1. Yanji Cold Noodles

Yanji Cold Noodles (Yanji Cold Noodles) is one of the "Top Ten Chinese Noodles" and is also a traditional Chinese and Korean dish that is well-known at home and abroad and is loved by people. Ethnic food. The Yanbian area of ??Jilin is famous for Yanji cold noodles. Throughout the Korean Peninsula, cold noodles are usually considered to be the food of Hamxing, Pyongyang and other places in the north. This dish and corn warm noodles are the most representative noodles of the Korean people.

The main raw materials of this dish are buckwheat flour, wheat flour and starch. Corn flour, sorghum rice flour and soybean starch are also used. Among them, the cold soba noodles are particularly famous. Generally, beef soup is used. Wash the cooked noodles with cold water, then put it into a bowl and add the soup used to cook the beef (remember that the soup must be cold), spicy cabbage, cucumber, eggs, beef, green onions, sesame seeds, peppers, pine nuts, Apple or watermelon slices.

2. Yitong roasted pigeon

Yitong roasted pigeon is a Manchu specialty delicacy. It is a specialty delicacy of Yitong Manchu Autonomous County, Jilin Province. It began in 1636 (the 10th year of Tiancong). ), more than 400 years ago.

The Manchus are a nation full of legends, which also includes food. Due to climate reasons and the living habits of the Manchu ancestors, the unique and wonderful craft of burning pigeons has been formed. There is a big difference between roasting and roasting. Burning corn, roasting edamame, roasting potatoes, and roasting sparrows will make people have endless aftertaste. The reason why it is called roasting is due to the cooking process. Most of Yitong roasted pigeons use high-quality eliminated homing pigeons as raw materials. The skins are removed, the hair is washed, and the internal organs are removed. Then the secret ingredient juice is injected into the pigeon meat, wrapped in tin foil and buried in charcoal fire until it is eight ripe. Take it out. Then grill over charcoal fire. In a short while, a roasted pigeon that is charred on the outside, tender on the inside, dark red in color, and fragrant will be placed in front of you. At this time, just this first glance will make you salivate and will not be forgotten for many years. Because the pigeon's muscles are stronger, the meat has a rich aroma after being cooked, and the quality is particularly high. Yitong roasted pigeon has the characteristics of high protein and low fat. Traditional Chinese medicine believes that pigeon meat has the effects of nourishing the liver and kidneys, replenishing qi and blood, clearing away heat and detoxifying, producing body fluids and quenching thirst. It can improve people's memory, lower blood pressure, and adjust human body functions. Its health care effects are obvious. There has long been a folk saying that "one pigeon is better than nine chickens." Yitong roasted pigeon has added a new production process in the research and innovation of the descendants, that is, when the pigeon is cooked over charcoal fire until it is seven or eight years old, it is then used to simmer the soup (a round dish with a height of 1.2 meters and a diameter of 1 meter). A large porcelain vat with a lid, put a charcoal fire in it, put the pigeons in it and hang them to roast them. When they are taken out, the meat will be red and bright, charred on the outside and tender on the inside, and the fragrance will spread for ten miles. Others use yellow mud to paste the pigeons, and slowly roast them in a charcoal fire until the yellow mud burns red, and a strong aroma of pigeon meat wafts out from the cracks in the yellow mud. When you are a child, you can roast the pigeons fragrantly. Eaten.

3. Chicken soup and tofu skewers

Chicken soup and tofu skewers are a special snack in Jilin. The ingredients are chicken skeleton and dried tofu, which are also called dried tofu or tofu skin in some places. There is a special way to eat dried tofu in Jilin. It is a traditional street snack in Changchun, which is chicken soup and tofu skewers. It is made with special and unique secret recipes such as chicken soup and dried tofu. It has the characteristics of "unique flavor and never gets tired of eating". The inside is neat The table is filled with dried tofu skewers skewered on bamboo skewers. The color is slightly yellow, and the smoked part is full of burnt aroma. The surface is smeared with sesame oil, and the color is shiny and golden.

4. Fried noodles

Fried noodles can be said to be a real specialty snack in Jilin City. Pan-fried noodles originated in Jilin and were introduced to Changchun in the early days. Therefore, at first, only Jilin and Changchun had this snack in the Northeast. Later, this snack was also available on the streets in some cities in Liaoning Province, but it was called stir-fried braised rice. (Fried braised rice originated in Dalian, also known as Dalian fried braised rice noodles. Fried rice noodles are similar to fried rice noodles).

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

5. Xiaoxiao Fire Spoon

Xiaoxiao Fire Spoon, also known as "Fork Fire Spoon", is a traditional local flavor in Jilin. Select tender beef, scallions, fresh ginger, sesame oil and stuffing, and use slightly grainy sand noodles to make the skin. When it comes out of the pot, it will be charred on the outside and tender on the inside, crispy and delicious.

6. Guobaorou

Guobaorou, formerly known as "Guobaorou", comes from Harbin Daotai Prefecture Yin Du Xueying's special chef, "Binjiang Food Ancestor" - Zheng Xingwen hand. Because it is stir-fried quickly over high heat, the iron pot is heated, and the juice is poured into the pot and soaked into the meat, so it is called "pot fried meat". Russians pronounce the word "pop" as "bao". Over time, "guo Baorou" has become "guobaorou".

7. Burning lamp bowl

Burning lamp bowl, also known as palace burning 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. It is mainly used to make white meat blood sausage.

However, since the Shao Deng Bowl has higher requirements for blood sausage, most restaurants make it themselves. Clean the pig intestines, tie one end tightly, process the fresh pig blood, and pour it into the pig intestines. After filling, tie the mouth tightly. Put a pot under boiling water and cook until the blood sausage floats, take it out and put it in cold water to cool. Among them, salt and seasonings need to be added, and the specific recipe is decided by the chef.

8. Sticky bean buns

Sticky bean buns, also known as bean buns, are a specialty food of Northeast China. In the Northeast region, sticky bean buns are an indispensable protagonist of people’s winter tables.

Sticky bean buns are usually made at the beginning of winter and then stored in an outdoor tank for the winter. All craftsmanship is derived from nature and is a model of traditional natural food.

Sticky bean buns are loved by rural people because of their easy storage and easy availability of ingredients, and have become a traditional food in some areas. Due to the accelerated pace of urbanization in China and the increasing abundance of rice and white flour ingredients, this This traditional staple food is also facing a declining trend. Traditional production techniques have gradually become a craft that only a few people know, and this staple food is mainly produced in rural areas. Chaoyang area of ??Liaoning Province has four distinct seasons, and the ingredients are local food crops. There is a large rural population, and most families still maintain the tradition. The production process of sticky bean buns requires high taste quality and the skill of the producer. Different people will make different sticky bean buns. Whenever the bean buns are steamed, it has become a custom among the locals to give each other bean buns. It is a custom to taste them. Taste, and also learn from good craftsmen to discuss production techniques to improve your own craftsmanship. It is also an ideal food to give to relatives and friends far away. Many people who move from rural areas to cities express a special nostalgia for that kind of traditional food in their hearts and cannot forget the taste of their hometown.

9. Changchun Sauce Pork

Changchun Sauce Pork is a special dish in Changchun City, Jilin Province. It belongs to Northeastern cuisine. Its main ingredient is pork belly. The taste is sauce-flavored. The craftsmanship is Sauce, Changchun sauce meat temperature is below 30 degrees Celsius and can be stored for a long time without deterioration. The fat meat is not greasy, the lean meat is not greasy, the color is oily, and the taste is delicious.

10. Xinxingyuan Steamed Dumplings

Xinxingyuan Steamed Dumplings are a famous staple food flavor in Jilin. Henan Street Xingxingyuan Yuanlong Steamed Dumplings have long been famous and have been serving for nearly 70 years. history. The dumplings are beautiful in appearance, even in size, with thin and shiny skin, chewy texture, rich marinade, and delicious taste. They are eaten with a bowl of clear soup and are very popular among customers. Now included in Jilin noodle recipe.

11. Catharanthus hoof silk

Catharanthus hoof silk is a very unique snack in Jilin. The finished hoof silk is brown-red and transparent, crispy and not greasy, fragrant and refreshing, and is an ideal dish to accompany wine. , it is worth noting that when serving, cut it into thin slices with a sharp knife, then cut it into thin strips and put it on a plate. Drizzle with ground sesame oil or chili oil and serve. The shredded meat must be cut into thin pieces, otherwise it will become "hoof strips".

12. Assorted frog oil

The frog used is a specialty of Jilin and contains high protein, but the most precious thing about the frog is the frog oil. The traditional method of making frog oil is assorted frog oil, which uses the essence of frogs - frog oil as the main ingredient, and then mixes it with apples, bananas, white pears, oranges, pineapples, red fruits, Beijing cakes and other seasonings to make sugar cakes. Like pearls, it has rich fruits, looks bright in color, tastes sweet and is rich in nutrients.

13. Steamed white fish

Steamed white fish is an auspicious dish in Northeastern cuisine. After eating, it can regulate various body functions. The choice must be live fish, which is salty and fresh, with bright colors, white fish meat, tender and delicious, and light soup. Remember not to eat it with jujube. This dish is packed with nutrients, including protein, fat, vitamins, calcium, magnesium, and more.

White fish is the top-grade fish in Jilin. As the saying goes: "In March, peach blossoms bloom in the river, and the white fish comes out of the water fat and fresh." "Yongji County Chronicle" records: "One name for white fish? One name for fish "Qiao', the fish produced in Jilin is the thinnest, so it is also called fine-scale white fish, tribute." It is said that this dish was created by the chef of Jilin Wula General Bahai in the Qing Dynasty. In the 21st year of Kangxi's reign (1682), when Emperor Kangxi went to Jilin for inspection, Bahai hosted a banquet to welcome him, and the family's kitchen cooked "steamed white fish" with Songhua River white fish. Emperor Kangxi praised it greatly after tasting it, and it became famous throughout the city. In the fifteenth year of Qianlong's reign (1750), Emperor Qianlong also tasted "steamed white fish" during his eastward tour to Jilin, calling it a delicacy in Guandong. It is still a famous specialty dish in Jilin.

14. Three sets of bowls

Three sets of bowls are the most representative traditional Manchu banquet. The world-famous "Man-Han banquet" was developed and evolved on the basis of three sets of bowls. Come. The three sets of bowls and banquets are carefully made using local high-quality raw materials, such as venison, flying dragon, frog oil, etc., using fifteen techniques including roasting, grilling, stewing, stewing, frying and stir-frying. The entire banquet consists of eight types of cold dishes, three types of large dishes, 12 types of stir-fried and stewed dishes, and a total of more than 20 dishes.

Because the main dishes in the banquet are served in three sets of bowls: "cup bowl", "medium bowl" and "seat bowl", it is called the "three sets of bowls" banquet. Famous Manchu dishes such as white meat blood sausage, golden meat slices, Guandong steamed fish, and steamed buns are all included in this banquet.

15. Jilin pot stickers

Jilin pot stickers are a traditional snack in Jilin City. They were produced in the late Qing Dynasty. When using them as staple food, add broth to the pot slices, add sauerkraut, water noodles, and seafood. , pepper and monosodium glutamate are added to the bottom of the pot. There are two ways to eat hot pot beef and mutton: tender and old. When it is tender, put the meat slices into the pot and eat it when it changes color. The meat is white, soft and tender, and has a delicious flavor; when it is old, the meat slices turn from white to red when it is put into the pot. When you eat it again, it tastes crispy and fragrant.

16. White meat and blood sausage

The white meat and blood sausage with unique flavor has been famous in Jilin Food Garden for a long time. The flavor characteristics of this dish are: the white meat is as thin as paper, white and shiny, delicious and fragrant. It tastes fat but not greasy, thin but not woody, soft and tender, the blood sausage is crisp, tender and soft, the hot soup is fresh and fragrant, and the seasonings It has all five flavors and is not cold when used in winter and not hot when used in summer. It is very popular among people. The blood sausage, which can be either clear or mixed, is made from more than 10 ingredients including amomum villosum, cinnamon bark, and purple kumquat.

When eating, use chive flower sauce, chili oil, ginger fermented bean curd, minced garlic, shrimp oil, sesame oil, etc. as condiments. It has a unique flavor and is very popular.

17. Tiger skin braised pork

Tiger skin braised pork, a dish made with pork belly as the main ingredient, has a color like tiger skin, soft and tender meat, mellow taste, fat but not greasy, suitable for eating Meals.

The above are only personal opinions and are not ranked in any particular order.

If you have different opinions, please leave a message for discussion.