1, Yanji cold noodles

Cold noodles are traditional Korean food, which is refined from buckwheat noodles or wheat noodles. Firstly, wheat flour is mixed with potato flour to form dough, which is directly pressed into a tumbling cauldron by a special dough pressing machine for cooking, and it needs to be washed repeatedly with clear water for rapid cooling after taking out; Cold noodle soup is carefully developed with traditional secret recipe and various ingredients such as pure water, vinegar, soy sauce and sugar. According to the taste of the masses, a bowl of cold noodles with Korean flavor, which is cool and delicious, moderate in hardness and long in aftertaste, is made by adding special accessories such as beef, boiled eggs, spicy cabbage and shredded cucumber.

2. Dingfengzhen Pastry

Saqima, also known as Saqima, Saqima and Selima, is a characteristic Manchu pastry in China. Dingfengzhen Saqima combines traditional cakes with the local characteristics in Northeast China, and follows the traditional technology and formula. After the noodles are fried, they are mixed into small pieces with white sugar syrup, and the surface is decorated with raisins, kumquat cubes and sesame seeds. It has the characteristics of golden color, crisp and soft taste, sweet and delicious taste, and rich osmanthus fragrance of eggs.

3. Qingling live fish

Qingling live fish, a unique cooking technique, namely fresh fish in Songhua Lake+spring water in Qingling Mountain+wood fire cauldron+Artemisia spice. With the gradual concentration of the water in the pot, it penetrates deeply into the fish. When the fish comes out of the pot, a special aroma comes out, which makes people feel good. Qingling Live Fish Street is near Songhua Lake, and Qingling is the residence of Bala people. Songhua Lake fishing and hunting culture and Bala culture are deeply imprinted. The practice of Qingling live fish is inherited from the traditional diet of Bala people.

4. Cold noodles in Changbai Hotel

The cold noodles of Changbai Hotel is a local special diet in Changbai County, and it is a must-eat food of ethnic minorities when coming to Changbai County. It has gone through hundreds of years of delicious food, and it has experienced constant running-in and trying, and it has been carefully carved and passed down by countless people, and it has been deeply loved and followed by countless people. It is one of the staple foods that people in Changbai County particularly love. No matter whether it is cold or hot, no matter men, women, old or young, the cold noodles of Changbai Hotel have become an indispensable existence in local people's lives.

5. Sauerkraut and blood sausage

Sauerkraut and blood sausage, a traditional Manchu food, is widely loved by people of all ethnic groups. It is also a main course for urban and rural residents to entertain relatives and friends after killing Year Pig. Pork belly, cut into thin slices, add water to the pot with finely cut sauerkraut, and add seasoning. After the pot is boiled, add the blood sausage that has been poured, cooked and cut into small pieces, and it will become a dish. This dish is fragrant but not greasy, and has high nutritional value.

6. Farm dishes

Peasant-style dishes are delicious dishes cooked by rural people with traditional livestock, vegetables and local natural specialties as raw materials. Farm food is about "stupidity" and "wildness", which is what people call "green". Meat products such as "stupid pig" and "stupid chicken", as the main ingredients of stew, are completely fed naturally during the breeding process, and no growth promoter is used. In the production of farm dishes, it is required to simmer slowly, so that the taste of soup will be stronger, the taste of meat will be more fragrant, and the feeling of eating in the mouth is soft and rotten, with a long aftertaste.

7. One pot in Northeast China

Northeast one pot, northeast specialty dishes, stew and pan cake in the pot, stew in the bottom of the pot, and the cake is attached to the side of the pot. Farmers in the northeast serve their meals with an open fire in an iron pot, which reflects the bold and unconstrained character of the northeast people. Most pots have ribs, beans and potato pieces, and cornmeal cakes are pasted around the iron pot. The materials are very rich and they taste particularly delicious.

8. Ji 'an Koryo brazier

There is an indispensable special snack in Ji 'an people's life, which is the Korean brazier. There are more than a dozen ingredients such as tofu, beef, pork, tripe, pork tripe, beef tendon, rice sausage and soybean sprouts. The tofu spread below is sizzling with frying, and all kinds of meat ingredients are steaming and fragrant, especially in winter, when you eat it hot, you don't have a taste.

9, sticky bean bag

Sticky bean bag, also known as soybean bag or bean bag. It is a kind of red bean paste food originated from Manchu, which is very common in many areas in northern China at present, and it is an indispensable protagonist of people's winter 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 bag not only has balanced nutrition, but also contains ancient cultural heritage, which is the first of its kind in coarse grain intensive cultivation.

10, stewed pork vermicelli

Pork stewed vermicelli is a famous dish in Northeast China. Northeasters will kill pigs during the New Year, cut them in chunks, and stew them with vermicelli when relatives and friends visit. The vermicelli absorbs the fragrance of meat, and the meat becomes fat but not greasy, and the fragrance is overflowing.