On the one hand, the eating habits of the Manchus are similar to those of the Han people, such as eating rice, millet, pasta, etc. On the other hand, they still have their own characteristics, such as liking to eat sweets and eating "Aijige cakes" (i.e. dumplings) during festivals, etc. Food with ethnic characteristics such as pastry, sour soup, saqima, and hot pot are also preserved.

The Manchus like to eat corn, such as millet, glutinous rice, tares, millet, etc. They like to eat sticky food. Sticky foods include dried rhubarb rice, dried rhubarb rice and red bean rice, sticky cakes, fried cakes, sticky fire spoons, sticky bean buns, bean flour rolls, sprinkle cakes, perilla cakes, etc. It has formed the custom of making bean flour dumplings in spring, perilla leaf dumplings in summer, and sticky cake dumplings in autumn and winter.

Fried noodles and fried rice are also traditional foods of the Manchu people. It is mostly a snack for children or a snack for adults in spring. Fried rice, also called rice paste, is made by frying millet and then boiling rice with it. When cooking in this way, the rice will be scattered in water and the water will be clear, which is mostly used as cold food in summer or as a staple food for pregnant women. In addition, the rice can be soaked in water and used as tea. The most national characteristics are Saqima and Suantangzi.

The staple food is mostly millet, sorghum rice, japonica rice, and dry rice. They like to add adzuki beans or beans to the rice, such as sorghum, rice, and dried rice. In some areas, corn is the staple food, and corn flour is fermented to make "sour soup". The Manchus in most areas of the Northeast still have the habit of eating rice with water. That is, after making sorghum rice or corn (rice + cha) rice, rinse it with clean water, then soak it in clean water, take it out and put it into a bowl when eating. , refreshing and delicious.

Extended information:

Manchu food is also very distinctive, and has always been said to be "full of Chinese food". Nothing can best represent the integration of Manchu and Han food cultures than the "Manchu-Han Banquet". The ingredients, production and eating methods of the dishes all maintain Manchu characteristics. Most of the delicacies such as Hericium, bear paw, ginseng, deer antlers, etc. come from the Northeast region.

It is a fine fusion of Man Dian and Han cuisine. It took shape during the Qianlong period of the Qing Dynasty and has been circulated for more than 200 years. According to the "Yangzhou Painted Boat Record" written by Qianlong Emperor, Yangzhou's local "Man-Han Banquet" ", there are already more than 100 dishes. In daily life, Manchu people also have many snacks and a wide variety of snacks.

I like to eat millet, yellow rice dry rice and yellow rice dumplings (bean buns), and eat "Aijige dumplings" (dumplings) during festivals. On New Year's Eve of the lunar calendar, Manchus' unique flavor foods such as boiled pork, roasted pork and "Saqima" which are still in the pastries are eaten for dinner. Today, dumplings, hot pot, sauerkraut, and Beijing-style pastries in northern China are all closely related to the Manchu food culture.

Baidu Encyclopedia - Manchu

Baidu Encyclopedia - Manchu Food Culture