Huanren delicacies include Xiaoshi mutton soup, Benxi Manchu hot pot, grilled three whites, golden meat, red plum fish maw, white pickled cabbage and blood sausage. Xiaoshi mutton soup: fresh sheep are slaughtered and divided, all of them are put into the firewood pot, and after several hours of boiling, the meat is rotten, the soup is fragrant, delicious and delicious. Benxi Manchu Hotpot: After white meat, blood sausage, sauerkraut and vermicelli are cooked, put the pot on the table and put the brazier with charcoal fire under the pot. Diners sit cross-legged and eat together, which has a unique flavor.

Huanren cuisine includes Xiaoshi mutton soup, Benxi Manchu hot pot, grilled white, golden meat, red plum fish belly, white meat, sauerkraut and blood sausage.

1. Xiaoshi mutton soup: The local cashmere goats are used as ingredients, and the traditional technology of Manchu mutton soup is inherited and improved. After the fresh sheep are slaughtered and divided, they are all put into a woodpot and used alternately with strong fire and slow fire. After several hours of boiling, the meat is rotten, the soup is refined, the taste is fresh and delicious.

2. Benxi Manchu Hotpot: Manchu Hotpot has a long history, which is not only a traditional food custom of Manchu, but also the earliest popular food in the cold areas of Northeast China. Manchu hot pot, that is, after making white meat, blood sausage, sauerkraut and vermicelli, put the pot on the dining table. There is an automatic opening and closing round plate on the table, take it down, sit on the hot pot, and put the brazier burning with charcoal fire under the pot. Diners sit cross-legged and eat together, which has a unique flavor.

3. Grilled three dishes: Grilled three dishes are made of three main ingredients: Chinese cabbage, fat sausage and asparagus. The color is as white as jade, and the juice is like flocculant. It is neat and beautiful, bright and crystal-like, light and pure in taste, pleasant in taste, delicate and smooth.

4. golden meat: it is an ancient court-flavored dish of Manchu, which was once listed as the first delicacy of Manchu. Since the establishment of the Qing Dynasty, every grand ceremony and banquet must be preceded by golden meat. It is said that this delicious dish was created by Qing Taizu Aixinjue Luo Nurhachi.

5. Red plum fish maw: The shrimp maw is made into pills, fried, pressed into cakes, and exploded into red plates. In addition, the fish maw is stuffed with shrimp maw and steamed, and the whole dish is gorgeous in color, red and white, salty and sweet, light and tender.

6. Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut Sauerkraut is a traditional Manchu food, which is widely loved by people of all ethnic groups. Slice pork belly, add water to the pot at the same time as finely cut sauerkraut, and add seasoning. After the pot is boiled, add the blood sausage that has been poured, cooked and cut into small pieces to serve. This dish is fragrant but not greasy, and has high nutritional value.