If You Come to Qingdao, How Could You Not Taste Local Specialties?

Qingdao’s famous dish; both the aroma of green onions and the umami taste of sea cucumber. Sea cucumber is listed as the head of Hai Bazhen because of its warming properties and ginseng. It has been praised by people, and it is combined with green onion and to add the freshness of sea cucumber. The minced sea cucumber is bright red, spicy and tender.

One of Qingdao’s famous dishes; It has a good color and aroma. The abalone meat is tender and delicious, and then poured with oyster sauce, and clear oil to brighten up the dish. After the abalone meat is cooked, it is contained separately in it’s original shell. Its shape is beautiful and valuable. It is a masterpiece of double matching between the shape and the container. The original shell is original and fresh.

Penglai Snail l "Oil-exploding Conch" was a popular seafood dish popular in Dengzhou and Fushan during the Ming and Qing Dynasties. Shandong’s coastal area is rich in conch; mainly based on the "fragrant snail" produced by the coastal area of Pengcai. The oil-exploded conch is based on the traditional Chinese cuisine: the oil-fried, double-brittle, and the oil-exploding belly. The color of this dish is white, the texture is crisp and tender, the shimmering material is wrapped, the oil is simmered, then the oil is smashed, and the soup inside the dish only has a little oil.

The local chicken and the Mount Lao pine mushrooms are made into a broth for a year. Matsuzaka not only has excellent and attractive flavor, but also is a nutrient-rich edible fungus. It has the reputation of “king of edible fungi.” It is no less than monkey head, ganoderma lucidum, and is regarded in Europe and the United States as a treasure. The focus of this dish is the pine mushrooms. The chicken is delicious, and the taste of the oyster, mushroom soup is better.

The squid meat is not very prickly, tastes delicious, is nutritious, and the meat is firm and tight. It is also awl-shaped, possibly related to it’s adaptability to swim faster. Common local dishes: fried squid, dried squid, pineapple fish clips, squid squid, squid dumplings, sauce squid, spiced squid.

Prawn and white cabbage is a famous dish in Jiaodong cuisine. This dish is a combination of white and red cabbage, and the taste is pure, especially since the cabbage absorbs the prawn soup, making it very delicious! Authentic methods are said to be used in the sea to catch large prawns and harvest Jiaozhou cabbage; the key is to having fresh ingredients. The most exciting thing is that when the prawns are fried, the shrimp brain is also fried. The shrimp brain is the most delicious part of prawns.

Sauce Trotters When pig trotters are mentioned in Qingdao, Shandong, many people will vent the idiom of "Liu Ting Zhu Ti" in a reflexive manner. The bright color, refreshing and soft taste earns it the reputation of “the first hoof in the world”. In many shed trotters, Zhou’s Liuting trotters are the first among the Zhou clan, and diners describe it saying "pig trotter boiled slobber, and Zhou Gong spit and fed Kyushu to Chengyang" to describe Zhou's Liuting trotters.

Pork rib casserole rice is one of Qingdao’s local specialties. It’s history can be traced back to a hundred years ago. All of them are made of large, high-quality rows and processed with more than 20 different kinds of high-quality seasonings. They are well received by customers because of the meaty, crispy flavor, delicious soup, and because it is healthy. The dish pork ribs and rice originated in the Shandong Peninsula area. Because of the continuous development in the ways of eating, it remained the same until the pork ribs rice restaurant faced the street.

Crispy chicken is one of the traditional Chinese flavors in Shandong Province and is a part of Lu cuisine style. It spread throughout Jinan, Qingdao, Yantai and other regions. This dish uses bamboo shoot fed hens, steamed with broth; the fire is cranked up, and the oil is fried again until it is extra crispy; the color is rosy, the meat is chewy and delicious, and carries the taste of the wine used.

The water grass that grows on the reefs of the Laoshan Sea is called Cow Head. It is dried in a pot for 7-8 hours. After filtering and cooling, it is cut into strips to form a sea jelly. Mixing sea jelly is more refreshing than the mung bean jelly that Beijing people often eat, such as agar, which is a fresh appetizing cold dish in Qingdao in summer.