Grapes, also known as grass dragon pearls, crystal pearls, pú táo, pú táo, or mountain gourds, belong to the grape family of climbing plants. Originally from Western Asia, they are said to have been introduced to China through the Silk Road from Central Asia during the Han Dynasty when Zhang Qian was sent as an envoy to the Western Regions. As a result, grapes have been cultivated in China for over 2,000 years. Rushan has a long history of grape cultivation with a wide variety of types, but...
Leftover vegetable mash — also known as vegetable tofu or bean mash, making it is called "zhā zhā" (馇渣). The ingredients are various finely chopped vegetables and soybean dregs. In Rushan, wild vegetables are commonly called "mountain vegetables," while homegrown ones are called "garden vegetables." There are many types of both mountain and garden vegetables suitable for making zhā zhā. Among wild vegetables, good choices include shandong mountain greens (山苜楂), shepherd’s purse (荠菜), wheat gluten balls (面曲曲), wheat grain wormwood (麦粒蒿), rabbit ears (兔耳朵), broomweed (扫帚菜),…
Lamb hotpot — this dish is made by first simmering a “master stock” using lamb bones, offal, and a specific mix of seasonings such as cilantro, scallions, pepper, MSG, vinegar, and salt, then adding lamb slices to create a flavorful lamb soup. Locals in Rushan commonly refer to it as lamb hotpot. It has a light yet delicious taste and boasts a unique regional flavor. The cooking process isn’t complicated, but the key lies in…
Cake Dumplings—commonly known as "Gaojiaozi," these are a traditional folk food from the coastal southern part of Rushan, boasting a unique flavor (the most authentic versions come from areas like Yintan and Da Rushan). The making of Cake Dumplings is quite elaborate. The dumpling wrappers are oval-shaped and made from pure wheat flour that has been fermented and then rolled out. The filling consists of flours made from millet, sorghum, glutinous corn, sticky rice, and millet, mixed with flours from small grains such as mung beans and cowpeas…
Hui Shui salted fish jerky is a regional seafood delicacy produced by fishermen along the Jiaodong coast through traditional techniques such as salting, air-drying, seawater rinsing, and fermenting. It boasts distinctive regional and traditional cultural characteristics. The traditional production techniques of Hui Shui salted fish jerky are mainly reflected in: first, the selection of raw materials. Freshness, glossiness...
Rushan Clams – Rushan City Aquaculture Association. Rushan Clams: With tender meat and delicious flavor, Rushan clams are a premium among shellfish seafood. They contain 10% protein, 1.2% fat, 2.5% carbohydrates, as well as a variety of easily absorbed amino acids, vitamins, and essential minerals such as calcium, potassium, magnesium, phosphorus, and iron…
Rushan Cherries are a specialty of Rushan City, Weihai, Shandong Province. The main variety in Weihai’s Rushan area is the large cherry, which features big fruits, bright colors, thick and firm flesh, glossy skin, and a delicious sweet-and-sour taste. Rich in nutrients and free from pesticide residues, they are hailed as “treasures among fruits.” To promote the development of the cherry industry and increase farmers’ income, Rushan…
Fish Broth Sweet Potato Soup — In the past, wheat cultivation was limited in the Weihai area, while sweet potatoes were widely grown. Fresh sweet potatoes, dried sweet potatoes, and sweet potato flour were staple foods for the locals. Even so, sweet potato flour was considered a precious commodity among fishing families, and the housewives made the most of it by preparing it in many different ways. Among these, the Fish Broth Sweet Potato Soup is particularly distinctive…
Boiled Fish in Plain Water — This method of cooking fish uses nothing but salt (or seawater if no salt is available), with no oil, sauces, scallions, ginger, garlic, or any other seasonings. The fish is simply simmered in plain water. The result is incredibly fresh and delicious, with an authentic taste. There are prerequisites for this method: first, the fish must be extremely fresh — freshness is key to preserving its natural flavor...
Sugar-coated peanuts — a local snack with a crispy, fragrant, and sweet flavor. Made from freshly harvested peanuts of the year, they are first pan-fried until crisp. Meanwhile, white sugar is boiled down to a semi-gelatinous consistency. While the peanuts are still hot, the hot, semi-gelatinous sugar is poured over them, stirred evenly, and then left to cool. The peanuts are then coated with a thick layer of sugar...
Dried sweet potatoes (cooked) — A local food typically consumed at home or given as a gift to relatives and friends living far away. Fresh sweet potatoes with high sugar content are stored for a period of time until they are fully caramelized, then steamed. After steaming, they are left to cool and solidify for 12 hours before being peeled. The peeled sweet potatoes are then sliced into long strips, air-dried until semi-dry, and placed in a jar to ferment for about half a month. Once a thin layer of “white frost” appears on the surface of the dried sweet potatoes…
Agar Jelly — commonly known as "jelly." The coastal areas are rich in Gracilaria seaweed, and agar jelly is made by boiling this seaweed. The preparation method involves first removing stones and impurities from the Gracilaria, washing it clean, then placing it in a pot with water to boil. The ratio of seaweed to water is 1:15. First, bring it to a boil over high heat, then simmer over low heat. A small amount of alum is added during the boiling process. The resulting "..."
Fish Soup Pickles — The so-called fish soup here is not the broth from cooked fish, but rather the liquid that collects when raw fish is salted and the moisture from the fish is drawn out by the salt. Because this raw fish soup is very salty, clean radishes are soaked and pickled in it. The resulting pickled radish strips can be eaten raw, offering a refreshing crispness and a savory freshness that’s truly unique in flavor. …
Fermented Fish Paste — also known as "Coarse Fish Paste." Fish heads or whole fish are placed in a jar, then salted at a ratio of 4:1 by weight (fish to salt). The jar is sealed with yellow mud and left to ferment for three to four months before being opened and eaten. It is typically steamed and served with rice. Like fermented tofu, it has a pungent smell but tastes deliciously savory. For making coarse fish...
Fish and Rice Egg Soup — Fresh fish is steamed on a steaming rack, deboned, and then broken into small pieces. The fish pieces are placed on the rack to dry, turning into "fish rice," which can be stored for a long time. Before cooking, the fish rice is soaked in water to soften. Both the softened fish rice and the soaking water are added to the pot to make the soup. Just before serving, salt and a small amount of egg white are added. The soup is light yet flavorful, with a rich umami taste that lingers...
Dried Fish Buns — Made by chopping dried fish into small pieces and mixing them with shredded radish or minced cabbage as the main filling. Depending on personal preference, softened glass noodles, bean sprouts, and diced tofu can also be added to the mixture before wrapping and steaming. High-quality dried fish includes cuttlefish, octopus, squid, eel, and monkfish, while mackerel and hairtail are considered secondary options. Round-shaped buns are called “vegetable buns,”…
Rushan Big Joy Cake is a uniquely flavored noodle-based pastry, renowned both domestically and internationally. "Lifting the bride, escorting the bride, bowing and primping in front of the mirror. Lifting the joy box to present grand gifts — a basket full of jewelry, fruits, and cakes (joy cakes)." This folk song depicts the scene of a traditional wedding celebration. Over time, many old wedding customs have disappeared, but the tradition of making and distributing...
Rushan Ceda Pear, also known as Rushan Bael Pear or Yang (Western) Pear, ripens around the Limit of Heat solar term. The Bael Pear is a traditional and premium fruit of Rushan City. The Rushan Yang Pear has long enjoyed a great reputation, especially the Shangce Bael Pear, which is locally referred to simply as "Ceda Pear." It is a renowned local specialty product both in China and abroad, and was even designated as an imperial tribute during the late Qing Dynasty. The Rushan Yang Pear matures and is harvested in early to mid-August...
In the old days, due to scarcity of food and poor logistics, coastal residents often substituted fish for staple grains and used seaweed as a side dish. The variety of edible seaweeds was extensive—kelp, sea spaghetti, sea lettuce, nori, dulse, winter greens, deer antler seaweed, and more were consumed in countless ways. Eventually, this gave rise to a distinctive dish among seaside fishing families—Pork…
According to some folklorists, among all seafood in China, only the small Xiaofu shrimp from Rushan can be eaten raw after being cured. Xiaofu shrimp belong to the krill family and their relatives can be found in both deep and shallow waters across the world's oceans. So why can only the Xiaofu shrimp from Rushan be eaten raw? It’s because of the uniqueness of their origin. The Xiaofu shrimp share the same producing area as the famous tribute rice known as Qinmi. Only the krill grown in this specific region are considered authentic Xiaofu shrimp. They are the smaller members of the krill family, about 1 centimeter in length, with light red heads and bodies that are almost transparent white. The name “Xiaofu shrimp” is based on the season, meaning “shrimp produced during the dog days.” However, they aren’t easily caught throughout the entire dog days period. They appear in large numbers between mid-dog days and the beginning of autumn, and the fishing season is very short.