Signature Seafood Dishes (Core Dalian Cuisine) Dalian seafood tastes sweeter thanks to the large temperature difference between day and night in offshore waters; steaming is the locals’ favorite cooking method to keep natural umami. Sea Urchin Dumplings The most renowned seafood dumpling. Plump sea urchin roe mixed with pork fillings, juicy and pure ocean sweetness, sold at old local restaurants all over the city. Stir-Fried Sea Intestines (Haichangzi) Crisp, tender sea intestines stir-fried with green onions; a classic signature stir-fry of old Dalian cuisine. Steamed Scallops with Garlic Vermicelli Fresh local scallops topped with garlic sauce and vermicelli, sweet and creamy. Garlic Vermicelli Scallops Grilled Oysters / Raw Oysters Yellow Sea oysters are plump in spring and winter. Raw oysters with wasabi taste pure and sweet; grilled garlic oysters are popular at barbecue stalls. Dalian Abalone & Sea Cucumber Premium local seafood treasures. Braised sea cucumber with rice is a nourishing classic set meal; stone-grilled abalone is tender and springy. Dalian Abalone Sea Cucumber Rice Clams (Xianzi) Summer essential. Stir-fried spicy clams or boiled plain clams, cheap, juicy and full of seafood flavor. Fresh Clams Seafood Noodles Clam & Kidney Bean Noodles: Fresh clam broth as soup base, full of sea flavor. Fish Braised Noodles: Thick fish gravy poured over hand-pulled noodles.
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