First of all, Jicai takes advantage of its resources and pursues "natural and green" catering raw materials.

"Natural" means wild, and "green" means pollution-free.

Because Jilin Province has a good ecological environment, fertile land, and suitable climate conditions, the crops have a long growing period and good quality.

There are many types of naturally grown wild vegetables and artificially grown and cultured vegetables, and there are more than 400 kinds of commonly used cooking ingredients.

For example, Jilin has long been famous for its ginseng, velvet antlers, forest frogs, edible fungi, sticky corn, and high-quality fruits and vegetables; in the natural ecology, matsutake mushrooms, hericium mushrooms, hazel mushrooms, bracken, osmanthus, and spinach

It is also famous for its artificially cultivated sika deer, black bears, flying dragons, forest frogs (Husky toads), artificially cultivated beef cattle and geese in the "natural pasture".

In recent years, artificial breeding and breeding have also developed in a "green" direction. Organic fertilizers are used for planting and breeding is away from additives. There are more and more green bases and products, providing resource guarantee for the development of Jicai.

Since the development of Ji cuisine, many catering companies have established fixed raw material bases. Second, Ji cuisine pays attention to innovation and pursues "nutrition and health" in processing and production.

Ji Cuisine is developed in an open manner and follows the policy of inheriting, carrying forward, pioneering and innovating. It follows traditions without being rigid, advocates fashion without being vulgar, and learns from others without copying. It is "gathering the smoke of thousands of homes into one wisp, and moving thousands of stores to create freshness".

"Yitang" is market-oriented, adopts the method of abandonment to transform Northeastern cuisine, constantly innovates dishes, meets consumer needs and leads green consumption fashion.

Ji cuisine is exquisite and meticulous in cooking, and is good at frying, frying, roasting, roasting, grilling, stewing, sauce, carving, knife skills, cooking delicacies and game, paying attention to heat, good at spoon work, and paying attention to compound techniques and absorbing cooking techniques from other cuisines;

Ji cuisine uses a wide range of ingredients, from real estate wild vegetables, artificial breeding products and agricultural deep-processing products to imported raw materials. Ji cuisine has a wider and more scientific combination of dishes. Ji cuisine also pursues health in terms of taste, changing the traditional

Northeastern cuisine is juicy, heavy in color, greasy, and salty, which is not good for health. Based on the mellow, salty, and fresh taste of traditional Northeastern cuisine, it has developed towards lightness. It pays attention to the changes in human body needs in the four seasons, scientifically prepares meals, and pursues weak saltiness and strong freshness.

Not too many, salty and sweet are separated, self-cooking. Thirdly, Ji cuisine is positioned for the masses and pays attention to "delicious but not expensive, fine and affordable".

Ji cuisine has a unique taste, which not only conforms to the eating habits of people in the Northeast, but is also deeply loved by people in the South.

For more than three years, in addition to holding the Ji Cai Food Festival in the province every year, Ji Cuisine has also held Ji Cai Food Festivals in Beijing, Shanghai, Guangzhou, Shenzhen, Xiamen and Hong Kong. Everywhere it goes, it is very popular and the society

The response has been good and some have already settled down.

The reason why Ji cuisine is deeply loved by the people is that Ji cuisine is positioned for the masses and is fashionable, delicious and cheap.

At present, some popular brands of Jicai are already very influential.

Such as the long-famous "Li Liangui Bacon Flatbread", "Stir-fried Meat and Pickled Vegetable Noodles", and "Really Different Sauce Pork"; the popular "Chicken Stewed with Mushrooms" and "Fried Meat and Pulled Skin"; the farm-style "Qingling Live Fish"

", "Xiao Mo Tofu"; "Cold Noodles" with strong ethnic flavor, "Folk Dog Meat", "Korean Kimchi", "White Meat Blood Sausage", "Eight Manchu Bowls"; "Lin Hai Cucumber Frog" with rich mountain delicacies

, "Guotai thorn sprouts" and so on, are all very popular.

Although Ji cuisine is for the general public, it is not rough and pays attention to fine workmanship, completely changing people's old impression of Northeastern cuisine being rough.

For example, "White meat with a knife" and "Three-stick single cake" reflect the unique craftsmanship of Ji cuisine; "Deer feast", "Goose feast" and "Dog feast" not only display the new achievements of agricultural industrialization development, but also reflect the unique craftsmanship of Ji cuisine.

He has profound skills in cooking; even home-cooked dishes such as potato and eggplant puree, salted fish cakes, deer blood cake, ground tofu, steamed mandarin fish, etc. are all very exquisite and innovative.

The development of Ji cuisine has greatly improved the level of dishes and improved the dining quality of the masses.