The traditional staple foods of Manchu people are: anti-shivering, sesame cake (jiaozi), rice, soaked rice, sorghum rice (Xiu Mi) dried bean rice, bean cake, sour soup and so on. I especially like sticky and sweet food, such as cakes and rice cakes. "Rolling Donkey" and "Saqima" which have been handed down to this day are both traditional Manchu snacks. Hot pot, whole lamb mats and sauced meat are also traditional ways for Manchu people to eat meat. Sauerkraut is their favorite vegetarian food, either fried, stewed or cold.
Manchu-Han royal feast
Also known as the Manchu-Han Swallow Wing Barbecue Banquet. The name of the Manchu-Chinese banquet. In the middle of Qing Dynasty, Manchu and Han officials often gave banquets to each other. There are bear's paw, flying birds, Hericium erinaceus, clam snail, ginseng, deer tail, hump and so on, among which pork accounts for a large proportion. The practice is mostly burning, roasting, boiling and steaming. Hot pot, shabu-shabu and casseroles occupy a prominent position. Dishes based on dried and fresh fruits and candied fruit are essential. The staple food is mainly Manchu cakes. This kind of banquet is an important part of China's food culture.
Flavor staple food
Xiaoroufan
That is, the traditional Manchu staple food Yangzi rice. Stir-fried diced pork with sorghum. Add some water and you'll get the shoe porridge.
Brother Rico
Rice cooked with rice, millet and adzuki beans. "Bean" is the homonym of "bean", and rice and millet are metaphors of dragons and tigers, so it is called "Long Hudou".
Rice and rice
Boil glutinous rice with water, take it out with cold water and soak it in cold water. Usually in summer.
Flour cake
Manchu vocabulary. Made of glutinous rice, it is resistant to hunger and easy to carry. Manchu people use yellow rice, yellow rice and bean paste to make bean flour cakes in spring, sticky sorghum powder and small bean paste to make bean leaf cakes in summer (named after outsourcing bean leaves), and sticky cakes made of big and small yellow rice flour and bean paste in autumn, which are fried or dipped in sugar. Sweet and delicious.
sour soup
Use micro-fermented corn dough, squeeze it into chopsticks-thick noodles with hands and special tools, stir-fry it with meat and vegetables or make noodle soup. Slight acid, refreshing taste. Sour soup is a good way to intensively cultivate coarse grains.
Fabric contraction knot
Manchu refers to sauerkraut. This is the main vegetarian dish of Manchu. Manchu people live in the northeast, where it is cold in winter and they have to live on peeled vegetables stored in the cellar for half a year. Pickled sauerkraut is fermented with fresh vegetables in a jar in autumn and tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing. Sauerkraut stew is a common dish of northern Manchu. Rural people like to eat white meat and blood sausage sauerkraut during the Spring Festival. In the northeast Manchu inhabited area, there is a round cave in the center of each kang table; Just put down the horse spoon, put down a brazier on the kang table and enjoy the sauerkraut in the horse spoon. In the cold winter, the whole family can have hot meals.
chafing dish
Manchu food culture
The traditional diet of Manchu. Usually mutton is used as raw material. Manchu people in rural areas in northeast China like to put sour lai, mushrooms, vermicelli and shrimp in hot pot first, and then spread sliced meat and mutton on sauerkraut. Cook in a hot pot, add seasoning and serve. Besides sheep and pork, the meat of steamed stuffed bun, deer, pheasant, antelope and flying dragon can be used as hot pot. Hot pot has now become a winter delicacy for mainland people.