Sea worm, scientifically known as Urechis unicinctus, is found in only small quantities along the coasts of Yantai and Penglai County. "Leek and Sea Worm," made with sea worm and first-harvest leeks, is a famous dish from Yantai. Fresh sea worms can also be used as filling for dumplings and buns, while their dried form makes for a rare and prized seasoning. Sea worms are highly seasonal and can only be caught during early spring when the seas are rough...
The wrinkled oyster is one of the main economic shellfish species in the intertidal zone of Penglai City. It is characterized by fast growth, strong adaptability, and high nutritional value of the product, making it highly popular in both domestic and international markets. Wrinkled oysters are mainly distributed in sea areas such as behind Penglai Pavilion, Mozhikou, Wanzikou, Liujawang, and Zhujiazhuang, covering a resource area of about 800 acres, with a resource volume…
Zhifu Abalone Abalone, a type of mollusk, is known as one of the “Eight Treasures” and is an extremely valuable seafood delicacy. It comes in varieties such as pan-sized abalone, black abalone, purple abalone, and wrinkled abalone. The wrinkled abalone found along the Zhifu coast is considered a premium variety. Abalone grows on shallow sea rocks and reefs, with…
The Penglai Premium Red Fuji Apples consist of five superior strains, jointly developed by the Yantai Fruit Tree Station and the Penglai Fruit Tree Work Station. Certified by domestic experts, their economic traits are among the best in China. In addition to the high quality, high yield, and excellent storage capabilities of the original Red Fuji apples, the Penglai Premium Red Fuji Apples also feature…
Penglai Bartlett Pear is a specialty of Penglai City, Yantai, Shandong Province. The Bartlett pear has a unique flavor and excellent quality. Its skin is yellow with a red blush on the sun-exposed side, the peel is thin, and the flesh is milky white, fine-textured, soft, and easily melting, with abundant juice and a richly sweet, fragrant taste. Commonly known as "foreign pear," it is also called "gourd pear" due to its gourd-like shape. It is a traditional...
The geographical indication certification trademark "Penglai Grapes" has completed its public announcement, becoming the second such trademark following "Penglai Sea Cucumber." The Penglai Administration for Industry and Commerce has consistently prioritized trademark strategy as a key focus of its overall planning, establishing a trademark strategy promotion team led by senior officials, and treating the registration of geographical indication certification trademarks as a major priority...
Penglai is known as the "Hometown of Sea Cucumber Seedlings in China." According to the Penglai County Annals and the Continuation of Penglai County Annals (Volume Five: Food and Commodities, 1886, during the 12th year of the Guangxu reign in the Qing Dynasty), under the category of fish, sea cucumber is mentioned. The Penglai County Annals (compiled by the Penglai City Historical Compilation Committee of Shandong Province, published by Qilu Publishing House in 1991) state that Penglai is abundant in sea cucumbers. Among the more than 20 edible species of sea cucumber in China, the Penglai sea cucumber is considered a premium product with extremely high nutritional value. On page 330, Section Five describes that in the 1980s, the county began to farm Penglai sea cucumbers and other marine delicacies. In 1984, the County Marine Delicacies Propagation Center first released sea cucumber seedlings into offshore farming areas, and by 1987, a total of 2.2 million seedlings had been released. Before propagation, the annual yield of sea cucumbers in the farming area was 0.1 ton. After propagation, in 1986 and 1987, the annual yield reached 0.25 ton each year. In 1986, the County Marine Delicacies Propagation Center conducted a high-yield propagation experiment on 50 acres of sea cucumber farms, which yielded good results in 1988. The unit area stocking density was 12.9 per square meter, with an average yield of 18.2 kilograms (dry weight) per acre. By 1990, the propagation area had expanded to 800 acres, with a small harvest of 400 kilograms (dry weight). In 1991, the propagation area reached 1,000 acres. The Yantai Aquatic Products Annals (published by Yantai Branch of Shandong Publishing Corporation in 1989) state on page 67 that there is only one species of sea cucumber in the city — the sea cucumber (Stichopus japonicus). Except for the coastal areas of Laizhou County, all other counties (cities, districts) with rocky shores, gravel beds, and large seaweed beds have sea cucumber distributions, with the highest concentration along the Penglai coast. According to surveys, the city’s sea cucumber resource area covers approximately 88,000 mu, with a current resource stock of 5,252 tons (fresh weight), and a suitable annual harvest of about 1,000 tons. Before the Republican era, sea cucumber harvesting relied on manual diving or spearfishing while swimming on the surface.
The most prestigious high-end tonic in Yantai —— sea cucumber. "Yantai Sea Cucumber" is as renowned both at home and abroad as "Yantai Apples," and is a distinctive local specialty product. Sea cucumber ranks first among the "Eight Treasures of the Sea." Globally, the sea cucumbers recognized as having the highest nutritional value are those from Shandong (Lu) and Liaoning (Liao), with Yantai sea cucumbers (prickly sea cucumbers) being particularly outstanding among the Lu variety. "Yan...
Geographical Scope Long Island sea cucumbers are produced at the boundary between the Yellow Sea and the Bohai Sea. The unique water sources from this intersection of two seas, along with the distinctive geographical and climatic conditions, nurture seafood with uniquely delicious flavors. National first-class water quality: The seawater in the Long Island area meets national first-class standards and harbors a wealth of precious marine biological resources. Unique Quality Sea…
Scallops are the common name for bivalve mollusks of the genus Pecten, comprising over 400 species. More than 60 species within this family are important marine fishery resources worldwide, with their shells, meat, and nacre being highly valuable. The scallop family (Pectinidae, especially the genus Pecten)...
Kelp is an ideal, natural, healthy, and green food product. It is an affordable and popular side dish. Long Island kelp is a specialty of Changdao County in Shandong Province. Changdao is the only island county in Shandong and known as the "Hometown of Kelp" in China. Long Island kelp features a dark color, long length, and thick texture. It has a high extraction rate of trace elements such as iodine and sodium alginate. Often...
Abundantly produced along the coast of areas such as Changdao, Rizhao, Jiaonan, and Qingdao, it is named after Changdao, which yields the largest quantity and highest quality. All are wrinkled disk abalones—thick, tender, smooth, and large in size, mostly over 10 centimeters. Their dried products are mostly classified as purple abalone or bright abalone. As early as the beginning of the Eastern Han Dynasty, they were listed as tribute items. …
Long Island County consists of 32 islands, surrounded by clear seawater and rich in nutrients, renowned for producing seafood delicacies such as abalone and sea urchins. It is the authentic origin of premium northern seafood treasures in China, including patinopecten yessoensis (Japanese scallop), strongylocentrotus nudus (sea urchin), and stichopus japonicus (sea cucumber). In recent years, the county has implemented various measures, including the establishment of strict harvesting regulations and seedling release...
Chijia Hong lives in the intertidal zone to depths of 10–15 meters on seabeds with aquatic plants and muddy sand, or hides under rocks. It is a coastal resident species found along China’s coasts, but those from Penglai are the most renowned. The Penglai County Annals (compiled by the Penglai City Historical Records Compilation Committee of Shandong Province and published by Qilu Publishing House in 1995) provide an overview…
Penglai Dizisheng is a specialty of Penglai City, Yantai, Shandong Province. "Penglai Dizisheng (Yellowfin Sole)" has a flat, oval-shaped body, a small head, a small mouth, and uneven gill slits on both sides. Its two small eyes are both located on the right side of the head. The eyed side is the dorsal surface, which is dark brown in color, covered with ctenoid scales and marked with irregular spots. The blind side is the ventral surface, which is white and covered with...
Oyster and Seaweed Soup (Niúmáo Hǎilì Gēng) — The seaweed used in this dish is called niúmáo cài (literally “cow hair vegetable”), scientifically known as Gloiopeltis furcata, which belongs to the red algae family. When dried, its color and texture resemble cow hair, hence its common name. This seaweed is rich in carrageenan, giving it strong viscosity. It is not only edible but also used as an industrial material. Niúmáo cài grows on rocks in the intertidal zone, and locals often harvest it during the coldest days of winter, then dry and store it to make soup. After the “Nine Nines” period (the coldest days of winter), the seaweed becomes too fragile for cooking — it turns into a paste when heated and loses its fresh flavor. In the days before modern coatings, fishermen used boiled niúmáo cài as a starchy paste mixed with flour dumplings to whitewash interior walls; farmers used it to seal paper containers, paste quilts, or stiffen clothes.
Fresh Fish Balls Whenever fresh fish is in season, islanders love to enjoy a meal of fresh fish balls. Not only can fish like mackerel, sardines, flounder, and pomfret be used, but even small, bony fish such as crucian carp, yellow croaker, and bighead fish can also be made into balls. The preparation method is basically the same as making fish dumpling filling. However, for those smaller fish, you remove the head and bones but don’t need to pick out the fine bones—just chop them finely on a cutting board.
Fish such as yellow croaker, eel, sticky fish, and flatmouth fish are slit open along the belly, gutted, and dried without adding salt—a method locally called "dried in the sun." When the "dried in the sun" fish is soaked to soften and then steamed, it turns an orange-red color. The flesh remains neither mushy nor overly soft, striking a perfect balance of firmness and tenderness, while retaining its original flavor. It has a satisfying chewiness, making it easy to tear apart. Served with a dipping sauce made of vinegar, garlic, soy sauce, and sesame oil, it pairs well with drinks and complements meals. Its...
Cornmeal Cakes with Salted Fish Nowadays, living standards have improved, and delicacies from land and sea are readily available. But getting authentic cornmeal cakes with salted fish from Changdao is no easy feat. The cornmeal must be mixed with an appropriate amount of soybean flour, then moistened with slightly warm water to achieve a dough that’s neither too soft nor too hard. When the pan is hot, the kneaded dough is repeatedly slapped and tossed from hand to hand before being slammed onto the edge of the pan near the water (called...
Seaweed buns are a unique snack from Changdao, made with seaweed and dried shrimp as filling. The buns come in both round and dumpling-like shapes and are widely recognized by visitors as one of the most delicious buns in China. Available at restaurants across Changdao, especially for breakfast, they are also popular among locals. Priced at 2 yuan each. …