The traditional staple foods of the Manchu people include dumplings, boiled dumplings, rice, water rice, sorghum rice (humi rice), dried tofu rice, bean cakes, sour soup, etc.

They especially like to eat sticky and sweet foods, such as dumplings, rice cakes, etc.

"Donkey Roll" and "Saqima" that have been passed down to this day are traditional Manchu snacks.

Hot pot, whole lamb mat, and soy sauce meat are also traditional ways of eating meat among the Manchu people.

Sauerkraut is their favorite vegetarian food, either stir-fried, stewed, or served cold.

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".

Rice with rice is cooked by boiling rice in water and then soaked in cold water. It is mostly eaten in summer.

Manchu vocabulary for 饽饽饽.

Made of sticky rice, it is durable and easy to carry.

In spring, the Manchu people use yellow rice, small yellow rice and bean flour to make bean flour pastry; in summer, they use sticky sorghum noodles and adzuki bean paste to make su leaf pastry (named after wrapping it with su leaves); in autumn, they use large and small yellow rice noodles and bean paste.

Use the mud to make sticky cakes, fry them or dip them in sugar and eat them, which is sweet and delicious.

Sour soup is made from slightly fermented corn dough, which is squeezed into chopstick-thick noodles by hand and special tools, and can be stir-fried with meat or vegetables or made into soup noodles.

It has a slightly sour taste and tastes refreshing.

Sour soup is a good way to make coarse grains carefully.

Buxiujie means pickled cabbage in Manchu.

This is the main vegetarian dish of the Manchu people.

The Manchus live in the northeastern region where winter is cold, and they rely on vegetables stored in cellars for half a year.

Sauerkraut is made by fermenting fresh green vegetables in a vat in autumn and has a sour taste.

It can be stewed, stir-fried, served as a cold dish, soup, or stuffed.

Pork stewed with pickled cabbage is a dish commonly eaten by Manchus in the north.

People in rural areas like to eat white meat, blood sausage and sauerkraut on New Year's Day.

Where Manchus live in the Northeast, every family has a circular cave in the center of the Kang table, which can just fit a horse spoon. A brazier is placed under the Kang table, and the sauerkraut in the horse spoon is served. In the cold winter months, the whole family can have hot meals.

Hot pot is a traditional Manchu food.

Mutton is usually used as the raw material. Manchus in rural areas of Northeast China like to put pickled cabbage, mushrooms, vermicelli and shrimp into the hot pot first, and then put thinly sliced ??pork and mutton on the pickled cabbage.

Put it into the hot pot and boil it, then add the condiments and it is ready to eat.

In addition to sheep and pork, the meat of spores, deer, pheasant, yellow sheep, and flying dragons can be used to make hot pot.

Hot pot has now become a winter delicacy for the masses in the mainland.