1, mingtai fish: clean the mingtai fish, take out the internal organs, and then hang it outside for freeze-drying. The water in the fish is sublimated and dried, and the fish is strip-shaped. Tear it off and chew it in your mouth. The more you chew, the more fragrant it is. Peel the dried fish, wrap it in a complete fish bag with special rice, steam it in a pot and dip it in the sauce when it is cooked. This is the legendary fish with rice, and it is also the characteristic of Hunchun.
2. Bibimbap: After coming to Hunchun, you will find that bibimbap is actually rice steamed in a stone pot, and some other coarse grains or coarse grains are often added. The rice in bibimbap has distinct grains and special flavor, and the part sticking to the pot edge often forms a layer of crispy rice, which increases the taste of rice. Because bibimbap itself has no other flavor, it needs to be eaten with other soups.
3, mutton skewers: In fact, the advantages of mutton skewers here in Hunchun are mainly reflected in two points. One is that Hunchun has high-quality Yanbian yellow cattle, and the other is that the nearest place to the Korean settlement naturally has the most authentic and delicious barbecue dip. Coupled with the touching food price in Hunchun, it doesn't cost much to eat a barbecue with a broken belly button.
4. Ginseng chicken soup: Ginseng chicken soup is a famous Korean dish, which is a perfect combination of meat food and nourishing food. Ginseng chicken soup is not only not greasy, but also refreshing and delicious, with high nutritional value and a medicinal taste. The stewed chicken in the soup tastes terrible, the flesh and blood are separated under the chopsticks, and the meat is fragrant with rice and medicine.
5. Kimchi: Kimchi occupies an extremely important position in the daily diet of Koreans, almost on an equal footing with the staple food. Common ones are spicy cabbage, spicy radish, mixed with platycodon grandiflorum, mixed with tofu, and mixed with fish. Moreover, this kind of food is typical of mixed tastes. Almost no two families or two restaurants will make kimchi with exactly the same taste. Although sweet, sour, salty, spicy and other basic tastes will not be absent, the proportion and cooperation between them are quite different.
6. Making a cake: Making a cake is a kind of pasta with Korean flavor, which is offered to the gods during the sacrifice in March of the old lunar calendar. Wash glutinous rice or yellow rice with clear water, fry soybeans and grind them into salty fine noodles for later use. Put the cooked glutinous rice into a wooden trough, mash it with a wooden hammer soaked in water, pour it on a slate prepared in advance, and then beat it into cakes with a wooden hammer soaked in water. While playing, people will dial it from the side to make it even. Sprinkle bean noodles to eat after beating.
7. Soup rice: Rice is one of the most common staple foods eaten by Koreans. A pot of soup, a bowl of rice and several dishes are one meal, and beef soup is one of the representatives of this pot of soup. Hunchun beef soup is made of beef locally grown in Yanbian. Beef and beef bones have been cooked in the pot for a long time, without adding too many complicated seasonings, just to stimulate the original delicious taste of beef. Serve with soup and meat, then sprinkle with chopped green onion and coriander.
8. Yanbian Yellow Cattle: Yanbian Yellow Cattle is a beef and meat cattle breed in Yanbian Korean Autonomous Prefecture of Jilin Province. Yanbian yellow cattle are tall and strong, with strong adaptability, tender meat, delicious juice, soft waxy taste and no sour taste. Yanbian Yellow Cattle, as a national resource protected variety and one of the five local thoroughbred varieties in China, has excellent breed characteristics and meat use characteristics, and has distinctive regional characteristics, and has become a high-grade beef cattle variety enjoying a certain reputation in domestic and foreign markets.
9. Seafood: White and tender squid sizzles on the iron plate. After brushing the fresh sauce, it gradually turns into an attractive deep red. Thick salmon sashimi lay quietly on the ice, and the orange-red texture was still clearly visible. There are claw crabs and yellow thick-seeded crabs. These gluttonous feasts, just put on the table, can make foodies "drool three thousands of feet".
10, cold noodles: When you come to Hunchun for the first time, you must try the ice bowl cold noodles. When a big glass bowl is filled with soup and noodles, you will inevitably open your mouth, half surprised and half anxious. Don't be in a hurry to mix noodles. Scoop a spoonful of cold noodle soup with a big spoon and take a sip. Strong sweet and sour stimulation strikes instantly, stimulating every corner of the mouth, and every cell of the body seems to be activated instantly.