Yantai is very deserted at night. Is this related to economy or lifestyle?

I have been in Yantai for several years. To tell the truth, some cities in the south may not be as prosperous as Yantai economically, but they are not as active as the north. First of all, many cities in the north have a small population and are unable to spend, so some enterprises closed down early. Secondly, it is very cold in winter in the north. Everyone just wanted to stay at home and didn't want to go out, so many shops closed early. Third, less entertainment. So the night in Yantai is a bit bleak.

The following are some Yantai specialties, which I hope will help friends who come to Yantai to play.

Yantai stew: take bean jelly as the main raw material, cut into small pieces, fry in a pot until burnt, and serve with seasonings such as shrimp oil, soy sauce, sesame sauce and garlic juice.

Fushan Lamian Noodles: Also known as Fushan noodles, it has a history of 200-300 years and is known as one of the four major faces of China. Fushan Lamian Noodles can be divided into three types: solid surface, hollow surface and dragon beard surface.

Penglai noodles: It is a traditional dish in Penglai with a long history. Noodles are artificial Lamian Noodles (hand Lamian Noodles, commonly known as "dried noodles" locally), thin and tough, marinated with real silk (commonly known as Cargill fish), boiled in soup, with appropriate amount of mung bean starch, and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper. Each bowl has a unique seafood flavor.

Pancake: Pancake is a kind of fine flour food developed on the basis of Lamian Noodles, and it is a traditional Shandong pasta variety. In Su Wen Lue written by Xue in the late Qing Dynasty, the silk cakes made by Lamian Noodles in Fushan were described in detail.

According to relevant historical records, at the end of Qing Dynasty, a fire was popular in the countryside around Liufanqiao in the west of wei county. This kind of fire didn't add much water when kneading dough, so it couldn't be kneaded by hand, so it had to be pressed on the panel with a wooden pole. The locals nicknamed it "Barbed Head Fire".