Yanji cold noodles
It is a kind of traditional ethnic food which is well-known at home and abroad and deeply loved by people. Among them, soba noodles are famous for their cold noodles. General beef soup or chicken soup with spicy cabbage, sliced meat, eggs, shredded cucumber, pear strips, shredded onion, pepper, monosodium glutamate and salt. When eating, first put a small amount of cold soup and noodles in the bowl, then add seasoning, and finally pour out the soup.
Michang
It is a Korean snack. It is made of fat sausage, sweet potato vermicelli and seasonal vegetables. Rice is rich in vitamin B, iron and protein, which shows the superb skills of Korean people in making full use of various vegetables to prepare sweet and delicious food. Steamed rice sausage can also be processed into various dishes, among which fried rice sausage is the most popular.
Dagao
Also known as "Korean-made cakes", it is a traditional food of North Korea, Koreans and Koreans who moved to China. It is made of glutinous rice (glutinous rice) cooked and repeatedly slapped. Making cakes is absolutely manual work, and the most important thing is to exercise your arm strength. When eating, cut into pieces and dip them in bean flour, sugar or honey. And it tastes strong and fragrant. Therefore, Koreans have always regarded making cakes as a first-class delicacy, and they have to make cakes every year on holidays, weddings and reception of distinguished guests.
walleye pollack
Officially known as Theragra chalcogramma, it belongs to the genus Cod, a suborder of Cod, which is distributed on the east coast of the Korean Peninsula, north of the central and western Honshu Island, Japan, and the Sea of Japan. Koreans call it Mingtaiyu (Korean:), which is a kind of fish that Korean people love. Its roe is called "ming prince" after pickled with spices such as pepper, which is spicy and refreshing.
Bibimbap
Also known as Korean bibimbap and stone bowl bibimbap, it is a unique rice dish in Korea. Its birthplace is Gwangju, South Korea. It was a tribute of China in the Korean era, and later evolved into a representative food of South Korea. Stone pots are made of pottery, and thick black pottery pots can be directly cooked in the stove, which has good heat preservation effect. People who chew slowly can enjoy it with peace of mind and don't have to worry about the food getting cold.
miso shiru
The main raw material is soybean paste. Isovaleraldehyde contained in soybean paste is a natural plant hormone, which can not only prevent breast cancer, but also reduce the incidence of hormone-related tumors.
roast
Grilled pork belly is a representative Korean dish and the most popular Korean dish in China. You just need to choose the best pork belly, cut it into thin slices and bake it on the fire. The perfect match for roasting pork belly is sauerkraut, because pork belly will roast more oil, and sauerkraut can just absorb oil, and the roasted taste is delicious. Usually baked and wrapped in raw vegetables.
Kimchi
Korean spicy cabbage is a table delicacy handed down from generation to generation by Koreans. In Korean families in Jilin Province, spicy cabbage is indispensable for both light food and fine wine and delicacies. Without this delicious side dish, there will always be some shortcomings. Late autumn is coming, which is the season for Korean families to pickle spicy cabbage. Housewives help each other, exchange recipes, and are as busy as holidays. It is not easy for kimchi and spicy cabbage to taste fresh, and it really takes a lot of effort.