Where is the best breakfast in Rizhao?

The five most delicious dishes in Rizhao, which foreigners rave about and locals never tire of eating!

Marco talks about life

2018-03-30

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Food is always better when paired with beautiful scenery Perfect. So, what to eat in Rizhao? Don’t worry, I will tell you!

Pipi shrimp

It is rich in nutrients, and its meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness; it is rich in magnesium; shrimp It has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.

Wenxin steamed buns

Wenxin steamed buns: Wenxin steamed buns are steamed with pork belly and seasonal vegetables, added with sweet noodle sauce, five-spice powder, stock, peanut oil, salt and MSG. The pastry made by this method has the characteristics of thin skin, rich fillings and delicious taste.

Rizhao pancakes

The main folk food in Rizhao is made of wheat flour, sweet potato flour, millet flour and corn flour as raw materials, stirred into a thick paste, heated and baked. The cake is as thin as paper, slightly yellow in color, fine and sweet, soft and delicious. Pancakes made from wheat, paired with fresh tofu and chili, are even more delicious

Juxian Whole Sheep Soup

There are many whole sheep soup restaurants all over the street. There are distinctions between elegance and vulgarity, but there is no distinction between high and low eaters. A small bowl of whole lamb soup is rich in protein, amino acids, calcium, iron and other essential nutrients for the human body. Add a little green pepper, coriander, and jue. The county's unique flatbread is even more wonderful. The soup is clear, tender, and pure, which is the most distinctive feature of Juxian whole sheep soup.

Zhetou

Hewei Zhetou is made with jellyfish heads, cabbage leaves, dried peppers, coriander stems, salt, MSG and other ingredients, and is carved into a watermelon cup base with watermelon. Soak the stingheads in water to remove the salty taste, cut into pieces and tear the cabbage leaves into pieces. Stir the cabbage leaves in a pot over high heat until soft. Add the stinging heads to quickly blanch and put on a plate. Place on a melon cup and serve. When you taste it, the sting head is crispy and the cabbage is fresh and tender.