Anchovy fillet, traditional dish, tender and tender, bright red, tastes savory, sweet and sour. The tenderloin is first fried into an outer coke, and then placed in a spoon tightly wrapped with a layer of clam juice, which is a special cooking method.

Every Northeastern childhood has a pot of simmered meat, and the tender and tender pork loin is sliced, wrapped with water starch, placed in a frying pan, and the white tenderloin is fried to golden in the sound of nourishment. The sweet and sour garlic is prepared into a simmering juice, and the fried meat embryo is rolled in the simmering juice. The mouth is tender and tender at the entrance, the gravy is overflowing, the sweet and sour taste is palatable, and the oil is not greasy.

Scallion sea cucumber is a Chinese speciality, a classic dish of Lu cuisine. From the source of Shandong, the sea cucumber and green onion are the main ingredients, the sea cucumber is fresh, soft and smooth, the onion is fragrant, and there is no juice after eating. It is one of the "Ancient and Modern Eight Treasures". It has a fragrant green onion and is rich in nutrients. The main domestic sea cucumber production areas are: Shandong sea cucumber with Yantai, Weihai and Qingdao as the core, Liaoning sea cucumber started earlier, belonging to the traditional sea cucumber breeding base, Dalian Bangshu Island, Zhangzi Island, Xingcheng Juehua Island and other surrounding waters. Southern sea cucumber is based on Fujian. In terms of nutritional value, Liao thorn and Shandong ginseng are the best. Liao thorn and Yantai Changdao sea cucumber have almost no difference in appearance. They grow in the same sea area. The colder the sea water temperature, the slower the growth cycle of sea cucumber, the better the quality.