Yantai boasts abundant marine fishery resources, producing a variety of seafood delicacies such as sea cucumber, prawns, abalone, and scallops. Yantai wine, Yantai apples, Yantai cherries, and Yantai sea cucumbers are among the products protected as national geographical indications.
Yantai Menzi (Yantai Braised Noodles) uses mung bean jelly as its main ingredient. The jelly is cut into small pieces, pan-fried until the outside is crispy, and served with shrimp oil, soy sauce, sesame paste, garlic juice, and other seasonings.
Fushan Ramen (Fushan Hand-Pulled Noodles) has a history of two to three hundred years and is considered one of the four major noodle dishes in China. Fushan ramen comes in three types: solid noodles, hollow noodles, and dragon beard noodles.
Penglai Xiaomian (Penglai Small Noodles) is a traditional famous dish of Penglai with a long history. The noodles are hand-pulled (locally known as "shuaimian"), thin yet chewy. The broth is made from red snapper (also known as snapper), with a suitable amount of mung bean starch, and seasoned with soy sauce, wood ear mushrooms, sesame oil, star anise, and Sichuan peppercorns. Each bowl contains about 50 grams and has a unique seafood flavor.
Fresh Fish Dumplings are characterized by their large size, tender filling, and thin skin. Mackerel and flounder are excellent fillings.
Blooming Steamed Buns, also known as "Silver Ruyi," are named for their resemblance to white peonies after steaming. They are a traditional Yantai food.
Shredded Pancakes are a refined noodle dish developed from hand-pulled noodles and are a traditional Shandong food. Xue Baochen's *A Brief Account of Vegetarian Food* from the late Qing Dynasty provides a detailed description of shredded pancakes made with Fushan hand-pulled noodles.
Sugar-coated flatbread with a wooden handle. According to historical records, in the late Qing Dynasty, a type of flatbread was popular in the villages around Liufanqiao, west of Weixian City, Shandong Province. This type of flatbread was made with very little water when kneading the dough, and it could not be kneaded into a ball by hand. It had to be pressed on a board with a wooden handle, so the locals gave it the elegant name "wooden handle flatbread".