1. Yanji cold noodles

Yanji cold noodles () is one of the "Top Ten Noodles in China", and it is also a well-known traditional Korean food in China. Yanbian area of Jilin Province is famous for Yanji cold noodles. In the whole Korean peninsula, cold noodles are usually considered as food in northern Xianxing and Pyongyang, and this dish and corn warm noodles are the most representative noodles of Korean people.

The main raw materials of this dish are buckwheat flour, wheat flour and starch, but also corn flour, sorghum rice flour and cowpea starch. Among them, soba noodles are famous for their cold noodles. Generally, beef soup is used, the cooked noodles are washed with cold water, and then the soup used to cook beef before (remember that the soup must be cold) and sliced spicy cabbage, cucumber, egg, beef, onion, sesame, pepper, pine nuts, apple or watermelon are added to the bowl.

2. Yitong Roasted Pigeon

Yitong Roasted Pigeon is a special food of Manchu nationality, which started in 1636 (the 1th year of Tiancong) and has been more than 4 years.

Manchu is a legendary nation, which also includes food. Due to the climate and the living habits of Manchu ancestors, the unique and wonderful technology of pigeon burning has been formed. There is a big difference between burning and roasting. Burning corn, burning edamame, burning potatoes, and burning domestic finches (sparrows) is memorable. It is called burning because of the cooking process. Most of the pigeons roasted by Yitong choose high-quality discarded carrier pigeons as raw materials, which are washed with skin and hair removed, then the internal organs are removed, then the secret ingredient juice is injected into the pigeon meat, wrapped in tin foil, buried in charcoal fire, taken out when it is 8% mature, and then roasted with charcoal fire. In a short while, a roasted pigeon with tender outside, dark red color and fragrant smell will be placed in front of you. At this time, just the first sight will make your mouth water and you won't forget it for many years. Because the muscles of homing pigeons are stronger, the meat after firing is rich and the quality is especially excellent. Yitong roasted pigeon has the characteristics of high protein and low fat. Chinese medicine believes that pigeon meat has the effects of nourishing liver and kidney, invigorating qi and blood, clearing away heat and toxic materials, promoting fluid production and quenching thirst. It can improve people's memory, lower blood pressure and adjust human functions, and its health care effect is obvious. There has long been a saying among the people that "one pigeon is better than nine chickens". Yitong Roasted Pigeon has added a new production process in spreading people's research and innovation, that is, when the eating pigeon is cooked by charcoal fire until it is 7-8% mature, a large pot (1.2-meter-high, 1-meter-diameter round porcelain jar with cover) for stewing soup is used, charcoal fire is put in it, and the pigeon is hung and roasted in it. When it is taken out, the meat color is red and bright, and the fragrance is tender and fragrant. Others paste the pigeons with yellow mud and bake them slowly in charcoal fire until the yellow mud burns red, and when a thick smell of pigeon meat floats from the cracks in the yellow mud, the delicious roasted pigeons can be eaten.

3. Chicken soup and bean curd skewers

Chicken soup and bean curd skewers are special snacks in Jilin. The materials are chicken skeleton and dried bean curd, and some places call them dried bean curd or bean skin. There is a special way to eat dried tofu in Jilin, which is a traditional street snack in Changchun, that is, chicken soup and tofu skewers. It is made of chicken soup, dried tofu and other special and unique secret recipes, and has the characteristics of "unique flavor, never getting tired of eating". It is neatly filled with dried tofu skewers with bamboo sticks, with a yellowish color, and the smoked part is fragrant. The surface is coated with sesame oil, and the color is bright and golden.

4. fried noodles

fried noodles can be said to be a real special snack in Jilin city. Fried powder began in Jilin and was introduced to Changchun in the early stage, so at first, only Jilin and Changchun had this snack in the whole northeast. Some cities in Liaoning province also have this snack on the street, but it is called fried braised pork. Fried braised pork originated in Dalian, also known as Dalian fried braised pork, which is similar to fried rice flour.

But the fried noodles in Jilin are more authentic. The name of fried powder in Changchun is different from that in Jilin. In Changchun, more people call it fried powder.

5. Xiao Xiao Huoshao

Xiao Xiao Huoshao, also known as "fork Huoshao", is a traditional local flavor of Jilin. Choose tender beef, green onions, fresh ginger, sesame oil and stuffing, and use slightly granular sand noodles as the skin. The fire spoon out of the pot is crispy and delicious, and the smell is fragrant, so it is fat but not greasy.

6. Pot-wrapped meat

Pot-wrapped meat, formerly known as "pot-fried meat", was made by Zheng Xingwen, a special chef of Yin Du Xueying, a resident of Daotai Prefecture in Harbin. Because the wok is heated with quick fire, the juice is poured into the wok and soaked into the meat, so it is called "pot-fried meat". Russians pronounce the sound "explosion" as a bag. Over time, "pot-fried meat" becomes "pot-fried meat".

7. Lamp Bowl

Lamp Bowl, also known as Palace Lamp Bowl, is made of fresh pig blood and pig intestines. Making blood sausage is relatively troublesome, so ordinary families usually buy processed blood sausage and cook it after returning home, which is mainly used to make white meat blood sausage.

However, because the burning of lamps and bowls requires high blood sausage, most of them are made by restaurants themselves. Clean the pig intestines, tie one end tightly, slightly process the fresh pig blood, pour it into the pig intestines, and tie the mouth firmly after filling. Put boiling water in the pot, cook until the blood sausage floats, take it out and put it in cold water to cool. Among them, salt and seasoning should be added, and the specific formula is decided by the chef.

8. Sticky bean bag

Sticky bean bag, also known as bean bag, is a special food in Northeast China. In Northeast China, sticky bean buns are an indispensable protagonist of people's winter dining table. Sticky bean bags are usually made at the beginning of winter, and then stored in outdoor tanks for the winter. All techniques are derived from nature, which is a model of traditional natural food.

Sticky bean curd is loved by rural people because of its easy storage and easy availability of ingredients, and it has become a traditional food in some areas. Due to the acceleration of urbanization in China and the increasingly rich ingredients of rice and white flour, this traditional staple food is also facing a decreasing trend. Traditional production technology has gradually become a skill of a few people, and this staple food is mainly in rural areas. Because of the distinct climate in Chaoyang, Liaoning Province, the ingredients are local food crops, and the rural population is large. Most families still maintain the traditional production technology. Because of its high taste quality and producer's skill requirements, different people will make different sticky bean bags. Whenever steaming bean bags, it has become a custom for local people to give each other bean bags to taste their taste. At the same time, it is also an ideal food for friends and relatives from far away. Many people who enter the city from the countryside show a special nostalgia for that traditional food and can't forget the taste of their hometown.

9. Sauté ed pork in Changchun

Sauté ed pork in Changchun, Jilin Province is a famous specialty dish, belonging to the northeast cuisine. Its main ingredient is pork belly, the taste is maotai, and the technology lies in sauce. The temperature of sauced pork in Changchun is below 3 degrees Celsius, and it can be stored for a long time without deterioration. Fat meat is not greasy, lean meat is not firewood, the color is bright and delicious.

1. Steamed dumplings in Xinxing Garden

Steamed dumplings in Xinxing Garden are a famous staple food flavor in Jilin, and Yuanlong steamed dumplings in Xinxing Garden in Henan Street have a long reputation, with a history of nearly 7 years. Jiaozi is beautiful in appearance, even in head, thin and shiny in skin, rich in tendons and gravy, and delicious in taste. It is very popular with customers when served with a bowl of clear soup. Now it has been included in Jilin pastry spectrum.

11. Changchun hoofed silk

Changchun hoofed silk is a distinctive Jilin snack. The finished hoofed silk is brown, red and transparent, crisp and not greasy, and it is an ideal accompaniment to wine. It is worth noting that when serving, it is cut into thin slices with a sharp knife, then cut into thin filaments and put on a plate. It is served with sesame oil or chili pepper oil. Shredded pork must be finely cut, otherwise it will become a "hoof flower strip".

12. Assorted frog oil

The frog used is a special product of Jilin, which contains a high content of protein, but the frog oil is the most precious thing on the frog. The traditional method of frog oil is assorted frog oil, that is, taking frog oil, the essence of frog, as the main ingredient, and adding seasonings such as apples, bananas, Pak Lei, oranges, pineapples, red fruits, Beijing cakes, etc. to make sugar cakes. The oil is like pearls, and the fruits are like brocade. It looks bright, tastes sweet and has rich nutrition.

13. Steamed white fish

Steamed white fish belongs to the cuisine in Northeast China, which can regulate various functions of the body after eating. The choice must be live fish, which is salty and fresh, colorful, white, tender and delicious, and the soup is light. Remember not to eat with jujube. This dish is rich in various nutrients, including protein, fat, vitamins, calcium and magnesium, etc.

White fish is the top fish in Jilin. As the saying goes, "Peach blossoms open the river in March, and white fish is rich and fresh." "Yongji County Records" records: "A white fish? A' fish Joe' is the thinnest producer in Jilin, so it is also called fine scale white fish and tribute. " It is said that this dish was created by the chef of Ba Hai, the general of Jilin Wula in Qing Dynasty. In the 21st year of Kangxi (1682), when Emperor Kangxi visited Jilin, Bahai hosted a banquet to welcome him, and the chef cooked "steamed white fish" with Songhua River white fish. Emperor Kangxi praised it after tasting it, so he became famous all over the city. In the fifteenth year of Qianlong (175), when Emperor Qianlong visited Jilin in the east, he also tasted "steamed white fish", calling it the delicious taste of Kanto. Today, it is still a special dish in Jilin.

14. Three sets of bowls

Three sets of bowls are the most representative traditional Manchu banquet, and the world-famous "Man-Han Banquet" evolved on the basis of three sets of bowls. The three sets of bowl mats are made of local superior raw materials, such as venison, flying dragon, frog oil, etc., and are carefully made by 15 methods such as roasting, roasting, stewing, frying and frying. The whole mat consists of eight cold dishes, three big dishes, twelve stir-fried dishes, soup and braised dishes, and more than 2 dishes.

Because the main dishes in the banquet are filled with three sets of bowls: cup bowl, middle bowl and seat bowl, it is named "three sets of bowls" banquet. White meat and blood sausage, golden sliced meat, steamed fish from Kanto, Xiaowotou and other famous Manchu dishes are all included in this banquet.

15. Jilin fried dumpling

Jilin fried dumpling is a traditional snack with Jilin characteristics, which was produced in the late Qing Dynasty. When using the staple food, add broth to the pot slices, and add sauerkraut, gouache, seafood, pepper and monosodium glutamate to form the bottom of the pot. There are two ways to eat pot-iron beef and mutton: tender and old. When it is tender, the sliced meat is eaten when it changes color. The meat is white, soft and delicious. When you eat it old, eat it when the pot turns from white to red. It tastes crisp and fragrant.

16. white meat and blood sausage

white meat and blood sausage with unique flavor has been well-known as Jilin food court for a long time. The flavor characteristics of this dish are: the white meat is as thin as paper and silk, the color is white and shiny, the taste is delicious, it tastes fat but not greasy, it is thin but not firewood, it is soft and tender, the blood sausage is crisp and tender, the hot soup is fresh and fragrant, and the seasoning is full of five flavors, which is not cold in winter and not hot in summer. Blood sausage is clear and mixed, and it is made of more than 1 kinds of ingredients such as Amomum villosum, Cinnamomum cassia bark and Cinnamomum cassia. When eating, leek flower sauce, Chili oil, fermented bean curd with ginger juice, minced garlic, shrimp oil and sesame oil are used as seasoning, which has a unique flavor and is very popular.

17. Braised pork with tiger skin

Braised pork with tiger skin, a dish with pork belly as the main material, is soft and rotten in color, mellow in taste, fat but not greasy, and suitable for meals.

The above are only personal opinions, in no particular order.

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