Yantai Menzi

Yantai Menzi

　　A traditional delicacy with a history of over a hundred years. Made from high-quality sweet potato starch dough, the Menzi is cooled, cut into small cubes, then pan-fried until golden on both sides. It is scooped onto a plate and topped with sesame paste, mashed garlic, and other seasonings. Crispy on the outside, spicy and flavorful, it has a unique taste.

　　On the streets and alleys of Yantai, you’ll find these humble stalls: a small stove, a flat-bottomed frying pan, a few small tables, and some stools—that’s all there is to the setup. Bowls or buckets hold pieces made from sweet potato or mung bean starch, while small tables display a few homemade condiments—these are the only ingredients needed for this snack. When a breeze blows, the sizzling sound of the pan fills the air, and the rich aroma wafts around. This is Yantai’s famous snack—Yantai Menzi.

　　As a local specialty, the exact origins of Yantai Menzi are unclear. A popular legend goes that over 100 years ago, two brothers surnamed Men were making vermicelli on the streets of Yantai. Once, after processing the raw materials into vermicelli dough, they encountered continuous rainy weather. The semi-finished product was about to turn sour and go to waste. In a moment of desperation, the brothers cut the dough into chunks, pan-fried them, and added seasonings like garlic before serving them to neighbors. Unexpectedly, it became an instant hit. So, the Men brothers abandoned vermicelli-making altogether and focused solely on this pan-fried dough snack. Just as people have names, dishes have titles. Later, when someone asked what this snack was called, someone cleverly suggested, “Since it was created by the Men brothers and involves both pan-frying and stewing, why not call it ‘Menzi’?” And so, Yantai Menzi got its name.

　　Yantai Menzi originated among the common folk and became widely loved by locals for its unique flavor. But because its ingredients were simple and the method straightforward, it long remained too humble for formal settings. Starting in the 1990s, savvy business owners spotted the commercial potential of Yantai Menzi, refined it, and elevated it to a dish fit for banquets and entertaining guests. However, using the same basic ingredients wouldn’t command a high price, so variations like Sanxian Menzi (Three-Delicacy Menzi) and Seafood Menzi emerged. Among them, Sanxian Menzi includes shrimp, sea cucumber (a Yantai seafood specialty), and sea snail (a type of premium shellfish). These additions make the dish look more appealing, and with the inclusion of valuable seafood, the price naturally goes up—though it also drifts further away from everyday affordability.

　　Though refined versions of Yantai Menzi thrive in hotels and restaurants, the street-side version remains the favorite of locals. Many Yantai natives who have moved elsewhere often find themselves reminiscing about their hometown and recalling the uniquely flavored Yantai Menzi sold on the streets, along with the image of eating it with a small wire fork.