Ciba is glutinous rice that is steamed and then repeatedly stirred into puree, while cake is made from sticky rice that is steamed and then repeatedly pressed into cake. The two are different in terms of raw materials and production techniques.

Korean cuisine can be considered to be thriving across the country, and most Korean food can be eaten anywhere.

However, Changbai Mountain has some special foods.

Brother Mouse rarely eats in Didu, or doesn't pay attention at all.

Dry to medium dry, "Huang Tai" is suitable for stewed pollack.

The meat is soft and firm and delicious.

It’s easy to eat with chili peppers, and you can also wash, pickle, and grill the minced fish for a more indulgent taste.

Donkey rolls are made of glutinous rice flour.

Your skin is thin and packed with fillers.

It's very sweet.

The glutinous rice cake is crushed with a wooden hammer after the steam from the glutinous rice has evaporated.

Newly made glutinous rice cakes can be eaten immediately, but they will become hard after a while due to lack of watering.

This is storage at its finest.

In fact, cooked glutinous rice cakes are very soft when eaten the next day.

This is the most traditional Ciba here.

My mother said this was made over thirty years ago.

We know very little about the North Korean people, the relationship between South Korea and North Korea, but there are still many similarities in their living habits.

So in Changbai Mountain, where Koreans live, we will see a lot of Korean restaurants, Korean restaurants, and Korean food restaurants, which offer very little delicious food.

Mix glutinous rice flour and sugar evenly.

If you like sweets, add more sugar, then add an appropriate amount of water and knead the glutinous rice flour into a ball.

The dough is divided into small portions and served in a bowl without filling.

Seal and bend the dumplings directly into a cookie shape, soak the dumplings in water, then place them in a sesame bowl and wrap them with sesame seeds.

When the oil is 50% hot, fry the dumplings until golden brown.

This is not a specialty of Yanbian, but a specialty of Northeast China.

When it comes to Northeastern cuisine, I think the most authentic and typical ones are fried pork and boiled pork vermicelli.

There is no explanation for Northeast Kitchen’s fist.

This is Korean hot noodles.

The raw material is corn cubes in the picture below. Since Jilin is the region with the largest corn production in China, corn flour can be found everywhere.

I rarely see it in Anhui. When you buy this kind of cornmeal, the merchant will give you a few packets of spice juice.

The spice juice is sour but not spicy.