Xueyi Bean Paste is an auspicious dish with a history of hundreds of years and is very popular among tourists.

The main raw materials are red beans, eggs, sugar, etc.

It is round in shape and white in color, and is sprinkled with sugar before eating, hence the name.

This dish is sweet, delicious and has a unique flavor.

The main ingredient of Xueyi Bean Paste is bean paste, supplemented with egg paste, and is made using the deep-fried cooking method.

The finished product is soft and full, round in shape and white in color, like cotton bolls.

During frying, the bottom of the bean paste expands due to heat, and the snow-white bean paste balls automatically flip in the oil, which is very interesting.

Deer Antler Sanzhen Soup, the name of the dish, is made from antler, tendon and whip of sika deer from Changbai Mountain as the main ingredients, supplemented by stock and seasonings.

Regular consumption of Deer Antler Sanzhen Decoction has the effect of replenishing the essence and strengthening the bones and muscles. It is a high-grade nourishing product.

The ingredients used in palace dishes are all of the highest quality, rich in nutrients and delicious in taste.

White meat, sauerkraut and blood sausage is a traditional Manchu food and is generally loved by people of all ethnic groups.

It is also a main dish that urban and rural residents serve as a feast for relatives and friends after killing the New Year pig.

Its full name should be "Sauerkraut Stewed White Meat Blood Sausage".

There is a famous online song in the Northeast called "Northeastern People Are All Living Lei Feng". The last sentence says: "Cuihua, serve sauerkraut!" The sauerkraut here refers to "sauerkraut stewed with white meat and blood sausage."

White meat and blood sausage is a famous local dish in Northeast China.

Steamed white fish belongs to Northeastern cuisine and can regulate various body functions after eating it.

The choice must be live fish, which is salty and fresh, with bright colors, white fish meat, tender and delicious, and light soup.

Remember not to eat it with jujube.

This dish is packed with nutrients, including protein, fat, vitamins, calcium, magnesium, and more.

Malnutrition conditioning, deficiency and health conditioning, spleen conditioning and edema conditioning.

This dish uses live white fish from the Songhua River.

Roasted deer tail is an auspicious dish.

The main ingredient is deer tail, cooked using traditional Manchu cooking methods. The meat is fragrant and very delicious.

In ancient China, the cooking of deer tail was very particular. "Leek flowers are as spicy as scallions, mustard chips are pungent and similar to cinnamon and ginger." This is the condiment for eating deer tail recorded in ancient books.

For a long time, deer tail has been a rare and expensive cooking ingredient and a precious delicacy at high-end banquets.

The dish of roasted deer tail has rotten skin, fragrant meat, bright red juice and mellow taste, and is praised as "extraordinary in taste".

Changchun Sauce Pork is a Northeastern cuisine. The main ingredient is pork belly. The taste is the aroma of sauce. The craftsmanship lies in the sauce. Changchun Sauce Pork is a special delicacy of Changchun.

The temperature of Changchun sauce meat is below 30 degrees Celsius, so it can be stored for a long time without deterioration.

The fat meat is not greasy, the lean meat is not greasy, the color is oily, and the taste is delicious.

When soaking meat, use hot water in winter, warm water in spring and autumn, and cold water in summer.

Duck kidney with mushrooms is a traditional famous dish in Northeast China. It is a specialty dish of Jilin Province and belongs to Northeast cuisine.

The main ingredients are duck kidneys and mushrooms, and the seasonings are mainly monosodium glutamate, Shaoxing wine, and white sugar.

This dish is made by pouring the ingredients into a pot and stir-frying them.

Ginseng Chicken, a famous dish in Jilin Province, is a traditional medicinal meal made with ginseng and chicken as the main ingredients, and mushrooms, green beans, red dates, ginger, salt, sugar, and MSG as auxiliary ingredients.

It has the characteristics of mellow ginseng flavor, tender chicken, nourishing and strengthening the body.

Ginseng chicken is a good food tonic. It has the functions of nourishing the spleen and lungs, producing body fluids and quenching thirst, calming the mind and replenishing qi and promoting blood.

People with hyperacidity and biliary tract disease should not consume it.

Catfish stewed with eggplant is a famous Northeastern flavor dish and belongs to Northeastern cuisine.

As the saying goes: "Catfish stewed with eggplant will kill the old man." This shows how delicious this dish is.

Stewed with fresh catfish and eggplant, the fish and eggplant are mixed together to make the catfish fat but not greasy, the eggplant is fresh and fragrant, and the meat and vegetables complement each other.

The eggplant has the aroma of catfish, and the catfish has the taste of eggplant.

Suitable for both wine and rice, it is a delicacy that people like to eat.

This dish is said to be related to Song Huizong, the last emperor of the Song Dynasty, and Song Qinzong, the prince. It is a traditional dish in Jilin and Heilongjiang.

Wula Manchu hot pot is a long-standing traditional cuisine in Northeast China. It is named after it flourished in Wula City, Jilin.

Jilin Wula is a Manchu transliteration. According to "Jilin General Chronicles": "Jilin means along, and Wula means river." Jilin Wula means along the river. In the 24th year of the reign of Emperor Kangxi of the Qing Dynasty (1685 AD), the city was collectively called Jilin.

When you come to the beautiful Jilin City in winter, there is a saying that "one sight and one taste". "One sight" means admiring the world's wonders of rime scenery, and "one taste" means tasting the delicious Ula Manchu hot pot.