Shouguang Muskmelon Tianma Town is located in the southeastern part of the city. To date, there are over 20,000 muskmelon greenhouses covering an area of 40,000 mu, with an annual output of 150 million kilograms. This has also driven the surrounding areas to form a planting scale of 100,000 mu. More than 30 series and over 100 varieties are cultivated, including Elizabeth, Zhuangyuan, Taionong, Fengtian, and Miliu...
Shouguang razor clams are a type of seafood that grow in the coastal tidal flats in the northern part of the city. These clams live at the brackish water zone where fresh and saltwater meet, resulting in large, plump shells with tender and delicious meat. Rich in essential minerals such as calcium and iron needed by the human body, the clams have yellowish-white skin, thin shells, and abundant flesh. The meat is soft, smooth on the palate, and highly nutritious. …
Shouguang Mung Bean Stewed (pa) Mushrooms are an authentic specialty of Shouguang. Made from carefully selected premium mung beans that are soaked, then ground with a stone mill along with spinach or green radish, the mixture is formed into balls and steamed until cooked. The vibrant green color makes them quite appealing—truly a “green” food. This dish has a long history, a unique flavor, and is rich in nutrition, suitable for all ages…
Shouguang Tiger Head Chicken, also known as Shouguang Wanggao Tiger Head Chicken, is a traditional specialty dish of Shouguang. In the past, during autumn and winter, large numbers of roosters were slaughtered but hard to preserve. The chickens were then cut into chunks, coated in batter, deep-fried, and stored in earthenware jars until the following year without losing flavor. The fried chicken chunks resemble tiger heads, hence the name "Tiger Head Chicken." In those days, Wanggao Town was a key route to the capital from Jiaolai, bustling with shops…
Shouguang Lanjiazhuang Melon, also known as Liuwang Jinyu Melon. Cultivation began in the Ming Dynasty, and only the sandy soil of this area produces melons with green skin and red flesh. The cultivation method of Lanjiazhuang Melon is unique: seeds are soaked to encourage sprouting in the twelfth lunar month, seedlings are raised after the chaff is roasted until carbonized, transplanting takes place at the end of the first lunar month, windbreaks are erected, and the seedlings are covered with reed fans at night to retain warmth. By the Qingming Festival, the melons are ripe and ready for market, making them an early spring delicacy unparalleled in northern China. The mature melons are about 40 centimeters long, with green skin and a honey-sweet flavor.
Shouguang Carrots The Hualong Town in Shouguang City is known as the "No. 1 Carrot Town in China," with a long history of carrot cultivation spanning over 300 years. The area enjoys a mild climate, loose and fertile soil rich in phosphorus and potassium, and clean water, providing ideal geographical conditions for carrot production. All carrots are grown using ridge planting methods, …
Jitai Yellow Peaches Jitai Yellow Peaches are grown in villages along the Mi River throughout the town. Thanks to the sandy soil and abundant water supply, the yellow peaches produced here are large, sweet, and shaped like a bull’s heart, with each fruit weighing up to half a pound. The flesh is yellow, sweet with a slight bitter undertone, and rich in vitamin C and other nutrients beneficial to health. Since the Qing Dynasty, they have been widely sold to regions such as southern China and the northeast. …
Laohekou Doglight Fish, also known as Sandlight Fish, is associated with the Weifang Binhai Economic and Technological Development Zone Fisheries Association. Doglight Fish, also called Sandwandering Fish, is also known as Pushwave Fish, Sandlight Fish, Earth Dragon Fish, Skywave Fish, or simply Light Fish. Its scientific name is Acanthogobius hasta. Doglight Fish have large mouths and are voracious eaters, consuming small fish, small shrimp...
Shouguang Eggplant — Shouguang City Jitai Town Agricultural Products Association. The eggplant (scientific name: Solanum melongena L.) is a plant of the genus Solanum in the family Solanaceae. Eggplants are upright, branching herbs to sub-shrubs that can grow up to 1 meter tall. Their twigs, petioles, and pedicels are covered with 6–8 (sometimes 10)-branched, appressed or shortly stalked stellate hairs...
【Stir-fried Swollen Prawns in Sauce】A famous dish from Yangjiaogou, Shouguang County. Swollen prawns, a type of sea crab, are found along the coast of Shandong, but those from the area near the mouth of the Xiaoqing River around Yangjiaogou are particularly prized. The expansive tidal flats and abundant food supply produce crabs with large bodies, plump meat, rich roe, and delicious flavor—especially before spawning in early April—regarded as a top-tier seafood delicacy...
【Sweet and Sour Prawns】A famous dish from Yangjiaogou Town, Shouguang County. The waters near Yangjiaogou are a spawning and breeding ground for prawns. The prawns caught just before spawning after Grain Rain each year are especially plump and large, making them ideal for preparing this signature dish. The cooking method is as follows: select several fresh prawns (10 is optimal), clean them, and trim off the spear tips, whiskers, and claws…
An authentic specialty of Shouguang, many visitors from out of town have never even heard of Pugǔ, let alone seen it on the menu at ordinary restaurants. As a true local delicacy of Shouguang, this delicious dish is almost impossible for outsiders to try. The best time to make mung bean Pugǔ is during the winter months from autumn to the lunar New Year, when it is less prone to spoilage and boasts a rich flavor…
The reason why Dongguo Whole Pig has become a local delicacy in Shouguang is inseparable from its meticulous and detail-oriented approach. The selection of pigs is particular: sows are not used because their meat is tough; black-haired pigs are also excluded due to their coarse, dark bristles that leave marks even after cleaning, which can affect the appetite. The pork used for Dongguo Whole Pig typically comes from about 10-month-old lean Yorkshire pigs weighing under 100…
Zhao Miao Fireworks The Zhao Miao Bamboo Fireworks originated in the early Qing Dynasty, boasting a history of over 350 years. They were first created by the eighth-generation ancestor of the Dong family from Guihe, who learned the fireworks-making technique in Henan and brought it back to his hometown to produce them locally. The craft was passed down within the family through a single lineage, adhering to the ancestral rule: “If there is an eldest son, do not pass it to the second son; if there is a son, do not pass it to a daughter; and never pass it to outsiders.” As a result, the development of fireworks technology remained slow for a long time...
Shouguang Green Radish is a specialty of the alluvial plain formed by the Mi and Dan rivers. The area features brownish sandy loam soil, flat terrain, convenient irrigation, and rich organic matter. The green radishes produced here have a green skin and emerald-green flesh, shaped like icicles. They are crisp when bitten into and leave a sweet aftertaste. Most Weixian green radishes are grown in this region.…
Grass-weaving Grass-weaving is a traditional handicraft in Caonianzi Village, Wutai. Ancient tomb inscriptions record that in 1369 (the second year of the Hongwu reign in the Ming Dynasty), the ancestors who migrated from Shanxi took up grass-weaving as a supplementary livelihood, a tradition that has continued to this day. The products include various types of pot lids with large, medium, and small square ears and shallow or deep rims, as well as barrel bins, cart bins, thatched bins, kettle bins, lid covers, cannon...
Shouguang Houzhen Hongyuan Liquor Houzhen is one of the four major ancient brewing towns in Shandong. During the late Qing Dynasty and early Republican period, every household in Houzhen steamed grain and brewed liquor at their doorsteps, with as many as twenty-eight distilleries operating in the town. The original Hongyuan liquor is derived from Volume 64 of the "Qimin Yaoshu" (Essential Techniques for the Welfare of the People), titled "Divine Ferment and Liquor Brewing." The former proprietor of Hongyuan, Liu Zihou, was well-educated, shrewd, and skilled in management. He gathered master distillers from the region and developed a unique brewing technique: “making koji during the wheat harvest in summer, fermenting in autumn and winter, and opening the cellars in spring.” The resulting liquor boasts a rich cellar aroma, with a soy-like head and mellow body, offering a smooth and full-bodied taste. In 2008, the brewing technique of Hongyuan liquor was listed as an intangible cultural heritage by the People's Government of Shandong Province.
The cultivation of yellow tobacco in Sitou Town has a history of over 400 years, and local farmers have a long-standing tradition of growing it. Thanks to the area’s unique geographical environment, soil, and climatic conditions, Sitou provides ideal conditions for yellow tobacco production. With scientific management and superior quality, Sitou Yellow Tobacco has distinctive characteristics and has long served as the exclusive raw material supplier for Zhonghua brand cigarettes...
Leveraging its advantages to build the "Shitou Hawthorn" brand. The area along Shiwu Road in Shitou Town and its surrounding regions, characterized by a gravelly mountainous terrain, are highly suitable for hawthorn cultivation. In recent years, the town has actively guided and supported the industry through policy incentives, vigorously developing the hawthorn sector. A million-hawthorn-tree base has been established, yielding 40 million kilograms of hawthorn annually. Under the active leadership of the Xiangliang Professional Cooperative…
Red Chinese toon is a specialty product of Shitou Town, Linqu County, boasting a long history. Thanks to the town’s unique geographical environment and climatic conditions, red Chinese toon here sprouts early and hits the market ahead of others. It is distinguished by its rich aroma, crisp juiciness, delicious taste, and high nutritional value, making it a beloved and flavorful vegetable. In 2006...