Ji cuisine is an important newly launched cuisine series in my country.

In May 1999, Hong Hu, the governor of Jilin Province, pointed out after visiting the Jilin Province's food system specialty food display, "Jilin Province also has many special dishes, but we have not formed a cuisine, and it has not much influence across the country. We want to develop Jilin Province

cuisine, we must expand the influence of Jilin." Subsequently, the Provincial Government's Domestic Trade Office and the Provincial Cuisine Association worked with relevant departments to seriously organize and mobilize the province's catering industry to carry out large-scale shepherd's purse development.

In the past few years, the government has introduced 3,150 kinds of dishes, 91 famous banquets, 183 famous dishes, 67 kinds of snacks, 26 famous Jixi cuisine restaurants, 41 Jixi cuisine cooking masters, and 19 Jixi cuisine famous teachers.

A new cuisine series based on ethnic cuisine, folk cuisine, palace cuisine, and mountain delicacies has initially been formed.

At the Second China Food Festival held in November 2001, he participated in the national new cuisine display, won the gold medal for the new cuisine display, and ranked first among the eight new cuisines, becoming a new cuisine with innovative ideas.

Ji Cai has the characteristics of "natural, green, nutritious and healthy" and can adapt to the food consumption fashion of the new century.

Jilin Province has a good ecological environment, rich catering raw materials, and many naturally grown wild vegetables and artificially planted and cultured varieties.

Ginseng, grains, fruits, vegetables, matsutake mushrooms, hericium mushrooms, hazel mushrooms, bracken, microgreens, thorn sprouts and sika deer, hash ants, beef and geese raised in "natural pastures" are famous for their products.

The development of Ji cuisine provides inexhaustible raw material resources.

Ji cuisine is close to the common people, but it pays attention to knife and spoon skills, and is made with precision. It is good at frying, popping, roasting, grilling, grilling, stewing, sauce, and carving. It also pays attention to compound techniques and absorbs cooking techniques from other cuisines, focusing on "color, aroma,

The harmony of taste, shape and utensils.

At the same time, Jicai is market-oriented and constantly innovates dishes to meet consumer needs and guide consumption.

In terms of taste, the greasy and salty characteristics of traditional Northeastern cuisine have been changed. On the basis of the mellow, salty and fresh taste of traditional Northeastern cuisine, it has been developed to dilute it, pursuing the best effect of weak saltiness and strong freshness.

White meat blood sausage is one of Jilin’s famous traditional flavors.

Take the "White Meat Blood Sausage" from Jilin City's Laobai Meat Restaurant, which has a century-old history, as the representative.

This dish uses pork belly and blood sausage as the main ingredients. It follows Satisfaction's cooking techniques and eating habits and is a popular delicacy.

The finished product: white meat with brown-yellow skin, loose and waxy texture, fat but not greasy, thin but not woody, long and thin slices of meat; blood sausage is smooth and delicate, gray in color, fragrant and tender.

Casserole Lu Bao: an innovative and nutritious delicacy of Kyrgyzstan cuisine.

This dish uses the essential parts of Jilin specialty sika deer, namely: deer penis, deer tendons, deer tail, tongue, ears, heart, blood, antler, etc. as the main ingredients, supplemented with a special thick soup, and is made by boiling, stewing, steaming, stewing and other techniques.

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The finished product has the characteristics of rich fragrance, rich color, soft texture and great nourishment.

Stir-fried Pork Pulled Skin is one of the well-known cold dishes in Jilin Province.

The main ingredients are pork meat, mung bean starch and local seasonal vegetables, supplemented by a variety of condiments, processed and mixed.

This dish has a fresh color and shape, a cool and delicious taste, is refreshing and appetizing, and its greatest characteristics are its ability to relieve heat, relieve hangover and relieve tiredness.

Ginseng and wolfberry chicken oil: one of the innovative dishes of Kyrgyzstan cuisine developed by Baishan City Hotel.

The main ingredient is frog oil, a specialty of Changbai Mountain, combined with ginseng and wolfberry, and is made using cooking techniques such as steaming and stewing.

This dish has the characteristics of white color, pure sweet aroma, nourishing and fitness.

White Braised Hericium Mushroom Hericium is a wild fungus, mainly produced in the forests and seas of Changbai Mountain. It has been known as one of the "Bazhen of the Mountain" since ancient times and is a high-grade and precious raw material.

This dish uses Hericium erinaceus, supplemented by wild vegetables special to the Baishan Mountains, and is cooked by blanching, steaming, grilling and other techniques.

The finished product has bright colors and delicious taste, and is a natural green food that is loved by people.

Chicken and bracken. For this dish, the bracken from the Changbai Mountains in eastern Jilin is blanched in boiling water, the chicken is chopped into puree, and various seasonings are added to make the chicken.

Bracken and chicken minced meat are cooked in the soup and then grilled.

The white and green vegetables complement each other and are delicious and delicious.

One of the innovative dishes of Jade Chip Matsutake Mushroom.

Matsutake mushroom is a rare and rare wild edible fungus special to Jilin. It is produced in the primeval forest of Changbai Mountain and has high medicinal value. After cutting the matsutake, blanch it thoroughly with boiling water, cut the chicken breast into slices, add it to the oil and put it into the pot.

Stir-fried.

This dish has a smooth texture, elasticity, and a soft special aroma. It has the functions of nourishing the kidneys, replenishing essence, and aphrodisiac when eaten.

Auspicious potato and eggplant puree is a famous auspicious dish.

It was re-developed by Changchun Jixiang Hotel in the 1999 Jixiang Food Festival.

The main ingredients are potatoes and eggplants produced in Jilin, supplemented by stir-fried farmhouse sauce, and made using various cooking techniques such as steaming, stir-frying, and deep-frying.

The finished product has an authentic local flavor and is suitable for all ages.

Stir-fried Pork and Pickled Vegetable Noodles is a dish with rich folk customs in Jilin.

It uses pickled vegetables (sauerkraut), fine powder and pork as raw materials, and is cooked using the stir-frying technique.

The finished dishes are salty, slightly sour, crisp and delicious, and are best eaten in autumn and winter.

Lin Sea Cucumber Frog is one of the innovative dishes of Changbai Mountain Hotel.

Wood frog, also known as hash ant, frog, and snow clam, is rich in protein and has extremely high nutritional value.

Together with bear's paw, hericium and flying dragon, it is known as the "Four Mountain Treasures".

Use it in dishes, the meat is tender and the taste is delicious and mellow.

Ginseng must be steamed and flavored, then cut into thin slices; hash worms are blanched in boiling water, then lightly fried in hot oil, and then made using cooking techniques of roasting and stewing.

Li Liangui Bacon Flatbread is one of the traditional flavors of Jilin Province, a promoted variety of "Chinese Famous Desserts", and one of the famous Chinese snacks.

It was founded by Li Liangui in 1894 and named after him.

There are more than 70 flavor stores across the country.

This flavor adopts the eating method of eating cakes and meat together, which is unique.