As an old saying goes, "Those living by the sea live off the sea." In Yingkou, all kinds of seafood undoubtedly top the list of local specialties. Yingkou teems with marine products including fish, shrimp, crabs, shellfish and seaweed, all exceptionally delicious. Rooted in Shandong cuisine, Yingkou cuisine integrates imperial court dishes, temple vegetarian dishes and flavors from both northern and southern China. Compared with typical Northeastern and Liaoning styles, it tastes lighter with a subtle sweet note.

Purple eggplant, also known as luosu or dwarf melon, is a pulpy purple fruit-vegetable that becomes softer and sweeter after autumn. Clam meat is high in nutritional value. This dish perfectly combines the soft sweetness of eggplant and the fresh tenderness of clams, creating an irresistible flavor.

This local signature dish is a variation of shredded pork stewed with sauerkraut, enriched with oysters, dried shrimps, eggs, laver and vermicelli. It boasts an overwhelmingly aromatic and fresh taste that leaves a lasting pleasant aftertaste.

Spotfin croaker, scientifically named Collichthys niveatus, mainly inhabits the Bohai Sea. Though small in size, it features extremely tender flesh. When carefully braised in home-style sauce, it delivers an unmatched savory taste that lingers in your mouth. Simple home braising is the best way to preserve its original umami.

Hard clams, abundant along coastal areas, are nutrient-rich with tender meat and earn the reputation of "the freshest delicacy under heaven". A classic home-style hot dish, scallion-stir-fried hard clams are one of the most beloved dishes in Yingkou.

Spanish mackerel has plenty of firm, tight flesh with very few bones, boasting a delicious taste and rich nutrition. Local cooking methods include pan-frying, braising in brown sauce and home-style stewing. Braising it with Chinese cabbage achieves balanced nutrition: the green vegetable complements the high-quality protein from the fish, resulting in a tasty and wholesome meal