The most delicious snacks in Jilin 1. Yanji Cold Noodles Cold noodles are a traditional Korean food, made from buckwheat noodles or wheat noodles.

First, wheat flour is mixed with potato flour to form a dough, and a special dough press is used to directly press it into a rolling large pot for cooking. After the pot is out of the pot, it needs to be washed repeatedly with clean water to quickly cool down; the cold noodle soup is made from a traditional secret recipe mixed with purified water.

, vinegar, soy sauce, sugar and other ingredients are carefully developed; according to the taste of the people, special beef, boiled eggs, spicy cabbage, cucumber shreds and other accessories are added to make a bowl of ice-cold and delicious, moderately soft and hard, and a long aftertaste

Korean style cold noodles are made.

2. Dingfeng Zhen Pastry Saqima, also known as Saqima, Saqima and Sailima, is a specialty Manchu pastry in China.

Dingfeng Zhen Saqima integrates traditional pastries into Northeastern local characteristics, using traditional techniques and recipes to make noodles with wheat flour and eggs. After the noodles are fried, they are mixed into small pieces with white sugar syrup, and the surface is decorated with raisins, kumquat dices,

Sesame has the characteristics of golden color, soft and crisp taste, sweet and delicious, and rich fragrance of egg and osmanthus.

3. Qingling Live Fish Qingling Live Fish has a unique cooking method, that is, fresh fish from Songhua Lake + spring water from Qingling Mountain + wood fire cauldron + handfuls of Artemisia spices.

As the water in the full pot gradually condenses, it penetrates deeply into the fish meat. When the fish comes out of the pot, a special aroma will spread out, making the mouth and tongue salivate.

Qingling Live Fish Street is located on the bank of Songhua Lake. Qingling is also the residence of the Bala people.

Songhua Lake fishing and hunting culture and Bala culture have a profound imprint.

The cooking method of Qingling live fish is inherited from the traditional eating style of the Bala people.

4. Changbai Hotel Cold Noodles Changbai Hotel Cold Noodles is a local specialty of Changbai County and a must-try ethnic minority delicacy when visiting Changbai County.

It has been a delicious dish for hundreds of years. It has been continuously tempered and tried over time, coupled with the careful craftsmanship and inheritance of countless people. It is deeply loved and followed by countless people.

It is one of the staple foods particularly loved by the people of Changbai County. No matter whether it is severe cold or hot, whether men, women, old or young, Changbai Hotel's cold noodles have become an indispensable part of local people's lives.

5. Sauerkraut and blood sausage Sauerkraut and blood sausage is a traditional food of the Manchu people and is generally loved by people of all ethnic groups.

It is also a main dish that urban and rural residents serve as a feast for relatives and friends after killing the New Year pig.

Cut the pork belly into thin slices, put it into the pot with water at the same time as the finely chopped sauerkraut, and add seasonings.

After boiling the pot, add the filled, cooked, and cut into small pieces of blood sausage to make a dish.

This dish is fragrant but not greasy and has extremely high nutritional value.

6. Farmhouse cuisine Farmhouse cuisine is a delicacy cooked by rural people using livestock raised by traditional methods, vegetables grown and local naturally grown specialties as raw materials.

Farm food talks about "stupid" and "wild", which is what people call "green".

Meat products such as "stupid pig" and "stupid chicken" are used as the main ingredients of stews. During the breeding process, they are completely fed naturally without using any growth promoters.

During the production of farm food, it is required to simmer slowly and slowly, so that the soup will have a stronger flavor and the meat will taste more fragrant. It will feel soft and rotten in the mouth, with a long aftertaste.

7. Northeastern cuisine comes out of the Northeast in another pot. Northeastern specialties include stewing vegetables and pancakes in the pot. The vegetables are stewed on the bottom of the pot and the pancakes are stuck to the side of the pot.

Farmers in the Northeast serve the dish in an iron pot over an open fire, which reflects the bold and unrestrained character of the Northeastern people.

Most of the dishes are made in one pot with ribs, fried beans, and potato cubes, and cornmeal pancakes are pasted around the iron pot. The ingredients are very rich and taste particularly delicious.

8. Ji'an Korean Hot Pot There is an indispensable special snack in the life of Ji'an people, and that is the Korean hot pot.

There are more than ten kinds of ingredients such as tofu, beef, pork, tripe, pork tripe, beef tendon, rice sausage, and soybean sprouts.

The tofu spread underneath is fried sizzling, and all kinds of meat ingredients are steaming and fragrant. Especially in winter, eating it is hot and has a unique taste.

9. Sticky bean buns Sticky bean buns, also known as soybean buns or bean buns.

It is a bean paste bun-like food originated from the Manchu people. It is now very common in many areas of northern China and is an indispensable protagonist of people's winter tables.

Sticky bean buns are usually made at the beginning of winter and then stored in an outdoor tank for the winter.

All processes are derived from nature and are a model of traditional natural food.

Sticky bean buns are not only nutritionally balanced, but also contain ancient cultural heritage and are the first to make coarse grains.

10. Pork stewed with vermicelli Pork stewed with vermicelli is a famous Northeastern dish. Northeastern people will kill the pig during the Chinese New Year, cut it into large pieces, and stew it with the vermicelli when relatives and friends come to visit.

The vermicelli absorbs the aroma of the meat, and the meat becomes fat but not greasy, full of aroma.