1, fried powder. Stir-fried powder is the most representative snack in Jilin. It emphasizes the integrity of the powder and the temperature should not be too high. The final product is gray, and then the mixed juice is poured into the bowl, which makes the taste very refreshing.
2. Steamed dumplings in Xinxing Garden. Xinxing Garden 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, uniform in size, thin and shiny in skin and chewy and juicy in taste. When you eat, a bowl of noodle soup will make you taste better.
3. Assorted frog oil, frog is a specialty of Jilin Province, rich in protein. Frog oil on the body is called treasure, and the most traditional way to use it as raw material is to mix frog oil. Chicken oil is used as the main ingredient, along with apples, bananas, pears, oranges, pineapples and other ingredients to prepare sugar cakes. Cake has bright color, sweet taste, rich nutrition, rich nutrition and longevity. It is a delicious food on the table.
Famous food with national characteristics-Jilin article
1. Yanji cold noodles
Yanji cold noodles (_ _ _ _) is one of the "Top Ten Noodles in China", and it is also a well-known and popular traditional Korean food in China. Yanbian area of Jilin Province is famous for Yanji cold noodles. In the whole Korean peninsula, cold noodles are usually considered as food in northern Xianxing and Pyongyang, and this dish and corn warm noodles are the most representative noodles of Korean people.
The main raw materials of this dish are buckwheat flour, wheat flour and starch, but also corn flour, sorghum rice flour and cowpea starch. Among them, soba noodles are famous for their cold noodles. Generally, beef soup is used, the cooked noodles are washed with cold water, and then the soup used for cooking beef is added to the bowl (remember that the soup must be cold and sliced with spicy cabbage, cucumber, egg, beef, onion, sesame, pepper, pine nuts, apple or watermelon.
2. Yitong roasted pigeons
Yitong roasted pigeon is a special food of Manchu nationality, which is a special food of Yitong Manchu Autonomous County in Jilin Province. It began in 1636 (Tiancong 10, and has been more than 400 years.
Manchu is a legendary nation, which also includes food. Due to the climate and the living habits of Manchu ancestors, the unique and wonderful technology of pigeon burning has been formed. There is a big difference between roasting and roasting. Burning corn, burning edamame, burning potatoes, and burning domestic finches (sparrows) is memorable. It is called burning because of the cooking process. Most of the pigeons roasted by Yitong choose high-quality discarded carrier pigeons as raw materials, which are washed with skin and hair removed, then the internal organs are removed, then the secret ingredient juice is injected into the pigeon meat, wrapped in tin foil, buried in charcoal fire, taken out when it is 80% mature, and then roasted with charcoal fire. In a short while, a roasted pigeon with tender outside, dark red color and fragrant smell will be placed in front of you. At this time, just the first sight will make your mouth water and you won't forget it for many years. Because the muscles of homing pigeons are stronger, the meat after firing is rich and the quality is especially excellent. Yitong roasted pigeon has the characteristics of high protein and low fat. Chinese medicine believes that pigeon meat has the effects of nourishing liver and kidney, invigorating qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. It can improve people's memory, lower blood pressure and adjust human functions, and its health care effect is obvious. There has long been a saying among the people that "one pigeon is better than nine chickens". Yitong Roasted Pigeon has added a new production process in spreading people's research and innovation, that is, when the eating pigeon is cooked to 70-80% maturity by charcoal fire, a circular porcelain jar with a lid (height 1.2 m, diameter 1 m) is used for stewing soup, and charcoal fire is put in it, and the pigeon is hung and roasted in it. When it is taken out, the meat color is red and bright, and the coke is tender. Others paste the pigeons with yellow mud and bake them slowly in charcoal fire until the yellow mud burns red, and when a thick smell of pigeon meat floats from the cracks in the yellow mud, the delicious roasted pigeons can be eaten.
3. Chicken soup and tofu skewers
Chicken soup and bean curd skewers are special snacks in Jilin. The materials are chicken skeleton and dried bean curd, and some places are called dried bean curd or bean skin. There is a special way to eat dried tofu in Jilin, which is a traditional street snack in Changchun, that is, chicken soup and tofu skewers. It is made of chicken soup, dried tofu and other special and unique secret recipes, and has the characteristics of "unique flavor, never getting tired of eating". It is neatly filled with dried tofu skewers with bamboo sticks, with a yellowish color, and the smoked part is fragrant. The surface is coated with sesame oil, and the color is bright and golden.
Step 4 fry powder
Fried powder can be said to be a real special snack in Jilin city. Fried powder began in Jilin and was introduced to Changchun in the early stage, so at first, only Jilin and Changchun had this snack in the whole northeast. Some cities in Liaoning province also have this snack on the street, but it is called fried braised pork. (Fried braised pork began in Dalian, also known as Dalian fried braised pork, which is similar to fried rice flour.
But the fried noodles in Jilin are more authentic. The name of fried powder in Changchun is different from that in Jilin. In Changchun, more people call it fried powder.
5. Xiao Xiao fire spoon
Xiaoxiao fire spoon, also known as "fork fire spoon", is a traditional local flavor of Jilin. Choose tender beef, green onions, fresh ginger, sesame oil and stuffing, and use slightly granular sand noodles as the skin. The fire spoon out of the pot is crispy and delicious, and the smell is fragrant, so it is fat but not greasy.
6.pot-wrapped meat
Pot-wrapped meat, formerly known as "pot-fried meat", comes from the hand of Zheng Xingwen, a special chef of Yin Du Xueying, the government of Daotai, Harbin. Because the wok is heated with quick fire, the juice is poured into the wok and soaked into the meat, so it is called "pot-fried meat". Russians pronounce the sound "explosion" as a bag. Over time, "pot-fried meat" becomes "pot-fried meat".
7. Burn the lamp bowl
The lamp-burning bowl, also known as the palace lamp-burning bowl, is made of fresh pig blood and pig intestines. Making blood sausage is relatively troublesome, so ordinary families usually buy processed blood sausage and cook it after returning home, which is mainly used to make white meat blood sausage.
However, due to the high demand for blood sausage, most of them are made by restaurants themselves. Clean the pig intestines, tie one end tightly, slightly process the fresh pig blood, pour it into the pig intestines, and tie the mouth firmly after filling. Put boiling water in the pot, cook until the blood sausage floats, take it out and put it in cold water to cool. Among them, salt and seasoning should be added, and the specific formula is decided by the chef.
8. sticky bean bag
Sticky bean bag, also known as bean bag, is a special food in Northeast China. In Northeast China, sticky bean buns are an indispensable protagonist of people's winter dining table. Sticky bean bags are usually made at the beginning of winter, and then stored in outdoor tanks for the winter. All techniques are derived from nature, which is a model of traditional natural food.
Sticky bean curd is loved by rural people because of its easy storage and easy availability of ingredients, and it has become a traditional food in some areas. Due to the acceleration of urbanization in China and the increasingly rich ingredients of rice and white flour, this traditional staple food is also facing a decreasing trend. Traditional production technology has gradually become a skill of a few people, and this staple food is mainly in rural areas. Because of the distinct climate in Chaoyang, Liaoning Province, the ingredients are local food crops, and the rural population is large. Most families still maintain the traditional production technology. Because of its high taste quality and producer's skill requirements, different people will make different sticky bean bags. Whenever steaming bean bags, it has become a custom for local people to give each other bean bags to taste their taste. At the same time, it is also an ideal food for friends and relatives from far away. Many people who enter the city from the countryside show a special nostalgia for that traditional food and can't forget the taste of their hometown.
9. Changchun Sauced Meat
Changchun Sauced Meat is a famous specialty dish in Changchun City, Jilin Province, which belongs to the northeast cuisine. Its main ingredient is pork belly, its taste is sauced, and its technology lies in sauce. The temperature of Changchun Sauced Meat is below 30 degrees Celsius, and it can be stored for a long time without deterioration. Fat meat is not greasy, lean meat is not firewood, the color is bright and delicious.
10. Xinxingyuan steamed dumplings
Xinxing Garden steamed dumplings are a famous staple food flavor in Jilin, and Yuanlong steamed dumplings in Xinxing Garden in Henan Street have a long-standing reputation, with a history of nearly 70 years. Jiaozi is beautiful in appearance, even in head, thin and shiny in skin, rich in tendons and gravy, and delicious in taste. It is very popular with customers when served with a bowl of clear soup. Now it has been included in Jilin pastry spectrum.
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Changchun shredded hoof is a distinctive Jilin snack. The finished shredded hoof is brown, red, transparent, crisp and not greasy, fragrant and refreshing. It is an ideal accompaniment. It is worth noting that when serving, it is sliced with a sharp knife, then cut into filaments and put on a plate. It is served with sesame oil or chili pepper oil. Shredded pork must be finely cut, otherwise it will become a "hoof flower strip".
12. Assorted frog oil
The frog used is a special product of Jilin, which contains a high content of protein, but the most precious frog oil is the frog oil. The traditional method of frog oil is assorted frog oil, that is, taking frog oil, the essence of frog, as the main ingredient, and adding seasonings such as apples, bananas, Pak Lei, oranges, pineapples, red fruits, Beijing cakes, etc. to make sugar cakes. The oil is like pearls, and the fruits are like brocade. It looks bright, tastes sweet and has rich nutrition.
13. Steamed white fish
Steamed white fish belongs to the cuisine in Northeast China, which can regulate various functions of the body after eating. The choice must be live fish, which is salty and fresh, colorful, white, tender and delicious, and the soup is light. Remember not to eat with jujube. This dish is rich in various nutrients, including protein, fat, vitamins, calcium and magnesium, etc.
White fish is the top fish in Jilin. As the saying goes, "Peach blossoms open the river in March, and white fish is rich and fresh." "Yongji County Records" records: "A white fish? A' fish Joe' is the thinnest producer in Jilin, so it is also called fine scale white fish and tribute. " It is said that this dish was created by the chef of Ba Hai, the general of Jilin Wula in Qing Dynasty. In the 21st year of Kangxi (1682), when Emperor Kangxi visited Jilin, Bahai hosted a banquet to welcome him, and the chef cooked "steamed white fish" with Songhua River white fish. Emperor Kangxi praised it after tasting it, so he became famous all over the city. In the fifteenth year of Qianlong (1750), Emperor Qianlong also tasted "steamed white fish" when he visited Jilin in the east, calling it the delicious taste of Guandong. Today, it is still a special dish in Jilin.
14. Three sets of bowls
Three sets of bowls are the most representative traditional Manchu banquet, and the world-famous "Man-Han Banquet" evolved on the basis of three sets of bowls. The three sets of bowl mats are made of local superior raw materials, such as venison, flying dragon, frog oil, etc., and are carefully made by 15 methods such as roasting, roasting, stewing, frying and frying. The whole mat consists of eight cold dishes, three big dishes, twelve stir-fried dishes, soup and braised dishes, and more than 20 dishes.
Because the main dishes in the banquet are served in three bowls: cup bowl, middle bowl and seat bowl, it is named "three bowls" banquet. White meat and blood sausage, golden sliced meat, steamed fish from Kanto, Xiaowotou and other famous Manchu dishes are all included in this banquet.
15. Jilin fried dumpling
Jilin fried dumpling is a traditional snack with Jilin characteristics, which was produced at the end of Qing Dynasty. When the staple food is used, broth is added to the pot slices, and sauerkraut, gouache, seafood, pepper and monosodium glutamate are added to form the bottom of the pot. There are two ways to eat pot-iron beef and mutton: tender and old. When it is tender, the sliced meat is eaten when it changes color. The meat is white, soft and delicious. When you eat it old, eat it when the pot turns from white to red. It tastes crisp and fragrant.
16. white meat and blood sausage
White meat and blood sausage with unique flavor has a long history. The flavor characteristics of this dish are: the white meat is as thin as paper and silk, the color is white and shiny, the taste is delicious, it tastes fat but not greasy, it is thin but not firewood, it is soft and tender, the blood sausage is crisp and tender, the hot soup is fresh and fragrant, and the seasoning is full of five flavors, which is not cold in winter and not hot in summer. Blood sausage is clear and mixed, and it is made of Fructus Amomi, Cortex Cinnamomi Japonici and other ingredients 10. When eating, leek flower sauce, Chili oil, fermented bean curd with ginger juice, minced garlic, shrimp oil and sesame oil are used as seasoning, which has a unique flavor and is very popular.
17. Braised pork with tiger skin
Braised pork with tiger skin, pork belly as the main material, is like tiger skin in color, tender and rotten in meat, mellow in taste, fat but not greasy, and suitable for meals.
The above are only personal opinions, in no particular order.
If you have different opinions, please leave a message for discussion.
Jilin gourmet
The delicacies in Jilin include killing pig dishes, cold noodles, stewed mushrooms with chicken, hearth fish, Manchu hot pot, roasted pigeons, hanging Shanghai cakes, roasted garlic, Dingfengzhen cakes, bacon cakes and so on.
1, kill pig dishes. Jilin specialties are deeply loved by local people.
2. Cold noodles. Jilin specialty food, Jilin is adjacent to North Korea, and the cold noodles are quite authentic.
3. Stewed mushrooms with chicken. Northeast specialty dishes are fresh, fragrant, tender and thick.
4, hearth fish. Jilin specialty food is delicious and delicious.
5. Manchu hot pot. Jilin traditional cuisine, you must try it when you go to Jilin.
6. Burn pigeons. Jilin specialty snacks, classic food in roadside night markets.
7. Hanging Shanghai cakes. Jilin traditional snacks, crispy and tender, are very delicious.
8. Roasted garlic. Jilin specialty snacks are very delicious and nutritious.
9. Dingfengzhen Pastry. Traditional snacks in Jilin are diverse in variety and sweet in taste.
10, bacon pie. Jilin specialties are highly sought after by meat eaters from all walks of life.
Jilin Province, referred to as "Ji" for short, is located in the middle of northeast China. Since the pre-Qin period, Jilin has been placed under the jurisdiction of administrative regions by the central governments of past dynasties. Counties were established in the Han Dynasty, and prefectures, prefectures and counties were also established in the Bohai Sea in the Tang Dynasty and later in the Liao, Jin and Yuan Dynasties.
Jilin special food
Jilin specialties are as follows:
1, chicken soup and tofu skewers
Chicken soup and bean curd skewers are special snacks in Jilin. The materials are chicken skeleton and dried bean curd, and some places are called dried bean curd or bean skin. The dried bean curd skewers with bamboo sticks are yellowish in color, with burnt incense floating in the smoked part and sesame oil on the surface, and the color is bright and golden.
2, Xiao Xiao fire spoon
Xiaoxiao Huoshao is a traditional snack in Jilin. It is made of tender beef, green onions, fresh ginger, sesame oil and stuffing, and made of slightly granular sand noodles. The fire spoon that has just come out of the pot is tender in the outside, crispy and delicious, smells fragrant, and is fat but not greasy.
3, Xueyi red bean paste
It is one of the traditional dishes of Jicai. The main ingredient of this dish is bean paste, supplemented by egg paste, which is made by loose frying. The finished product is soft and full, round and white like blossoming cotton peaches.
4. Korean cold noodles
It is a traditional food deeply loved by people in Jilin area. The original inventor was Chaoxian people, and the most distinctive one is the cold noodles made of buckwheat noodles. The main ingredients are flour, as well as beef soup or chicken soup, which is widely welcomed by people because of its good quality, low price and convenient eating.
5. Yitong roasted pigeons
Yitong Roasting Pigeons, also called Zhenghongqi Roasting Pigeons, is a special gourmet snack in Siping City, Jilin Province. It has a history of more than 400 years and has now spread all over the country.
What are the specialties in Jilin Province?
Looking at the red leaves all over the mountain, Jilin has entered the late autumn season. Autumn wind, autumn rain and autumn leaves, picturesque Jilin, although not misty and rainy in the south of the Yangtze River, can be full of autumn chrysanthemums and maple leaves dotted with autumn, full of poetry and painting.
In this late autumn season, tasting Jilin cuisine has become the best choice for foodies. Wula Hot Pot in Jilin, Old White Meat Restaurant, Cold Noodles in Jilin, Barbecue in Jilin, and _ _ Restaurant in Beishan, all kinds of delicious food are waiting for you to taste.
Although Jilin has never been to Jilin, there are still many Jilin restaurants here. The most impressive thing is that the sour and sweet fried sizing of vinegar tenderloin makes the meat taste better after frying. The ratio of sweetness and sourness of sweet and sour sauce is the core of this dish. There is a snack in Jilin barbecue that I have eaten, but I think roast lamb loin is my favorite. But not everyone likes this snack because some people don't like the coquettish taste of sheep, but those who like it think roast lamb loin is particularly fragrant, and the roast lamb loin is crisp and tender outside. Lamb waist is also a gas station for men. Oh, happy New Year to everyone.
Yanji cold noodles, Changchun sauce meat, fried noodles, chicken soup and tofu skewers, white meat and blood sausage and other dishes are all special foods in Jilin. The following week, Jun came to tell the fat friends.
Yanji cold noodles is a snack with traditional ethnic characteristics, and it is a Korean food in Yanbian area of Jilin Province. Zhou Jun remembers Yanji cold noodles as one of the top ten noodles in China. The main raw materials of cold noodles are buckwheat flour, starch and wheat flour, but also sorghum rice flour, corn flour or potato starch.
Buckwheat noodles are covered with lean beef, eggs and pickles, and a spoonful of sweet and sour soup is scooped before serving. The cold noodles and soup can wipe away the heat in people's hearts, which is also an important reason why Yanji cold noodles are so popular in summer.
Jilin is also a multi-ethnic settlement, so ethnic food is very common. Speaking of the Korean cold noodles, let's talk about the white meat and blood sausage with Manchu characteristics. Just by looking at the name, you can know who the protagonist of this dish is. Yes, it is pork belly and blood sausage. This dish is related to the sacrificial activities of Manchu, and its cooking techniques also follow the eating characteristics and habits of Manchu. The white meat is soft and glutinous, and the blood sausage is soft and tender.
The front is full of ethnic characteristics, and the following two are veritable "street bullies" in Jilin and Changchun. Lao Hantou and Fu Yide's chicken soup tofu skewers are very famous in the local area. Its main ingredients are chicken skeleton and dried tofu, which is called bean skin and dried bean curd in other places.
Dried bean curd skewers on the label, brush with Chili sauce and put in a bowl, then sprinkle a little coriander powder, garlic juice, vinegar, etc. to taste, and finally pour chicken soup to start.
The fried powder in Jilin is similar to the fried powder and braised pork in other parts of Northeast China. Its main component is mung bean starch, and some are made of sweet potato starch. Stir-fry in an oil pan and mix with garlic juice, sesame sauce, etc.
Speaking of traditional cuisine, we should start with tradition. It happens that there are several ancestors in their eighties and nineties at home who are always ready to eat some delicious food that I have never seen before. Knocking on the blackboard, the point is coming, and the following is the introduction:
The first kind: Hashemazi stewed potatoes. Ancestors' eyes are like torches, and they can always tell at a glance that there is a hash in that bubble. As pointed out by the crutch, grandchildren never walk empty. It is said that Hashemite respects her red belly and values her "female leopard". In our place, a few years ago, the male 20 yuan was a kilo, and the female leopard was almost a 20 yuan, which shows its preciousness.
To what extent the female leopard is precious, there is a story circulating in our local area. It is said that the village chief went up the mountain looking for mushrooms and suddenly found a female leopard in the pit. The village head went home without saying anything about holding the female leopard, cut a pot of potatoes and stewed them, and drank a catty of white wine on the table. When I went to the kitchen to pick up the bowl, I found that the female leopard was still jumping on the pot top.
The second type: glutinous rice. Every year in July and August, the corn has not yet grown up, and the corn grains are similar to the big green worms, full of slurry. Grind it into soybean milk with a cutting board, wrap the leaves of green corn in a pot and steam. The finished product is similar to the tempered sweet potato ~ ~ with the fragrance and sweetness of corn. Non-Jilin corn is not authentic in July and August, please make up your brain.
The third kind: yellow rice mixed with lard. Yellow rice's maiden name is Millet, which has a low yield, but in the past, every family had to grow a little, because it had to be steamed with bean curd when it was ground into yellow wheat. What is not ground into flour is called yellow rice. When cooking, it sticks to the teeth, and it is not lost to any kind of glue. Moreover, it is very stylish to be wrapped in a bowl. Hot yellow rice, pour a spoonful of solidified lard, and the lard will melt immediately. Mix well and eat it in small bites. It's not impossible to eat with a big mouth. First, prepare badger oil to treat burns.
Yellow rice is a legendary staple food in Northeast China. Accidents about drinking cold water after eating yellow rice are roughly the same as those about being drunk and freezing outdoors in winter. If foreign friends encounter them, they need to consult before eating.
Traditional food is slowly disappearing, but there is always a taste of eating food that never forgets childhood. Today coincides with the nostalgic style of the topic, and specially posted nostalgia.
1, Yanji Cold Noodles (Yanbian Prefecture-Yanji Jincheng Service Building Cold Noodles Co., Ltd.
Cold noodles are traditional Korean food, which is refined from buckwheat noodles or wheat noodles. Firstly, wheat flour is mixed with potato flour to form dough, which is directly pressed into a tumbling cauldron by a special dough pressing machine for cooking, and it needs to be washed repeatedly with clear water for rapid cooling after taking out; Cold noodle soup is carefully developed with traditional secret recipe and various ingredients such as pure water, vinegar, soy sauce and sugar. According to the taste of the masses, a bowl of cold noodles with Korean flavor, which is cool and delicious, moderate in hardness and long in aftertaste, is made by adding special accessories such as beef, boiled eggs, spicy cabbage and shredded cucumber.
2. Dingfengzhen Pastry (Changchun-Dingfengzhen Food Co., Ltd.
Saqima, also known as Saqima, Saqima and Selima, is a characteristic Manchu pastry in China. Saqima, which is rich in natural beauty, melts traditional cakes into the local characteristics of Northeast China, and follows the traditional technology and formula. After the noodles are fried, they are mixed into small pieces with white sugar syrup, and the surface is decorated with raisins, kumquat cubes and sesame seeds. It has the characteristics of golden color, crisp and soft taste, sweet and delicious taste, and rich osmanthus fragrance of eggs.
3, Jilin Jiaohe Qingling live fish (Jilin City-jiaohe city Yihexing Tourism Development Co., Ltd.
Qingling live fish, a unique cooking technique, namely fresh fish in Songhua Lake+spring water in Qingling Mountain+wood fire cauldron+Artemisia spice. With the gradual concentration of the water in the pot, it penetrates deeply into the fish. When the fish comes out of the pot, a special aroma comes out, which makes people feel good. Qingling Live Fish Street is near Songhua Lake, and Qingling is the residence of Bala people. Songhua Lake fishing and hunting culture and Bala culture are deeply imprinted. The practice of Qingling live fish is inherited from the traditional diet of Bala people.
4. Changbai Hotel Cold Noodles (baishan city-Changbai Korean Autonomous County Catering Service Co., Ltd.
The cold noodles of Changbai Hotel is a local special diet in Changbai County, and it is a must-eat food of ethnic minorities when coming to Changbai County. It has gone through hundreds of years of delicious food, and it has experienced constant running-in and trying, and it has been carefully carved and passed down by countless people, and it has been deeply loved and followed by countless people. It is one of the staple foods that people in Changbai County particularly love. No matter whether it is cold or hot, no matter men, women, old or young, the cold noodles of Changbai Hotel have become an indispensable existence in local people's lives.
5. Sauerkraut and blood sausage
Sauerkraut and blood sausage, a traditional Manchu food, is widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Pork belly, cut into thin slices, add water to the pot with finely cut sauerkraut, and add seasoning. After the pot is boiled, add the blood sausage that has been poured, cooked and cut into small pieces, and it will become a dish. This dish is fragrant but not greasy, and has high nutritional value.
6. Farm dishes
Peasant-style dishes are delicious dishes cooked by rural people with poultry raised by traditional methods, vegetables grown and local natural specialties as raw materials. Farm food is about "stupidity" and "wildness", which is what people call "green". Meat products such as "stupid pig" and "stupid chicken" are used as the main ingredients of stew, and they are fed naturally in the breeding process, without any growth promoter. In the production of farm dishes, it is required to simmer slowly, so that the soup will taste stronger and the meat will taste more fragrant, and the feeling of eating it in the mouth is soft and rotten, with a long aftertaste.
7. One pot in Northeast China
Northeast one pot, northeast specialty dishes, stew and pan cake in the pot, stew in the bottom of the pot, and the cake is attached to the side of the pot. Farmers in the northeast serve their meals with an open fire in an iron pot, which reflects the bold and unconstrained character of the northeast people. Most pots have ribs, beans and potato pieces, and cornmeal cakes are pasted around the iron pot. The materials are very rich and they taste particularly delicious.
8. Ji 'an Koryo brazier
There is an indispensable special snack in Ji 'an people's life, which is the Korean brazier. There are more than a dozen ingredients such as tofu, beef, pork, tripe, pork tripe, beef tendon, rice sausage and soybean sprouts. The tofu spread below is sizzling with frying, and all kinds of meat ingredients are steaming and fragrant, especially in winter, when you eat it hot, you don't have a taste.
9, sticky bean bag
Sticky bean bag, also known as soybean bag or bean bag. It is a kind of red bean paste food originated from Manchu, which is very common in many areas in northern China at present, and it is an indispensable protagonist of people's winter table. Sticky bean bags are usually made at the beginning of winter, and then stored in outdoor tanks for the winter. All techniques are derived from nature, which is a model of traditional natural food. Sticky bean bag not only has balanced nutrition, but also contains ancient cultural heritage, which is the first of its kind in coarse grain intensive cultivation.
10, stewed pork vermicelli
Pork stewed vermicelli is a famous dish in Northeast China. Northeasters will kill pigs during the New Year, cut them in chunks, and stew them with vermicelli when relatives and friends visit. The vermicelli absorbs the fragrance of meat, and the meat becomes fat but not greasy, and the fragrance is overflowing.
I don't know whether Jilin mentioned by the subject is Jilin City or Jilin Province. But it doesn't matter. For foodies, as long as there is food, it's enough. I would like to recommend some delicious dishes from Jilin Province that I think are not bad. I don't know the range, so I'd better use a larger range.
pickled vegetables
Some time ago, I chatted with my friends and accidentally said that the application for Korean kimchi was successful. Friends feel sorry, China kimchi is so delicious, why not apply for the World Heritage? In fact, kimchi is found in many places in China, some are famous, such as Sichuan kimchi, and some are not famous. Basically, every household in rural China will pickle pickles, and each family has a different taste. In Yanbian Korean Autonomous Prefecture of Jilin, people here also make kimchi in winter. For example, pickles flavored with salt and sugar. Different sauces can be used for different tastes. For example, if you like to eat fish, you can use swordfish sauce and yellow croaker sauce.
Dog meat hotpot
Writing this is very risky, because it may be sprayed, but in Yanbian Autonomous Prefecture, dog hot pot is a traditional food, which tastes spicy, probably because the climate in Yanbian is relatively cold. So there are still quite a lot of peppers. People who like spicy food can have a try. Again, it is only recommended food, and you are not encouraged to eat it.
Ginseng chicken
Ginseng is one of the three treasures in Northeast China and a valuable tonic. In Compendium of Materia Medica, there is such a record about ginseng: "Shangdang people have long roots, drooping roots, and those who are more than a foot long, or those who have ten differences, their prices are slightly rare compared with silver." So the preciousness of ginseng can be seen in general. Precious ginseng with local old hen is slowly stewed in a casserole, and after the lid is lifted, the smell is fragrant. Take a sip of soup, which is a great tonic.
Cola
First, three sets of bowl seats are the most representative traditional Manchu banquet, and the world-famous "Man-Han Banquet" evolved on the basis of three sets of bowls. The three sets of bowls use the delicacies of Changbai Mountain, which have high nutritional value and medicinal value, such as venison for strengthening the body, clam oil for nourishing qi and blood, precious flying dragon, ginseng and Hericium erinaceus, etc., which have important positions in the table. All the dishes are carefully cooked by roasting, roasting, stewing, stewing, stir-frying and other methods. The whole banquet consists of 10 cold dishes, 3 large items, 12 stir-fried dishes, soup braised dishes, and 6 pasta dishes with 3/kloc-0 dishes. Because the main dishes in the banquet are served in three bowls: cup bowl, middle bowl and seat bowl, it is named "three bowls" banquet.
Second, white meat and blood sausage is a traditional Manchu food, which is generally loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Its full name should be "stewed white meat and blood sausage with sauerkraut". The characteristics of this dish are: the white meat is as thin as paper and silk, the color is white and shiny, it tastes fat but not greasy, thin but not firewood, the blood sausage is crisp and tender, the hot soup is delicious and mellow, and the ingredients are all available. It has been well-known in Jilin Food Garden for hundreds of years. There are three kinds of pig blood sausage: mixed blood sausage, mixed blood sausage and blood-clearing sausage. When eating, leek flower sauce, Chili oil, ginger fermented bean curd, minced garlic, shrimp oil and sesame oil are used as seasoning, which has a unique flavor.
Third, Changchun sauce meat, the main ingredient is pork belly, the taste is sauce, and the craft lies in sauce, which is a special food in Changchun. The temperature of Changchun sauce meat is below 30 degrees Celsius, and it can be stored for a long time without deterioration. Fat meat is not greasy, lean meat is not firewood, the color is bright and delicious.
4. Fried noodles began 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 whole Northeast. Some cities in Liaoning province also have this snack on the street, but it is called fried braised pork. But the fried noodles in Jilin are more authentic. The name of fried powder in Changchun is different from that in Jilin. In Changchun, more people call it fried powder.
5. Yanji cold noodles, the main ingredients are buckwheat flour, wheat flour and starch, and can also be replaced by corn flour or sorghum rice flour. Generally, beef or chicken is used to make soup, and the auxiliary materials are spicy cabbage, eggs, shredded cucumber, shredded onion, pear strips, peppers, sugar, monosodium glutamate and salt. When eating, first put a small amount of cold soup and noodles in the bowl, then add seasonings and side dishes, and finally pour the soup again. Noodles Q are smooth, the soup is cold and sweet, take a bite, and the hot and sour ice is refreshing!
6. Ginseng chicken is a traditional medicated diet with ginseng and chicken as main ingredients and mushrooms, green beans, red dates, ginger, salt, sugar and monosodium glutamate as auxiliary materials.
Seven, burn the lamp bowl, cut the blood sausage into pieces with uniform thickness of 1.2 cm. (It should be noted here that when making white meat and blood sausage, you can slice it with an oblique knife to make the cross section oval, but when making a burning lamp bowl, you must ensure that the cross section is round. Roast in hot oil, add chopped green onion, shredded ginger, monosodium glutamate and other seasonings, then pour the juice and serve.
Jilin province, with vast territory and abundant resources, is rich in products and delicious food. The old sea is just a brick to attract jade, I hope everyone can improve it!
Jilin, a magical city. The food here carries not only the collocation and delicacy of ingredients, but also the memory of Jilin people for a lifetime.
Introduce two representative dishes of Jilin to you, and try them quickly!
Wula hotpot
Wula Manchu hot pot is a traditional food that has been circulating for a long time in Northeast China, and it is named after its prosperity in Wula City, Jilin Province. Wula Manchu Hotpot takes chicken soup as the base soup, and the old chicken soup is combined with traditional Chinese medicine, and ginseng, gastrodia elata, cordyceps sinensis and other precious Chinese herbal medicines are added, which are carefully boiled for a long time. Meat includes venison such as deer, roe deer, pig and fish, and dishes include delicacies such as hazel mushroom and day lily. The ingredients are exquisite and rich in nutrients. The cooking methods such as boiling, stewing, stewing and stewing are used to control the temperature, which makes it fat but not greasy, fresh and unremitting, light but not thin, moderate in taste, fragrant, fresh, smooth and tender.
Sit around with your family in winter, eat a hot pot of Wula, talk about your deep affection and have fun. No matter where you have eaten Wula hot pot in the country, I am afraid you will think that there is no more authentic Wula hot pot in Jilin.
Pot meat
It's an east road