Dalian Snacks

Corn dregs porridge, seaweed steamed buns, Zhuangjiayuan beans and rice, shrimp noodle sauce, crab noodle sauce, sea rabbit sauce, fish dumplings, seaweed buns, sunflower squid cups , Garlic steamed scallops, vinegar salt crab, Geely oyster skewers, corn skirt buns, vinegar sting head, apricot fish head

Dalian famous wine

Bangchuidao beer, black Lion Beer, Daxue Beer, Male Silkworm Moth Health Replenishing Wine

Healthy diet

1. Drink less cold drinks. The temperature is high in summer, and the human body dissipates heat through sweating, which inevitably results in a large amount of loss. water, making people feel thirsty. Many people like to drink cold drinks such as iced soda, which really quenches their thirst. As everyone knows, high temperature causes most of the visceral blood vessels of the human body to relax. Drinking cold drinks can cause rapid blood vessel contraction or even spasm, which can easily lead to abdominal pain, diarrhea and other symptoms. So you should drink less cold drinks.

2. Eat less cold food. Tuzai is a typical southern Sichuanese. The locals like to make cold dishes in summer, and often add a lot of chili peppers. Tu Zai advises everyone to eat less cold dishes, because summer is the season when bacteria and parasites breed in large numbers, and cold dishes have not been exposed to high temperatures. Eating cold dishes may cause gastrointestinal symptoms such as abdominal pain and diarrhea.

3. Avoid overeating. Rabbit saw that many friends like to invite a few buddies to have a "meal" together in the evening. As a result, they enjoyed themselves until late at night and came home drunk. Not only will it affect your work the next day, but it will also be bad for your health. Overeating is often a predisposing factor for acute pancreatitis, gastroenteritis and cholecystitis. Remember not to overeat.

In addition, you need to add a little salt when you are thirsty and drink water, because in high temperature environments in summer, the human body mainly dissipates heat through sweating, which is bound to take away some salt from the body. Supplementing salt is good for stabilizing the electrolyte balance in the body

Dalian Seafood Specialty

Seafood Variety

As the saying goes, "If you rely on the mountains, you will eat the mountains, and if you rely on the sea, you will eat the sea." Dalian is a seaside city that is rich in seafood, which has formed a Dalian catering mainly based on seafood, and thus constitutes a unique landscape of Dalian tourism. Eating seafood in Dalian has naturally become the first choice for every domestic and foreign tourist.

Dalian has a wide variety of seafood, which are delicious and nutritious.

Pray prawns are produced in the Bohai Sea and the northern coast of the Yellow Sea. When mature, each shrimp weighs two to three ounces and is about 15 centimeters long. It tastes very delicious. Prawns can be used in many dishes, such as "Butterfly Shrimp", "Pipa Shrimp", "Grilled Whole Shrimp", "Anchovy Shrimp", and "Brine Shrimp".

Abalone is a mollusk and is known as "the crown of seafood". Purple abalone, also known as wrinkled abalone, which is abundant in Dalian, is a must-have delicacy for state banquets and is as valuable as bear paws.

Scallop is a mollusk and one of the "Eight Treasures of the Sea". Scallops are delicious and refreshing, and have the effect of strengthening the body and inhibiting cancer.

Conch is a hard-shelled animal, classified as shellfish and a delicacy of the sea. Its flesh is soft and tasty, and has medicinal value.

Crabs are arthropods that can be used medicinally and nourish the body. Generally, it is boiled or steamed and then dipped in ginger juice to eat, which is simple and maintains the original taste.

Dalian seafood also includes sea intestines, sea urchins, oysters, clams, clams, squid, octopus, squid, jellyfish and a variety of fish such as saury from the Bohai Bay and sea vegetables from the Yellow and Bohai Bay. They are all the best in seafood. Dalian's seafood dishes are beautiful, with exquisite cooking techniques, unique methods and different tastes. They are famous for their original shape, original juice, original flavor, freshness and lightness. There is a saying in Dalian that "there is no feast without ginseng, there is no feast without fish, and there is no shortage of fresh seafood without shells"

Dalian Bay sea cucumber

Sea cucumber is a kind of sea cucumber. Dalian is the main producing area of ??sea cucumber in China. Because of its extremely high nutritional value, it is a special product for entertaining Chinese and foreign distinguished guests. Mainly distributed in the Yellow and Bohai areas. As a precious seafood, sea cucumber is listed as one of the "Eight Treasures". According to the "Compendium of Materia Medica", "Sea cucumbers produced in Liaodong have dark brown body color, tender and prickly flesh, and are called Liao cucumbers or sea cucumbers. They are of excellent quality and have sweet, warm and non-toxic medicinal properties. They can nourish kidney yin and generate pulse and blood." , cure diarrhea and ulcers, etc.” Because of its warming and tonic properties, it is enough to fight enemy ginseng, hence the name sea cucumber.

Dalian Amethyst

It can effectively prevent the invasion of ultraviolet rays and is the most colorful mineral product in Dalian

Zhuanghe Big Bone Chicken

< p>Large-bone chicken, a local fine-bred chicken that can be used for both eggs and meat. Produced in Zhuanghe City.

It is formed through selective breeding based on the cross between Shandong Shouguang chicken and Zhuanghe local chicken. It has the characteristics of large body, large eggs, delicious meat, and strong adaptability. An average of 160.5 eggs are laid per year, with an egg weight of 63.7 grams, a rooster weighing 3.0 kilograms, and a hen weighing 2.4 kilograms. There are more than 1 million large-bone chickens in the city.

Purple sea urchin

Purple sea urchin is commonly known as thorn pot. Dalian is the main producing area of ??purple sea urchin in China, and its output accounts for more than 95% of the same type of production in the country. Its body is spherical, generally 6-8 cm in diameter and 3-5 cm high. The large spines are hard and pointed, with black and purple spines. They live in rocks, seaweed or crevices in low-tide areas. The gonads of purple sea urchin are extremely rich in nutritional value. They not only have high economic value, but also have medicinal value. They are effective drugs for preventing cardiovascular diseases and other diseases. "Ponelinine" can be extracted from it, which has the effect of inhibiting the growth of cancer cells.

Wrinkled Pan Abalone

Dalian is the main producing area of ??wrinkled Pan Abalone in China. Wrinkled abalone is commonly known as four-hole abalone and abalone. It is a high-quality variety in the Bao family and is known as the best seafood. Dalian's abalone resources account for more than 70% of China's. The wrinkled abalone is a benthic animal and likes to live in rocky reef areas with high water transparency and rich bottom layer nutrients. It is diurnal and nocturnal, and its staple food is brown algae and green algae. Its nutritional value is very high. The meat is a famous delicacy. The shell is called Cassia. It can be used in traditional Chinese medicine to clear away heat and improve eyesight. Dalian is the earliest region in China to carry out artificial abalone breeding and production.

Pacific oyster

Pacific oyster, commonly known as sea oyster. Dalian is one of the main Pacific oyster producing areas in China. It has delicious taste, fine meat and high nutritional value. Dried meat contains 45-57% protein, 7-11% fat, 19-38% glycogen, and is rich in vitamins and iodine. Fresh oyster soup is known as "milk of the sea". Dalian's annual output is 100,000 tons.

Pray

Chinese prawns are commonly known as prawns. It is a high-end aquatic product with delicious taste and high nutrition. It is a best-selling variety in domestic and foreign markets. Dalian is a rich source of shrimp and a key fishing area. The shrimp body is long and flat on the sides, with the male body length 13-17 cm and the female body length 18-24 cm. The carapace is thin, smooth and transparent, the male is brown and the female is cyan. The whole body is composed of 20 segments, and the upper and lower edges of the forehead are serrated.

Dalian Famous Food

“The Best Dumpling in the World”

Qunyinglou is a food with traditional flavor. It has been carefully developed hundreds of times by famous chefs such as Mou Chuanren. Using pork and shrimp as the main ingredients, it has the characteristics of thin skin, large fillings, delicious taste, and fragrance that is not greasy. It is well received by consumers at home and abroad for its authentic taste that fully reflects the characteristics of Chinese food culture and its completely hand-made exquisite quality. , especially popular with Japanese customers, is known as "the best dumpling in the world" and has won the Silver Medal from the National Quality Review Committee. In order to expand the scale of production, Qunyinglou and Japan's Mitsubishi Corporation jointly established a modern large-scale frozen food processing enterprise - Qunyinglou Food Co., Ltd., with a designed annual production capacity of 3,000 tons, specializing in the production of "Qunyinglou" brand "The Best Dumplings in the World" and A series of quick-frozen foods, most of which are exported to Japan, and the domestic market is often in short supply. Nuomixiang is a time-honored famous food. It has a long history and is a household name. The first Nuomixiang chain hotel affiliated to Dalian Nuomixiang Catering Co., Ltd. is located next to Jiuzhou Holiday Hotel on Changjiang Road, Zhongshan District; the second one is located near Youhao Cinema. Its brand trademark has been registered with the State Administration for Industry and Commerce. "Nuomixiang" food pays great attention to the quality of raw materials, strictly follows traditional production techniques, and basically uses manual operations. It maintains tradition and market adaptability from taste, quality to price. Its main varieties are mainly sticky foods, including dozens of snacks such as fried and boiled Yuanxiao, rice dumplings, red bean porridge, Jingsanxiang, donkey rolling, steamed buns, five-flower cakes, sticky bean buns, etc. Lantern sea cucumber is an innovative craft dish. Haizhen delicacies in the high-end banquet at Bohai Pearl Hotel. It won the gold medal in the 2nd National Cooking Technology Competition and was produced by Dai Shujing, a national first-level cook and Liaoning Provincial Cooking Master. It uses Dalian's local specialty sea cucumber as the main ingredient, and is steamed with shrimp, fish paste, cucumber and other auxiliary ingredients. The ready-made sea cucumber is dark brown in color and is surrounded by pink "palace lanterns". It has harmonious warm and cold tones and a beautiful shape. The lanterns have a salty taste and soft texture, and the sea cucumbers are tender and salty, giving people a sense of enjoyment and appreciation. This dish is rich in nutrients and has medicinal value such as tonifying the kidneys and treating edema. Fresh abalone lobster, an innovative craft dish. High-end Haizhen delicacies at the banquet at Bohai Pearl Hotel. Won the gold medal at the first Chinese Cooking Competition.

It is produced by Lin Du, a national first-class cook and Dalian cooking master. It uses purple abalone and prawns, a specialty of the Bohai Bay, as the main ingredients and is made using steaming and explosion techniques. The entire dish is unique in shape, meticulously crafted, and has profound meaning. The carved dragon on the light yellow beef leg melon is in the shape of going out to sea, symbolizing the take-off of dragon culinary culture. The green radish is carved into waves, and the prawns and abalone are in the shape of bowing, with natural shapes and fine lines. The food is tender and refreshing, and has high nutritional value. Jade Fan Purple Abalone is an innovative craft dish. High-end Haizhen delicacies at the banquet at Bohai Pearl Hotel. It won the gold medal in the 3rd National Cooking Technology Competition and was produced by Deng Jishun, a national first-class cook and Dalian cooking master. It is made of yellow and Bohai specialty purple abalone, flounder, sea urchin yellow and other raw materials, and is made by boiling, brewing, boiling, popping and steaming. The cooked abalone is beige in color, shaped like a blooming flower, elegant and delicate; the jade fan is as white as snow, decorated with red, green and yellow, suitable for both cold and warm, and has a beautiful and unique shape. The abalone is tender and smooth, the jade fan is tender and fragrant, rich in nutrients, salty and delicious, and has the effects of nourishing and strengthening the body, anti-inflammatory and detoxifying, replenishing qi and strength, and replenishing the spleen and stomach. Chilongxianhua innovative craft dishes. High-end Haizhen delicacies at the banquet at Bohai Pearl Hotel. In 1992, it won the gold medal at the first China Culinary World Competition and was produced by Xia Huanbin, a national first-class cook and Dalian cooking master. It uses prawns and fresh abalone, which are abundant in the Bohai Bay, as the main ingredients, and is made by deep-frying and innovative techniques of "stuffing and gravy". The abalone is like petals, forming a double flower; the prawns are bright red, with their heads facing the middle, arranged in a fan shape, surrounding the flowers, forming a pattern of red dragons vying for flowers. Against the backdrop of the exquisite utensils, the red and orange colors The colors of , yellow and green are pleasant and dazzling. The food is fresh, refreshing, light, unique in style, and has nourishing and fitness effects. Fresh abalone and shark fin, an innovative craft dish. High-end Haizhen delicacies at the banquet at Bohai Hotel. It won the gold medal in the 3rd National Cooking Technology Competition and was produced by Feng Bo, a national first-class cook and Dalian cooking master. The main ingredients are purple abalone from Bohai Bay and deep-water shark spine fins, which are steamed, boiled, grilled and exploded. The shape is centrally symmetrical, the color is naturally matched with the original color of the raw material, and the abalone wings complement each other to form a flower shape, which is elegant but not vulgar. The abalone is fresh and tender in its natural color; the shark's fin is fresh, smooth and waxy. It is rich in various high proteins, amino acids, vitamins and carbohydrates and has high nutritional value. Red Dragon Playing with Peony is an innovative craft dish. High-end Haizhen delicacies at the banquet at Dalian Prince Hotel. Won the gold medal in the 3rd National Cooking Technology Competition. It is produced by Guo Yang, a national first-class cook and Dalian cooking master. It uses prawns and snails, local specialties of Dalian, as the main raw materials, and is made by deep-frying, exploding and other techniques. This dish has a novel shape, concise conception and natural color. The prawns, which symbolize the red dragon, are red and shiny, sweet and tender; the snail meat shows its true color, like a blooming peony flower, salty, crispy and tender. It is rich in protein, fat, carbohydrates, vitamins and other nutrients. It has the effects of nourishing the kidneys and strengthening yang, removing blood stasis and detoxifying, improving eyesight and calming the liver. Lotus Huicui innovative craft dishes. It is a famous dish used by Bangchui Island Hotel to entertain distinguished guests at home and abroad. It was once rated as one of the "Top Ten Famous Banquets" in Dalian. Made by Gai Xiyun, a national first-level cook. The main ingredients are bamboo shoots and rapeseed hearts, with fresh mushrooms, fresh asparagus, lotus seeds, shredded carrots, shredded phoenix tails, nostoc, celery, coriander stems, etc. The main production method is steaming. The upper end of the disk is in the shape of a lotus, and the lower end is in the shape of a lotus root. Thick chicken soup boiling around. It has the characteristics of bright color, realistic shape, beautiful appearance, rich nutrition, refreshing and delicious. Jinding Sea Urchin is an innovative craft dish. It is a famous dish used by Bangchui Island Hotel to entertain distinguished guests at home and abroad. It has been rated as one of the "Top Ten Famous Banquets" in Dalian City and is made by Gai Xiyun, a national first-class chef. It uses fresh sea urchin, a specialty of Dalian, as the main ingredient, and adds winter bamboo shoots, pine mushrooms, green beans, egg white and other auxiliary ingredients. Remove the flesh from the fresh sea urchin and leave the shell on, and make it into a tripod shape; carve the base of the tripod out of radish, add the blanched sea urchin meat, boil the chicken soup, adjust the taste, pour it into the " tripod ", and sprinkle chopped green onion and coriander on top. Ground, pepper. It has the characteristics of beautiful appearance, novel and unique, fresh and tender, and rich in nutrients. Taigong Fishing and Jiaji Fish Innovative Craft Dishes. The famous dish used by Dalian Hotel to receive important domestic and foreign guests has been rated as one of the "Top Ten Famous Banquets" in Dalian City and is produced by Liu Zhihai, a national first-class chef. Serve 1 live Gaji fish with magnolia slices, fungus, carrots, coriander, etc. Slaughter and remove the scales, guts, and wash the Jiaji fish, change it into a peony flower knife, fry it with gouache until golden brown, top it with gravy, add it to the beautifully carved Taigong, insert the fish rod, and connect the fishhook to the main body to form an integrated body. . It has the characteristics of crispy and sweet, bright color, exquisite workmanship and realistic shape.

Yuzhu Longevity Golden Turtle is an innovative craft dish. Dalian Hotel’s famous dishes for hosting domestic and foreign guests. It was once rated as one of Dalian's "Top Ten Famous Banquets" and was produced by Liu Zhihai, a national first-class chef. Live turtle, pork, etc. are used as raw materials. Deep-fry the turtle and pork in oil until browned, add green onions, peppercorns, star anise, and ginger to the pot. Add soup, add the turtle and meat, bring to a boil, simmer over low heat until tender, then season, add jade beads (quail eggs or Ball-shaped balls made from potatoes, radishes, etc.) and seasoned with soup. It has the characteristics of clear color, oily but not greasy, mellow taste and rich nutrition. Creamy Horseshoe Cake, an innovative dessert. It is modified based on the traditional famous water chestnut cake. One of the dim sum varieties that Bohai Pearl Hotel operates all year round. Won the gold medal in the second national cooking technology competition. It is produced by Li Wei, a national first-class pastry chef and Dalian cooking master. It is refined from special grade flour, butter, etc. It has the characteristics of beautiful shape, yellow and white color, crispy and sweet taste, etc. It contains protein, fat, sugar and various minerals such as calcium, phosphorus, iron, etc., and is rich in nutrients. Dragon's Whisker Butter Roll Innovative craft dessert. One of the famous spots operated by Dalian Prince Hotel. Won the gold medal in the 3rd National Cooking Technology Competition. It is made by Pan Yulan, a national first-level pastry chef and Dalian cooking master. Made from extra fine powder and cream. The shape is delicate and the craftsmanship is complex. The dragon's whiskers are as thin as hair, sweet and slightly salty, the filling is milky white, and the taste is sweet. It has high nutritional value and ornamental value and is very popular. Spring comes out of dead trees. Innovative craft snacks are one of Dalian Hotel’s famous spots for receiving distinguished guests from home and abroad. In 1991, it won the second prize in the local flavor and special dish competition organized by the Liaoning Provincial Communication and Reception System. It was produced by Wang Xiaoqin, a national second-level pastry chef. Use cake rolls, cream paste, meringue, cocoa powder, etc. as raw materials to shape the cake roll into a tree shape. Cream paste and cocoa powder are placed on the cake roll to resemble tree bark. Use cream to make roses, leaves, and mushroom shapes for decoration. . It is beautiful in appearance, rich in nutrients, and has a strong milky aroma. It is a good drink at banquets and cocktail parties, especially at Christmas dinners and is very popular among Chinese and foreign guests. Ginseng Crisp is an innovative technological snack. It is one of the famous dishes for Dalian Hotel to receive domestic and foreign dignitaries. It won the second prize in the local flavor and special dish competition held by the Liaoning Provincial Reception System in 1991. Made by Wang Xiaoqin, a national second-level pastry chef. It uses flour, lard, ginseng, white sugar, sesame, etc. as raw materials, mixes the dough with oil and water, wraps the ginseng stuffing into a dough of suitable size, makes it into a ginseng shape, and bakes it in the oven until it becomes milky white. It is characterized by beautiful appearance, lifelike image, rich nutrition, sweet and crispy taste, and is a good dish at banquets and cocktail parties

Red sea bream plays with pearls

The raw materials are fresh red sea bream (also known as red sea bream). Jiyu), ham, blue slices, fatty meat, etc. After the red snapper is matured by steaming, it is cooked by using the soup method. The colorful beads are cooked using the boiling method. This dish has carefully selected ingredients, bright color, freshness, tenderness and delicious taste. Raw raw abalone with fresh shellfish uses fresh purple abalone and wild fresh shellfish from Dalian coastal areas. Abalone and fresh shellfish are cooked by frying in oil. This dish is bright in color and has carefully selected ingredients. It is unique, fresh, tender, fragrant and delicious. The raw materials of orange prawns are selected from fresh prawns and fish. The prawns are made by a special method. The orange prawns are made with fish paste and eagle claw shrimp, steamed in a drawer, and then poured with juice. This dish is made with fine selection of ingredients and craftsmanship. Pay attention to brightly colored, fresh, sweet and delicious pearl shrimp balls