1, day lily mushroom soup: Day lily, also known as the girl without sorrow, is the bud of a perennial herb. It is delicious, tender and nutritious, and rich in protein, vitamin C, calcium, carotene, amino acids and other nutrients. Day lily is sweet and cool, and has the effects of stopping bleeding, diminishing inflammation, clearing away heat and improving eyesight. Often cooked with vegetables such as auricularia auricula and mushrooms, or made into soup or fried with eggs, chicken and meat.
2. Stewed pheasant with mountain mushrooms: it is a famous dish in Northeast China, stewed with wild straw mushrooms, hazel mushrooms, yellow mushrooms and pheasants. This dish has strong game, smooth meat and mushrooms, and a unique taste.
3. Meixi Sanku bleeding sausage: it is one of the special dishes in Yichun forest area, and it is even more famous. Wash the casings of freshly slaughtered pigs, pour fresh pig blood into the intestines with seasonings such as Jiang Mo, soy sauce, minced garlic, monosodium glutamate and pepper, and cook them before eating. Friends and relatives sit around and eat blood sausage while chatting. Deep homesickness will make you feel the hospitality of northerners and the enthusiasm of foresters.
4. Stewed delicacies: The raw materials of this dish are pork belly, bracken, fungus, hazel mushroom, tender bud, tremella, fresh mushroom, carrot, pepper, aniseed, onion, salt, miso, soy sauce and other seasonings. Cook pork belly and cut it into thin slices. Wash other wild vegetables and cut them into sections for later use. Stir-fry onion ginger, pepper and aniseed, add fresh soup, add main ingredients, bring to a boil with high fire, and stew with low fire until tasty.
5. Pot-stewed vegetable: a farm dish stewed with local beans, potatoes and corn, with tortillas baked around the cauldron, which is delicious and affordable, and has become the most popular local specialty.
6, pit burning: not only barbecue, roast chicken, roast pigeon, potatoes, eggs, corn can be pit burned, what food tastes different after pit burning, that kind of sweet and refreshing.