Rizhao borders the Yellow Sea to the east, enjoys favorable weather, and has abundant nectar-producing plants, with acacia trees widespread throughout the city. In spring when flowers are in full bloom, beekeepers from all over gather here to set up hives and harvest large quantities of honey, among which acacia honey is considered the finest. Acacia honey is characterized by its white and transparent color, rich fragrance, moderate sweetness, and rich nutrition. It contains glucose...
Paper effigies, integrating paper-cutting, painting, straw weaving, bamboo framework, and paper mounting, are a unique form of folk art. The exact time when the art of paper effigies was introduced to Wulian remains unknown. According to an elderly resident of Hongning Village, his ancestors had been engaged in the craft of making paper effigies as early as the Daoguang era of the Qing Dynasty, and he is now the fifth-generation inheritor. There are dozens of paper effigy makers in Wulian County, mainly...
Jiuxian Small Stupid Chicken is widely known in Wulian for its tender meat, delicious taste, and rich nutrition. In addition to the dishes mentioned above, other famous Jiuxian snacks include Jiuxian Mountain Vegetable Tofu, Jiuxian Earth Cocoon Skin, Jiuxian Mushrooms, Jiuxian Daylily Sprouts, Jiuxian Ants Climbing a Tree, and many more—too numerous to list. Each one boasts strong local characteristics and flavors, and every...
In the Wulian dialect, bean mash is called “dongmazi.” It is a side dish made by mountain villagers using soybean flour and vegetables. Common versions include springtime radish bean mash, dried radish leaf bean mash; bean mash with spinach or sweet potato vine tips during the dog days of summer; autumn varieties like yardlong bean pod bean mash, mustard green leaf bean mash, and radish leaf bean mash…
Jiuxian Pancakes are different from others, as they are primarily made from peeled sweet potatoes, paired with tender tofu and chili peppers. They have a fine white color, are neither dry nor tough, and are chewy with a satisfying bite. If you roll in a few small yellow eel fish, they are truly delicious. Taiwan's <<Shandong Literature>> records: Yellow eel...
A large scallop species with a shell height of up to 8 cm, length of 9 cm, and width of 8 cm. The shell is solid, thick, obliquely oval, and highly inflated. The two valves are nearly equal in size. The dorsal margin is straight, the sides form blunt angles, the anterior and ventral edges are rounded, and the posterior end extends. The shell surface has 42–48 radial ribs, most commonly 43. These ribs are relatively flat, without obvious...
Try this way of eating filefish—Crispy Roasted Filefish. Ingredients: 10 filefish, 15 Sichuan peppercorns, 30ml high-proof liquor, 8g salt, 15ml light soy sauce, 5g sugar, 10ml tomato ketchup, 1 sprig rosemary, 5g chili powder. Method: 1. Clean the filefish and pat dry. First, mix in salt, liquor, …
The method of preparing steamed fish primarily involves steaming, with a salty and savory flavor. The main ingredient is various types of fish, making it a common home-cooked dish. Steamed fish features an intact shape, tender and soft flesh, delicious and fragrant taste, and a clear, mellow broth. Depending on the type of fish used, the nutritional value may vary. The flavor of steamed fish is exceptionally fresh and highlights the natural taste of the fish. Below is an introduction to the preparation...
Taoxiao lamb noodles, long renowned, are one of the traditional noodle dishes in Rizhao. Among the most famous noodle shops in Taoxiao are those run by the Gao and Huang families. In the late Qing Dynasty, Taoxiao was bustling with merchants and thriving in trade. The Gao and Huang families opened restaurants and created the famous dish “lamb noodles.” Merchants who visited Taoxiao would all try it and invariably…
A sweet dish made from the fruits of ginkgo trees over three thousand years old on Mount Fulaishan, paired with white fungus, rock sugar, and more. Rizhao Hotel Phone: 0633-8338888 Address: No. 39, Haibin 5th Road…
These are steamed buns made with streaky pork and seasonal vegetables, seasoned with sweet bean paste, five-spice powder, broth, peanut oil, salt, and monosodium glutamate. They are known for their thin wrappers, generous fillings, and delicious taste. …
Scallops are one of the precious varieties of marine shellfish. The adductor muscle processed into scallop meat is tender and delicious, recognized internationally as a high-end seafood product. There are about 300 closely related species of scallops, but the main ones currently farmed are the bay scallop and the Chilean scallop. The bay scallop is native to the United States and was later introduced to China for farming. The Chilean scallop is distributed in...
"Sauce Petals" is a traditional delicacy produced in Rightuo, Rizhao. It was created in the 15th year of the Daoguang reign during the Qing Dynasty by the ancestors of Ding Weici, who became wealthy through this product. To maintain their exclusive operation, the Ding family passed down the recipe only to sons, not daughters, and kept it a closely guarded secret. As a result, the ancient manual production method has been preserved. "Sauce Petals" are primarily made from glutinous rice, combined with special types of flour...
Poached Beauty’s Tongue is a traditional famous dish from Shandong. The Beauty’s Tongue is a type of shellfish produced along the coasts of Jiaonan and Rizhao. It has snow-white, tender meat shaped like a tongue, is highly nutritious, and boasts an exceptionally delicious flavor, making it a premium seafood ingredient suitable for various dishes. Among them, “Poached Beauty’s Tongue” is especially renowned. In recent years, Feng Shoujin, a special-grade chef at Huanghai Restaurant in Jiaonan County, has dedicated himself to refining...
Known for their large, plump kernels, sweet and delicious taste, and rich yet non-greasy quality, Rizhao peanuts are highly popular both domestically and internationally. With a long history of peanut cultivation and rich production experience, Rizhao is recognized as a national commodity export base for peanuts. The city processes over 100,000 tons of peanut products annually, including high-quality items such as peanut butter, refined peanut oil, and ivory-colored peanuts. ( 日…
Asari clams are considered a premium variety among shellfish and are renowned as the “King of Seafood.” Their shells have a triangular posterior edge and a rounded ventral edge, with both valves being roughly equal in size. The shell surface is inflated, smooth, and covered with a glossy, yellowish-brown periostracum. Smaller individuals often display rich and varied shell patterns, while larger ones tend to have more consistent markings. Asari clams typically live…
Prawns are one of the famous seafood delicacies of Lanshan. They are long and laterally flattened, with a glossy and translucent appearance. Their flesh is thick, tender, and delicious, rich in nutrition. Each 100 grams of prawn meat contains 20.6 grams of protein, 0.7 grams of fat, as well as various vitamins and essential trace elements required by the human body. As a high-protein, nutritious aquatic product, they are an indispensable delicacy at high-end banquets. When eaten fresh, they can be prepared in dishes such as braised prawns, pan-fried prawns, sautéed prawn slices, lute-shaped prawns, and stir-fried shrimp meat. In addition to being served fresh, they can also be processed into headless prawns, peeled shrimp, and shrimp roe, all of which are considered premium seafood.
“Rizhao Blackhead Fish” is known for its firm, delicious meat, making it one of the most representative types of local fishery resources;…
“Rizhao Knife Fish” has become a highly popular ingredient due to its distinctive qualities — large size, rich and tender meat, few bones, delicious taste, and high nutritional value;…
Rizhao Lanshan Shrimp Skin Shrimp skin, scientifically known as Acetes, is found along the coast of Rizhao, with higher concentrations around Lanshan and Hushan. It earned the name “Lanshan shrimp skin” because Lanshan Head has historically been a hub for both land and sea transport as well as a commercial port, where seafood was often shipped out from this area. The Rizhao coastline experiences two peak seasons for shrimp skin each year. The first occurs between May and June, when the shrimp skin is relatively large in size,…