Sweet potatoes were introduced to Wendeng about 200 years ago. Wendeng sweet potatoes are mostly grown in hilly areas with sandy loam soil, abundant sunlight, good ventilation, and fast drainage. The resulting sweet potatoes are uniform in size, have smooth skin, a fresh color, fewer fibers and more flesh, moderate sweetness, and rich starch content, offering a very pleasant taste. Wendeng sweet potatoes are rich in...
Bracken fern of Kunyu Mountain is a wild vegetable that grows in the Kunyu Mountain area of Wendeng. Because it resembles a fist in shape, locals also call it "Quanquan Cai" (Fist Vegetable). In the past, bracken fern was only available to those living in the mountains, but now it has made its way to major cities across China and is even processed as an export vegetable. Kunyu Mountain is honored as the "Ancestor of Immortal Mountains by the Sea" and is a national...
Weihai Man Gong Kou Suo, also known as Weihai Carved Embroidery or Full Carved Embroidery, is a renowned variety of drawn thread hand-embroidered handicrafts. This stitching technique originated over 2,000 years ago during the Han Dynasty and was one of the most popular embroidery methods among the people at the time. The finished products are flat, smooth, and neatly arranged without distortion. The patterns combine raised and flat elements, with hollowed-out threads creating a play of solid and void, giving a rich...
Sea snails are a type of marine mollusk with a wide variety of species. Common types include red whelk, fragrant snail, horseshoe snail, jade snail, and glory snail. The Liaodong Peninsula is known for its abundance of fragrant snails, while the Shandong Peninsula has more red whelks. Sea snail meat is tender, delicate, and delicious, making it suitable for various flavorful dishes. For instance, "Braised Sea Snail" was rated as one of the outstanding dishes in the first Shandong Cuisine Competition in Shandong Province…
To make a thousand-layer pancake, first mix white flour with water and knead it into a smooth dough, then roll it out into thin sheets. Next, prepare a mixture of cooking oil, sesame oil, minced scallions, eggs, salt, MSG, and other seasonings in the right proportions and spread it evenly on the dough sheet. Then, roll the sheet up tightly, coil it into a round shape, and roll it out again. This process is repeated several times to achieve the signature “thousand layers.” Additionally, when frying the pancake in a pan, the heat should not be too high—otherwise, it may turn burnt on the outside while remaining tough inside. The defining qualities of this pancake are its many thin layers, soft yet not chewy texture, a fragrant taste with a hint of freshness, and a rich yet non-greasy flavor.
The red snapper, scientifically known as Pagrus major, is also written as Jiāqí yú. It comes in red and black varieties. According to *Records of Maritime Creatures* by Hao Yixing of the Qing Dynasty, “This fish is found only in Dengzhou and Laizhou,” and “when eaten, it is tender and delicious, with rich and tasty flesh around the head and eyes.” There is also a folk saying: “Red snapper has the head, mackerel the tail.” The best cooking method is steaming, which preserves its freshness. The preparation...
Weihai apples have a cultivation history of over 1,000 years. Thanks to the area’s rolling hills, mild climate, loose soil, and favorable conditions for apple growth, the abundant sunlight and large diurnal temperature variations in summer and autumn are highly conducive to sugar accumulation and color development in the fruit. This results in Weihai apples that are excellent in color, shape, taste, and texture—balancing sweet, sour, fragrant...
Produced by Weihai Yiming Food Co., Ltd. The “Fisher’s Flavor” series of seafood products includes over twenty varieties and has been awarded the title of “Outstanding Tourism Commodity of Weihai City.” The “Fisher’s Flavor” series uses fresh seafood as its raw material, employing the processing techniques honed by local fishermen over many years, combined with the latest scientific methods to create...
The “Yunlong Brand” embroidered drawnwork handicrafts integrate the strengths of China’s four famous traditional embroidery styles, forming the world-renowned artistry of Shandong embroidery. The product range includes five major series: machine-embroidered drawnwork handicrafts, clothing and accessories, quilted products, daily chemical products, and plastic packaging products. Among these, the drawnwork items comprise over 20,000 designs and color variations (most priced under 100 RMB), organized into six decorative categories: bedding, table décor, wall décor, furniture décor, and clothing accessories, totaling more than 200 specifications. These products are sold nationwide and exported to over 60 countries and regions around the world.
Many places in the Jiaodong Peninsula produce dried sweet potato, but the most famous of all are the ones sun-dried by local farmers in Weihai. Especially among Weihai residents over the age of 30, these sweet potato strips are deeply cherished as nostalgic treats from childhood. In the past, after autumn every year, nearly every household in the rural areas around Weihai would sun-dry their own sweet potatoes. This type of dried sweet potato is especially known for its thick, white sugar frost…
Vacuum-sealed individual small packaging, delicious snack, 16 RMB/250g. The yellow croaker, also known as the white croaker, rockfish, or cucumber fish, is rich in nutrients including 17.6% protein, 2.5% fat, 1.3% minerals, as well as various vitamins, niacin, and elements such as potassium, calcium, phosphorus, and selenium. Yellow croaker has a sweet and mild flavor and...
Scallops are named for their shell’s fan-like shape and are a prized type of bivalve seafood. Their especially plump adductor muscles are dried to produce what is also called dried scallops. Scallops prefer to inhabit shallow coastal waters with brisk currents, attaching themselves to seabed rocks or stones using byssal threads. Their shells are thin yet hard, featuring several radiating ribs that display...
Huancui Large Peanuts are a specialty of Huancui District in Weihai City, Shandong Province. The large peanuts from Huancui are known for their big size, plump kernels, clean white shells, bright-colored kernels, and a crisp, sweet, and delicious taste. They are high in protein and vitamins, contain various amino acids, and are highly nutritious. Huancui District is one of the main production areas for large peanuts, and its characteristics…
Si Hai Noodle Sauce is a specialty of Huancui District, Weihai City, Shandong Province. The "Si Hai" brand noodle sauce is renowned both domestically and internationally for its meticulous craftsmanship, premium ingredients, and excellent quality, and is exported to countries such as Japan and Singapore. Si Hai soybean paste is a traditional and distinctive product of Weihai. The production of Weihai soybean paste began in the late Qing Dynasty, originally made by households, and by 1910...
【Samgye Pear】A high-yield, storage-resistant pear variety introduced from Korea around 1920. The pears are round in shape with a relatively large fruit body, typically weighing about 250 grams each. The skin is yellowish-brown, and the flesh is white, fine, crisp, and juicy, with a sweet and refreshing taste. The sugar content is around 8–11%, making it particularly suitable for canning. The pears are usually harvested in early October each year, …
The Likou Mountain flat peach has a flat shape with a slightly indented top and shallow sutures. It weighs an average of 95 grams per fruit, with the largest reaching up to 136 grams. The skin is pale yellow with 90% to full red blush, medium fuzz, and easily removable. The flesh is milky white with a slight pink hue near the pit, fine-textured, sweet, and fragrant. It has a clingstone pit that is small, resulting in a high edible rate. The Likou...
Peel and wash the ginger, then slice it. Heat a bit of oil in a pot and stir-fry the ginger until fragrant, adding a pinch of salt. Scorch the pig’s trotters to remove hair, chop them into pieces, and eliminate any strong odors. Let them air dry. Boil eggs in cold water, then peel them. Bring vinegar and ginger to a boil together in the pot, then add the boiled eggs. Simmer over low heat for 20 minutes, let it sit for 2 days, then simmer again. On the third day, add the prepared pig’s trotters, simmer...
Small yellow croakers are a famous specialty of Weihai. Deep-fried small yellow croakers can be found everywhere in Weihai City, usually priced at 5–8 yuan each. Clean the small yellow croakers, then marinate them with salt, monosodium glutamate (MSG), cooking wine, chopped scallions and ginger, and Sichuan peppercorns for about two hours. Roll them in dry flour until evenly coated and set aside. Heat oil in a pan to 60–70% heat, then fry the floured croakers one by one...
Pan-Fried Oysters is one of the signature dishes of Weihai. Made with fresh oyster meat, the recipe involves beating eggs and mixing them with ginger water and salt. The oyster meat is coated in flour, then dipped in the egg mixture. It is then pan-fried until golden brown on one side before being flipped to cook the other. A splash of cooking wine is added, followed by chicken broth. Once the liquid has mostly evaporated, rice vinegar and sesame oil are drizzled in to finish. The dish is known for its golden color, tender texture, and delicious flavor. It can be found at most major restaurants in Weihai, typically priced around 30 RMB per serving.
Remove the navel, shell, and gills from the sea crab, rinse it clean, and chop it into two pieces. Marinate briefly with cooking wine, MSG, salt, and chili powder. Dip the cut surfaces in starch, then fry in oil until golden brown. Remove and serve. This dish is characterized by its bright reddish color, savory and spicy flavor, and tender, fresh meat. It is one of the signature dishes of Weihai.…