"Penglai Spring" is a Yantai of Shandong old restaurant, opened in 1950, May 2, located in Zhifu Tan Kwai Street. By the Pan Shifang, Panqi Zhu, Mark work jointly funded the construction. Pan Shifang as manager, because Penglai origin, opened in the spring time and value, hence the name. Today Penglai of Shandong spring with its fresh and elegant, salty pure, authentic style, by the majority of consumers. Listed daily operating more than 300 varieties of famous dishes featuring the family, fried conch slice, meatball, fried chives sea intestine, fried oyster horseleech, Braised sea cucumber, scallion tendons, family portrait seafood, cashew shrimp, fish sticks burning slide , hibiscus shrimp, slipped meat, sweet and sour fish, grilled belly of the fish, meat, cherries, kidney and other slip.

In 1956 the government allocated new two-storey building at No. 27 North Main Street, business area of about 700 square meters, elegant upstairs increased to 10. 1956 Autumn "Penglai Spring" moved to the new site, we have the right to keep this other teacher accesible work. 1970s due to road construction demolition business. June 1987 No. 28 has returned to its name, rebuilt in Victory Road. Liufeng Run since 1990 by a manager and moved to West Yuhuangding has been operating. It is a blend of Shandong Yantai area place, the chefs set. Operations outstanding seafood, Shandong good at cooking techniques, and pay attention to seasonal fry. Four Seasons replace seasonal vegetables, many traditional pasta, for customers to choose. Since the 1995 reform, Penglai spring has been injected new vitality, Penglai Spring "for customers to cook delicious, nutritious and healthy dishes" as its mission to "sincere service every day," the service concept, the use of advanced restaurant management mode, constant research and innovation. Today Penglai of Shandong spring with its fresh and elegant, salty pure, authentic style, by the majority of consumers. Listed daily operating more than 300 varieties of famous dishes featuring the family, fried conch slice, meatball, fried chives sea intestine, fried oyster horseleech, Braised sea cucumber, scallion tendons, family portrait seafood, cashew shrimp, fish sticks burning slide , hibiscus shrimp, slipped meat, sweet and sour fish, grilled belly of the fish, meat, cherries, kidney and other slip. "Penglai Spring" pasta but also for the majority of customers commendable, the famous long history, tradition Sam Sun dumplings, as well as Sixi shrimp dumplings, homemade cake and traditional Shandong Fushan Chen Mian made noodles and other local features. Over the years he won many awards nationally and province. It can be said Penglai spring chefs passage to pay attention to color, smell, taste, shape, fresh, crisp, soft and celebrated, cuisine and pastry Brilliance. Yantai has many unique face, such as Penglai facet, Guo Haiyang city fell face, there is Fukuyama Ramen. Penglai spring Fukuyama Ramen attract a lot of patrons every day to patronize a lot of people just to eat a bowl of ramen admiring every inch of Fukuyama. Ramen master said, Penglai spring ramen without any additives, relies entirely on the hands of kung fu. From the appearance and taste, Fukuyama Ramen has features hand roll, but more chewy noodles, a bite. In addition to noodles taste good, halogen also very particular variety. Fish such as halogen, playing halogen, tomatoes halogen, halogen ribs, noodles ...... different tastes of diners here can enjoy their favorite surface. Ma Lianliang older generation of artists, Cheng Yan Qiu, Shang Xiaoyun and so many times to visit and "Penglai Spring" feed stress, production of fine, gracious praise for the service. Especially for grilled fish"s belly, Fukuyama Ramen and Sam Sun dumplings, homemade bread soft spot. In recent years, the world ping-pong champion Liu Guozheng, Joe Ping and the young singer Sun Nan are attracted to, they have given a high rating. After compatriots living abroad and work outside the home folks to restaurant meals, we are deeply felt "less than Penglai Yantai to eat a meal of spring, this imaginary line."