Method: 1. Prepare a container, preferably a jar, but other options such as a glass jar, a pickled vegetable jar, or even a lidded soup pot sold in supermarkets will do. The size depends on how much crab you are preserving. Since it will be stored in the refrigerator after pickling, make sure to choose a container that fits in your fridge. 2. Prepare the ingredients: salt,...
Introduced since the early Qing Dynasty, Zhucheng chestnuts have over 300 years of cultivation history. Currently, the main varieties grown in Zhucheng are Ming Lizi, as well as superior varieties such as Hongguang, Jinfeng, Shifeng, Shangfeng, and Yufeng, which were introduced from the Yantai area in the 1970s. There are now over 30,000 acres of chestnut orchards, with an annual output of around one million kilograms. They are supplied not only to the domestic market…
"Spicy Shredded Turnip" boasts excellent color, aroma, and taste. It is sour, sweet, spicy, and fragrant—light, refreshing, invigorating, appetite-enhancing. Zhucheng Spicy Shredded Turnip has been awarded a National Geographical Indication Certification Trademark. Preparation method: (1) Wash and peel fresh, tender spicy turnips, then shred them into fine strips 2 mm wide and thick, and mix with refined salt at a ratio of 25:1. (2) Use radish slices...
Mizhou Chicken Wings “Mizhou Chicken Wings” is a long-renowned signature dish from Zhucheng, boasting a history of nearly 300 years. The dish originated during the Qianlong era of the Qing Dynasty. When Liu Yong returned to his hometown of Zhucheng for ancestral worship, he brought along a court chef skilled in refined culinary techniques — “Basket Chicken” was his specialty. After coming to Zhucheng with Liu Yong, this chef adapted the cooking method of “Basket Chicken,” using only chicken wings to create a new dish. This dish quickly became a favorite among diners. Later, drawing on Zhucheng’s ancient name “Mizhou,” the dish was named “Mizhou Chicken Wings.” As such, “Mizhou Chicken Wings” is also a traditional, craft-based delicacy from the Qing imperial court.
Stir-fried Celery: When you’ve had too much greasy fish or meat at the table, a light side dish is the perfect palate cleanser. In the local cuisine of Fangzi, stir-fried celery and stir-fried lotus root are common dishes—both originally unique cold dishes from the area. Bright green in color, refreshing in taste, and simple to prepare, these are the main characteristics of stir-fried celery. …
Mustard Chicken: The reason for recommending it is truly "eye-opening." The penetrative power of mustard is absolutely high—if the mustard is strong enough, just one bite will send such a punch that your nasal and oral cavities instantly feel too small to contain it, bringing tears and a runny nose all at once. …
Nanliu Asparagus is a specialty of Fang’an Subdistrict (formerly Nanliu Town), Fangzi District, Weifang City, Shandong Province. It is renowned for its tender, white, succulent shoots with a delicate texture, delicious taste, and refreshing aroma. The cultivation of Nanliu Asparagus can be traced back to the late Guangxu period of the Qing Dynasty, boasting a history of over a hundred years. Nanliu Asparagus is known for its tender, white, succulent shoots with a delicate texture…
Dajia Wa Subdistrict Office, located in the northern part of Weifang City on the southern shore of Laizhou Bay in the Bohai Sea, is now part of the Weifang Binhai Economic and Technological Development Zone in Shandong Province. Once a saline-alkali wasteland, it has developed over several decades of industrial growth into a modern marine chemical base, with investment from the Haohua Group. Brine shrimp (Brine…
Sandworms, also known as sea worms, sea centipedes, water centipedes, or sea earthworms, are small and unremarkable tidal flat creatures that have now become “gold ingots” — the marine fisheries department of our city is applying to establish a Fishery Germplasm Resource (Sandworm) Reserve in Laizhou Bay. Our city boasts abundant sandworm resources. Zhu Kezun, a veteran aquatic expert in our city, told reporters that sandworms are…
Weifang Embroidery originated in the Qing Dynasty and was originally a widespread household sideline in both urban and rural areas of Weixian County, earning the reputation of having “nine thousand female embroiderers.” At that time, women in Weixian absorbed techniques from southern embroidery styles, developing distinctive features such as simple yet vivid patterns, bright and bold colors, and exquisite, fine stitching. The late Qing Dynasty through the early Republican period marked the heyday of Weixian embroidery. During this time, Weixian had…
Rosewood inlaid with silver lacquerware has a history of over 200 years and enjoys international fame. It is a unique specialty handicraft of China and one of the country’s traditional crafts. Established in 1954, its products are primarily made from precious rosewood, natural lacquer, and gold and silver threads, meticulously carved, polished, and inlaid. The patterns are created using the line-drawing technique of Chinese painting…
Gangzitou is a famous hard dough food from Weifang. The dough is made firm and pressed with a jujube wood lever. It has a thin center with holes and thick edges. In ancient times, it was strung together with hemp ropes and hung by saddles or beside carts for easy eating. When eaten cold, it becomes more flavorful the more you chew; when heated, it can be stewed with vegetables or meat, remaining chewy and not falling apart, with a rich taste. …
In Shandong, there’s a saying: “Scallions dipped in sauce — the more you eat, the fatter you get.” These days, people might shy away from anything that promises to make them gain weight. But back in times of nutritional scarcity, anything edible was considered good — and if it could help you put on some pounds, even better, as that meant it was rich in nutrients. That’s why scallions dipped in sauce earned such praise...
“Weixian Cloth Toys” are popular in Kaiyuan Subdistrict of Hanting District (formerly Zhangshi Town, Weixian), as well as surrounding areas, especially thriving in villages along both banks of the Bailang River. They are a form of local, grassroots folk art. The craft originally began when young girls and married women in embroidery rooms would fashion small figures from scrap cloth to hold their sewing needles for easy access—pulling them out whenever needed…
Yikongqiao Yam is a specialty of Hanting District, Weifang City, Shandong Province. Yikongqiao Yam enjoys widespread fame. Since ancient times, yam has been valued for its medicinal properties. Traditional Chinese medicine holds that yam nourishes without causing stagnation—when raw, it nourishes the yin of the spleen, lungs, and kidneys; when stir-fried, it boosts the qi of the spleen and stomach, making it a mild tonic. The cultivation of Yikongqiao Yam dates back to the Sui and Tang dynasties, boasting a history of over a thousand years as a renowned local product...
Dajia Wa Tilapia Fish is a specialty of Dajia Wa Subdistrict Office in Binhai Development Zone, Weifang City, Shandong Province. It is a nationally protected geographical indication agricultural product. Dajia Wa Subdistrict Office is located in the northern part of Weifang City, on the southern shore of Laizhou Bay in the Bohai Sea, and is now part of the Binhai Economic Development Zone in Weifang, Shandong. The half-smooth tongue sole, also known as Tilapia Fish, is highly favored by locals due to its...
【Weifeng Brand Boiled Pig Bristle】 A specialty of Hanting District, Weifang City. Originally known as Qingdao Boiled Pig Bristle, it is a nationally exempted export inspection product and is internationally acclaimed as a “top-tier” product. Hanting District is the birthplace of China’s pig bristle industry. As early as the Tongzhi era of the Qing Dynasty, the product was already being exported abroad. On the eve of the War of Resistance Against Japan, there were processing businesses known as “bristle shops”…
Weixian Radish, also known as "Green Radish" or "Tall Green," has a cultivation history of over 300 years. It is a famous local specialty of Weixian and an outstanding radish variety from Shandong Province. It can be used as a vegetable or eaten raw. Rich in various trace elements such as calcium, magnesium, zinc, and iron, as well as multiple vitamins, eating it raw helps regulate qi, dissolve phlegm, …
The Oriental prawns of Weifang, Shandong, commonly known as prawns or large prawns, have long, laterally compressed bodies with thin, smooth, and transparent shells. They are also known for their delicious taste.…
Hele is a traditional delicacy of Weifang. It is said to have originated in Shanxi and Shaanxi provinces, then spread to Weifang via Beijing, evolving from the historical "Helou." "Helou" refers to noodles made from buckwheat flour and pressed through a specially perforated Helou mold — originally a daily food for rural families. The people of Weifang improved upon this by replacing buckwheat flour with wheat flour, and pairing it with...