Diuzi Autumn Peaches have fine flesh, sweet taste, high soluble solids content, moderate hardness, and good storability. The “Golden Autumn Red Honey” variety is round in shape with a relatively obvious suture line and slightly raised apex; the fruits are large, uniformly sized, with an average single fruit weight of 285g and a maximum of 600g; the skin is moderately thick, not easy to peel, and when ripe, the base color of the fruit is milky white…
Jimo Crossing-the-Bridge Sea Cucumber has a crisp, tender, and smooth texture, with a rich, fragrant, and savory broth. It uses wild sea cucumbers aged over three years to maximize their nutritional value. …
Jimo Tianheng Rolled Pancake has a delicate texture and symbolizes reunion and harmony. Made with premium flour to form thin pancakes, the dish is filled with a savory mixture of scallions, ginger, and minced meat. The filling is evenly spread on the pancake, which is then rolled into a round shape and steamed until cooked.…
Jimo Miaofu Aged Wine is brewed using the traditional "Six Ancient Methods" fermentation technique. It comes in over 30 varieties, including pottery jar, porcelain jar, bottle, and can packaging. The wine is primarily a brownish-red color, clear and bright, with an enticing rich toasty aroma. Its flavor is a harmonious blend of six tastes—sweetness, acidity, bitterness, spiciness, umami, and astringency—and it contains…
Sea Dyke Village in Jinkou Town, Jimo City, Qingdao, has a total of 169 households and 556 residents, with 600 mu of arable land. The village focuses on developing its specialty celery industry. In 2010, the celery planting area exceeded 420 mu, accounting for 70% of the total arable land, and 105 households were engaged in celery cultivation, making up 62% of the total number of households in the village.…
Jimo Pan-Fried Buns are a specialty snack from Jimo City, Qingdao, Shandong Province. The making of Jimo Pan-Fried Buns is meticulous—the dough wrapper is perfectly balanced between soft and firm, and the buns are golden yellow, crystal clear, and known for their fragrant, crispy, fresh, and tender qualities, earning high praise from diners. This traditional delicacy of Jimo, commonly called “stove buns,” was also referred to in the past as “cricket cage buns” or pan-fried buns…
Jimo Honey Three-Cuts is a specialty of Jimo City, Qingdao, Shandong Province. The product is dark brown in color, featuring a bright sheen, sweet yet not greasy taste, and a soft, palatable texture, making it especially popular among children and the elderly. Originally, Honey Three-Cuts was one of the traditional products of the private teahouse confectionery “Fuyuzhai” in Jimo City. In the 1980s…
Jimo blueberries are a specialty of Jimo City, Qingdao, Shandong Province. Jimo blueberries are large, fresh, and have a relatively sweet taste. Blueberries help protect eyesight, boost immunity, enhance memory, act as antioxidants, and delay aging. The Howoyuan Blueberry Ecological Park in Jimo is located in the scenic hinterland of Tianzhu Mountain, covering an area of over 300 acres. It includes a greenhouse base...
Sea cucumber is ranked first among the "Eight Treasures of the Sea" for its "nourishing and warming properties, surpassing even ginseng," and has long been highly regarded. When paired with minced pork, it enhances the sea cucumber's natural umami. This dish is characterized by the aroma of the minced pork while retaining the fresh flavor of the sea cucumber.…
Jiaozhou Bay mixed color clams, scientifically known as Ruditapes philippinarum (Manila clam), belong to the phylum Mollusca, class Bivalvia, and order Veneroida. The Jiaozhou Bay mixed color clams are not the true mixed color clams. Although the true mixed color clams are morphologically similar to those from Jiaozhou Bay, their taste is inferior. The book *Mollusks of the Yellow and Bohai Seas* introduces the habits and distribution of the Philippine...
The Qingdao specialty snack “Great Wall Dumplings” has been honored as a “Famous Snack of Shandong” and a “Famous Snack of China.” These dumplings are made with a carefully prepared filling consisting of sea cucumber, shrimp, clam meat, along with diced meat and vegetables. The ingredients are meticulously selected and the filling is expertly made to preserve the original flavor of the seafood. They are known for their “thin wrappers, generous filling, delicious taste, and ample portion.”…
Jimo Sesame Slices are one of the traditional products of the Jimo tea snack shop “Fuyuzhai” from 200 years ago. The slices are light yellow in color, 1.5 millimeters thick, and are known for being fragrant, crispy, and sweet. They enjoy a high reputation across the province. The main ingredients of Jimo Sesame Slices include flour, white sugar, peanut oil, sesame seeds, and water. The white sugar is dissolved in boiling water and cooled, then...
Tiger-head shoes, tiger-head hats, and cloth tigers are traditional handicrafts that have been passed down along the banks of the Dagu River in Yifengdian Town for many years. Over time, these crafts have undergone certain changes in materials and colors, but their simple and primitive charm has been preserved. Tiger-head shoes, tiger-head hats, and cloth tigers are hand...
The Yangtou Axe In 1920, Liang Quanshou from Zhangqiu County fled to Yangtou Henan Village (now part of the Economic Development Zone) during a famine and taught some villagers how to forge axes. The Yangtou Axe is made from premium steel, forged and quenched to perfection. With an elegant design, appropriate thickness, and especially well-controlled quenching, the axe head neither chips nor collapses…
Guanzhuang Sieves During the Kangxi era of the Qing Dynasty, Yu Yuncai’s family from Liujia Guanzhuang Village (now part of Longshan Subdistrict) began weaving sieves using bamboo materials. Soon after, five or six other households also learned the bamboo weaving craft. By 1949, out of over 200 households in the village, 180 households with more than 700 people were engaged in this handicraft industry. In 1952, the Jimo County Handicraft Management…
In Jimo folk culture, it is customary to make festive wheat flour pastries shaped like fish, peaches, tigers, and gold ingots—symbols of good fortune—during holidays and joyous occasions. In 1802, Wang Pilang from Wangjiage Village (now part of Longshan Subdistrict) designed his own patterns and carved dough molds (commonly known as gezi) using round chisels and curved scrapers based on this tradition. The molds...
Traditional Handicraft: Woluozi Jar In Nanshanbeipo of Nanzheluozicun Village, Longshan Subdistrict, there lies a west-to-east extending layer of clay about 6 meters wide and over 10 meters deep. This clay is fine, sticky, and hard in texture. When molded into blocks and sun-dried, it does not crack; when soaked in water, it does not break. Locals began utilizing this high-quality clay during the Ming Dynasty to produce bowls, basins, …
Zhancun Tofu is produced in Zhancun Village, located in the Economic Development Zone, and has a history of over 300 years. The tofu is white and delicate, with low water content, making it tender and delicious. The fame of Zhancun Tofu comes not only from its carefully selected ingredients and refined production process, but also from the use of the uniquely excellent Lao Mountain water as an auxiliary ingredient. In 1987, there were over 40 tofu workshops in Zhancun Village, producing…
Tianheng stone is named after Tianheng Island, where the Five Hundred Loyalists of Tianheng perished during the late Qin to early Western Han period. The area now falls under the jurisdiction of Jimo County. This inkstone material is a black silty mudstone, and inkstones made from it are called “Tianheng Stone Inkstones” or “Tianheng Inkstones.” The Jimo County Annals from the Ming Dynasty’s Jiajing era record that “Tianheng stone can be carved into inkstones.” The Qing Dynasty’s Jimo County Annals state: “Tianheng stone is hard in texture, black as ink, with little patterning, though occasionally gold flecks appear. Inkstones made from it grind ink very smoothly.” By the late Qing Dynasty, folk-made Tianheng Stone Inkstones featured relief carvings such as plum blossoms and lotuses, as well as undecorated “ink seas,” which were commonly sold in the Jiaodong region.
The stewed big fish in an iron pot from Jimo features tender and soft fish, a savory and salty taste, richly aromatic broth, and high nutritional value. Freshly caught sea fish is selected, slaughtered, cleaned, and cut into pieces for preparation. A suitable amount of peanut oil is added to a specially made large iron pot. After sautéing with shredded scallions and ginger, the cleaned fish is placed in the pot along with Shaoxing wine, soy sauce, and an appropriate amount of iodized salt. Water is added to cover the fish, and the mixture is brought to a boil over high heat…