Korean cold noodles: Korean people eat cold noodles, which are made of buckwheat flour and starch, and some are made of white flour or rice flour. It tastes sweet and sour, fragrant and spicy, cool and refreshing. On major festivals, Koreans eat cold noodles, which are also called hi noodles in the local area, and have the custom of eating cold noodles on the wedding night. So there is a folk saying in North Korea that when to eat your cold noodles means when to eat your wedding banquet.

Huangbanzi: Guo Lin in Qing Dynasty praised its delicacy with "Junweijiang Township is countless" in Guizhixiang Huangbanzi. In Dandong, Huangzi can be boiled, stir-fried and mixed, but the favorite way to eat it is charcoal barbecue. Put the sand-spit yellow clams on the red charcoal fire, and the clams will slowly open with the hot steam. Then put the fat and juicy clams into your mouth with chopsticks, which is delicious, sweet and wonderful.

Sour soup: Sour soup, a traditional flavor food of Manchu people, rose from Benxi area, extended to Kuandian, Xinbin, Tonghua and Changbai Mountain. Later, not only Manchu people liked it, but also Han people and other ethnic groups ate it. The method is to soak the corn in water for about a week, then grind it into the water surface, then filter out the coarse dregs in the water surface with a fine-grained cloth bag, and then put the fine flour left after filtration in a jar for fermentation, and then take it out when it is a little sour, and it will become noodle soup. You can usually eat it in roadside shops and restaurants.

Dandong braised pork: one of the favorite snacks of Dandong people, which has a history of one hundred years. First, the mung bean jelly is pressed into small pieces, and then it is slowly fried until both sides are hard. It is covered with sesame sauce, white vinegar, minced garlic and shrimp oil, which is crisp and tender outside and very delicious. It is no wonder that braised pork is indispensable in all food stalls or restaurants in shopping malls.

rice sausage: one of the distinctive snacks of Korean nationality. The practice is to fill the pig intestines with glutinous rice, rice, fresh pig blood and other ingredients and steam them. Cut into small pieces, the rice sausage fat is thick, spicy and soft, and slightly greasy. You can eat it directly with salt, or you can add pork liver, barley malt, rice cake, noodles, onion and garlic, carrots and other side dishes, and add some hot sauce to make fried rice sausage, which is very tasty.

Other delicacies:

Chestnut is a unique economic forest in Fengcheng with a long cultivation history and rich resources. Fengcheng chestnut is famous at home and abroad for its size, mellow taste and rich nutrition. It is a traditional export commodity. In the past 3 years, under the correct leadership of the municipal party committee and the municipal government, and under the impetus of the implementation of national, provincial and municipal key projects, projects and competitions, the scale of the chestnut industry in Fengcheng has been expanded year by year, the varieties have become reasonable and the benefits have been obviously improved. The chestnut industry has become a pillar industry for farmers in the city to get rich. Fengcheng was therefore rated as the national "Demonstration Base of Chestnut with Two Highs and One Excellent Quality" and "Hometown of Chestnut in China", and it is also the main export base of chestnut in China. Applying for the geographical indication certification trademark of "Fengcheng Chestnut" will certainly promote the production and management of "Fengcheng Chestnut", improve the quality of goods, and maintain and improve the reputation of the geographical indication certification trademark of "Fengcheng Chestnut" in domestic and foreign markets, which will play a milestone role.

Stewed white meat and blood sausage with sauerkraut: sauerkraut is the main vegetarian dish of Manchu. Manchu people live in the northeast of China, where winter is cold, and they have to live on the stripped vegetables stored in the cellar for half a year. Pickled sauerkraut is made by fermenting fresh vegetables in a jar in autumn, and it tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing. Stewed pork with sauerkraut is a common dish of Manchu in the north. People in rural areas like to eat white meat and blood sausage sauerkraut on New Year's Day. In the northeast Manchu inhabited areas, there is a circular cave in the center of every kang table; Just can put down the horse spoon, put down a brazier on the kang table, and enjoy the sauerkraut in the horse spoon. In the cold winter, the whole family can eat hot meals. Stewed white meat and blood sausage with sauerkraut is a famous Manchu dish. You can also stew it in a casserole. Practice: Wash pig intestines with alkaline water or salt water, stir fresh pig blood, remove foam, add onion, ginger, garlic, salt, monosodium glutamate and other ingredients, then pour into pig intestines, cook and cut into sections; Boil pork belly tightly with boiling water, remove the floating foam and bloody smell, cook it with fresh water again, cut it into thin slices, and then put white meat, blood sausage and cut sauerkraut into a pot and stew it with fresh water for half an hour. Dip in chives, bean curd, sesame sauce and other seasonings when eating. Taste: This delicious northeast dish is most suitable for eating in winter. This dish is not greasy with white meat, and it is rich in nutrition.

Shrimp Crawl: It is a kind of seafood food with rich nutrition and delicious juice. Its meat contains more water, and it is fresh, sweet and tender, light and soft, and has a particularly attractive umami flavor. Spring is the spawning season every year, and eating at this time is the best (there is also a wave in autumn, but it is not fat). The only drawback is that there is more skin and less meat. Because of this, I remember when I was a child, it was not valuable, and I still remember when there were 1 yuan and 3 pounds. Listen to the old man said that in those days, those who didn't eat it were all used for retting feces. At present, this season, it is the fattest and most expensive time for shrimp and crawfish, which is both fat and expensive. However, the price in Dandong this year is not high, and 1 kg is only around 3 yuan. Look at those lively shrimp crawlers in the market, and you will know how fresh they are. Shrimp and creeper can be steamed, boiled, fried, boiled in soup, fried in sauce, wrapped in jiaozi, and served in hot pot. I think the most enjoyable thing to eat is boiling water. First, wash the crawfish, put them in the pot (it takes a little skill for the crawfish to be alive and kicking), add a little water, sprinkle a few handfuls of salt, and just open them a few times. Fresh shrimps and crawfish are extremely delicious, which is even worse than prawns and claw shrimps.