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 a bowl, which tastes 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, chewy and juicy in taste. When eating, a bowl of noodle soup will make you taste better.
3. Assorted frog oil, frog is a specialty of Jilin Province, rich in protein. The frog oil on your body is called Bao, and the most traditional way to use it as raw material is to mix frog oil. Chicken oil was used as the main material, and apple, banana, pear, orange, pineapple and other ingredients were used to make sugar cakes. The cake has bright color, sweet taste, rich nutrition, rich nutrition and long life. This is a delicacy on the table.
Famous food with national characteristics-Jilin chapter
1. Yanji cold noodles
Yanji cold noodles (_ _ _ _ _ _) is one of the "Top Ten Noodles in China" and a well-known and popular traditional Korean food in China. Yanbian area of Jilin Province is famous for Yanji cold noodles. Throughout the Korean peninsula, cold noodles are usually considered as food in the north of Hamhung and Pyongyang, and this dish and corn warm noodles are the most representative noodles of the Korean people.
The main raw materials of this dish are buckwheat flour, wheat flour and starch, as well as 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 for cooking beef is put into a bowl (remember that the soup must be cold, and the spicy cabbage, cucumber, eggs, beef, onions, sesame seeds, peppers, pine nuts, apples or watermelons are cut.
2. Yitong roasted pigeons
Yitong roasted pigeon is a special food of Manchu nationality, which started at 1636 (Tiancong 10) and has a history of more than 400 years.
Manchu is a legendary nation, which also includes delicious food. Due to the climate and the living habits of Manchu ancestors, a unique and wonderful pigeon burning technology was formed. There is a big difference between baking and not baking. Burning corn, burning edamame, burning potatoes and burning domestic finches (sparrows) is memorable. Because of the cooking process, it is called burning. Most pigeons roasted by Yitong use high-quality abandoned carrier pigeons as raw materials, which are washed, peeled and depilated, then the internal organs are removed, and 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% ripe, and then roasted with charcoal fire. In a short time, a roasted pigeon with fresh appearance, dark red color and fragrant smell will be placed in front of you. At this time, just at first sight, it will make your mouth water and you will never forget it for many years. Because the muscles of homing pigeons are relatively strong, the meat quality after firing is relatively rich and the quality is particularly 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, nourishing qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. It can improve people's memory, lower blood pressure, regulate human body function, and has obvious health care effect. There has long been a folk saying that "one pigeon wins nine chickens". In spreading people's research and innovation, Yitong roasted pigeon has added a new production technology, that is, when the edible pigeon is burnt with charcoal until it is 70-80 mature, it is used for stewing soup (a round porcelain jar with a lid, with a height of 1.2m and a diameter of 1m, with charcoal fire in it and roasted by hanging pigeons. When it is taken out, the meat color is bright red, tender outside and fragrant inside. Some people paste pigeons with yellow mud and bake them slowly on a charcoal fire until the yellow mud burns red. When a thick smell of pigeon meat floats out from the cracks in the yellow mud, you can eat delicious roasted pigeons.
3. Chicken soup and tofu skewers
Chicken soup and tofu skewers are special snacks in Jilin. The materials are chicken skeleton and dried tofu, and some places are called dried tofu or bean skin. Dried tofu in Jilin has a special way of eating, which is a traditional street snack in Changchun, namely chicken soup and tofu skewers. Made of chicken soup, dried bean curd and other special and unique secret recipes, it has the characteristics of "unique flavor and never tire of eating". It is neatly filled with dried tofu skewers with bamboo sticks, which are yellowish in color, and some of the smoked ones are fragrant. The surface is coated with sesame oil, and the color is bright and golden.
Fried powder
Stir-fried powder can be said to be a real specialty snack in Jilin city. Stir-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 fried braised pork in Dalian, similar to fried rice noodles.
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. Mix fire spoon
Xiaoxiao fire spoon, also known as "fork fire spoon", is a traditional local flavor of Jilin. Tender beef, green onions, fresh ginger, sesame oil and stuffing are selected, and slightly granular sand noodles are used as skin. The fire spoon out of the pot is crispy and delicious, fragrant, fat but not greasy.
6.pot-wrapped meat
Pot-wrapped meat, formerly known as "pot-fried meat", comes from the hand of Zheng Xingwen, the special chef of Yindu Xue Ying, Daotai District Government of Harbin. Because the wok is heated with a sharp fire, the juice is poured into the wok and soaked into the meat, so it is called "wok fried meat". Russians pronounce the sound "explosion" as a package. Over time, "pan fried meat" became "pan fried meat".
7. Burn the lamp bowl
The lantern bowl, also known as the palace lantern bowl, is made of fresh pig blood and pig intestines. Making blood sausage is more troublesome, so the average family will generally buy processed blood sausage and make it after returning home, which is mainly used to make white meat blood sausage.
However, due to the large demand for blood sausage, most of them are made by restaurants themselves. Clean the pig intestines, tie one end tightly, slightly treat the fresh pig blood, pour it into the pig intestines, and tie the mouth tightly after filling. Put water in the pot, cook until the blood sausage floats, take it out and cool it in cold water. Salt and seasoning should be added, and the specific formula is decided by the chef.
8. sticky bean bag
Sticky bean bag, also called bean bag, is a special food in Northeast China. In the northeast, sticky bean buns are an indispensable protagonist on people's winter table. Sticky bean bags are usually made in early winter and then stored in outdoor pots for the winter. All technologies are derived from nature, which is a model of traditional natural food.
Sticky tofu is loved by rural people because of its easy preservation and easy access to ingredients, and has become a traditional food in some areas. Due to the acceleration of urbanization in China, the ingredients of rice and white flour are becoming more and more abundant, and this traditional staple food is also facing a decreasing trend. Traditional production technology has gradually become the skill of a few people, and this staple food is mainly in rural areas. Because the climate in Chaoyang, Liaoning Province is distinct, the ingredients are all local food crops, and the rural population is large. Most families still maintain the traditional production technology. Because of its high taste quality and high technical requirements for producers, different people will make different sticky bean bags. Whenever steamed bean buns, it has become a custom for local people to give each other bean buns to taste. At the same time, it is also an ideal food for relatives and friends from afar. Many people who come to 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
Sauced pork in Changchun 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 maotai, and its technology lies in sauce. 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, and the color is bright and delicious.
10.xinxingyuan steamed dumplings
Xinxing Garden Steamed Dumpling is a famous staple food flavor in Jilin, and Long Yuan Steamed Dumpling in Xinxing Garden of He 'nan Street has a long history of nearly 70 years. Jiaozi has beautiful appearance, even head, thin and shiny skin, many tendons and gravy, and delicious taste. With a bowl of clear soup, it is very popular with customers. Now it has been included in Jilin pastry spectrum.
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Changchun shredded pork hoof is a special snack in Jilin. The finished shredded pork hoof is brownish red, transparent, crisp but not greasy, fragrant and refreshing. It is an ideal accompaniment. It is worth noting that when serving, first cut the thin slices with a sharp knife, then cut them into filaments and put them on the plate. With sesame oil or Chili oil. Shredded pork must be cut very finely, otherwise it will become a "hoof flower strip".
12. Assorted frog oil
The frog used is a special product of Jilin, with 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, which takes frog oil, the essence of frog, as the main raw material, and adds seasonings such as apples, bananas, Pak Lei, oranges, pineapples, red fruits and Beijing cakes. Make sugar cakes. Oil is like pearls and fruit is like brocade. It looks bright, tastes sweet and is nutritious.
13. Steamed white fish
Steamed white fish belongs to the cuisine in Northeast China, which can adjust various functions of the body after eating. The choice must be live fish, salty, colorful, white and delicious, and the soup is light. Remember not to eat with dates. This dish is rich in various nutrients, including protein, fat, vitamins, calcium and magnesium.
White fish is the top fish in Jilin. As the saying goes, "Peach blossoms open in March, and white fish are rich and fresh." "Yongji County Records" records: "A white fish? A' fish Joe' is the thinnest producing area 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 Bahai, the general of Wula, Jilin Province in the Qing Dynasty. In the 21st year of Kangxi (1682), Emperor Kangxi visited Jilin, and Bahai hosted a banquet to welcome him. The chef cooked "steamed white fish" with Songhua River white fish. Emperor Kangxi was full of praise 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 marched eastward to Jilin, calling it delicious in Kanto. 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 first-class raw materials, such as venison, flying dragon and frog oil. , made by roasting, roasting, stewing, frying, frying and other 15 methods. The whole summer sleeping mat consists of eight cold dishes, three big dishes, twelve stir-fried dishes, soup and braised dishes, and more than twenty dishes.
Because the main course in the banquet is divided into three bowls: cup bowl, middle bowl and seat bowl, it is named "three bowls" banquet. White meat and blood sausage, golden slices of 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 in the late Qing Dynasty. For the staple food, the soup stock 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 beef and mutton in iron pot: tender and old. Eat the meat slices when they change color when they are tender. The meat is white, soft and delicious. Eat it until it is old, and wait until the pot turns from white to red. It tastes crisp and fragrant.
16. white meat and blood sausage
The unique flavor of white meat and blood sausage has a long history. The flavor characteristics of this dish are: white meat is as thin as paper, the color is white and bright, the taste is delicious, fat but not greasy, thin but not firewood, soft and tender, the blood sausage is crisp and tender, the hot soup is delicious, and the seasonings are all available, neither cold in winter nor hot in summer. Blood sausage is a mixture of Fructus Amomi, Cortex Cinnamomi, and other ingredients 10. When eating, we use leek flower sauce, Chili oil, ginger fermented bean curd, minced garlic, shrimp oil and sesame oil as seasoning, which has a unique flavor and is very popular.
17. Braised pork with tiger skin
Braised pork with tiger skin, with 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 table.
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 pigeon, Shanghai hanging cakes, roasted garlic, Dingfengzhen cakes, bacon cakes and so on.
1, kill pig dishes. Jilin specialty is 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 strong.
4, hearth fish. Jilin specialty is delicious and delicious.
5. Manchu hot pot. Jilin traditional food, you must try it when you go to Jilin
6. Roast pigeons. Jilin specialty snacks, the classic food of roadside night market.
7. Hang Shanghai cakes. Traditional snacks in Jilin are crisp and delicious.
8. Roasted garlic. Jilin specialty snacks are very delicious and nutritious.
9. Dingfeng Town Pastry. Traditional snacks in Jilin are diverse and sweet.
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 northeast of China. Since the pre-Qin period, the central governments of all dynasties have placed Jilin under the jurisdiction of administrative regions. The county was established in the Han Dynasty, and in the Tang Dynasty and later Liao, Jin and Yuan Dynasties, there were also states, prefectures and counties in the Bohai Sea.
Jilin special food
Jilin specialties are as follows:
1, chicken soup and tofu skewers
Chicken soup and tofu skewers are special snacks in Jilin. The materials are chicken skeleton and dried tofu, and some places are called dried tofu or bean skin. The dried beancurd with bamboo stick is light yellow in color, with burnt incense in the smoked part and sesame oil on the surface, and its color is bright and golden.
2, Mix fire spoon
Small fire is a traditional snack in Jilin. It is made of tender beef, green onions, fresh ginger, sesame oil and stuffing into micro-granular sand noodles. The fire spoon that just came out of the pot is crisp outside and tender inside, crispy and delicious, smells delicious, and is fat but not greasy.
3. Yi Xue red bean paste
It is one of the traditional dishes of Japanese cuisine. 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 as cotton peaches.
4. Korean cold noodles
It is a traditional food deeply loved by people in Jilin area. The original inventor was a Korean, and the most distinctive one was cold noodles made of buckwheat noodles. The main ingredient is 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 roasted pigeon, also called Zhenghongqi roasted pigeon, is a special gourmet snack in Siping City, Jilin Province. It has a history of more than 400 years, and now it has 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. Jilin Wula Hot Pot, Old White Meat Restaurant, Jilin Cold Noodles, Jilin Barbecue, Beishan _ _ Restaurant and 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. What impressed me the most was the sour and sweet frying and sizing of vinegar tenderloin, which made the meat taste better after frying. The proportion of sweet and sour sauce is the core of this dish. I have eaten a snack in Jilin barbecue, but I think roast lamb tenderloin is my favorite. But not everyone likes this snack, because some people don't like the smell of mutton, but those who like it think the roast lamb tenderloin is particularly fragrant, and the roast lamb tenderloin 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 are all special dishes in Jilin. The following week, Jun came to tell the fat friends.
Yanji cold noodles is a snack with traditional ethnic characteristics and 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, as well as 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. Cold noodles and cold soup can erase 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 Korean cold noodles, let's talk about the white meat and blood sausage with Manchu characteristics. You can tell who the protagonist of this dish is just by the name. Yes, it's 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 waxy, and the blood sausage is soft and tender.
The front is full of national characteristics, and the latter two are veritable "street tyrants" in Changchun, Jilin. Lao Hantou and Fu Yide's chicken soup and tofu skewers are very famous in the local area. Its main ingredients are chicken skeleton and dried tofu, and other places are called bean skin and dried tofu.
The dried tofu skewers on the label are brushed with Chili sauce and put in a bowl, and then sprinkled with coriander powder, garlic juice, vinegar and so on. To season, and finally pour the chicken soup.
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 sweet potato starch. Stir-fry in oil pan, add garlic juice, sesame sauce, etc.
When it comes to traditional food, we should start with tradition. It happens that there are several ancestors in their eighties and nineties at home who are ready to eat something delicious that I have never seen before. Knocking on the blackboard, the point is coming, and the following is an introduction:
The first kind: hash horse stewed potatoes. The eyes of our ancestors are like torches, and we can always see at a glance that there is a hash in that bubble. As crutches point out, grandchildren will never go home empty-handed. It is said that Hashim respects her red belly and values her "female leopard". In our place, a few years ago, the male 20 yuan weighed a kilo, and the female leopard was almost a 20 yuan, which shows its preciousness.
How precious the female leopard is, there is a story in our local area. It is said that the village head went up the mountain looking for mushrooms and suddenly found a female leopard in the pit. Without saying anything, the village chief took the mother leopard home, cut a pot of potatoes and stewed them, drank a catty of white wine and put it on the table. When I went to the kitchen to get a bowl, I found the female leopard still jumping on the lid.
The second type: glutinous rice. Every year in July and August, before the corn grows, the corn kernels are almost like the big caterpillar, full of pulp. Grind the cutting board into soybean milk and steam the leaves of green corn in a pot. The finished product is similar to the prepared sweet potato ~ ~ with the fragrance and sweetness of corn. Non-Jilin corn in July and August is not authentic, please make up your brain.
The third type: yellow rice mixed with lard. The maiden name of yellow rice is Xiaomi, and the yield is low, but in the past, every family had to plant a little, because it had to be steamed with tofu when it was ground into yellow wheat. What is not ground into flour is called yellow rice. Stick to your teeth when cooking, and don't lose to any kind of glue. Besides, wrapped in a bowl is very stylish. Hot yellow rice, pour a spoonful of solidified lard, and the lard will melt immediately. Stir well and eat in small bites. It is not impossible to eat with a big mouth. First, prepare badger oil to treat burns.
Yellow rice is the staple food in the northeast legend. The accident of drinking cold water after eating yellow rice is roughly the same as the accident of getting drunk and freezing to death outdoors in winter. If foreign friends meet, they need to consult before eating.
Traditional food is slowly disappearing, but there is always a taste that you can't forget your childhood. Today coincides with the topic nostalgic style, specially posted nostalgia.
1, Yanji Cold Noodles (Yanbian Prefecture-Yanji Jincheng Service Building Cold Noodles Co., Ltd.
Cold noodles are traditional Korean foods, which are refined from buckwheat noodles or wheat noodles. Firstly, wheat flour and potato flour are mixed into dough, which is directly pressed into a tipping pot by a special dough press for cooking, and then it needs to be washed repeatedly with clear water for rapid cooling after being taken 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, beef, boiled eggs, spicy cabbage, shredded cucumber and other special accessories were added to make a bowl of cold noodles with Korean flavor, which was cool and delicious, moderate in hardness and long in aftertaste.
2. Dingfeng Town Pastry (Changchun Dingfeng Town Food Co., Ltd.
Saqima, also known as Saqima, Saqima and Selima, is a characteristic Manchu pastry in China. Saqima, rich in natural beauty, integrates traditional cakes into the local characteristics of Northeast China and follows traditional techniques and recipes. After the noodles are fried, mix them into small pieces with white sugar syrup, and decorate the surface with raisins, kumquat cubes and sesame seeds. It has the characteristics of golden color, 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. As the water in the pot is gradually concentrated, it penetrates into the depths of the fish. When the fish is out of the pot, a special aroma comes to the nose, which makes people feel relaxed and happy. Qingling Live Fish Street is near Songhua Lake, where the Bala people live. Songhua Lake fishing and hunting culture and Bala culture are deeply branded. The practice of celebrating live fish is passed down 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 in Changbai Hotel is a local special diet in Changbai County, and it is a must-eat food for ethnic minorities when they come to Changbai County. It has experienced hundreds of years of delicious food, continuous running-in and trial, carefully carved and passed down by countless people, and deeply loved and followed by countless people. It is one of the staple foods that people in Changbai County especially like to eat. No matter whether it is cold or hot, no matter men, women and children, the cold noodles in Changbai Hotel have become an indispensable existence in local life.
5. Sauerkraut and blood sausage
Sauerkraut and blood sausage, a traditional Manchu food, are 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 chopped 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 becomes a dish. This dish is fragrant but not greasy and has high nutritional value.
6. Cottage dishes
Farm food is a delicious dish cooked by rural people with poultry raised by traditional methods, vegetables grown and local natural specialties as raw materials. Farmhouse dishes pay attention to "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 the stew, and they are naturally fed during the feeding process without adding any growth promoters. The production of farm dishes requires slow stewing, so that the taste of soup will be stronger, the taste of meat will be more fragrant, the feeling of eating in the mouth is soft and rotten, and the aftertaste is long.
7. Northeast Yiguotuan
A pot in the northeast is a special dish in the northeast. Pot cakes are stewed in the pot, stewed at the bottom of the pot, and cakes are attached to the pot. Farmers in Northeast China use iron pots to hold their meals with open flames, which reflects the bold and unrestrained character of the Northeast people. Most pots have ribs, beans and potato pieces, and tortillas are stuck around the iron pot. The ingredients are very rich, and it tastes particularly delicious.
8. Ji 'an Koryo brazier
There is an indispensable special snack in Ji 'an people's life, which is the Korean brazier. Tofu, beef, pork, tripe, pork tripe, beef tendon, rice sausage, soybean sprouts and more than a dozen other ingredients. The tofu spread below sizzles with frying, and all kinds of meat ingredients are steaming and fragrant, especially in winter, when you eat them while they are hot, you will have a special taste.
9, sticky bean bag
Sticky bean bag, also known as bean bag or bean bag. It is a kind of red bean paste food originated from Manchu, which is very common in many parts of northern China at present and is an indispensable protagonist on people's winter table. Sticky bean bags are usually made in early winter and then stored in outdoor pots for the winter. All technologies are derived from nature, which is a model of traditional natural food. Sticky bean bag is not only balanced in nutrition, but also contains ancient cultural details, which is the first initiative of intensive cultivation of coarse grains.
10, stewed pork vermicelli
Pork stewed vermicelli is a famous dish in Northeast China. Northeasters will kill pigs in Chinese New Year, cut them in chunks, and stew them with vermicelli when relatives and friends come. The vermicelli absorbed the flavor of the meat, and the meat became fat but not greasy, and the flavor was overflowing.
I don't know if Jilin is Jilin City or Jilin Province. But it doesn't matter. For foodies, as long as there is food, it is enough. I recommend some delicious dishes in Jilin Province that I think are not bad. I don't know the range, so let's use a bigger range.
pickled vegetables
Some time ago, I chatted with my friends and inadvertently said that the application for kimchi was successful. Friends feel embarrassed, China kimchi is so delicious, why not apply for World Heritage? In fact, there are kimchi in many places in China, some are famous, such as Sichuan kimchi, and some are not. In rural China, almost every household will pickle pickles, and each family has different tastes. In Yanbian Korean Autonomous Prefecture, Jilin Province, 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 knife fish sauce and yellow croaker sauce.
Dog meat hotpot
It is very risky to write this, because it may be sprayed, but in Yanbian Autonomous Prefecture, dog hot pot is a traditional food with a spicy taste, probably because the climate in Yanbian is relatively cold. So there are still quite a lot of peppers. People who like spicy food can try it. Again, just recommend food and don't encourage you to eat it.
Ginseng chicken
Ginseng is one of the three treasures in Northeast China and a precious tonic. There is such a record about ginseng in Compendium of Materia Medica: "Shangdang people have long roots, drooping roots, more than one foot, or ten different ones, and their prices are slightly thinner than silver." Therefore, the preciousness of ginseng is generally evident. Precious ginseng and local old hen are slowly stewed in a casserole. After the lid is opened, the smell is fragrant. Take a sip of soup. It's a good tonic.
cola
First, the three sets of bowls are the most representative traditional Manchu banquets, and the world-famous "Man-Han Banquet" evolved from the three sets of bowls. The three sets of bowls are selected from the delicacies of Changbai Mountain, which have high nutritional and medicinal values, such as venison for strengthening the body, clam oil for nourishing qi and blood, precious dragons, ginseng and Hericium erinaceus. , occupies an important position in the table. All the dishes are carefully cooked by roasting, roasting, stewing, stewing and frying. The whole banquet consists of 10 cold dishes, 3 major dishes, 12 stir-fried dishes and soup-braised dishes, and 6 pasta dishes, totaling 3 1 dish. Because the main course in the banquet is divided into 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 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. Its full name should be "Stewed white meat and blood sausage with sauerkraut". The characteristics of this dish are: white meat is as thin as paper, the color is bright, 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 all the ingredients are available. It has been famous in Jilin Food Garden for hundreds of years. There are three kinds of pig blood sausage: mixed blood sausage, mixed blood sausage and clear blood sausage. When eating, we use leek flower sauce, Chili oil, ginger fermented bean curd, minced garlic, shrimp oil and sesame oil 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, and the color is bright and delicious.
4. The fried noodles began in Jilin and were introduced to Changchun in the early days. So, 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 corn flour or sorghum rice flour can also be used instead. Generally, beef or chicken is used as 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. Noodles Q are smooth, the soup is cold and sweet, take a bite, and it is hot and sour!
6. Ginseng chicken soup is a traditional medicated diet with ginseng and chicken as the main ingredients and mushrooms, mung beans, red dates, ginger, salt, sugar and monosodium glutamate as the auxiliary materials.
Seven, burn the lamp bowl, cut the blood sausage into pieces with a uniform thickness of about 1.2 cm. (It should be noted here that when making white meat and blood sausage, you can cut 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. Bake in hot oil, add chopped green onion, shredded ginger, monosodium glutamate and other seasonings, and then pour the juice to serve.
Jilin province is vast in territory, rich in resources, rich in products and numerous delicious foods. Old sea is just a brick and a jade, I hope everyone can improve!
Jilin, a magical city. The food here carries not only the collocation and delicacy of ingredients, but also the lifelong memory of Jilin people.
I'll introduce you to two representative dishes of Jilin, and try them quickly!
Wula hotpot
Wula Manchu Hot Pot is a long-standing traditional food in Northeast China, which is named after its prosperity in Wula City, Jilin Province. Wula Manchu Hotpot takes chicken soup as the base soup, combines old chicken soup with traditional Chinese medicine, and adds precious Chinese herbal medicines such as ginseng, gastrodia elata, cordyceps sinensis, etc., and is carefully boiled. Meat includes venison, such as deer, roe deer, pig and fish, and dishes include delicious food such as hazelnut and day lily. Exquisite ingredients and rich nutrition. Control the temperature by cooking, stewing, stewing, stewing, etc. to make it fat but not greasy, fresh but not greasy, light but not thin, moderate in taste, fragrant, fresh, smooth and tender.
In winter, I sit around with my family, have a meal of Wula hot pot, talk about your's affection and have a good time. No matter where you have eaten Wula hot pot in China, I'm afraid you will think that there is no more authentic Wula hot pot in Jilin.
Pot meat
This is an east road.