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What are the specialties of Ji 'an?
Ji 'an specialties include bibimbap, Ji 'an chestnut, Korean brazier, Ji 'an honey, Korean barbecue, Yalu River salted duck eggs, Rana chensinensis with sauce flavor, wild grapes, fresh pickles, cold bracken, three-piece bowls, steamed white fish, ginseng chicken soup, antler Sanzhen soup, lotus oil, white meat and blood sausage, Qingling live fish, Koguryo brazier, and North Korea.

First, bibimbap:

There are many Korean families in Ji 'an, so the diet is mostly Korean food. Bibimbap is such a special food. Many people know that bibimbap may be seen in Korean dramas. In fact, bibimbap is a special flavor with Korean flavor, which later evolved into a representative food of Korea.

In ancient times, bibimbap was once a tribute from North Korea to the emperor. It was very famous under the hand-picked by Emperor China at that time, and now it can be seen in many places. Bibimbap is to put rice and vegetables in a stone pot, and then cook them together on the fire until there is a layer of crispy rice at the bottom of the pot, which is fragrant and attractive.

Second, the Korean brazier:

Korean brazier is actually one of the specialties of Ji 'an. Because its production method is to put all kinds of food on a flat plate, and then put the flat plate in a brazier, this food is named after it.

Korean braziers have many tastes, including pork, mutton, beef, seafood and vegetables. When you make a fire in the brazier, you should fry these materials and put a little seasoning. The food you make is not only diverse, but also nutritious.

Third, Korean barbecue:

Barbecue sauce in Ji 'an is Korean, and its meat is the freshest beef and mutton in the wild. After roasting with charcoal fire, it is oily and delicious, and it tastes strong when chewed.

4. Stewed Rana chensinensis in sauce:

Braised Rana chensinensis is a specialty of Ji 'an. The main ingredients are wood frog, northeast dried sauce, pork, supplemented by coriander and other side dishes. Stewing is the main dish, which is delicious only at high-end banquets.

The China Rana in soy sauce is salty, fresh and slightly spicy, with a strong sauce flavor. Because the China Rana chensinensis mainly lives on the wet hillside grassland, it looks plump, tastes delicate and tender, and has the effects of tonifying deficiency, strengthening body, moistening lung and nourishing kidney. It is a rare treasure on the table.