Recommended Local Specialties of Rizhao

Haizhou Bay Fishing Ground, one of the four major fishing grounds in China, lies in the offshore waters of Rizhao. It boasts an abundant variety of aquatic products including fish, shellfish and algae. Rizhao produces the country’s highest concentration of golden cuttlefish, coelomactra antiquata and gelidium amansii with outstanding quality.

The estuaries of local rivers teem with rare and valuable fish species. There are 86 common varieties, mainly including half-fin anchovy, spotfin croaker, Spanish mackerel, chub mackerel, hairtail, pomfret, flounder, white croaker and sardine. Half-fin anchovy, Spanish mackerel and cuttlefish have the highest output. Shallow seas and tidal flats yield delicacies such as coelomactra antiquata, clam, ark shell, variegated clam, razor clam, sea cucumber and gelidium. Farmed prawns and seahorses renowned at home and abroad are also produced here.

Prawn is a famous seafood treasure of Rizhao. It has an elongated and flat body with translucent glossy skin. The plump, tender flesh features delicious flavour and rich nutrients, making it an indispensable delicacy for grand banquets. Apart from being eaten fresh, prawns can be processed into headless prawns, peeled shrimp and shrimp roe, all premium seafood items.

Cuttlefish roe is a unique local delicacy of Rizhao with a long-standing reputation across the country and overseas. Legend has it that it was once served on the imperial menus of feudal emperors. It is made from the nidamental glands of golden cuttlefish endemic to Rizhao. Milky white and egg-shaped, it can be made into fine dishes as thin as paper and shaped like flower petals. According to the Rizhao County Chronicle compiled in the 54th year of the Kangxi reign of the Qing Dynasty: "The roe inside cuttlefish ranks among the eight great seafood delicacies." It remained a royal tribute up until the late Qing Dynasty.

Scallop is a precious marine shellfish. Its tender meat is internationally recognised as a top-grade aquatic product. Dried scallop meat is known as conpoy, containing an average of 5.43% glycogen together with alanine and succinic acid, hailed as an unparalleled gourmet treasure.

Xishi, the legendary beauty of the ancient Yue State, possessed peerless charm. This shellfish has a large, thin and fragile fan-shaped shell with an elegant appearance. Its flat foot resembles a white jade tongue, hence the name "Xishi Clam". It has plump tender meat with a fresh taste. Rich in various amino acids, the clam meat nourishes the lungs and replenishes yin energy.

Rizhao successfully introduced southern tea varieties to the north in 1966. Today, it has 120,000 mu of tea plantations with an annual output of 1,500 tons, accounting for more than 50% of Shandong Province’s total production. It is the largest green tea production base in Shandong, topping the provincial output chart for six consecutive years, and earns the title of "Top Tea in Northern China". A 1,000-mu organic tea plantation in Jufeng Town, Donggang District, has obtained certification from the International Organic Food Development Centre of the European Union, securing admission to EU markets.