baishan city is a prefecture-level city under the jurisdiction of Jilin Province, located on the west side of Changbai Mountain in Jilin Province and adjacent to Yanbian Korean Autonomous Prefecture in the east; It borders Tonghua in the west; The north is adjacent to Jilin; South and North Korea Huishan city across the Yalu River. Baishan city is an important node city in the east of Northeast China and an important central city in the southeast of Jilin Province. Famous tourist attractions in baishan city mainly include Changbai Mountain Tianchi and General Yang Jingyu Cemetery.

people in baishan love eating, and everyone knows that! Whether at home or on the street, fireworks are full of gas. Today, Xiaobian took stock of a variety of delicious foods to see if you have eaten them all ~

1. Sauerkraut and White Meat Hotpot

Sauerkraut and White Meat Hotpot is cooked with sour cabbage and pork belly as the main materials, accompanied by crabs, vermicelli, water-soaked golden hooks, JD.COM dishes, salted coriander, salted leek, refined salt, monosodium glutamate, Shaoxing wine, pepper water and chicken soup. When eating, the minced coriander, fermented bean curd, sesame sauce, garlic sauce, red pepper oil, marinated shrimp oil, salted leek flower, soy sauce and rice vinegar are prepared on the table, and the consumers can dip them themselves.

2. Cold noodles

Cold noodles are special foods handed down from generation to generation by Koreans. The raw materials for making cold noodles mainly include wheat flour, buckwheat noodles, soy sauce, vinegar, spicy cabbage, sausage, chicken balls, beef sauce, shredded cucumber, boiled eggs, coriander, Chili noodles, pepper, sesame seeds and sesame oil. It tastes cool and smooth, flexible and chewy, smooth and moistens the throat. It has become a favorite food because of its sweet, sour, pungent, spicy and fragrant flavors.

3. DaGao

DaGao is a Korean flavor food. When making, use glutinous rice or yellow rice to wash clean with water, stir-fry soybeans and grind salty fine noodles for later use. Boil glutinous rice into rice, put it in a wooden trough, slightly pound it into mud with a wooden hammer dipped in water, pour it on a slate prepared in advance, then beat it into a cake with a wooden hammer dipped in water, and draw it from the side while beating it to make it even in thickness. When eating, it is cut into pieces and coated with cooked yellow bean or bean paste powder. It tastes soft, sticky, fragrant and has a unique flavor.