That is, the traditional Manchu staple food Yangzi rice. Braised with fried diced pork and sorghum rice. Add more water, and it will be made into shoe porridge.

2, cloth contraction knot

Manchu refers to sauerkraut. This is the main vegetarian dish of Manchu. Manchu people live in the northeast of China, where winter is cold, and they have to live on the stripped vegetables stored in the cellar for half a year. Pickled sauerkraut is made by fermenting fresh vegetables in a jar in autumn, and it tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing.

3, glutinous rice and rice

Boil the glutinous rice in water, fish it in cold water and soak it in cold water. It is usually eaten in summer.

4. Bobo

Manchu vocabulary. Made of sticky rice, it is resistant to hunger and easy to carry. In spring, Manchu people use yellow rice, yellow rice and bean flour to make bean flour cakes, in summer, they use sticky sorghum flour and small bean paste to make Su Ye cakes (named after outsourcing Su Ye), and in autumn, they use big and small yellow rice flour and bean paste to make sticky cake cakes, which are fried or dipped in sugar. It is sweet and delicious.

5. Sour soup

Use slightly fermented corn dough, squeeze it into chopsticks-thick noodles by hand and special tools, and stir-fry it with meat, vegetables or make noodle soup. Slightly sour, it tastes refreshing. Sour soup is a good way to intensively cultivate coarse grains.

Extended data:

A brief introduction to Manchu food culture:

The traditional staple foods of the Manchu people include: stopping shivering, cooking cakes (jiaozi), rice, rice with water, sorghum rice (Xiu Mi) dried bean rice, bean cake, sour soup and so on. I especially like to eat sticky food and sweet food, such as cakes and rice cakes.

"Rolling on a donkey" and "Saqima" handed down to this day are all traditional Manchu snacks. Hot pot, whole lamb mat and sauced meat are also traditional ways for Manchu people to eat meat. Sauerkraut is their favorite vegetarian food, either fried, stewed or cold.

Second, the Manchu diet characteristics:

Manchu food is also very distinctive, and it has always been said that it is full of Chinese food. Nothing can best represent the blending of Manchu and Han food cultures than the "Manchu-Han Banquet". The selection of materials, preparation and eating methods of its dishes all maintain Manchu characteristics, among which most of the delicacies such as Hericium erinaceus, bear's paw, ginseng and velvet antler come from Northeast China.

It is a fine product of the fusion of Manchu and Chinese cuisine. It was formed in the Qianlong period of the Qing Dynasty and has been circulated for more than 200 years. The "Manchu banquet" in Yangzhou, which was recorded in the Record of Yangzhou Paintings between Qianlong and Qianlong, has more than 100 dishes. In daily life, Manchu folk also have many flavor snacks and a wide variety of snacks.

I like to eat millet, yellow rice dry rice and yellow rice cake (bean curd), and eat "Ai Jige cake" (jiaozi) every holiday. On New Year's Eve of the lunar calendar, we eat boiled pork, roasted pork and cakes, which are unique to Manchu people, for dinner. Today, jiaozi, hot pot, sauerkraut and Beijing-style cakes in the north of China are closely related to Manchu food culture.

References:

Baidu Encyclopedia-Manchu Diet Culture

Baidu encyclopedia-Manchu