Changchun cuisine is a blend of northern and southern cuisines, with delicacies from Daxinganling in the north and various seafood from Bohai Bay in the south. At the same time, it gathers the essence of Sichuan, Shandong, Beijing and other cuisines, and is favored by domestic and foreign tourists.

Li Liangui bacon pie:

Li Liangui bacon is made of excellent fresh pork, scientifically cooked with a century-old soup containing more than a dozen rare Chinese herbal medicines, and smoked after cooking. The finished product is brownish red in color, transparent in flesh, fat but not greasy, thin but not firewood, and fragrant in smoke. The pie is made of cook the meat old soup oil permeated with rare Chinese herbal medicines, special seasoning powder and crisp. After being cooked, the skin is golden, round like a full moon, with layers like turning pages, tender inside and crisp outside, and fragrant taste. Bacon and pie have the medicinal effects of warming the spleen and stomach, strengthening kidney-yang, inducing air, regulating middle energizer, promoting digestion and killing insects, and are rare delicacies that combine delicious medicinal meals.

Changchun gourmet frozen fruit:

The long winter has brought people cold and a convenient natural refrigerator. The fruits produced in Northeast China are limited, and most of them are purchased from customs. The fruits on the market are rotten in spring and summer, but they are fresh in winter because they are frozen. Like frozen pears, frozen persimmons and frozen apples, they are as hard as steel balls and iron eggs. People who don't understand pick it up and bite off a white mark, while people in the northeast eat frozen fruit but have a thief. You don't need to soak in hot water or bake with strong fire, but put the frozen fruit in cold water. After half an hour, the skin of the fruit will form a layer of ice, but the inside is soft, bite, sweet and sour, cool and appetizing.

Eight bowls of Manchu cuisine in Changchun:

During the Qianlong period of the Qing Dynasty, it was in its heyday. During the Qianlong period, the political situation was stable, the economy developed, and the catering market was unprecedentedly prosperous. Among them, "Manchu Banquet" dominated the catering industry, and Manchu Banquet was divided into "Upper Eight Treasures", "Middle Eight Treasures" and "Lower Eight Treasures". Eight bowls of Manchu were the next eight treasures of Manchu Banquet, and Manchu local flavor came into being. There were more and more professional catering shops in Jilin, showing the prosperity of the faction. The Manchu Eight Bowls are very popular among the people. According to "Examination of Manchu Banner Sacrifice", five ding and eight lamps are used for banquets, commonly known as eight bowls. Eight bowls are used for banquets on New Year's Day, festivals, celebrations, welcoming, sending off and marrying rich people. At that time, eight bowls concentrated on all cooking techniques such as grilled, braised, sauced, roasted, stewed, fried, steamed and stir-fried. Wait a minute. . . You can visit http://www.nanfeng.cm/news/view_2139.html, which has many delicious features.