【Rush Screens from Wudi】A variety of screens made from reeds. Wudi rush screens are smooth, clean, finely crafted, and aesthetically pleasing. They have been bestsellers in the international market for many years, accounting for one quarter of the nation’s total exports of similar products. The reeds from Wudi are white in color, tough in texture, with thick skin, fine nodes, hardness, and fine fibers...
【Marten Cat】 A rare animal, commonly known as "ground dog" and also called "ferret badger." Its fur is extremely precious, with excellent insulation properties. There is a saying that "snow melts three feet away from it." The pelt is premium material for making fur garments, featuring dense, lustrous fur, and is an export commodity with a price similar to that of mink fur. Wild marten cats resemble weasels in appearance and…
Wudi Winter Jujube contains 19 essential amino acids required by the human body, such as aspartic acid, threonine, and serine. It is rich in vitamins C, A, E, as well as various trace elements like potassium, phosphorus, iron, and copper. Known as the "Vitamin C Pill," it has anti-cancer and cancer-treatment properties, and is hailed as the "King of Fruits" and the "Marvelous Fruit Under Heaven." It has now been registered as…
Ingredients and Preparation: Main ingredient: 100g cooked crab roe; Secondary ingredients: 6 egg whites, 40g wet starch, a small amount of ham crumbs; Seasonings/Marinade: 15g MSG, 15g cooking wine, 15g broth, 70g cooked lard, 5g ginger water, 1g salt; Cooking Method: 1. Dice the large pieces of cooked crab roe and place them in a bowl, then add...
Ingredients: 200g bitter melon, 15g fermented black beans. 5g minced garlic, 5g sesame oil, 3g salt, a pinch of MSG. Preparation: 1. Remove the core from the bitter melon, wash, and cut into strips. Boil in hot water until cooked, then remove. Soak in cold water to cool, drain, and place on a plate for later use. 2. Heat a pan over fire, add…
The Yellow River Estuary Softshell Turtle is a unique aquatic product from the Yellow River Delta region, bred and raised using wild native species from the Yellow River system as parent stock. It has a well-proportioned body, smooth and round carapace, vibrant coloration, high protein and low fat content, along with various vitamins and trace elements. The meat is tender, delicious, and rich in nutrition.
Chinese Qibi Brushes are a general term for the high-quality writing brushes produced in Xiyin and surrounding areas of Dawang Town, Guangrao County. With a long history, these brushes have been known as the “Brush Capital of the Qi State” for over 2,000 years. The craftsmanship behind Qibi Brushes is meticulous, involving more than 100 processes from material selection to the finished product. These brushes feature sharp and abundant tips, full and well-proportioned bristles, neat trimming, balanced firmness and softness, and remarkable resilience...
Hekou Winter Jujube is a precious fruit resource in Hekou District, Dongying City, Shandong Province, named for its late ripening period (mid-October). The winter jujube is large and round, with a skin that is reddish-brown mixed with greenish-yellow, glossy and smooth. It has a thin peel, crisp flesh, tender and juicy texture, and a sweet, fragrant taste. Rich in various amino acids and vitamins essential to the human body, it is hailed as the “Chinese Wonder Fruit”…
Qingzhou Lace is a traditional folk handicraft from Guangrao County, introduced from areas such as Linzi and Yidu in the late Qing Dynasty. Its primary materials are silk-rayon thread and linen fabric. The main products include tablecloths, bedspreads, plate mats, tea table sets, and sofa cushions. Based on craftsmanship, it is divided into three major categories: inlaid拼接 (mosaic), full embroidery (full work), and small inlaid pieces. It can be woven into over 180 patterns and nearly a thousand specifications...
Tiger Head Chicken, also known as Pine Chicken, is one of the famous local dishes in Dadukou Town. It is said to have a history of over 400 years. After being stewed, it turns golden yellow in color and resembles the shape of a tiger’s head, hence the name. The chicken is tender and succulent, with a rich and aromatic flavor, making it a delicious delicacy. Over the centuries, various legends have been associated with this dish. Whenever…
Yellow River Estuary Hairy Crabs, scientifically known as the Chinese mitten crab (Eriocheir sinensis), are commonly referred to as hairy crabs or clear-water crabs. Recognized as branded products at the China International Agricultural Expos in 1999 and 2001, they have become one of Shandong Province’s premium aquatic products. Dongying City in Shandong Province is located at the mouth of the Yellow River, boasting an exceptionally rich variety of aquatic products, among which the Yellow River Estuary Hairy Crabs are…
Ingredients: 400g sweet potatoes (also called yams), 2g osmanthus jam, a little sesame oil, 200g white sugar, 500g peanut oil (50g used). Cooking method: 1. Preparation: Wash the sweet potatoes, peel them, and cut them into balls. 2. Cooking: Heat the wok over high heat, add peanut oil and heat to 70% hot, then add...
Lijin County began producing canned grapes in 1994. With the continuous expansion of production scale, output has increased year by year, making it a flagship product of Dongying Lifude Food Co., Ltd. and a well-known specialty food in Lijin County. The product uses Kyoho grapes as raw material and employs the world’s most advanced technology. It is produced in accordance with export food inspection standards...
The winter jujube is a precious fruit resource in Dongying City, named for its late ripening period (mid-October). The fruit is large and round, with a skin that is russet-red mixed with greenish-yellow, glossy and smooth. It has a thin peel, crisp flesh, tender and juicy texture, and a sweet, fragrant taste. Rich in various amino acids and vitamins essential for the human body, it is hailed as the “Chinese wonder fruit,” “king of all fruits,” and…
Beiling Meatballs from Lijin are a highly esteemed dish often served at major banquets in the area. They originate from traditional folk cooking techniques. Before the 1970s, they only appeared at select family gatherings. By the 1980s, four families—Chen, Zhao, Yue, and Li—from Beiling Township had successively brought this local specialty to market...
The lamb soup of Yanwo Town in Lijin County originated in the early 1990s. As the local people grew prosperous following the reform and opening-up, they were unwilling to lag behind in their diet. Boldly innovating and combining local characteristics with cooking techniques learned from other regions, they gradually developed a unique method for stewing, mixing, and boiling lamb. Those who have tasted it have sung its praises. Although…
Main ingredients: Two plump young chickens (1500g), one fuzzy winter melon (2500g) Side ingredients: 100g scallops, 100g shiitake mushrooms, 80g sea cucumber, 50g white fungus, 60g bamboo shoots, 60g pork tendon Seasonings: 60g cooking wine, 8g fine salt, 15g scallion segments, 6g ginger, 5g Sichuan peppercorns Cooking method: 1…
Main ingredient: One 1000g fresh salmon Side ingredients: 200g chicken breast, 100g pork fat, 150g ham, 50g egg white Seasonings: 60g cooking wine, 200g lard, 500g clear broth, 8g fine salt, 10g scallion segments, 6g ginger slices, 60g garlic slices, 4g Sichuan peppercorns (wrapped in cloth), 260g flour Cooking method: (1) Scale and rinse the salmon clean. Make diagonal cuts on the belly and tail end, remove gills, mouth parts, and internal organs. Rinse again, cut off the lower jawbone, remove dorsal and pelvic fins. Blanch in hot water, then scrape off any remaining scales. Make diagonal slashes on both sides to create diamond-shaped cuts. (2) Remove the tough sinews from the chicken breast, chop it together with the pork fat, and mash into a fine paste. Mix in egg white, cooking wine, fine salt, and clear broth to form a thick batter. (3) Slice the ham into long strips. Combine with the chicken mixture and stuff it into the salmon’s slits. Wrap with cloth, then prepare the dough. Roll it out into a wrapper, sprinkle with chopped scallions, ginger, and Sichuan peppercorn powder, place the stuffed salmon on top, wrap and seal the edges tightly. Preheat the oven to 80°C, place the wrapped salmon inside, and bake over high heat for about 30 minutes until the wrapping cracks. Remove, open the wrapping, and carefully take out the salmon. (4) Take 150g of flour, divide and knead into two portions. Mix one portion with tomato and the other with egg yolk to make red and yellow dough respectively. Roll each into strips as thick as chopsticks, place them in molds to shape into flower baskets, then deep-fry until golden brown. Assemble into rectangular flower baskets, place the salmon inside, and serve with minced ginger and vinegar. Flavor profile: This dish is shaped like a flower basket, featuring exquisite craftsmanship. The salmon is delicious, tender, and fragrant. It is a symbolic auspicious dish in the Kong Family Mansion cuisine, representing the meaning of “prosperity and abundance.” (Dongying)
Main ingredient: 750g fresh mung bean sprouts; Secondary ingredient: 150g dried lake shrimp; Seasonings: 60g sesame oil, 6g fine salt, 60g prickly ash oil, 10g scallions, 6g ginger, 6g pepper. Cooking method: (1) Trim the roots and sprout tips of the mung bean sprouts, leaving the curved middle sections, and soak them in water; wash the dried lake shrimp to remove impurities and soak them in warm water...
The shrimp produced along the coast of Penglai is the Pacific White Shrimp, also known as the Chinese Shrimp or the Penaeus Orientalis. It belongs to the class Crustacea and the family Penaeidae. This is an annual species, with only a few individuals living up to two years. The shrimp are large and laterally compressed, with thin, smooth, and transparent shells. Adult males are yellow and measure 13 to 17 centimeters in length, while females are bluish-green and measure…