As Spring Festival draws near, the aroma of festive cuisine fills homes across Qingdao — nowhere is the spirit of the season more alive.

By the sea, Qingdao treasures the gifts of the ocean. Tianshaiyu, or naturally air-dried fish, captures the essence of the sea. No sugar is added despite its name; the wind does all the work, locking freshness into every tender bite.

In the Jiaodong region, huabobo, flower-shaped steamed buns, symbolize prosperity and good fortune. Meanwhile, Liuting braised pork trotters — a cherished intangible cultural heritage delicacy — offers a melt-in-your-mouth richness that has been savored for countless Chinese New Year gatherings.

Freshly fried zhizha (crispy pork bits) fill the air with an irresistible fragrance. Made from aged pork and seasoned simply with salt, each golden piece delivers a satisfying crunch without being oily.

From sea to table, these timeless flavors carry the warmth, memory, and joy of a Qingdao Spring Festival.

Qingdao locals air-dry freshly caught sea fish to create "sweet dried fish" for the Chinese New Year table. [Photo/WeChat account: qd12301]

Liuting braised pork trotters, a Qingdao intangible cultural heritage dish, delights families with its rich flavor. [Photo/WeChat account: qd12301]

Jiaodong huabobo, flower-shaped steamed buns, bring the taste of Qingdao's festive traditions to life. [Photo/WeChat account: qd12301]