Several Manchu snacks: Cixi's steamed buns. When the Eight-Power Allied Forces invaded Beijing and Empress Dowager Cixi was on the run, she ate cornmeal steamed buns and found them delicious.

After returning to Beijing, one day I thought about eating steamed buns again, so I asked the kitchen to make steamed buns.

The kitchen workers use fresh corn flour and bean flour to make small steamed buns, and add honey that the Manchu people love to eat.

So Xiaowotou became a palace snack in the Qing Dynasty.

Bean flour rolls: Manchu people like to eat sticky food and sweet food.

Bean flour rolls, or bean flour dumplings, are mostly eaten in spring.

The method is to steam the sticky rice noodles in a pot, roll them into thin slices, and then evenly sprinkle the fried soybean noodles on top. You can also add sesame salt, roll them into long rolls, and cut them into one to two inches long. The color will be golden and sticky.

fragrant.

Perilla leaf pastry (sticky mouse) This is also a favorite sticky food of the Manchu people.

In summer, glutinous rice is soaked and ground into flour, pressed into a round cake, filled with adzuki bean filling and fresh perilla leaves on the outside, and steamed.

Eat it with leaves removed (or with leaves), and it tastes fragrant.

Sour Soup This is a food that the Manchus love to eat in summer.

The method is to soak the corn, grind it into flour, and make it after fermentation.

Squeeze the fermented noodles into a "soup tube" (or a pig Haraba bone with small holes), make it into a noodle shape and pour it into a pot of boiling water. Cook it and add seasonings before eating.

In summer, you can add honey and sesame seeds as sweets.

Sweet yet sour, delicious and delicious. Saqima (also known as sugar wrapped) is made by mixing the white flour with water and eggs (or cream), cutting it into thin slices, cutting it into thin strips, and frying it until cooked.

Then use granulated sugar or rock sugar to make syrup and mix it. Pour it into a wooden trough that has been laid with sesame seeds, green and red silk, and melon seeds. Flatten it, take it out and cut it into cubes. It is sweet and delicious.

In the Qing Dynasty, the Three Tombs outside the Pass were used as offerings, which shows that the Manchus attached great importance to them.

Now it is a cake widely welcomed by people of all ethnic groups across the country.

Little pork rice is the traditional staple food of the Manchu people, Yangtze rice.

Braised with fried diced pork and sorghum rice.

Add more water and it will become shoe porridge.

Longhudou is a rice cooked with rice, millet and adzuki beans.

"Dou" is a homophony of "bean", and rice and millet are like dragons and tigers, so it is called "Dragon-Tiger Fight".

Steamed Rice with Rice: Boil the steamed rice in water, then scoop it out and soak it in cold water. It is mostly eaten in summer.