white meat and blood sausage

white meat and blood sausage evolved from the sacrifices used by ancient emperors and heads of families. It is widely loved by people of all ethnic groups, and it is also a main course for urban and rural residents to entertain relatives and friends after killing the Year Pig. Its full name should be "stewed white meat and blood sausage with sauerkraut". There is a famous online song "Northeastern People are Living Lei Feng" in Northeast China. The last sentence says: "Cui Hua, serve sauerkraut!" The sauerkraut here refers to "stewed white meat and blood sausage with sauerkraut".

Qingling live fish

Qingling is the name of a small valley village in jiaohe city, which is under the jurisdiction of Jilin City. Because it is close to Songhua Lake, Qingling Forest Park, Hong Yegu and other scenic spots, it has built a large-scale Qingling live fish food street, so it is famous far and near. The cooking style of live fish in Qingling is unique. When processing, we now scoop up the lively golden carp from the fish pond, and then cut the fish quickly. The seasoning used is nothing more than oil, salt, ginger and onion, which is not conventional. Only "Artemisia annua" is a wild grass growing in the local mountains. Its leaves are like compositae plants, and its color is similar to that of Artemisia argyi in the south, and its smell is similar. It is slightly fragrant with medicine, and it is gradually concentrated with the pot full of water. Fish tastes fresh and tender, making people full of saliva.

Steamed white fish

There are two ways to steam white fish. The high-level feast is mainly to eat soup and take its fish juice, and the fish is delicate and salty. The other is mainly fish, and the soup is immersed in the fish during steaming, which belongs to dry steaming. Songhua Lake is rich in white fish, so restaurants in Jilin City can provide steamed white fish as a local delicacy for tourists.

Three sets of bowls

Three sets of bowl seats are the most representative traditional Manchu banquet, and the world-famous "Man-Han Banquet" evolved on the basis of three sets of bowls. Three sets of bowl mats are made of venison, hazel chicken, frog oil and other local specialties as raw materials, and are carefully made through 15 processes, such as roasting, stewing, stewing, stir-frying and so on. It consists of more than 2 dishes, including 8 cold dishes, 3 big dishes, 12 stir-fried dishes, soup braised dishes and so on. White meat and blood sausage, golden sliced meat, steamed fish from Kanto, Xiaowotou and other famous Manchu dishes are all included in this banquet.

ginseng chicken

ginseng is one of the three treasures in northeast China, and it is a valuable supplement of Jilin specialty. The dish made from Jilin ginseng and the old hen of that year is ginseng chicken. When this dish is served on the table, I can only see that the chicken is lying in the soup, and the shape is beautiful and the limbs are full. Eating ginseng chicken often can refresh the brain, replenish vitality and delay aging.

Pot-wrapped meat

Formerly known as pot-fried meat, it is a northeast dish, which was created by Zheng Xingwen, the chef of Harbin Daotai Mansion, in Guangxu period. After cooking, it is golden in color and sweet and sour in taste. Pot-wrapped meat is a dish with sweet and sour taste, which changes the salty and fresh "burnt pork strips" into one to meet the tastes of foreign guests. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried until golden brown in the pan, fished out, and then stirred and thickened in the pan.