Delicious Specialties in Binzhou

Xing Family Pan Flatbread (Bincheng), Weiji Whole Donkey Feast, Wang'erzhuang Jellyfish (Zhanhua), Bohai Swimming Crab, Weiji Roasted Chicken, Zhanhua Prawns, Qiaozhuang Pan-Fried Dumplings (Boxing), Yellow River Knifefish, Dashan Roasted Chicken, Duqiao Dried Tofu Sheets, and more.

Pan flatbread is a renowned local delicacy of Binzhou. It is said to have been invented by a family surnamed Xing living in the West Pass of Bincheng in the late Qing Dynasty. Wrapped with savory fillings, it combines the merits of flatbread and steamed buns, boasting a unique flavor that quickly gained widespread popularity. There are several legends about its origin. One version goes that local housewives rolled stir-fried dishes into flatbreads for convenient meals when traveling short distances. Another tale claims the recipe was brought here by a wandering traveler. Its exact origin can no longer be verified today.

In the small town regarded as the birthplace of pan flatbread, there are two Xing Family Pan Flatbread shops, both run by descendants of the Xing clan. Each claims to serve the most authentic version of the pastry, yet the secret behind their recipes remains undisclosed.

The Four-Courtyard Immortal Donkey Feast in Binzhou carries forward the essence of ancestral secret recipes and promotes the century-old catering culture of the Wei Manor in Huimin County. Fine-tuned over generations by the Jia family, the feast exclusively uses meat from Bohai black donkeys under four years old. The tender, tasty donkey meat, skillfully prepared by master chefs with exclusive seasonings, has earned fame across Shandong Province, making this venue a top food destination for tourists in Binzhou.

Weiji brand roasted chicken and braised donkey meat date back to 1866. Wei Zhenrui, the then owner of Wei Manor and a Second-Rank Court Gentleman, presented these delicacies as tributes to the imperial court. They were thereafter enlisted into the imperial kitchen in the capital for many successive years. Crafted from local black donkeys with time-honored formulas, over thirty rare spices and aged simmer broth, the products undergo modern processing including vacuum packaging and high-temperature sterilization. They feature attractive color, rich flavor, tender yet firm texture, and a fragrant taste free of greasiness.

A premium seafood specialty native to Bohai Bay, swimming crab is celebrated for its tender meat and creamy, solid roe, ranking first among all marine crabs. Crabs caught in March and April are plump with full roe and no spawn yet, locally named "maiden crabs" and at their most delectable. Swimming crab is rich in protein, calcium, phosphorus, vitamin A and vitamin D with low fat and low calorie content, beloved nationwide for abundant roe and succulent flesh. The golden roe of female crabs, creamy fat of male crabs, snow-white tender meat in pincers and legs deliver an unparalleled delicious taste.

Yellow River knifefish features ultra-tender flesh and a distinctive, intense savory aroma, blending the fresh sweetness of seafood and the unique river fragrance of Yellow River aquatic species. It can be cooked into mouthwatering dishes via frying, deep-frying, stir-frying and braising. The local classic stir-fry with green onions and fresh chives is incredibly aromatic, while vinegar-braised knifefish boasts perfect color and flavor, enjoyable both hot and cold. It is a signature dish locals serve to honor guests, and tasting this rare fish is considered a great delight for every visitor.