1, sticky cake: also known as "rice cake" or "rice cake meat and potatoes". Because it is made of sticky rice flour, it is called "sticky cake", but also because there are more in the Spring Festival made before the New Year's custom, so called "rice cake". Traditionally, the rural areas like to use large yellow rice, followed by small yellow rice, and then there is glutinous rice production, but the quality of the rice is different to make out of different flavors. Production method: first of all, the sticky rice over water to drain the water, while the humidity is moderate when grinding into the surface, and then the wet sticky surface layer by layer on the drawer steamed, that is, "sticky cake".

As in the steaming drawer when a layer of layer layer of beans (boiled) or bean filling alternately sprinkled cake, out of the pot and cut into small pieces, for the "cut cake". Some according to the eater's preference, inside the sprinkling of jujube, also called "jujube cake".

Historically, the mountainous rural Manchu people like to eat "rice cakes", one is to make the rice cakes can still be derived from a variety of food, rice cakes is a better anti-hunger food, especially in winter, the Manchu people love to go hunting or labor, there is no lunch, eat some rice cakes for breakfast, and go home at night a day do not feel hungry.

2, package cake: the steamed rice cake just out of the pot while hot, hand dipped in cool water and kneaded until it is not hot, and then wrapped in their favorite stuffing Suzi buds, sugar and so on. Then freeze and store, when you want to eat, take the steamed hot can be eaten.

3, fried bun cake: the good bun cake pressed into a flat round shape, placed in a frying pan frying or deep-frying (do not long, can not paste), well after taking out of storage, and then into the pot when eating steam. Eat up a unique flavor.

4, cooking cake: in the past, more than with sauerkraut (sauerkraut is more convenient in winter) to make soup, and later there are other dishes to do the soup. After the vegetable soup is done, put into the sliced rice cake and cook until soft and not melt when eaten, the flavor is also very good.

5, oil grates big oil cake: raw materials with wheat flour, with warm water and good after waking up for about 2 hours, and then water in proportion to the laxative good alum and alkali mixed into and good noodles, and then add moderate salt water and kneading, and then wake up a little bit for 30 minutes, each piece of about 150 grams of dough kneaded into a rectangular slice, and then cut from it down the length of the 3-4 breaks, and then into the oil to be deep-fried. After deep-frying, the pancake is bulging, light red in color, and tender and crispy in texture.

Note: must use alum, alkali and neutralization, otherwise the taste varies.

6, rhubarb rice: put the rice into the pot with the right amount of water to steam, or put the rice into the boiling water to cook a certain degree of fishing, put on the pot to steam.

7, millet and dried beans rice: rice and beans were boiled and mixed together, and then fished out and put on the pot to steam, or first under the beans to cook to be cooked, and then under the rice to cook, to be cooked and then fished out and put on the pot to steam.

8, water rice: the rice is cooked and then put out into the cool water, (water temperature can be determined according to the eater's preferences)

9, fried rice: also known as paste rice, is the wheat (or millet) fried and then boiled rice, this rice is more for the summer cold food.

10, LWT: with rice, sorghum rice and red beans made of dry rice. Red beans first cooked to half-cooked, then sorghum rice and rice in the pot with the cooking, boiling after slow simmering or cooked after fishing out of the pot to steam. Because of the red and white, color and taste are good, rice means "dragon", sorghum rice means "tiger", small beans harmonic "bucket", so it is called "dragon and tiger". "

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11, sticky bean buns: Manchu flavor pasta, yellow rice or rice wash, soak to fermentation. Rinse after grinding into the water surface, with gauze hanging bag filtered water, add water to the surface and even, will be boiled and mashed small beans to make filling. Bean filling into the sticky noodles clenched into the shape of steamed buns, steamed in a cage drawer. Manchu farmers often make a lot of winter storage for food. Fishing and hunting collection can also be used as dry food. Folk also known as "dumplings".

12, sticky fire spoon: fermentation of raw materials to filter and sticky bean buns are basically the same, just a little softer and flour, the bean filling into the inside, made of round cakes, pork skin in a hot iron pan rubbed with oil, will be placed in the pan pancakes roasted. Because of this it is called fire spoon, or fire roast.

13, Polo leaf meat and potatoes: traditional Manchu food. Polo, also known as "Polo away" or "Polo". Is the oak tree leaves. In April and May of the lunar calendar, the collection of tender and large oak leaves washed and prepared. The production process is to grind glutinous rice or yellow rice into flour, roll it into a thin cake and cook it. Then boil small beans and pound them into bean paste, wrap the bean paste into the pancake, wash and oil the Polo leaves and wrap them outside the pancake. And then steamed to become the Polo leaf meat and potatoes. Eat peeled off the leaves, but the oak leaf has been flavored, extremely fragrant.

There are also sorghum rice, corn ground into flour, spread on oak leaves, wrapped leeks, cowpeas, kidney beans and other seasonal vegetables chopped into a filling, steamed in a pot, also known as the Polo leaf meat and potatoes.

14, Su leaf meat and potatoes: summer will be sticky sorghum rice or glutinous rice soaked and ground, rolled into a round cake, wrapped in a small bean bean filling, wrapped in Su leaves steamed. To eat the leaves, the flavor is also fragrant.

15, Su leaf cake: yellow rice flour steamed into cakes, take out the cake, wrapped in Su leaves, wrapped in small beans. Mostly made in July, both for rituals, but also for food.

16, linden leaf meat and potatoes: the collection of linden leaves in the sixth month of the lunar calendar, do linden leaf meat and potatoes. Its production methods, food and Polo leaf meat and potatoes the same.

17, hard noodle meat and potatoes: Manchu flavor pasta. Baked with white flour and sugar. According to different ingredients, "white sugar meat and potatoes", "brown sugar meat and potatoes". According to the shape, there are "bracelet", "deep-fried noodle cake" and "convex cover". They are mostly used as dry food to fill up the hunger in a hurry or to be carried on the road.

18, Sour Biscuits and Cake: Soak the yellow rice into water, fish it out when it is fermented, and then grind it into water. Then use fine gauze hanging package filtered water, ball into a round cake, steamed on the drawer. Eat a slightly sour flavor, help called sour meat and potatoes.

19, Qingming meat and potatoes: also known as "small root vegetable noodles", because more than in the Qingming food so named. The practice is to "small root vegetables" (a wild garlic plant) washed and chopped, and to vermicelli, tofu for filling, with sorghum rice noodles as skin, packaged round skin synthesized semicircular, the outer edge of the pinch into a lace, in a pan fried in oil. It is delicious.

20, stuffed biscuits: with walnuts, sugar, dog's milk (wild plants), pork and white flour, cooked in a pan. Its flavor is sweet and fragrant.

21, oil shuttle cake: oil shuttle, also known as "oil squeak pull", is the refining of lard residue. The oil shuttle chopped, and into the corn flour or millet flour or white flour, add warm water and knead into a dough rolled into a round cake, cooked on the pan. Its flavor is fragrant but not greasy.

22, flower cake: millet flour, corn flour mixed with water. Chopped leeks, cabbage, small root vegetables, and lard, salt, together with the stopping of uniform, ball into a round cake, in the iron pot inside the gang smeared with oil, and vegetables and the dough stuck in the pot gang cooked. The cakes are yellow and green, so they are called flower cakes.

23, five-color oil cake: dried pears, wild grapes, stinking plum cake, milk crumbs, dog's milk in the water (wild plants), hawthorn and milk, oil, honey and other mixing, so that the condensation. Mostly eaten in summer and fall, fresh and sweet and sour.

24, hair cake: Manchu "Na Ma rice cake". Cornmeal and evenly fermented, spread on the drawer steamed. Eat cut into diamond-shaped, with honey, dipped in red juice. The texture is soft, sweet and slightly sour flavor.

25, drenched paste cake: river rice noodles or yellow rice noodles into the water into a paste, poured on the open cloth, fine powder with the water drenched into the container below, and then drenched out of the paste spread on a drawer cloth, steamed and cut into pieces, dipped in honey or sugar to eat, the texture of the delicate, sweet and fluffy. Because it is made of batter, it is called batter cake.

26, spread cake: yellow rice or glutinous rice ground into noodles and water and mix well. Grind white cowpeas into bean paste and steam it with water to remove the skin as filling. Steamer full of gas sprinkled into half of the sticky noodles, on top of the bean filling. When the steamer is full again, sprinkle in the other half of the sticky noodles. When it is steamed, cut it into squares or diamond shapes for consumption. If the cake is made during the first month of the lunar calendar, red beans are used as the filling to signify auspiciousness. Because it is made by sprinkling the noodles twice, it is called Sa Gao.

27, love to eat winning package. That is, with the leaves of vegetables coated with yellow sauce and small onions, rolled in a variety of fried vegetables, marinated meat and millet rice to eat. Legend has it that the winning package originated in the battle of Daxiaoginchuan. At that time, the battle was tense, the soldiers did not have rice bowls, so they used vegetable leaves to roll rice to eat. Because of the simplicity, maneuverability and flexibility, and achieved victory. Therefore, this leaf rolled rice eating method called Shengbao. Later spread to the people, the practice is also more sophisticated. Vegetables are soy sauce meat, tripe, tripe, sausage, fried hemp tofu with green beans, fried mixed (egg flowers, yellow flowers, fungus, spinach, leeks, fans), and then add rice. First cabbage leaves smeared with yellow sauce with scallions (or garlic), will be mixed meat and vegetables rice on the leaves, wrapped up in the hand to eat. You have to be able to eat the bag without leaving your mouth and your mouth without leaving the bag.

28, fried horn: glutinous rice or yellow rice ground into noodles, red cowpeas boiled and pounded into bean paste. The sticky rice flour rolled into a pancake steamed, wrapped in soybean filling into a corner, deep-fried into. It was originally an offering to the gods in September for the Manchu people, but later developed into a traditional food.

29.Egg Snake Fritters: Soak the glutinous rice and grind it into noodles, then add eggs, honey and sugar into the noodles and make it into a good filling with walnuts and so on, wrap it into them and deep-fry it in lard, which is sweet, soft and sticky.

30, small tofu: crushed soybeans, add the right amount of dried vegetables and water into the pot to cook, mixed with sauce and rice and eat. In winter, more than pinch and hold it into a ball, placed in the outdoor freezer, eat as you take. In the winter, they are often pinched into balls and frozen outside to be eaten on the go. It is also convenient to take a ball and heat it in a pot.

31, water dumplings: also known as "floating cake". The yellow rice soaked and ground. Production of warm water and noodles, hand kneaded into a flat circle, into the pot of water to cook, so it is called water dumplings. It is also called "floating cake" because it floats after being put into the pot. If it is used for offering to "Fotomama", it should be made with full grain of new ground rice to show sincerity.

Two, porridge

32, red bean porridge: the red beans into eight mature, into the millet or corn residue.

33, mung bean porridge: with mung beans, the same practice.

34, stick slag porridge: that is, corn porridge, corn crushed into slag, porridge will boil the water, will be washed into the slag, and then boiled with a slow fire after the slag cooked, can be blended into a small amount of soda, so that the porridge thick, flavorful and tasty, often eaten by farmers.

35, Laha congee: eight kinds of grains and cereals to be made into congee, mainly sticky rice, most of the white sticky sorghum rice, but also add jujubes, peach kernels, walnuts, etc. made into small lions, small people. Lapa congee is not only flavorful, and decorated with eight treasures. Folk proverb: "Laha congee, eat enough. Eat Laha congee, next year's harvest".

36, millet porridge: this porridge is more nutritious and spleen and stomach, is a favorite food of the Manchu. Millet washed and boiled in the right amount of water.

37, millet mung bean porridge: first mung beans into the pot to cook until it will be cooked and then into the millet cooked can be eaten. This porridge more in the spring and summer food, not only high nutrition, but also can be de-activated to solve the fire.

38, stick rice and bean porridge: usually also called "big slag porridge", because the rice slag is larger. The big corn residue with rice beans (according to their favorite beans into) together into the pot to cook. It is important to note that this porridge (which has a heavier flavor) is significantly different from that cooked in a modern pressure cooker, which was used in the past to cook in a large pot in rural areas.

39, corn and melon porridge: corn residue into the pot to cook softly into about 3-5 cm long small section of the old dried melon with cooking. This melon porridge is sweet and savory.

Melon strips are very simple to make, can be cooked in the fall good old melon dug out the flesh will be cut into small strips of melon flesh can be taken at any time.

40, stick paste porridge: the green corn is not set pulp, with the rubbing of the corn kernel rub down, become a small grits with skin paste. Then add the right amount of water, add the old wok melon slices (strips) cooked together.

41, ant egg pickled vegetables porridge: millet into the pot to cook to turn the beads (after the water boiled rice half-cooked and not dip even) out of the pot and put it in a hot sprinkle of raw bean noodles (beans) rock until the rice grains stained into the surface of the grain, and then put into the water with pickled vegetables cooked, dry porridge, sparse for the soup, eat up the sour and delicious and appetizing.

42, almond porridge: with bitter mountain almonds ground into noodles (not squeeze the oil) with cool water to dilute, fishing in addition to the skin, almonds and water ratio of 1:20 or so, into the pot to boil with a large ladle repeatedly scooped up the high (folk have a big ladle, small ladle, a hundred ladles of the said) until the sweet but not bitter, and then will be cleaned into the pot of millet with the boiler, cook, and then add a small section of the fresh bean curd cut into small pieces or boiled soybean cook can be.

But need to be raised on the boiling almond soup must be raised well, otherwise poisonous, squeeze the kernel oil and then do the porridge, the flavor is reduced.

Three, vegetables

43, sauerkraut hot pot: Manchu winter habit of stained sauerkraut. Every winter, the cabbage in hot water stained, pressed into the tank, put on the heavy stone extrusion, to be sour vegetables, one after another fish out to eat, to ensure that every winter have sauerkraut to eat. Sauerkraut can do sauerkraut fried white meat, you can also do sauerkraut stewed tofu, can also do filling pinch dumplings, buns, its flavor are fresh and sour and refreshing, but the Manchu favorite or sauerkraut, white meat, blood sausage hot pot.

44, white sliced meat: or "white boiled meat". Pork cut into large pieces, into the pot to cook, to be cooled from the soup, cut into thin slices, loaded into the plate, dipped in soy sauce, chives, chili oil and garlic. Tender and flavorful, fat but not greasy.

45, stir-fried white meat: Cooked pork cut into thin slices, drained, under the hot frying pan with soy sauce stir-fry, that is, into the stir-fried white meat.

46, casserole white meat: Manchu flavor dishes. Pork fat cut into thin slices, and cut pickled cabbage silk (or cabbage) into the casserole, add salt river sea rice, add full soup, boil and then change to slow fire, straight to the soft vegetable basket book stew, start the pot with a little parsley. Winter food, fresh to cold.

47, blood sausage: kill livestock with a basin to catch the blood, with the hand will be clotted into a blood cake of blood clenched into the washed intestines of the pig intestine tied tightly, into the pot to cook into the blood sausage.

48, altar meat: boneless skinned pork cut into small slices. First lard with sugar slightly fried, and then under the meat with pasta sauce, green onions, ginger, soy sauce stir-fry, and finally add water and salt to boil, poured in the altar with a tightly sealed lid, slow simmering until the meat is crispy. The juice is thick and flavorful.

49, tiger skin meat: also known as "red shears" to take the skin of a piece of pork boneless, skin cut out with the skin of the same thickness of the "well" zigzag pattern, blanched with onions, ginger boiled half-cooked, fished out of the meat, wipe clean, smeared with sugar color, cooked oil will be skin deep-fried into a Golden, and then add condiments into the pot to cook, pouring juice to eat. Because of its type, its color as the tiger skin, so the name tiger skin meat.

50, elbows in small quantities of water: pork elbows (hooves) forked in the iron pitchfork, with charcoal fire will be the skin of the golden, into the wet water for a few moments to soak, scrape and wash, supplemented with condiments, boiled to maturity. Eating dipped in chili oil, chive flower sauce, fat and tender not greasy.

51, deep-fried meatballs: pork minced into mud, and egg whites, flour, onions, ginger and salt, mix well, squeeze into a grape-sized ball with your hands, and fry in hot oil until golden. When eaten with tiger sauce, it is crispy on the outside and tender on the inside, dry and fragrant.

52, pork stewed vermicelli: cut into four-pronged skinned pork strips, according to the preference of the eater, you can also cut thick slices of meat. In the meat stew to be cooked when put into the vermicelli stewed together. You can also cook the vermicelli separately and then mix it into the stewed pork, and let it sit for a few moments (to flavor the vermicelli). According to the preference of the eaters, you can also put less frozen tofu puffs, fresh tofu, soybean meatballs, etc. in the stew.

53, hot pot: Manchu favorite in the autumn and winter cold season to eat hot pot, and like to use casserole, copper pot to keep the original flavor, the bottom of the pot to put kelp, shredded tofu, meatballs, pickled cabbage, gourd strips, etc., the surface covered with a layer of deep-fried pork slices, open the pot can be eaten.

54: Shabu-shabu hot pot: In the past, a casserole dish or a copper pot was used, but now it is changed to an electric pot, etc. The white water is put into the condiments to be boiled, and then slices of raw meat and other favorite foods are put into the pot a little at a time, and then dipped into the condiments (such as sesame sauce, seafood juice, etc.) and eaten after they are cooked.

55, grilled venison: tender venison cut into slices, plus soy sauce and other condiments, mix well, the special wire grate on the charcoal fire, rows of slices of meat in the grate turning barbecue. There are also no condiments, to be cooked venison and then dipped in condiments. Not only flavorful, but also great tonic.

56, fried snowflake: to make tofu extruded dregs mixed with scallions, favorite vegetables foam and a little salt, into the frying pan stir-fried into the plate, color white point green.

57, fried fragrant white flowers: practice and "fried snowflake" the same, but do not use extruded soybean milk soybean dregs, but with the grinding of raw soybean milk, through the boiling water after pointing brine pressed into the tofu block, do not come out of soybean dregs of this pulp tofu, folk known as the "slag tofu!

58, shredded meat fried sauerkraut: sauerkraut core and lean pork shredded square fried together.

59, fried mountain wild: the mountains in a variety of wild vegetables fried or put meat fried.

60, fried dried tofu: tofu cut into small pieces dipped in salt water cool half-dry shredded, when used over the oil frying expansion.

61, mixed dried tofu: cut the tofu into small pieces dipped in salt water cool half-dry, when used in shredded with shredded green onions, soy sauce, sesame oil and other seasonings.

Four, soup and tea

Manchu people have the habit of drinking tea in the morning and soup before meals, there is a saying that "soup before meals, a lifetime of injury". Before the meal to lead a cup of tea, drink a few mouthfuls of soup or homemade "paste rice tea" is conducive to fitness.

62, "stick rice tea": with the practice of this article, item 40, further dilution, do not add slices of melon (strips), add sugar in moderation, it is a sweet type of soup; such as salt, into a light salty type of soup.

63, "paste rice tea": the sorghum or corn fried boiled (steep) water can be used as tea. Like sweet drinks can put sugar (not brown sugar).

64, "Lake Rice Tea" with the same practice of the 60th item in this section, but will be fried rice flour and milk with boiled (steep) into drink.

65, ant egg and pickled cabbage soup: practice with the same 41 items, than "ant egg porridge" if the amount of water diluted both soup.