· Eight branches in Yantai is the birthplace of the first dates served, known as "cooking village," reputation. In Yantai, you must taste some authentic flavor of the original styles of AIDS. Lu can trace its origins back to the Spring and Autumn and Warring States periods, the rapid development of the Northern and Southern Dynasties, the yuan, that Qing dynasties recognized as a school. The election materials livestock, seafood, vegetables, use of explosives, confiscated, bake, pots, wire drawing, close''cooking methods on the side of sauce, onions, garlic seasoning, use broth, Naishang growth, fresh taste delicious. Dishes have "gone to the original shell abalone, crab and sea cucumbers, Naitang Cattaic." Choi generous and elegant style, strong adaptability.
烟台是我国八大菜系之首棗鲁菜的发祥地，素有“烹饪之乡”之美誉。在烟台，您一定要品尝一下正宗的原滋原味的鲁菜。鲁菜的起源可追溯到春秋战国时期，南北朝时发展迅速，经元、明、清三代被公认为一大流派。原料多选禽畜、海产、蔬菜、善用爆、扒、烤、锅、拔丝、密汁等烹调方法，偏重于酱、葱、蒜调味，善用清汤、奶汤增鲜，口味咸鲜。名菜有“扒原壳鲍鱼、葱烧海参、奶汤蒲菜”等。菜的风格大方高雅，适应性强。
Yantai 900 km long coastline rich in valuable sea cucumber, scallop and abalone, conch, shrimp, fish and other brutality. This determines the characteristics of raw materials Yantai cooking with seafood. Main dishes were fried with sea cucumber, abalone shells and confiscated the original, Lotus scallop and oyster bombing yellow, white and confiscated squid, mussel son alfalfa cut Laguna prawn. 芫 explosion fish flowers, such as chive speculation sea intestines.
　　烟台900公里长的海岸线上盛产名贵的海参、扇贝、鲍鱼、海螺、大对虾、加吉鱼等，这就决定了烟台烹饪以海味原料为主的特点。主要名菜有葱烧海参、扒原壳鲍鱼、芙蓉干贝、炸蛎黄、白扒鱿鱼、苜蓿蛏子、削丽大虾、芫爆乌鱼花、韭菜炒海肠子等。
Yantai food with refreshing, crisp flesh, the original Known soup noodles, cooking techniques to the bombing, wandering 2020, fry, steam, fry, mainly pickpockets. After the first heat requirements of the order to serve cold, after a sweet first, I must every fish, no sea cucumber is not a big majority. Sea food dishes from a small system, Yantai is a major characteristic flavor. Yantai teachers to master these rare sea from a small cooking, with more than tricky move, not only to produce sea-fresh flavor and crisp flesh. Shuang Tang Qing flavor, but also a wonderful dish-shaped, so fresh, not only listening to gastronomy, the United States has been pleasure.
　　烟台菜以清鲜、脆嫩、原汤原味见长，烹调技法以炸、溜、爆、炒、蒸、煎、扒为主。上菜顺序要求先冷后热，先咸后甜，每席必有鱼，没有海参不算大席。　　以小海物制名菜佳肴，是烟台风味的一大特色。烟台的名师高手对这些稀有的小海物之烹调，多具绝招，烹调出的海味不仅清鲜脆嫩，汤清味爽，而且菜形也千姿百态，使食者不仅饱享口福，也得到美的愉悦。
Yantai, in addition to flavor dishes, which are famous face. Fushan La, Penglai small face, so hard surface lies a pot pie.
　　烟台风味除了菜肴以外，面点也享有盛誉。福山拉面、蓬莱小面、硬面锅饼等都闻名中外。
Daily : Rural small restaurant near the minimum price of 3 yuan each dish maximum 15 -20 0.5 yuan per box of beer every one yuan / urban Cup restaurant near the high price of 1-5 million.
日常消费：郊区附近小餐馆的价格 每份菜最低3元 最高15元-20元 馒头0.5元每个 啤酒1元/杯 市区附近餐馆的价格平均要高1-5元 。 2006-12-10