai is not only apples!
Yantai has many beautiful women, beautiful scenery, and more food. "Jiaodong cuisine" represented by Yantai 'Fushan cuisine' is one of the three pillars of Lu cuisine. Yantai is a famous coastal city, so seafood can be said to be a major feature of Yantai, but it is different from other provinces and cities along the coast of Shandong. Yantai people like the taste, but pay more attention to the freshness of seafood, the original sweet taste.
In addition, Fukuyama's noodles are also very famous, "Fukuyama noodles", "fork fire food" and "hard noodle pot cake" and called Fukuyama's "three famous foods". Nowadays, Yantai Fushan City has been officially named "the hometown of Lu cuisine", and it is also one of the famous "four culinary towns" in China. There are many traditional specialties, and today Pi Brother will highlight a few delicacies for you!
1. Yantai stew
In the streets and alleys of Yantai, you will see such a stall: a small stove, a pan frying pan, a few small dining tables, a few small horses, is all the belongings of this stall; In the pot or bucket, there are pieces of powder made of sweet potato starch or mung bean starch, and a few homemade spices are placed on the small table, which is all the ingredients for this snack. This is Yantai's famous snack Yantai stew.
Yantai stew is sticky on the inside, wrapped in a layer of burnt yellow pot, soft and tender, and has an extraordinary taste. The most critical is probably those few spices. Garlic paste, must be mashed out of the garlic mortar, other methods of processing garlic puree will not come out of this taste; Hemp juice, must be small grinding out, fragrant and delicate; The most important thing is the black brown fish oil or shrimp oil, which is a specialty of Yantai and the secret of Yantai stew. This concentrated liquid derived by fishermen in salt fish and salt shrimp emits a strong seafood flavor that cannot be condiments such as general monosodium glutamate and chicken essence. Taste it again, the powder is soft and tendonic, the hemp juice is fragrant but not greasy, the garlic paste is spicy but not numb, and the shrimp oil is fresh but not fishy.
2. Stir-fried sea sausages with leeks
Originally, only Yantai and Penglai coastal areas produced a small amount of sea intestines, and were also called "sea chickens" among fishermen in Jiaodong. Don't look at this sea intestine is not very good, but people can not be disguised, the nutritional composition is very good. Sea sausages are not easy to catch, and I heard that it is in the early spring, and it must be when the sea breeze is raging, when the sea intestines are the most delicious. Leeks are known as shabu-shabu grass, leek seeds and sea intestines contain a variety of trace elements needed by the human body, these two dishes together, the intestines are crisp and sweet leeks are fragrant, and it has become a dish especially suitable for men.
3. Jiaodong big bun
Jiaodong big bun is a kind of stuffing that every household in Yantai will make, the basic feature is large, white and fat, round and toot, a bun does not have half a pound but also has four or two weights. The skin of the bun is thick and shiny, mostly folded into a circle or long strip, and the filling of the bun cannot be seen after a bite. Authentic Jiaodong buns use corn leaves instead of cage cloth, which tastes very fragrant.
4. Fish pot slices
Fish pot slices are a very popular Jiaodong fisherman's specialty, a variety of freshly caught sea fish, together in a large pot, accompanied only by salt, noodle sauce and other simple spices, soon it will be steaming, fish aroma all over the house. At this time, at the upper edge of the cauldron, sequentially paste slices (cakes) made of cornmeal, without waiting for a long time, the slices will appear scorched yellow on one side of the cauldron, take out in turn, and then sprinkle emerald green leek leaves in the cauldron, and a dish with full color, aroma and nutritional value is complete.
5. Cabbage heart mixed with jellyfish skin
Chinese cabbage, to choose the autumn from the local cabbage, such a dish heart is moist enough, sweet enough. In the winter, the cellared cabbage, take its tender heart, cut into thin strips, and the jellyfish skin is coldly mixed on a plate, sweet silk, crisp and fresh, refreshing, that is called a wonderful taste. Although the materials are the same, only because of the difference in time, the same dish has a subtle difference in taste.
6. Jade turtle fried cake
Jade turtle fried cake has a golden appearance, sweet and delicious, shantou noodles are not greasy, soft on the outside, sticky and do not stick to the teeth, melt in the mouth, and the toothless old man can also enjoy it. Don't look at this small fried cake, there are many doorways inside. In the preparation of jade turtle fried cake, the softness and hardness of the noodles, the taste of the filling, and the heat of the fried noodles are very particular. Fragrant, hot, crispy, a bite of the sugar juice will flow out, after a few hours of sitting, still scorched and soft.
7. Dangui powder sausage
Powder sausage was first spread in the Beijing area of Tianjin, and was introduced to Jiaodong about 110 years ago, combined with the characteristics of Jiaodong Lu cuisine culture and improved. It highlights the aroma of onion and ginger and sauce, making it gradually become a local specialty in the Jiaodong area. In the old Yantai Street in the 1930s, it was quite popular. At that time, the shops that operated such foods were prosperous, and it was a delicacy that was loved by the rich class and the common people at that time, and now Yantai, which is over forty years old, can be said to be particularly favored.
Well, today's urban specialty food chapter will come here first! Talk about it tomorrow! Dear officials, tomorrow continue to explore the world's food with Brother Pile and find the true meaning of life!