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.

2, 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.

3. Glutinous rice and rice

Boil glutinous rice with water, take it out with cold water and soak it in cold water. Usually in summer.

4. Bobo

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.

5. 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.

Extended data:

Brief introduction of Manchu food culture;

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.

Second, the characteristics of Manchu diet:

The food of Manchu-Han banquet is also very distinctive, and it has always been said that Manchu-Han banquet. Nothing can better represent the blending of Manchu and Han food cultures than "Manchu-Han banquet". The selection, preparation and eating methods of its dishes all maintain Manchu characteristics, among which Hericium erinaceus, bear's paw, ginseng, velvet antler and other delicacies mostly come from the northeast.

It is a fine blend of Manchu and China cuisine. It was formed during the Qianlong period of the Qing Dynasty and spread for more than 200 years. There are more than 100 dishes in Yangzhou "Man-Han Banquet" recorded in Yangzhou Picture Book from Qianlong to Qianlong. In daily life, Manchu folk also have many flavor snacks, and there are many kinds of snacks.

I like to eat millet, yellow rice and yellow rice cake (tofu), and I eat "Ajige cake" (jiaozi) every holiday. On Chinese New Year's Eve, we eat boiled pork, roasted pork and cakes which are unique to Manchu people for dinner. Today, jiaozi, hot pot, sauerkraut and Beijing-style cakes in northern China are closely related to Manchu food culture.

References:

Baidu Encyclopedia-Manchu Diet Culture

Baidu encyclopedia-Manchu