1. Introduction to Jilin’s specialty snacks 2. An inventory of national specialty foods – Jilin 3. Jilin City Food 4. Jilin Specialty Food 5. What specialties are there in Jilin Province? Jilin specialty snacks Introduction to Jilin snacks
1. Fried noodles. Fried noodles are the most representative snacks in Jilin. It emphasizes the integrity of the powder and the temperature cannot be too high. The final product is gray and the mixture is poured into a bowl, which makes for a very refreshing taste.
2. Xinxingyuan Steamed Dumplings. Xingxingyuan steamed dumplings are a famous staple food in Jilin Province with a history of nearly 70 years. The brand's steamed dumplings are beautiful in appearance, even in size, have thin and shiny skins, and have a chewy and juicy texture. A bowl of noodle soup will give you a better taste when you eat it.
3. Assorted frogs with chicken oil, frogs are a specialty of Jilin Province and are rich in protein. Frog oil on the body is called treasure, and the most traditional way to use it as an ingredient is to mix frog oil with it. Chicken fat is used as the main ingredient, along with apples, bananas, pears, oranges, pineapples and other ingredients to prepare sugar cakes. The cake is bright in color, sweet in taste, nutritious, nutritious, and prolongs life, making it a delicious delicacy on the table.
An inventory of national specialty foods - Jilin
1. Yanji Cold Noodles
Yanji Cold Noodles (____ is one of the "Top Ten Noodles in China" First, it is a traditional Chinese Korean food that is well-known at home and abroad. The Yanbian area of ??Jilin is famous for its Yanji cold noodles. Throughout the Korean Peninsula, cold noodles are usually considered to be the food of Hamxing, Pyongyang and other places in the north. , this dish and warm corn noodles are the most representative noodles of the Korean people.
The main raw materials of this dish are buckwheat flour, wheat flour and starch. Corn flour, sorghum rice flour and soybean starch are also used. Among them, soba noodles are especially famous. Generally, beef soup is used. Rinse the cooked noodles with cold water, then add the soup used to cook the beef in a bowl (remember that the soup must be cold and spicy cabbage, cucumber, eggs, and beef). , green onions, sesame seeds, peppers, pine nuts, apples or watermelon slices
2. Yitong roasted pigeon
Yitong roasted pigeon is a Manchu specialty delicacy, which is served in Yitong Manchu Autonomous County, Jilin Province. A special delicacy that began in 1636 (the 10th year of Tiancong), it has been more than 400 years ago.
The Manchus are a legendary nation, which also includes food. Due to climate reasons, and the influence of the Manchu ancestors Living habits have formed the unique and wonderful craftsmanship of roasting pigeons. There is a big difference between roasting and roasting. Burning corn, roasting edamame, roasting potatoes, and roasting sparrows will make people have endless aftertaste. It is roasted because of the cooking process. Most of Yitong roasted pigeons use high-quality eliminated homing pigeons as raw materials. The skin is removed and the hair is washed, and then the internal organs are removed. Then the secret ingredient juice is injected into the pigeon meat, wrapped in tin foil and buried. When the charcoal is cooked, take it out, and then grill it over the charcoal fire. After a while, a roasted pigeon that is tender on the outside, dark red in color, and fragrant will be placed in front of you. At this time, it is just the first roasted pigeon. One glance will make you salivate and you will remember it for years. Because the pigeon’s muscles are stronger, the meat is richer and of higher quality. According to traditional Chinese medicine, Yitong roasted pigeon has the characteristics of high protein and low fat. Pigeon meat has the functions of nourishing the liver and strengthening the kidneys, replenishing qi and blood, clearing heat and detoxifying, producing body fluids and quenching thirst. It can improve people's memory, lower blood pressure, and adjust human body functions. Its health care effects are obvious. There has long been a folk saying that "one pigeon is better than nine chickens". One thing to say. Yitong roasted pigeon has added a new production process in the research and innovation of the descendants, that is, when the pigeon is cooked over charcoal fire until it is seven or eight years old, it is then used for simmering the soup (1.2 meters high and 1 meter in diameter). There is a large round porcelain jar with a lid, and a charcoal fire is placed in it. The pigeons are hung and roasted in it. When they are taken out, the meat will be red and bright, charred on the outside and tender on the inside, and the fragrance will spread for ten miles. Some people use yellow mud to paste the pigeons. Roast it slowly in the charcoal fire until the yellow mud turns red and a strong aroma of pigeon meat comes out from the cracks in the yellow mud, and the fragrant roasted pigeon is ready to eat.
3. .Chicken Soup Tofu Skewers
Chicken Soup Tofu Skewers is a special snack in Jilin. The ingredients are chicken skeleton and dried tofu. In some places, it is called dried tofu or tofu skin. There is a special way to eat dried tofu in Jilin. The traditional street snack in Changchun is chicken soup and tofu skewers. It is made with chicken soup, dried tofu and other special and unique secret recipes. It has the characteristics of "unique flavor and never gets tired of eating". It is neatly filled with dried tofu skewered on bamboo skewers. The skewers are slightly yellow in color, and the smoked part is filled with burnt aroma. The surface is coated with sesame oil, and the color is shiny and golden.
4. Fried noodles
Fried noodles can be said to be a real specialty snack in Jilin City. Pan-fried noodles originated in Jilin and were introduced to Changchun in the early days. Therefore, at first, only Jilin and Changchun had this snack in the Northeast. Later, this snack was also available on the streets in some cities in Liaoning Province, but it was called stir-fried braised rice. (Fried noodles originated in Dalian, also known as Dalian fried noodles. Fried noodles are similar to fried noodles.
But Jilin’s fried noodles are more authentic. The name of fried noodles in Changchun is different from that in Jilin. , more people in Changchun call it fried noodles
5. Xiaoxiao Huoshao
Xiaoxiao Huoshao, also known as "Chaohuoshao", is a traditional place in Jilin. Flavor. Choose tender beef, scallions, fresh ginger, sesame oil and stuffing. Use slightly grainy sand noodles to make the skin. When it comes out of the pot, it will be charred on the outside and tender on the inside. It will be fragrant and fragrant when you smell it. .
6. Guobaorou
Guobaorou, formerly known as "Guobaorou", comes from the dedicated chef Yin Du Xueying of Harbin Daotai Prefecture, "the ancestor of Binjiang cuisine"—— The hand of Zheng Xingwen. Because the iron pot is heated quickly and the juice is poured into the pot and soaked into the meat, it is called "pot fried meat". The Russian people pronounce the word "exploded" as "bao". After a long time, "Guo Bao Rou" became "Guo Bao Rou"
7. Shao Deng Bowl
Shao Deng Bowl, also known as Palace Shao Deng Bowl, is so fresh. It is made from pig blood and pig intestines. Blood sausage is relatively troublesome to make, so ordinary families usually buy processed blood sausage and cook it at home. It is mainly used to make white meat blood sausage.
But. Since the requirements for the blood sausage in the Shao Deng Bowl are relatively high, most restaurants make them themselves. Clean the pig intestines, tie one end tightly, process the fresh pig blood, and pour it into the pig intestines. Tie firmly. Boil the pot under water until the blood sausage floats, take it out and cool it in cold water. The specific recipe will be decided by the chef. 8. Sticky bean buns
Sticky bean buns, also known as bean buns, are a specialty food in the Northeast. In the Northeast, sticky bean buns are an indispensable part of people’s winter tables. Sticky bean buns are usually made at the beginning of winter. Then it is stored in an outdoor tank for winter. All the techniques are derived from nature and are a model of traditional natural food.
Sticky bean buns are loved by rural people because they are easy to store and the ingredients are easily available. Traditional foods in some areas are also facing a decreasing trend due to the accelerated pace of urbanization in China and the increasing abundance of rice and white flour ingredients. Traditional production techniques have gradually become a craft that only a few people know. Staple foods are mainly grown in rural areas. Due to the climate with four distinct seasons in Chaoyang, Liaoning, the ingredients are local food crops. There is a large rural population, and most families still maintain traditional production techniques because of their high requirements for taste quality and the skills of the producers. , different people make different sticky bean buns. Whenever bean buns are steamed, it has become a custom for locals to give each other bean buns to taste their taste, and to learn from good craftsmen about the production techniques. Improve your own craftsmanship. It is also an ideal food to give to relatives and friends far away. Many people who move from rural areas to cities express a special nostalgia for that kind of traditional food and cannot forget the taste of their hometown.
9. Changchun sauced pork
Changchun sauced pork is a famous dish in Changchun City, Jilin Province. It belongs to Northeastern cuisine. Its main ingredient is pork belly. The taste is sauce-flavored. The craftsmanship lies in the sauce. Changchun The temperature of the sauced meat is below 30 degrees Celsius and can be stored for a long time without deterioration. The fat meat is not greasy, the lean meat is not greasy, the color is oily, and the taste is delicious.
10. Xinxingyuan Steamed Dumplings
Xinxingyuan Steamed Dumplings are a famous staple food flavor in Jilin. Xinxingyuan Yuanlong Steamed Dumplings on Henan Street have long been famous and have been serving for nearly 70 years. history. The dumplings are beautiful in appearance, even in size, with thin and shiny skin, chewy texture, rich marinade, and delicious taste. They are eaten with a bowl of clear soup and are very popular among customers. Now included in Jilin noodle recipe.
11. Catharanthus hoof silk
Catharanthus hoof silk is a very unique snack in Jilin. The finished hoof silk is brown-red and transparent, crispy and not greasy, fragrant and refreshing, and is an ideal dish to accompany wine. , it is worth noting that when serving, cut it into thin slices with a sharp knife, then cut it into thin strips and put it on a plate. Drizzle with ground sesame oil or chili oil and serve. The shredded meat must be cut into thin pieces, otherwise it will become "hoof strips".
12. Assorted frog oil
The frog used is a specialty of Jilin and contains high protein, but the most precious thing about the frog is the frog oil.
The traditional method of making frog oil is assorted frog oil, which uses the essence of frogs - frog oil as the main ingredient, and then mixes it with apples, bananas, white pears, oranges, pineapples, red fruits, Beijing cakes and other seasonings to make sugar cakes. Like pearls, it has rich fruits, looks bright in color, tastes sweet and is rich in nutrients.
13. Steamed white fish
Steamed white fish is an auspicious dish in Northeastern cuisine. After eating, it can regulate various body functions. The choice must be live fish, which is salty and fresh, with bright colors, white fish meat, tender and delicious, and light soup. Remember not to eat it with jujube. This dish is packed with nutrients, including protein, fat, vitamins, calcium, magnesium, and more.
White fish is the top-grade fish in Jilin. As the saying goes: "In March, peach blossoms bloom in the river, and the white fish comes out of the water fat and fresh." "Yongji County Chronicle" records: "One name for white fish? One name for fish "Qiao', the fish produced in Jilin is the thinnest, so it is also called fine-scaled white fish, tribute." It is said that this dish was created by the chef of General Bahai of Jilin Wula in the Qing Dynasty. In the 21st year of Kangxi (1682), when Emperor Kangxi went to Jilin for an inspection, Bahai hosted a banquet to welcome him. The family chef cooked "steamed white fish" with white fish from the Songhua River. Emperor Kangxi highly praised it after tasting it, and it became famous throughout the city. . In the fifteenth year of Qianlong (1750), Emperor Qianlong also tasted "steamed white fish" when he visited Jilin and called it a delicacy in Guandong. It is still a special dish in Jilin today.
14. Three sets Bowls
Three sets of bowls are the most representative traditional banquets of the Manchu people. The world-famous "Man-Han banquet" was developed and evolved on the basis of the three sets of bowls. The three sets of bowls are made of high-quality local products. Raw materials, such as venison, flying dragon, frog oil, etc., are carefully made using fifteen methods including roasting, roasting, stewing, stewing, stewing, and stir-frying. There are two types of stir-fried and stewed dishes, totaling more than twenty dishes.
Because the main dishes in the banquet are three sets: "cup bowl", "medium bowl" and "seat bowl". The banquet is called "Three Sets of Bowls". Famous Manchu dishes such as white meat blood sausage, golden meat slices, Guandong steamed fish, and steamed buns are all included in this banquet.
15. Jilin Pot Stickers
p>Jilin pot stickers are a special traditional snack in Jilin City. They were produced in the late Qing Dynasty. When using them as a staple food, add broth to the pot slices, add sauerkraut, gouache, seafood, pepper, and MSG to make the bottom of the pot. There are two ways to eat beef and mutton: tender and old. When it is tender, put the meat into the pot and eat it when it changes color. The meat is white, soft and tender, and has a delicious flavor. When it is old, eat the meat when it turns from white to red. , crispy texture and rich flavor.
16. White meat blood sausage
The unique flavor of white meat blood sausage has been well-known in Jilin Food Garden for a long time. Characteristics are: white meat as thin as paper, white and shiny, delicious and fragrant. It tastes fat but not greasy, thin but not woody, soft and tender, blood sausage is crisp, tender and soft, hot soup is fresh and fragrant, and the condiments are full of five flavors. It is used in winter. Not cold, not hot in summer, it is popular among people. The blood sausage is made from more than 10 kinds of ingredients such as amomum villosum, cinnamon, and purple kumquat. It is eaten with chive flower sauce, chili oil, ginger juice, and garlic. Minced pork, shrimp oil, sesame oil, etc. are used as condiments, which has a unique flavor and is very popular.
17. Tiger skin pork belly
Tiger skin pork belly is a dish with pork belly as the main ingredient. , the color is like tiger skin, the meat is soft and tender, the taste is mellow, fat but not greasy, and it is suitable for meals.
The above is only a personal opinion, and the ranking is not in any order.
If you have different opinions. , welcome to leave a message for discussion
Jilin City Food
Jilin City Food includes pig meat dishes, cold noodles, chicken stewed with mushrooms, stove fish, Manchu hot pot, roasted pigeons, and hanging Shanghai. Pancakes, roasted garlic cakes, bacon flatbreads, etc.
1. Jilin specialty delicacies
2. Cold noodles. . Jilin's special food, Jilin is close to North Korea, and the cold noodles are quite authentic.
3. Chicken stewed with mushrooms, a Northeastern specialty dish.
4. Stove. Fish. Jilin specialty food, delicious and fragrant.
5. Manchu hotpot. Jilin’s traditional food is a must-try when visiting Jilin.
6. Burn pigeons. Jilin specialty snacks, classic delicacies in roadside night markets.
7. Hanging cakes. Jilin traditional snacks, crispy on the outside and tender on the inside, very delicious.
8. Roasted garlic. Jilin specialty snacks are delicious and nutritious.
9. Dingfeng real pastries. Jilin’s traditional snacks are diverse in variety and sweet in taste.
10. Bacon flatbread.
Jilin's special delicacies are highly sought after by meat eaters from all walks of life.
Jilin Province, referred to as "Ji", is located in the middle of Northeast China. Since the pre-Qin Dynasty, Jilin has been placed under the jurisdiction of administrative regions by the central governments of all dynasties. Prefectures and counties were established in the Han Dynasty, and prefectures, prefectures, and counties were also established in Bohai in the Tang Dynasty and later in the Liao, Jin, and Yuan dynasties.
Jilin specialties
Jilin specialties are as follows:
1. Chicken soup and tofu skewers
Chicken soup and tofu skewers are the specialty of Jilin The snack ingredients are chicken skeleton and dried tofu, which are also called dried tofu or tofu skin in some places. The dried tofu skewers are skewered with bamboo skewers. They are slightly yellow in color and have a burnt aroma from the smoked part. The surface is smeared with sesame oil and the color is shiny and golden.
2. Xiaoxiao Fire Spoon
Xiaoxiao Fire Spoon is a traditional snack in Jilin. It selects tender beef, green onions, fresh ginger, sesame oil and fillings, and uses slightly grainy sand. Make the dough. Just out of the pot, the hot ladle is charred on the outside and tender on the inside, crispy and delicious. The aroma is tangy, and the food is fat but not greasy.
3. Snowy bean paste
It is one of the traditional dishes of Ji cuisine. The main ingredient of this dish is bean paste, supplemented by egg paste, and is made using the deep-fried cooking method. The finished product is soft and full, round in shape and white in color, like cotton bolls.
4. Korean cold noodles
It is a popular traditional food in Jilin area. The original inventor was Chao. Among the Xian people, the most distinctive thing is the cold noodles made of buckwheat noodles. The main ingredients are flour and beef soup or chicken soup. It is widely popular because of its high quality, low price and convenient consumption.
5. Yitong roasted pigeon
Yitong roasted pigeon, also called Zhenghongqi roasted pigeon, is a special delicacy and snack in Siping City, Jilin Province. It has a history of more than 400 years and now has spread throughout the country.
What are the special delicacies in Jilin Province?
Looking at the red leaves all over the mountains, Jilin has entered the late autumn season. Autumn wind, autumn rain and autumn leaves make Jilin picturesque. Although it is not as hazy as the mist and rain in the south of the Yangtze River, the mountains are full of autumn chrysanthemums and the fiery maple leaves are dotted with autumn, which is full of poetry and painting.
In this late autumn season, tasting Jilin’s delicacies has become the only choice for foodies. Jilin's Wula Hotpot, Laobai Meat House, Jilin's Big Cold Noodles, Jilin Barbeque, Beishan's __ House, all kinds of delicacies are waiting for you to taste.
Although I have never been to Jilin, we have quite a few restaurants in Jilin. Among them, the most impressive one is the sour and sweet fried sizing of the vinegar tenderloin, which makes the meat taste better after being fried. Well, the sweet and sour ratio of the sweet and sour sauce is the core of this dish. There is a snack in Jilin Barbecue that I think is my favorite among all the barbecues I have ever eaten. But not everyone likes this snack because some people don’t like the smell of sheep but like the smell of lamb. People think that the roasted lamb kidney is particularly fragrant and the roasted lamb kidney is crispy on the outside and tender on the inside. Lamb waist is also a gas station for men. Happy New Year to everyone
Yanji cold noodles, Changchun sauce pork, fried noodles, chicken soup tofu skewers, white meat blood sausage and other dishes are Jilin's specialties. Next, I will introduce you to you. The fat friends talked about it.
Yanji cold noodles is a snack with traditional ethnic characteristics and is a Korean food in the Yanbian area of ??Jilin. Yi Zhoujun remembers that Yanji cold noodles are still one of the top ten noodles in China. The main raw materials of cold noodles are buckwheat flour, starch and wheat flour. In addition, they are also made from sorghum rice flour, corn flour or potato starch.
Buckwheat noodles are covered with whole lean beef, eggs, and kimchi. Before serving, scoop a large spoonful of sweet and sour soup. The cold noodles and soup can wipe away the heat in people's hearts. This is also the reason why Yanji There’s an important reason why cold noodles are so popular in summer.
Jilin is also a multi-ethnic area, so ethnic food is very common. I talked about Korean cold noodles earlier, and now I’m going to talk about the white meat and blood sausage with Manchu characteristics. Just by looking at the name, you can tell who the protagonist of this dish is. Yes, it’s pork belly and blood sausage. This dish is related to the Manchu sacrificial activities, and its cooking techniques also follow the Manchu dietary characteristics and eating habits. The white meat and floss are glutinous, and the blood sausage is soft and tender. They go well together.
The first ones are all with ethnic minority characteristics, and the following two are veritable "street bullies" in Jilin and Changchun. The chicken soup and tofu skewers of Lao Hantou and Fuyide are very famous in the local area. Its main ingredients are chicken skeleton and dried tofu. The dried tofu is what other places call tofu skin, dried tofu, etc.
Stir the dry tofu on a skewer, brush it with chili sauce and put it into a bowl. Then sprinkle a little minced coriander, garlic juice, vinegar, etc. to season, and finally pour chicken soup and it's ready to go.
The fried noodles in Jilin are similar to the fried noodles and stir-fried noodles in other parts of Northeast China. Its main ingredient is mung bean starch, and some also use sweet potato starch. Fry in a pan and mix with garlic sauce, sesame sauce, etc. before eating.
When it comes to traditional food, we have to start with tradition. I happen to have a few ancestors in their eighties or nineties at home who eat delicacies that I have never seen before. Knocking on the blackboard, here comes the key point, let’s start with the introduction:
The first type: Hash ant stewed with potatoes. The ancestors had sharp eyes and could always tell at a glance that there was a hash ant in the bubble. The walking stick points, and the grandchildren never come up short. It is said that Hashi ants respect the red belly and the "female leopard". In our place, in the past few years, male leopards cost 20 yuan per catty, and female leopards cost almost 20 yuan, which shows how precious they are.
There is a popular story in our local area about how precious female leopards are. It is said that the village chief went up the mountain to look for mushrooms and suddenly found a female leopard in a pit. Without saying a word, the village chief went home with the female leopard in his hands, cut a pot of potatoes, stewed them, and then drank a pound of white wine. When I went to the kitchen to pick up the bowl, I found the female leopard still jumping on the pot table.
The second type: corn cake. Every year in July and August, when the corns have not yet grown, the corn grains resemble large caterpillars, full of slurry. Use a cutting board to grind it into soy milk, wrap it in green corn leaves and steam it in a pot. The finished product is similar to a well-tempered sweet potato~~the taste has the fragrance and sweetness of corn. The corn that is not produced in Jilin is not authentic in July and August, please make up your mind.
The third type: yellow rice mixed with lard. Huang rice is called millet in my natal family. The yield of this product is low, but in the past every family had to grow some because it was ground to make yellow rice noodles and steamed bean buns. The rice that is not ground into flour is called yellow rice. When cooked, it sticks to the point where it is stained with glutinous rice. It is as good as any kind of glue. It is also covered with pulp and looks very impressive when served in a bowl. Pour a spoonful of solidified lard onto the hot yellow rice, and the lard melts immediately. Mix well and eat in small bites. It's not impossible to eat big mouthfuls. Prepare badger seed oil first to treat burns.
Yellow rice is a legendary staple food in the Northeast. The accidents related to eating yellow rice and drinking cold water are roughly the same as the accidents of drunkenness and freezing outdoors in winter. If friends from out of town encounter this, they need to ask for advice before eating.
Traditional food is slowly disappearing, but there are always foodies who can’t forget the taste of their childhood. Today's topic is nostalgic in style, so I specially posted it in memory of you.
1. Yanji Cold Noodles (Yanbian Prefecture-Yanji Jincheng Service Building Cold Noodles Co., Ltd.
Cold noodles are a traditional food of the Korean people, which are refined from buckwheat noodles or wheat noodles. It is made. First, mix wheat flour with potato flour to form a dough, and use a special dough press to press it directly into a large rolling pot to cook. After taking it out of the pot, it needs to be washed repeatedly with water to quickly cool down; the cold noodle soup is made from a traditional secret recipe with pure It is carefully developed from various ingredients such as purified water, vinegar, soy sauce, and sugar. According to the taste of the people, special beef, boiled eggs, spicy cabbage, cucumber shreds and other accessories are added to make a bowl of ice-cold and delicious, moderately soft and hard, and satisfying. Korean-style cold noodles with a long aftertaste are made.
2. Dingfengzhen Pastry (Changchun-Dingfengzhen Food Co., Ltd.
Saqima is also available. Called Saqima, Saqima, and Sailima, they are Chinese specialty Manchu pastries. Dingfeng Zhen Saqima incorporates traditional pastries into Northeastern local characteristics, using traditional techniques and recipes to make noodles with wheat flour and eggs. After frying, mix it with white sugar syrup into small pieces, and decorate the surface with raisins, kumquat dices, and sesame seeds. It has the characteristics of golden color, soft texture, sweet and delicious, and rich aroma of eggs and osmanthus.
3. Jilin Jiaohe Qingling Live Fish (Jilin City-Jiaohe Yihexing Tourism Development Co., Ltd.
Qingling Live Fish, unique cooking method, that is, Songhua Lake fresh fish + Qingling Mountain spring water + The wood-fired cauldron + the artemisia spice gradually condenses with the water in the pot, and penetrates deeply into the fish. When the fish comes out of the pot, a special aroma is released, making people salivate. The street is on the bank of Songhua Lake, and Qingling is also the residence of the Bara people. The fishing and hunting culture of Songhua Lake and the Bara culture are deeply imprinted. The practice of live fish in Qingling is inherited from the traditional eating style of the Bara people.
4. Changbai Hotel Cold Noodles (Baishan City-Changbai Korean Autonomous County Catering Service Co., Ltd.
Changbai Hotel Cold Noodles is a local specialty food in Changbai County and a must-try when visiting Changbai County. It is a special ethnic delicacy that has traveled through hundreds of years. It has been continuously tempered and tried over time, and has been carefully crafted and inherited by countless people. It is deeply loved and followed by countless people.
It is one of the staple foods particularly loved by the people of Changbai County. No matter whether it is severe cold or hot, whether men, women, old or young, Changbai Hotel's cold noodles have become an indispensable part of local people's lives.
5. Sauerkraut Blood Sausage
Sauerkraut Blood Sausage is a traditional Manchu food and is generally loved by people of all ethnic groups. It is also a main dish that urban and rural residents serve as a feast for relatives and friends after killing the New Year pig. Cut the pork belly into thin slices, put it into the pot with water at the same time as the finely chopped sauerkraut, and add seasonings. After the pot is boiled, add the filled, cooked, and cut into small pieces of blood sausage to make a dish. This dish is fragrant but not greasy and has extremely high nutritional value.
6. Farm cuisine
Farm cuisine is a delicacy cooked by rural households using poultry raised by traditional methods, vegetables grown and local naturally grown specialties as raw materials. Farm food talks about "stupid" and "wild", which is what people call "green". Meat products such as "stupid pig" and "stupid chicken" are used as the main ingredients of stews. During the breeding process, they are completely fed naturally without using any growth promoters. During the preparation of farm food, it is required to stew slowly and slowly, so that the soup will have a stronger flavor and the meat will taste more fragrant. It will feel soft and rotten in the mouth, with a long aftertaste.
7. The Northeast is made in one pot.
The Northeast is made in one pot. It is a special dish from the Northeast. There are stewed vegetables and pancakes in the pot. The vegetables are stewed on the bottom of the pot and the pancakes are stuck to the side of the pot. Farmers in the Northeast serve the dish in an iron pot over an open fire, which reflects the bold and unrestrained character of the Northeastern people. Most of the dishes are made in one pot with ribs, fried beans, and potato cubes, and cornmeal pancakes are pasted around the iron pot. The ingredients are very rich and taste particularly delicious.
8. Ji'an Korean Brazier
There is an indispensable specialty snack in the life of Ji'an people, and that is the Korean Brazier. There are more than ten kinds of ingredients such as tofu, beef, pork, tripe, pork tripe, beef tendon, rice sausage, soybean sprouts, etc. The tofu spread underneath is fried sizzling, and all kinds of meat ingredients are steaming and fragrant. Especially in winter, eating it is hot and has a unique taste.
9. Sticky bean buns
Sticky bean buns are also called soybean buns or bean buns. It is a bean paste bun-like food originated from the Manchu people. It is now very common in many areas of northern China and is an indispensable protagonist of people's winter tables. Sticky bean buns are usually made at the beginning of winter and then stored in an outdoor tank for the winter. All processes are derived from nature and are a model of traditional natural food. Sticky bean buns are not only nutritionally balanced, but also contain ancient cultural heritage and are the first to make coarse grains.
10. Pork stewed vermicelli
Pork stewed vermicelli is a famous Northeastern dish. Northeastern people will kill pigs during the Chinese New Year and cut them into large chunks. When relatives and friends come to visit, they will eat them with vermicelli. Stew together. The vermicelli absorbs the aroma of the meat, and the meat becomes fat but not greasy, full of aroma.
I don’t know whether the Jilin mentioned by the question is Jilin City or Jilin Province. But it doesn’t matter, for foodies, as long as they have delicious food, I would like to recommend a few delicacies from Jilin Province that I think are pretty good. (Because I don’t know the scope, I’d better use a larger scope
Kimchi
I was chatting with a friend some time ago and accidentally mentioned that Korean kimchi was successfully applied for World Heritage status. My friend felt sorry for it. Chinese kimchi is so delicious, why not apply for it? In fact, kimchi is available in many places in China, some are famous, such as Sichuan kimchi, and some are less famous. Basically, every household in rural China makes kimchi. The taste is also different. In the Yanbian Korean Autonomous Prefecture in Jilin, people here also make pickles seasoned with salt and sugar. The tastes are different, and you can also choose different sauces, such as those who like to eat fish. , you can use swordfish sauce, yellow croaker sauce, etc.
Dog meat hot pot
It is very risky to write this because it may be criticized, but in Yanbian Autonomous Prefecture, dog meat hot pot is available. It is a traditional delicacy that tastes spicy, probably because the climate in Yanbian is relatively cold. Therefore, there are quite a lot of peppers. People who like spicy food can give it a try. Again, I only recommend it and don’t encourage you to eat it.
Ginseng Chicken
Ginseng is one of the Three Treasures of the Northeast and a valuable supplement. There is this record about ginseng in "Compendium of Materia Medica": "Those who are Shangdang have long and slender roots." , the roots are drooping, some are as large as one foot, or are very different, and their price is as high as silver, which is slightly rare. "So the preciousness of ginseng can be seen. The precious ginseng is paired with local old hens and stewed slowly in a casserole. After opening the lid, the aroma is fragrant and a sip of the soup is very replenishing.
Cola
One or three sets of bowl banquets are the most representative traditional Manchu banquets. The world-famous "Manchu-Han banquet" was developed and evolved on the basis of three sets of bowls. Come. The three sets of bowls use delicacies and game from Changbai Mountain, which have high nutritional value and medicinal value, such as venison to strengthen the body, clam oil to nourish qi and blood, precious dragon, ginseng, hericium, etc. It has an important place in the table. All dishes are carefully cooked using various techniques such as roasting, roasting, stewing, stewing, frying, and stir-frying. The entire banquet consists of 10 types of cold dishes, 3 types of large dishes, 12 types of stir-fried and stewed dishes, and 6 types of pasta, totaling 31 dishes. Because the main dishes in the banquet are served in three sets of bowls: "cup bowl", "medium bowl" and "seat bowl", it is called "three sets of bowls" banquet.
2. White meat and blood sausage is a traditional food of the Manchu people and is generally loved by people of all ethnic groups. It is also a main dish that urban and rural residents serve as a feast for relatives and friends after killing the New Year pig. Its full name should be "Sauerkraut Stewed White Meat Blood Sausage". The characteristics of this dish are: the white meat is as thin as paper, white and shiny in color, it tastes fat but not greasy, thin but not woody, the blood sausage is crisp, tender and soft, the hot soup is fresh and fragrant, and the ingredients are all kinds of flavors. It is very popular and well-known in Jilin cuisine. The garden has a history of hundreds of years. There are three types of pig blood sausage: mixed blood sausage, mixed blood sausage and clear blood sausage. When eating, use chive flower sauce, chili oil, ginger fermented bean curd, minced garlic, shrimp oil, sesame oil, etc. as seasonings to give it a unique flavor.
3. Changchun Sauce Pork, the main ingredient is pork belly, the taste is the aroma of sauce, the craftsmanship lies in the sauce, it is a Changchun specialty delicacy. The temperature of Changchun sauce meat is below 30 degrees Celsius, so it can be stored for a long time without deterioration. The fat meat is not greasy, the lean meat is not greasy, the color is oily, and the taste is delicious.
4. Pan-fried noodles originated in Jilin and were introduced to Changchun in the early days. Therefore, at first, this snack was only available in Jilin and Changchun in the entire Northeast. Later, this snack was also available on the streets in some cities in Liaoning Province, but it was called stir-fried braised rice. But Jilin’s fried noodles are more authentic. The name of fried noodles in Changchun is different from that in Jilin. In Changchun, more people call it fried noodles.
5. Yanji cold noodles, the main ingredients are buckwheat flour, wheat flour and starch, you can also use corn flour or sorghum rice flour instead. Generally, beef or chicken soup is used, and the auxiliary ingredients are spicy cabbage, eggs, shredded cucumbers, shredded green onions, pear strips, peppers, sugar, MSG, salt, etc. When eating, first put a small amount of cold soup and noodles in the bowl, then add condiments and side dishes, and finally pour the soup again. The noodles are springy and smooth, and the soup is cold and sweet. Take one bite and the spicy, sour, sweet and icy food will refresh your heart and soul!
6. Ginseng Chicken is a traditional medicinal diet made with ginseng and chicken as the main ingredients, and mushrooms, green beans, red dates, ginger, salt, sugar, and MSG as auxiliary ingredients.
7. Heat the lamp bowl and cut the blood sausage into slices of about 1.2 cm in thickness. (It should be noted here that when making white meat blood sausage, you can slice it with a diagonal knife to make the cross section oval, but when making a lantern burning bowl, you must ensure that the cross section is a perfect circle. Cook it in hot oil, add chopped green onion, shredded ginger, MSG and other seasonings , then pour the sauce and put it on the plate.
Jilin is a vast country with rich products and countless delicious food. I hope you can improve it! A magical city. The food here carries not only the combination and deliciousness of the ingredients, but also the lifelong memories of Jilin people.
I would like to introduce to you two unique representative dishes of Jilin. Go there quickly. Try it!
Wula Hot Pot
Wula Manchu Hot Pot is a long-standing traditional cuisine in Northeast China. It is named after it is popular in Wula City, Jilin. It is based on chicken soup. Soup, old chicken soup is combined with traditional Chinese medicine, adding ginseng, gastrodia elata, cordyceps and other precious Chinese medicinal materials, and is carefully cooked for a long time; the meat includes deer, roe deer, pig, fish and other game, and the dishes include hazelnut mushrooms, daylily and other mountain delicacies. The ingredients are carefully selected, rich in nutrients, and the heat is controlled through cooking methods such as boiling, stewing, braising, and simmering. It tastes fat but not greasy, fresh but unremitting, light but not thin, has a moderate taste, and is fragrant, fresh, smooth, and Tenderness and other characteristics.
In winter, you can sit together with your family and have a meal of Ula hot pot, and enjoy the deep relationship. No matter if you have eaten Ula hot pot anywhere in the country, you will probably think - Nowhere is Jilin's Ula hotpot more authentic.
Guobaorou
It is a special dish
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