Yantai旅行予算ガイド

Founded in 1892 with three million taels of silver by the overseas-Chinese patriot Zhang Bishi, Changyu was China's first industrialised winery and the cornerstone of the country's wine industry.

A Yantai restaurant house founded in 1950, rooted in Jiaodong-style Shandong cooking and Fushan noodle craft, a beloved banquet name in local memory.

A four-hundred-year-old Jiaodong noodle craft rooted in the late Ming dynasty, where a single piece of dough is pulled into hair-fine dragon's-beard strands, the signature noodle of Fushan, hometown of Shandong cooking.

A Penglai snack evolved from the Fushan noodle craft, defined by a broth of local sea bream and a high ratio of sauce to noodles, a bowl of freshness for Penglai mornings.

A Jiaodong street snack of sweet-potato starch fried crisp outside and soft within, dressed with garlic and sesame paste, the everyday taste Yantai people know best.

Large dumplings filled with freshly minced Spanish mackerel, thin-skinned and generously stuffed, bursting with savoury juice, the signature staple of every Jiaodong coastal household.

The flagship dish of Shandong cuisine, braising Jiaodong sea cucumber with great scallions until the onion is intense and the cucumber silky, the masterpiece of Fushan cooking technique.

The folk legend of the Eight Immortals crossing the sea, born in Penglai, vividly worldly and far-reaching in influence; a second-batch national ICH item from 2008.

A Jiaodong folk dance blending song, dance and theatre, passed down since the Ming dynasty and one of Shandong's three great yangge traditions; a first-batch national ICH item from 2006.

A drum-accompanied storytelling art popular across the Jiaodong Peninsula for over two centuries, richly rustic, a key quyi item of Yantai's heritage.

The four-hundred-year-old Fushan hand-pulled noodle craft, where a single piece of dough is pulled into hair-fine dragon's-beard strands; a provincial ICH item from 2013.