Dandong Specialty Food 1. Fried Panzi Dandong is a place where many ethnic groups live together. The Manchus are the largest ethnic minority group, and the Manchu food culture is also very rich!

What I will introduce to you today is the Manchu snack---fried steamed buns.

Steamed buns are made from fermented corn, and the process is somewhat complicated.

There are many ways to cook steamed buns. They can be fried, eaten with soup like the noodles below, or fried and eaten cold. When eating hot pot, you can put steamed buns into the soup of the hot pot. The taste is really delicious.

The steamed buns smell a bit stinky in the summer, which is the unique smell of corn after fermentation. It does not affect the taste in any way!

2. Sour Tangzi Sour Tangzi is a flavor food of the Manchu people and one of the staple foods of rural people in Northeast China.

After the cornmeal is fermented, it is ground into a thick consistency, filtered to remove impurities, and precipitated to form a dough, which becomes soup noodles.

After buying the noodle soup, I went home and boiled water in the pot. When the edge of the pot started bubbling, I divided the noodle soup into several parts, blanched them in hot water for a while, took them out and mixed them up, so that the scalded noodles would be

Only when you have toughness can you use the soup set to hold it into long strips, so that it won't become sticky or break into small strips when you hold it in the pot.

When the water in the pot boils, you can start making soup.

It’s not an exaggeration to say that grasping soup is not just a housework, but also involves many skills. People who don’t know how to grasp soup can only use a lot of force to squeeze the noodles in their hands through the gaps between their five fingers.

When it came out, it was flat and sticky, not sour soup noodles at all.

People who know how to hold soup noodles will naturally hang the "soup set" on the thumb of their right hand. The index finger and thumb hold the soup set. With the cooperation of the two hands, the left hand is half holding and half squeezing, and the five fingers of the right hand are close together.

Hold the noodles in your hands into the soup pot, and the soup noodles will slowly come out of the small soup pot. Your arms will carry the soup strips and swing them half a circle or a circle along the edge of the pot and fall into the water.

Stir it with a spoon to avoid sticking or rattling the pot. After a while, the soup noodles will be ready.

The cooked sour soup is charred, bright, transparent, and overflowing with oily flowers.

Pick one and put it in your mouth, it will be soft, tender, tough, smooth, sour, sweet, fragrant... Some people like to put minced garlic,

Various seasonings made from shredded lean pork and soybean paste, the sour, sweet, bitter, spicy, and salty five-flavor noodle soup is also very appetizing.

Some people like to put oil in the pot before making soup noodles, add green onions, peanuts, ginger, etc. to bring out the aroma, and then fill most of the pot with water.

The noodle soup made in this way is meat soup.

3. Braised zi, made from powdered seeds.

Mix a bag of powdered seeds with an appropriate amount of cold water, stir evenly and moderately, pour it into a pan, put it on the stove and heat it over a slow fire, stirring while heating. When the powdered seeds make a "gurgling... gurgling" sound, it's time.

It's time to cook.

After the stew is taken out of the pot, it must be slowly heated with cold water to solidify, then taken out of the cold water, cut into small pieces on the spot, and then returned to the pot and stir-fried.

When stir-frying, put a little something like shrimp oil into the bottom of the pot to prevent too much stubble, and be sure to spread it out in a pan to avoid burning.

When fried and eaten, it should be mixed with shrimp oil, soy sauce, chili oil, garlic, vinegar, seed salt, sesame paste and other seasonings, depending on personal taste.

The fried stew is fragrant, moist, chewy and chewy.

Nowadays, this kind of snack can be seen in the streets and alleys of Dandong. Firstly, it is economical and affordable. Secondly, it has small investment and low risk. It is the first choice for re-employment of laid-off workers.

The braised rice in Xinliu Pedestrian Street is said to be the most authentic braised rice in the small town.

If that's the case, you might as well try it once and you'll find out.

4. Rhubarb clams. The yellow clams from Dandong can be boiled, rinsed, pickled, or grilled. No matter which way you eat them, they are top-notch products that are not high in cost but can greatly satisfy your appetite.

From the perspective of market economy, it is "extremely cost-effective" because it is unique and even more delicious. It is no exaggeration to say that it is the "business card" of Dandong real estate seafood.