Pan-red Sanzhen Decoction, the name of the dish, is made of velvet antler, tendon and whip of Changbai Mountain sika deer as the main raw materials, supplemented by broth and seasoning. Drinking antler Sanzhen decoction often has the effect of replenishing essence and strengthening tendons, and is a high-grade nourishing product. Palace food, with top-grade materials, rich nutrition and delicious taste.
White meat, sauerkraut and blood sausage are traditional Manchu foods, which 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. Its full name should be "Stewed white meat and blood sausage with sauerkraut". There is a famous online song "Northeasters are Living Lei Feng" in Northeast China. The last sentence said: "Cui Hua, serve sauerkraut!" The sauerkraut here refers to "stewed white meat and blood sausage with sauerkraut". White meat and blood sausage is a famous local dish in Northeast China.
Steamed white fish belongs to the northeast cuisine, 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. Malnutrition conditioning, tonic conditioning, spleen conditioning, edema conditioning. This dish is made of live white fish from Songhua River.
Roasted deer tail is a good dish. The main ingredient is deer tail, which is cooked by traditional Manchu methods. The meat is mellow and delicious. In ancient China, the cooking of deer tail was very particular. "chives are cool and spicy, but mustard sauce is not as good as cinnamon." This is the seasoning for eating deer tail recorded in ancient books. For a long time, deer tail is a valuable cooking material and a rare delicacy at high-class banquets. Roasted deer tail is a dish with rotten skin and fragrant meat, bright red juice and mellow taste, which is known as "delicious"
Sauced pork in Changchun is a northeast dish, with pork belly as the main material, Maotai as the taste, and the technology lies in sauce. Sauced meat in Changchun 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. When soaking meat, use hot water in winter, warm water in spring and autumn, and cold water in summer.
Roasted duck loin with Tricholoma is a traditional dish in Northeast China, which belongs to Northeast China. The main ingredients are duck tenderloin and Tricholoma aquatica, and the seasonings are monosodium glutamate, Shaoxing wine and white sugar. This dish is made by pouring ingredients into a pot, stirring and cooking.
Ginseng chicken, a famous dish in Jilin Province, 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. It has the characteristics of mellow ginseng flavor, tender chicken, nourishing and strengthening the body. Ginseng chicken is a good tonic, which has the effects of invigorating spleen and lung, promoting fluid production to quench thirst, calming the heart and tranquilizing the mind, invigorating qi and generating blood. People with hyperacidity and biliary tract diseases should not eat it.
Braised eggplant with catfish is a famous dish in Northeast China, which belongs to Northeast China. As the saying goes, "catfish stews eggplant, which kills the old man", it can be seen that this dish is delicious. Stewed with fresh catfish and eggplant, fish and eggplant are mixed together, catfish is fat but not greasy, eggplant is delicious, and meat and vegetables complement each other. Eggplant has the smell of catfish, and catfish has the smell of eggplant. Both wine and rice are suitable, and they are people's favorite foods. According to legend, this dish is related to Song Huizong, the last emperor of the Song Dynasty, and Prince Song Qinzong. This is a traditional dish of Jilin and Heilongjiang.
Wula Manchu Hot Pot is a long-standing traditional food in Northeast China, which is named after its prosperity in Wula City, Jilin Province. Jilin Wula is a Manchu transliteration. According to "Jilin Tongzhi", "Jilin is called Yan and Wula is called Jiang." Jilin Wula means along the river. In the 24th year of Kangxi in Qing Dynasty (AD 1685), it was ordered to be collectively called Jilin. When you come to the beautiful city of Jilin in winter, there is a saying that "one scene and one product". "One scene" means enjoying the wonders of the world, and "one product" means tasting the delicious Wula Manchu hot pot.