Sweet, the Hui nationality's burning, roasting and rinsing, and the Korean nationality's spicy, sour and salty, all show their elegance.

The characteristic staple foods of Manchu are: sour soup-with

Corn is the main material, squeezed into strips and cooked, and eaten with chopped green onion, shredded pork, dried sea rice and other condiments. It is delicate and smooth, sour and refreshing, invigorating the spleen and stomach, eliminating fatigue and quenching thirst.

Sticky cakes, sticky fire spoons and fried cakes-all made of rhubarb rice or millet. If they are stuffed with red beans, they can also be made into bean bags and dipped in sugar when eating.

Scorpion-the raw material and preparation method are similar to sour soup, except that the ground water surface after fermentation is filtered and then precipitated, with starch on the upper layer and starch on the lower.

The layer is prickly ash noodles, which are made into thick strips of chopsticks heads by hand or mold, and can be cooked and fried.

The characteristic non-staple foods of Manchu are: pickled cabbage-made from Chinese cabbage or kohlrabi by fermentation, which is the main dish in winter, fried,

Stewed or cold.