On January 18th, the "Pulandian New Year's Eve Dinner Cooking Competition and Pikou Seafood Feast Tasting Event", which combines culinary skills and regional characteristics, was held in Pulandian District. The event was hosted by Pikou Sub-district of Pulandian District, organized by the Pikou Sub-district Chamber of Commerce, and co-organized by the Pulandian District Catering Association. Representatives of 8 catering enterprises in the district and industry guests gathered together to attend this industry event themed on seafood and the Spring Festival atmosphere.

The New Year's Eve dinner cooking competition this time was themed on "freshness", with high-quality special seafood from Pikou such as sea cucumbers and fish as the core ingredients, encouraging chefs to show their creativity and present a seafood reunion dinner. The competition was highly targeted. It not only required the contestants to create mandatory dishes around special Pikou seafood such as sea cucumbers and fish, but also encouraged them to independently create innovative dishes in combination with the characteristics of local ingredients, fully exploring the diverse cooking possibilities and flavor potential of Pikou seafood.

At the event site, a traditional local seafood noodle dish from Pikou, the oyster noodles, launched by the participating enterprise Xinyulong, became the focus of the whole event. This delicacy, which embodies the fishing port culture and the dietary wisdom of the local people, carries the life memories of the locals and is a flavor symbol with high regional recognition, allowing more people to feel the living temperature and cultural background of the Pikou seaport. In addition to this classic flavor, the various creative dishes brought by the contestants also amazed everyone. As a representative of classic Liaoning cuisine, the lantern sea cucumber uses high-quality sea cucumbers from Pikou. The sea cucumbers are tender and well-seasoned, and the shrimp paste is soft and delicious. The two complement each other, reflecting the traditional techniques of Liaoning cuisine that focus on heat control and seasoning. The peony fish slices show excellent knife skills. The fish slices are as thin as flower petals, crispy on the outside and tender on the inside after frying, and the delicate seasoning preserves the original freshness of the fish. The seaweed yellow croaker features deep-fried yellow croakers with a golden and crispy exterior. The outer layer is coated with seaweed fragments to add a marine flavor, while the inner fish remains tender and juicy. Finally, 10 dishes, including the pressure-cooked spareribs with abalone, seaweed yellow croaker, dragon and phoenix nine-turn ribbonfish, purple glory, Pingdao special oyster noodles, jade scallop strips with honeycomb, peony fish slices, lantern sea cucumber, double-flavored emperor red snapper, and jade coral balls, were rated as the "Top Ten Special Dishes in Pulandian".