What are the Top Ten Famous Dishes of Yingkou?

This dish takes local wild reed crabs as its core ingredient and involves seven major cooking procedures. First, soak the crabs in clean water to expel impurities, then clean, crack and gut them. Extract crab roe, mash the crab meat, add seasonings and broth, and bring the mixture to a boil. Sprinkle in the crab meat and roe, and keep heating until the crab meat solidifies into chunks, then serve.

The craft of this dish boasts a century-long history and was inscribed on Yingkou’s Municipal Intangible Cultural Heritage List in 2010.

Scientifically named spotfin croaker, this fish is a unique local specialty exclusive to Yingkou. Locals often say, “No seafood beats the spotfin croaker for freshness.” Its tender flesh is incredibly delicious, and its fish liver carries an even richer umami flavor. Pop a whole fish into your mouth and savor it slowly — the lingering savory taste is unforgettable. Every season when the croaker is in season, every household in Yingkou buys it to taste the fresh catch.

Commonly known as fathead fish, sea catfish mainly inhabit the Bohai Bay coastline. According to Materia Medica of Foods, it “warms the middle energizer, boosts qi, tonifies yang, strengthens tendons and bones, and improves blood circulation”, making it an excellent medicinal dietary tonic. Yingkou’s sea catfish are mostly caught offshore or harvested from shrimp and salt ponds; they can also be fished along the waterfront.

For this dish, local sea catfish and firm homemade tofu are simmered slowly over low heat with soybean paste and other seasonings. Soon a wonderful aroma fills the air, making it an authentic classic Yingkou dish.

There is an old saying: “Among mountains, partridge and roe deer stand out; at sea, Spanish mackerel and pomfret reign supreme.” The Spanish mackerel referenced here is Yingkou’s signature seafood. Slice fresh mackerel diagonally and simmer gently with Chinese cabbage. The dish presents a beautiful blend of yellow and green hues; the cabbage absorbs the rich seafood aroma of the mackerel, while the fish carries a subtle vegetable sweetness. The greens supply vitamins that complement the fish’s high-quality protein, creating a nutritionally balanced, tasty feast that captures both the blue essence of the ocean and the earthy richness of farmland.

Clams, also called hard clams, come in three local varieties in Yingkou: yellow clams, flower clams and white clams. Hailed as “the freshest delicacy under heaven” and “king of all flavors”, they are beloved seafood staples.

To prepare this dish, stir-fry eggplant strips over high heat until soft, then spread clams over the top, cover the wok and simmer until the shells pop open to reveal pale yellow meat. The bright clams nestled among purple eggplant strips create a visually stunning plate that instantly whets diners’ appetites.

Hard clams, or flower clams, are prized shellfish. Green onions serve as a key seasoning, stimulating yang energy and releasing a distinctive aromatic fragrance. Heat oil in a wok, sauté green onion sections and ginger slices to release their aroma, then add clam meat and stir-fry for just 30 seconds before plating. The finished dish delivers bright, well-balanced savory flavor with a prominent green onion scent. Different chefs apply unique cooking techniques, resulting in subtle flavor variations that embody the distinctive culinary charm of Yingkou.

Bohai swimming crabs, Liao River river crabs and Yingkou Chinese mitten crabs are all renowned premium crab varieties. Every family in Yingkou knows how to cook ginger and scallion stir-fried crabs. Only fresh live crabs, ginger, green onions and soy sauce are required. Fresh crab meat is shelled and stir-fried straight away with simple ginger and scallion seasonings. The dish features a striking red-and-white color contrast, with an unforgettable savory taste. In June 2013, it was voted the most popular local Yingkou dish among residents.

This signature dish uses Gaizhou cashmere goats, a precious local livestock breed hailed as a national treasure. Every restaurant in Yingkou crafts its own unique version of the dish, with the most authentic flavors found in eateries across Gaizhou, Dashiqiao and local Muslim restaurants. Grab a few friends, order a plate of scallion-stir-fried lamb alongside a selection of classic Yingkou dishes — perfect for a relaxing weekend meal.

This dish is a one-of-a-kind specialty exclusive to Gaizhou. It builds on basic shredded pork stir-fried sauerkraut, layered neatly with oysters, dried shrimp, eggs, laver, vermicelli, green and red bell peppers, then topped with savory broth. The vibrant red, green and golden hues resemble a rainbow, making it visually striking. It boasts an exceptionally unique layered flavor, releasing rich, irresistible umami with every chew.

Deep-fried pork originated in the Ming Dynasty as a popular court dish before spreading nationwide. Yingkou Gaizhou’s version uses farm-raised wild boar meat. Choice lean meat is coated in starch batter and deep-fried, then stir-fried with natural black fungus, mushrooms and winter bamboo shoots; variations also include fresh mushrooms and potato slices. The finished dish glows golden, with perfectly balanced salty and savory notes. It features tender meat wrapped in a soft outer layer, coated in translucent, moderately thick glossy sauce, making it incredibly appetizing.

Do you agree with this list of dishes? Speaking responsibly from Yingkou, these ten dishes were voted as representative local cuisine by Yingkou residents during a city-wide culinary competition held a few years ago. They truly reflect the mainstream taste preferences of most locals and are widely recognized as Yingkou’s top ten beloved dishes.

Best of all, these flavorful specialties are affordable. Gather a few friends and step into any casual street-side restaurant to taste authentic Yingkou cuisine — a genuine blessing for anyone living in this coastal city.