Introduction to Dongying Specialties

Prawns are premium marine delicacies, especially those harvested from the Bohai Bay. They boast plump, substantial flesh; adult prawns generally reach around 20 centimetres in length. Nutrient-rich and delicious, they enjoy an outstanding global reputation and are known as Oriental Prawns. The offshore waters near the Yellow River Estuary serve as their primary breeding ground.

Wild medicinal herbs thrive around the Yellow River Estuary, with nearly 300 varieties of native Chinese medicinal plants growing here, among which motherwort is one of the most renowned. Traditional Chinese medicine regards motherwort as the "holy herb for gynaecological ailments". Motherwort produced in the Yellow River Estuary area is celebrated for its superior quality and long-lasting medicinal potency.

Lijin pan-fried dumplings originated in the Qing Dynasty and rose to fame during the Republic of China era. Made with leavened dough, they come in meat and vegetarian fillings. After being placed in the pan, they undergo three cooking stages: boiling, steaming and pan-frying. Their signature feature lies in combining the merits of boiling and frying. Golden in colour, they have one crispy base and three tender, soft sides, with thin wrappers wrapped around generous fillings, fragrant yet not greasy.

Named for three raised nodules on its carapace and its shuttle-like shape resembling a traditional weaving shuttle, the swimming crab abounds in tidal flats and shallow seas along the Yellow River Estuary, standing out as the most famous local crab species. The fishing seasons fall in spring and autumn. Large, fleshy and savoury, swimming crabs can be prepared into numerous classic dishes and rank as top-tier seafood treasures.

The knife fish gets its name from its blade-like body shape. Every early March, knife fish swim upstream from the Yellow River Estuary to Dongping Lake to spawn. After the fry hatch and mature, they drift back down the Yellow River into the Bohai Sea to grow and overwinter, creating a fishing season lasting over two months each year. Adult knife fish measure 30 to 40 centimetres long, with golden backs and silvery bellies. Their scales contain fat; though they have many soft bones, their tender flesh delivers a fresh, aromatic flavour.

The braised donkey meat served at Fusheng Restaurant in West Pass, Guangrao County, first appeared in the early Tongzhi reign of the Qing Dynasty and has been passed down through generations as a famous local delicacy of Guangrao. Only premium donkey meat is selected, paired with a unique secret medicinal spice blend and elaborate cooking techniques. Once cooked, the meat carries a purplish-red hue, smooth without greasiness, firm yet tender, with an intense distinctive aroma and delightful taste. It also boosts energy, invigorates the stomach and strengthens bones and tendons.

According to legend, during the Jiajing reign of the Ming Dynasty, a senior general passed through Matou Village during a military campaign. The warm-hearted villagers slaughtered a chicken to entertain him. As the general refused plain boiled chicken and no other dishes were available locally, a villager coated chicken pieces with flour, deep-fried them, then stewed them in water. The general marvelled at the dish: the meat melted in his mouth, soft and easily separated from the bones, incredibly tasty.

Qingzhou Prefecture lace is a traditional folk handcraft of Guangrao County, introduced from Linzi, Yidu and surrounding regions in the late Qing Dynasty. Its primary raw materials are silk thread and linen cloth. Main products include tablecloths, bedspreads, plate mats, tea table covers and sofa cushions. Classified by craftsmanship into three categories: inlaid splicing, full-work lace and small inlaid ornaments, it features over 180 patterns and nearly a thousand specifications. Famous for delicate weaving, elegant patterns, soft muted colours and silky texture, it earns the title "King of Drawnwork". The products are mainly exported to Europe, America, Japan and other regions and countries.

Commonly called flower clam, the hard clam is a prized shellfish species. It takes its name from its smooth shell decorated with beautiful mottled patterns in red, brown and black. Its jade-white meat delivers a firm chewy texture and pure fresh flavour, suitable for both raw and cooked consumption. Its shells can be crafted into exquisite artworks. A hard clam reserve has been designated along Dongying’s coastal tidal flats to ensure rational exploitation of this precious shellfish resource.

Hekou winter jujube is a valuable fruit native to Hekou District, Dongying City, named for its late ripening period in mid-October. Round and plump, the jujubes have russet-red skin streaked with yellowish green, glossy and moist. Beneath the thin peel lies crisp, juicy sweet flesh with a delicate fragrance. Rich in various amino acids and vitamins essential to the human body, winter jujubes are hailed as "Miracle Fruit of China", "King of All Fruits" and "Living Vitamin Pills".