Rizhao, Shandong Province, is rich in tourism resources. Rizhao is close to the sea, where the air is good, the scenery is beautiful, and the food there is inextricably linked to seafood. It is such a place with a beautiful and good environment. What kind of surprises will Rizhao’s food bring to everyone?
Rizhao Beijing Winter Vegetables
In the old days, travelers from the south of the Yangtze River used to call famous brand products from the north Beijing products, so Rizhao winter vegetables were given the word "Beijing". The finished product can generally be stored for 3 years without deterioration. The shredded vegetables are uniform, brown-red in color, bright and pleasing to the eye, rich in fragrance, fresh and refreshing, salty and sweet, soft and non-sticky, and have no hard residue when chewed. Created during the Xianfeng period of the Qing Dynasty.
Yousuo Sauce Flap
"Jiu Suo Sauce Flap" is a traditional famous food produced in Rizhao Yousuo. And make a fortune. In order to maintain its exclusive business, Ding passed down the inheritance from son to son but not from daughter to daughter, and kept it secret from the outside world. Therefore, the ancient manual production method is maintained.
Taoluo mutton noodles
Taoluo mutton noodles have long been famous and are one of Rizhao’s traditional noodles.
Jiuxian Little Chicken
Jiuxian Little Chicken is famous in Wulian for its flossy meat, fresh flavor and rich nutrition.
Jiu Xian Dou Mozi
Dou Mozi, called "frozen pockmark" in Wulian dialect, is a non-staple food made of soybean noodles and vegetables by villagers in the mountains. Mountain people often eat white radish bean paste and dried radish bean paste in spring; spinach bean paste and sweet potato seedling bean paste in the dog days; climbing bean paste, spicy vegetable bean paste, and radish bean paste in autumn; There are all kinds of things, such as square melon, bean sprouts, etc. in winter.
Fried high-eye fish
High-eye fish is a specialty fish of Rizhao, with delicate meat and delicious taste. Peel and wash the high-eye fish, wrap it in flour with eggs, and fry in an oil pan until both sides are golden brown. The fried high-eye fish is fragrant, oily but not greasy, crispy yet tender, and is also a special delicacy of Rizhao.
Boxi Shishi tongue
Boxi Shishi tongue is a traditional Shandong dish. Xishi tongue is produced in the coastal areas of Jiaonan and Rizhao. The meat is white and tender, tongue-shaped, rich in nutrients and extremely delicious. It is a top-quality seafood and can be used in many kinds of dishes. Among them, "Boxi Shi Tongue" is particularly famous. In recent years, Feng Shojin, the third-level chef of "Huanghai Restaurant" in Jiaonan County, has worked hard to innovate the cooking technology of this traditional dish. In 1987, this dish was rated as one of the city's "Top Ten Famous Dishes" in the first Famous Dish Grand Prix of Qingdao Commercial System.
In Rizhao
There is a spicy and refreshing dish called spicy fried clams
There is a delicious and plump dish called steamed swimming crab
There is a dish Refreshing, it's called seaweed jelly
There's one that's fresh and tender, it's called steamed yellow croaker
There's one that's crispy, it's called old vinegar sting head
There's one that leaves a mouth-watering aroma. It’s called minced meat and sea cucumber
There’s one that’s authentic, it’s called raw shell abalone
There’s one that’s delicious, it’s called Juxian Whole Lamb Soup
There’s one that’s wonderful , called fried conch
It has a salty aroma, called mackerel dumplings