in the special diet, Manchu people's sour, sticky and sweet, Hui people's burning, roasting and rinsing, and Korean people's spicy, sour and salty, all show their elegance.

The characteristic staple foods of Manchu are: sour soup-mainly made of

corn, squeezed into strips and cooked, and eaten with chopped green onion, shredded pork, dried seaweed and other condiments, which is delicate and smooth, sour and refreshing, invigorating the spleen and stomach, relieving fatigue and quenching thirst.

Sticky cakes, sticky fire spoons, and fried cakes-all made of rhubarb rice or small yellow rice. If they are stuffed with red beans, they can also be made into bean buns, which can be dipped in sugar when eating.

prickly heat-the raw material and preparation method are similar to sour soup, except that the ground water surface after fermentation is filtered and then precipitated, and the upper layer is starch, and the lower layer is prickly heat noodles. Chopsticks are made into thick strips by hand or mold, which can be cooked and fried.

Manchu's characteristic non-staple foods are: pickled cabbage-made from Chinese cabbage or kohlrabi by fermentation, which is the main dish in winter, whether fried,

stewed or cold.