Dried fish slices

Dried fish slices

　　Hometown flavors: Snacks of Yantai

　　　　If we were to speak of a snack culture, then the most distinctive feature of Yantai’s snack culture is its strong sense of hometown nostalgia. Its most famous representative is undoubtedly “Mengzi.” The main ingredient of “Mengzi” is a type of jelly made from starch. The preparation method is simple: cut the jelly into small pieces, pan-fry them slowly in a small flat-bottomed pan until they are slightly charred, then drizzle with shrimp oil, soy sauce, vinegar, sesame oil, chili oil, and sesame paste. Sprinkle with chopped green onions and minced garlic, serve it hot in a delicate small porcelain dish, and leisurely spear each piece with a small wire fork, popping them into your mouth—one bite at a time. They’re chewy and full of flavor. Paired with casual chatter with a close girlfriend, and the lively street scenery passing by, time seems to dance away unnoticed. It can be described as a “refined” and uniquely charming leisure food.

　　　　The most rustic-flavored snack would have to be “Xiao Doufu,” also known as “Dun Mo” or “Zha,” among other names. Its preparation is also quite simple: remove any bad beans from the soybeans, soak them in water until softened, and grind them into a “bean paste” using a small stone mill or blender. Finely chop fresh greens such as radish leaves, taro leaves, bok choy, fresh sweet potato vines, or seasonal wild vegetables, and cook them together with the bean paste in a pot while stirring, until most of the moisture has evaporated. Serve with soy sauce and chopped green onions, topped with a drizzle of sesame oil, and you’re good to go. For those who like it spicy, a dash of chili oil on top makes it so delicious you might just want to swallow your tongue. While our generation isn’t particularly fond of it, the older folks always eat it eagerly, finishing it all in no time while sighing deeply, reminiscing about the tough old days and attempting to impart profound traditional lessons to us. In the end, they always end up happily shutting up after we shout, “Boss, bring another plate of ‘bitter-sweet memory’ rice!”

　　　　The snack with the longest history has to be dried fish and shrimp paste served with “Pianpian.” This once beloved rural farmhouse meal remains quite “classic” to this day, even making appearances at formal banquets. The so-called “Pianpian” refers to cornmeal pancakes. In some rural areas of eastern Shandong, they are also called “biscuits” or “cakes.” However, the way “Pianpian” is made differs from the cornmeal steamed buns (wotou) that elders make. To make “Pianpian,” first grind soybean flour with water into a slurry, then mix it with cornmeal, let it ferment briefly until the cornmeal fully absorbs the slurry and expands. Then pat and knead it to the thinness of a young woman’s delicate finger, and press it onto a large iron skillet until cooked through—somewhat similar to the baking process.

　　　　As for the preparation of dried fish, it’s even more complicated: first, rinse fresh fish with seawater, salt it, and sun-dry it for three to five days. Rinse it again with seawater, then sun-dry it again, repeating this process three to five times until the fish starts to release oil. The best season for drying fish is spring, when the sunlight is mild and there are no flies. Then find an overcast, foggy day, layer the fish, store them in a jar, and let the moisture soften them as dew forms—that’s when you get top-quality dried fish.

　　　　“Dried fish Pianpian” not only evokes deep thoughts in the elderly with its unique flavor but is also loved by the young generation, raised on high nutrition, high protein, high fat, and high calories. They stuff their mouths full while muttering, “You guys are so lucky—you could eat such delicious Pianpian and dried fish every day back then.” The moment these words come out, they inevitably provoke bursts of laughter from the adults, who lovingly pat their little heads.

　　　　Besides “Mengzi,” “Xiao Doufu,” and “Dried fish Pianpian,” Yantai also offers a variety of other highly rustic snacks such as Fushan long noodles, Penglai small noodles, seafood dumpling soup, and taro cowpea soup. No matter which one you choose, sipping a warm bowl of any of these will instantly envelop you in a rich folk atmosphere, warming your wandering heart in no time.