Jilin cuisine selects specialty products and main raw materials grown in the excellent ecological environment of Jilin Province, and uses unique cooking techniques to innovate based on the flavors of other cuisines.

Kyrgyzstan cuisine pays attention to strong and thick flavors, focusing on fresh, salty, spicy and sour, using fresh ingredients and advocating nourishment, forming a natural, green, nutritious and healthy scientific diet concept and a cuisine with unique Kanto characteristics.

Jilin Province's excellent natural ecological environment is rich in rare edible fungi and wild vegetables such as matsutake and hericium, as well as precious medicinal ingredients and condiments such as specialty ginseng, velvet antler, frog oil, ganoderma, and immortal grass.

In the Changbai Mountain area, which enjoys the reputation of "natural pasture", artificially bred and bred sika deer, flying dragons, pheasants, husky toads and other mountain delicacies.

The fertile Songliao Plain is rich in cereals and high-quality fresh fruits and vegetables.

The white mushrooms produced in Yehe Town, Lishu County, the hometown of the Empress Dowager Cixi, are even more rare treasures.

The vast expanse of prairie in the west is home to six kinds of livestock, and Yanbian red cattle and grassland cattle are famous both at home and abroad.

There are many varieties of freshwater fish in the province, among which the "Three Flowers and One Island" (Aohua, Bianhua, Jihua, and White Fish) produced in Songhua Lake and the salmon produced in the Tumen River are the most famous.

There are more than 100 kinds of common raw materials that can be used for cooking in the province, and there are more than 100 kinds of green foods certified by the China Green Food Development Center.

Jilin Province has had Han, Korean, Mongolian, Manchu and other ethnic groups thriving here since ancient times.

The unique national food customs have objectively formed a unique and diversified Ji cuisine food culture.

In the 1930s, Changchun became the center of the puppet Manchukuo Kingdom.

In addition to the imperial chefs from the Qing Palace in Beijing, Puyi's palace dining room also attracted famous chefs from Shandong. Shandong cuisine, palace cuisine and Jilin folk cuisine blended with each other, forming the basic prototype of Jilin cuisine.

After large-scale excavation, innovation and promotion in recent years, Ji cuisine has gradually been presented to the world with its unique characteristics.

Ji cuisine draws on the essence of Shandong, Sichuan and Cantonese cuisine, and integrates the traditional techniques of various ethnic dishes and palace dishes, forming a basic framework with famous dishes, famous snacks, famous snacks and famous banquets as the main body.

Its distinctive features are: it pays attention to the use of Jilin specialty raw materials and green food raw materials, pays attention to heat, is good at spoon work, and is famous for its cooking techniques of slipping, popping, roasting, grilling, roasting, sauce, stewing, and drawing.

It is cooked tender but not raw, translucent but not old, rotten but not melted, crispy on the outside and tender on the inside, crispy on the outside and rotten on the inside. The use of heat has reached the level of perfection.

The taste is mellow and fragrant, and the dishes are plump and affordable.

Many of Kyrgyzstan's famous dishes have won gold medals in national cooking competitions.

Jilin cuisine is not only a delicacy for the people of Jilin, but also favored by guests at home and abroad.

Nowadays, Ji Cai is fragrant and famous all over the world. With its unique charm and attractive fragrance, it is blooming in the garden of Chinese cooking.

Jilin cuisine has profound cultural heritage, and its formation and development are closely related to Jilin's geography, history, economy, ethnicity, culture, customs, resources and other factors.

Jilin is located in the middle of Northeast China and is one of the three largest black soils in the world. It has fertile land and abundant natural resources. It is extremely rich in animal and plant resources, especially natural and green resources, which are favorable conditions for the development of Jilin cuisine.

Ji Cai has a long history. As early as three thousand years ago, Sushen, the ancestor of some ethnic groups in the Northeast, settled among the white mountains and black waters and lived a life of fishing and hunting.

Jilin has also had Han, Korean, Mongolian and other ethnic groups that have thrived here since ancient times. The cultures and eating habits of each ethnic group are different. For example, the Han people like to eat stews and noodles, the Korean people love cold noodles and spicy cabbage, and the Mongolian people like to eat barbecue.

These unique eating habits form a unique and diversified food culture.

In terms of cooking techniques, Ji cuisine is greatly influenced by Shandong cuisine. During the puppet Manchu rule, the last emperor Puyi established the puppet palace in Changchun, which became the political and cultural center of the time. In addition to the imperial chefs from the Qing palace in Beijing, famous chefs from Shandong also came to the imperial dining room in the palace.

, which blended Shandong cuisine, palace cuisine and Jilin folk cuisine with each other, and had a great impact on local cooking techniques, forming a refined cooking method of mountain delicacies and game, with heavy knife and spoon skills, deep-fried, stir-fried, stir-fried, stewed and mixed.

, the technical characteristics that Jiang is good at.

Jilin has a cold climate in winter, and the human body needs a lot of calories. In addition, Jilin people are hospitable and value plump and affordable food, so the dishes are rich in meat, especially delicacies and game, and are heavily seasoned. No matter which ethnic group, whenever guests come, they will serve them.

Treat people with wine and meat, eat large pieces of meat, drink wine from large bowls, and have many kinds of dishes and large portions. This is a dietary custom that has been formed for thousands of years.

After years of ethnic fusion, Jilin cuisine has formed Jilin-style dishes characterized by ethnicity, region, cooking techniques, and dietary customs, and has been deeply loved by the Jilin people.

Since the reform and opening up, especially in recent years, Jilin's economy has developed rapidly, people's living standards have continued to improve, and green catering resources have become more abundant, providing good development conditions and space for the development of Jilin cuisine.

The development of Jilin cuisine as a new cuisine with new concepts and high taste was an important topic raised by Governor Hong Hu after visiting the Jilin Provincial Hospitality System Specialty Food Exhibition in May 1999.

He pointed out: Catering consumption is an extremely important part of people's consumption.

Jilin has many special dishes, but they have not formed a cuisine and have little influence across the country. Therefore, Jilin cuisine must be developed and the influence of Jilin must be expanded.

He proposed that the Department of Trade work with relevant parties to study and organize carefully.

Since then, the development of Jicai as an industry and a brand has begun.