eight emmortals feast
i n1889,the cooks in penglai hotel created the so-called Eight emmortals feast t the legend of eight emmortals floating across the sea ,the feast is composed of eight assorted cold dishes,eight hot dishes and a soup ,and main ingredients are shrimps sea culummbers ,scallops ,crabs ,red conches ,red porgy and so on
treasunes used in eight emmortals floating across the sea are imitated in the making of assorted cold dishes ,with vivid and vigouous shap and exquisits craft,besides  there is a myth or an allusion in every dish, so one lan enjoy the interesting stories  while eating the fasty food
      the hot dishes ,made more delicately ,indicates many places of interest in penglai,which has a superb craftsmanship excelling nature
   and the soup is cooked with eight kinds of sea food plus chicren soup the taste is delicious and  peluliar
  eight emmortals feast is the utmost trick and grand dishes in penglai hotel

penglai special noodles
it is a traditional and well-known cooked wheaten food with a long history the noodles are hand-stretched out (the local residents call it "chuai mian" ) which are this sooth and tough ,the thick grary for it is pot-stewed red porgy added proper starch of green beans with soy sawle black mushrooms sesame oil anissed pepper and other condiments one-lian noodles perbowl with unique sea food flavowr
during the time of the republic of china (1912-1949)penglai special noodles cooked by yi futang began to be well-known(usually known as the yi futang special noodles),Yi futang was born in QIXia and began to learn cooking noodles at the age  of 13,first the sold noodles by carring a should pole and then ran a yestaurand with others ,in 1945 he established "Yi Jin" restaurant whieh fostered a widespread reputation because he used special choice materials and paid much attention to the making there are only about a hundred bowls of noodles to be sold every morning many business men from other places feel a pity when they can not eat the noodles ,after the establishment of prc ,all kinds of restaurants-big or small low-grade or top-gade served the customers .with the special noodles .and every morning there are about 30.000 bowls.
penglai stewed donkey
in the 7th year of xianfeng in Qin dynasty ,huang kaiji initiated id in the south of penglai.the craft is passed on to the next generation until the third .it has a so wide spread fame that they say 'there is no match for penglai stewed donkey in the world and it has branches in shanghai yingkou yantai etc.
 the making procedure
boil the sacty water to the temperature of 60-70¡æ then put the cubes of donkey in it ,scoop up the meat from the water when it is stewed to be ninty percent mature .then cut the big cubes into 17-centimeter-big pieces along the transverse section. put them in hte fresh water with 17mix ingredients consisting of aniseed,fennel cassia chinese prickly ash cassia bark etc.continue to stew in slow fire until it is done .then add an appropriate amount of salt the dish is characterized by the rtansparency with red color ,full of charming flavour and fresh and tender taste it is available both i cities and loantysides  in restaurants and common markets.
Genuine porgy meat is fine and smooth,tastes delicious and is very naurishing.100 gram fish contains 74.9 gram of water,19.3g of protein,4.1g of fat,0.5g of carbohydrate,64 mg of calcium,175mg of phsphorus,1mg of iron,0.02mg of 0.14mg ofriboflavin,3.14mg of .116kilo-calorie of heat.besides providing fresh food,some of the genuine progy can also be made into tinnedand smoked food,which isthe best food of sea food.